This is another recipe from my boyfriend's momma. I am forever in her debt for teaching me to make some decent biscuits. Mine were always kind of hard and dense before, but not now! Folding them over several times while rolling them out really is the trick.
Homemade "Buttermilk" Biscuits
2 cups self-rising flour (sifted) (I subbed 2 cups all purpose flour, 3 teaspoons baking powder, 1 teaspoon salt)
¼ cup shortening (I used the spectrum stuff and it worked great)
¾ cup "buttermilk" (soymilk + vinegar)
Preheat oven to 400 degrees.
Place sifted flour into bowl, add shortening and use pastry blender or fork to cut shortening into small particles.
Add "buttermilk" a little at a time until a medium-soft dough is formed. (More may be needed if dough is too hard.)
Turn out onto floured surface, and dust with more flour. Pat with hands to form ball. For flat biscuits, roll out and cut. For tall biscuits, fold dough in half and pat down about 3 or 4 times then roll out and cut. Place in pan with edges touching. Bake at 400 degrees for 10 – 13 minutes or until golden brown. Yum!!
26 comments:
wow.. I have yet to find a great FLUFFY biscuit recipe! mine have all been .. well, a bit flat and dense..thanks I WILL be trying these! Ohh yea and I had a big DUH moment when you mentioned the whole trying the LDV seasonings w/ the VWAV seitan recipe.. Thanks for that idea!
Julee
Yay, thanks for sharing this recipe...I have been wanting to make a good biscuit lately. Yay!
Those look scrumptious! I second the spectrum shortening. It's my favorite brand to use.
Yummy...I'm so glad Made in Alaska mentioned your blog, otherwise I may never have found you. Those biscuits look and sound so delicious. I will definitely have to try this recipe out. I'm still looking through your other posts and recipes and must say they sound fantastic as well. Thank you for sharing.
Those look amazing! I'm definitely going to have to give this a try.
P.S. It's a very small world! I saw on Susan's blog that you were from Tennessee and being from there myself, I decided to be nosey and see where you're from. Lo-and-behold, we're both in Knoxville! I go to UT, as well.
These bisquits look so fluffy and delicious. I just want to bury my face in them. These are on my "must make" list!
Those look awesome Tzippy!
I actually just googled for a vegan buttermilk biscuit recipe and your blog came up. I was excited so I just tried them. I literally jumped up and down when I tasted how divine they were! YAY! Thank you and thank you boyfriend's momma too! They totally rock! My boyfriend just told me what an awesome lunch I made. I made a really tasty chick-pea, soybean and apple soup along with the biscuits. He is neither vegan nor vegetarian. So that is big! Thanks again!
Yay Michele! I'm so glad ya'll liked them.
I just made these today and they were amazing! The best vegan biscuit recipe I've ever tried. Thank you for posting!
I Just made these and they are amazing!! The only thing i did differently was use rice milk instead w/ a little bit of organic sugar. Thanks so much for this recipe!
=]
I only use this recipe now. Love it! Hug your boyfriends mom for me!
hi tzippy those biscuits look amazing. i am new to baking so my question is how much vinegar was added to the milk? thank you for sharing your recipe :o)
I add about a teaspoon of vinegar to the soymilk (though, to be honest, I don't actually measure...I just eyeball it).
I just did a search for "vegan buttermilk biscuits". Can't wait to try these this weekend! They look perfect. Thank you!
I made these. They are delicious and your boyfriend's Momma is right. Folding the dough made all of the difference. Thank you for a very good recipe.
The Part-Time Vegan
I look forward to trying this recipe. I've missed light and fluffy layered biscuits. Growing up as GRITS (Girl Raised in the South) I have some specific requirements when it comes to the standard breakfast bread. One tip I'd like to share however is one from my Granny. NEVER twist the biscuit cutter. Twisting the glass top, her version of a biscuit cutter, could prohibit the dough from rising. Always trust Granny and your mother in law!
These are fantastic! My wife and I have been doing the vegan thing for a while now, transitioning from vegetarian ovo-lacto... And this recipe just MADE the vegan "chicken"(aka seitan) and biscuits we made. Awesome job!
These muffins were awesome!! I put 1 t of apple vinegar in with soy milk. I would recommend a light greasing of pan, as the muffins stuck to the pan a bit. They were so tasty!!
This is the best biscuit recipe I've tried, delicious every time. I've even used regular vegetable oil instead of margarine or shortening- still delicious.
I came across this recipe in a search for, well, fluffy vegan biscuits. I'm really impressed with the result, despite already having had two nice biscuit recipes I've used for years. The shortening (versus liquid oil), the vinegar, and gently folding the dough over really made the difference, and I'm sold on this recipe now. I used a fine whole wheat organic flour, and the biscuits still turned out soft, fluffy, and light.
Thank you for sharing this!
I know I'm 4 years late to the party, but if you still check this, know that these biscuits blew my mind! Yummy!
WOW! I have never been that great at biscuit making, i was nervous to try vegan...but they are the best biscuit i've ever made. I didn't have shortening so i subbed earth balance..came out perfect, so flaky and good! Thank you endlessly for this recipe!
How much Soy milk and how much vinegar to make the "buttermilk"? and can you substitute almond milk?
thank you!
These biscuits are FANTASTIC. I've been trying different vegan biscuit recipes for about 6 years now, and this is definitely the best one I've tried. I think the folding is the key. Thanks so much for sharing this recipe.
Do you happen to have a good vegan AND gluten free biscuit recipe up your sleeve? ;-)
these look so perfect. thanks for sharing the recipe.
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