Vegan Buttermilk Biscuits

Vegan Buttermilk Biscuits with Raspberry Jam

Baking have never been my favorite thing to do, but these biscuits were so easy I may just bake them every weekend. Who knew biscuits were the easiest and quickest breads to make. Making these biscuits vegan was simple. I swap the dairy ingredients for vegan counterparts, that’s it. These biscuits came out flaky, soft and buttery. Delicious with jams, stews, and gravies.

6 tbsp cold vegan butter sticks

1/2 tsp salt

1/2 tsp baking soda

1 tbsp baking powder

2 1/2 cups all purpose flour

2 tbsp apple cider vinegar

1 cup plant based milk ( soy, almond, or oat milk)

Preheat oven to 425 F

Add the cider to the plant based milk. Allow to sit for at least 5 minutes.

In bowl mix together the flour, baking powder, baking soda, and salt. Add the cold butter in 1 inch pieces. Use pastry cutter, cut the butter into the flour to form a crumbly texture. The butter should be about pea size. Add the buttermilk mixture and mix together with a spoon. The dough should be quite sticky. Place the dough mixture onto a clean floured counter (or parchment paper). Press or roll the dough into a large rectangle, about 1/2 inch thick. Then fold the dough in half, then fold again in half. Add a dusting of flour, keep repeating the folds, about 5 or six times. Add dustings of flour as needed. Cut using 2 1/2 to 3 inch biscuit cutter. Press the cutter straight down into the dough. Place the biscuits on a baking sheet so they are touching each other. Brush with plant based milk. Bake for 13-15 minutes until golden.

Enjoy!