Vegan “Buttermilk” Southern Style Biscuits: A Taste of Home

The scent of baking biscuits always takes me back to my grandmother’s kitchen. I can almost feel the warmth of the oven on my face and hear the gentle clatter of her mixing bowls. Back then, the aroma was undeniably tied to butter and cream – staples I later had to rethink when embracing a vegan lifestyle. But the craving for those fluffy, golden biscuits never faded, and after countless attempts, I finally cracked the code. This recipe delivers the same comforting taste and texture, all while staying true to plant-based principles. Every bite is a little piece of my childhood, reimagined.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 7-8
• Yield: 7-8 biscuits
• Dietary Type: Vegan

Ingredients

Dry Ingredients:

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon salt

Wet Ingredients:

• ½ cup Earth Balance whipped spread, cold
• 1 ½ teaspoons lemon juice
• ¾ cup unsweetened soymilk
• Optional: chives, finely chopped

Equipment Needed

• Large mixing bowl (or stand mixer)
• Fork (or pastry blender)
• Measuring cups and spoons
• Baking sheet
• Parchment paper (optional, for easy cleanup)
• Rolling surface
• Knife or biscuit cutter

Instructions

1. Begin by preheating your oven to 375°F (190°C). This ensures the biscuits will rise properly and achieve a beautiful golden-brown crust.

2. In a large mixing bowl, or the bowl of your stand mixer, combine the flour, baking powder, and salt. Use a fork or whisk to thoroughly blend these dry ingredients. This step is crucial for even distribution of the baking powder, which is responsible for the light and airy texture of the biscuits.

3. Now comes the key to flaky biscuits: the cold fat. Add the Earth Balance whipped spread to the dry mixture. Using two knives in a “scissoring” motion, or a pastry blender, cut the spread into the flour until the mixture resembles coarse crumbs. The spread should be about pea-sized. The colder the spread, the better, as it will prevent it from melting and creating a dense biscuit.

4. In a separate small bowl, measure out the soymilk and add the lemon juice. Stir and let it sit for a few minutes. The lemon juice will react with the soymilk, creating a “buttermilk” effect, which adds a tangy flavor and helps to tenderize the dough.

5. Pour the soymilk mixture into the flour mixture. Mix until just combined. Be careful not to overmix, as this will develop the gluten in the flour and result in tough biscuits. The dough should be slightly tacky but not overly sticky. If the dough appears too dry, add soymilk one tablespoon at a time until it reaches the desired consistency.

6. Lightly flour a clean surface. Turn the dough out onto the floured surface and gently pat it into a log about 1 inch thick.

7. Using a sharp knife or biscuit cutter, cut the log into 7-8 equal slices.

8. Place the biscuit rounds onto a baking sheet, cut sides facing up, leaving a little space between each biscuit. This allows for even baking and helps the biscuits to rise properly.

9. Bake for approximately 15 minutes, or until the biscuits are golden brown on top. Keep a close eye on them, as baking times may vary depending on your oven.

10. Once golden brown, remove from oven and let cool for a few minutes on baking sheet. Serve warm.

Expert Tips & Tricks

• Keep it cold: The colder your ingredients, especially the Earth Balance, the flakier your biscuits will be. Consider chilling the flour and soymilk before starting.
• Don’t overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix until just combined.
• Handle with care: Gently pat the dough into a log. Avoid pressing too hard, as this will compress the dough and prevent it from rising properly.
• Adjust the liquid: The amount of soymilk needed may vary depending on the humidity and the type of flour used. Add soymilk one tablespoon at a time until the dough reaches the desired consistency.
• For extra flavor: Brush the tops of the biscuits with melted vegan butter or a mixture of soymilk and maple syrup before baking. You can also add fresh or dried herbs to the dough for a savory twist.

Serving & Storage Suggestions

These vegan “buttermilk” biscuits are best served warm, straight from the oven. They are delicious with vegan butter and your favorite jam or preserves. For a heartier meal, serve them with vegan gravy or alongside a bowl of soup or chili.

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap the biscuits in foil and warm them in a 350°F (175°C) oven for 5-10 minutes. For longer storage, freeze the biscuits in a freezer-safe bag or container for up to 2 months. To reheat frozen biscuits, thaw them overnight in the refrigerator or warm them directly in the oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	400mg	17%
Total Carbohydrate	30g	11%
Dietary Fiber	1g	4%
Sugars	2g	4%
Protein	4g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Biscuits: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum or add it separately for a better texture.
• Different Vegan Butters: While Earth Balance works great, you can experiment with other vegan butter substitutes like Miyoko’s Kitchen Cultured Vegan Butter. Just be sure to keep them cold.
• Different Plant-Based Milks: If you don’t have soymilk on hand, you can use almond milk, oat milk, or cashew milk. The flavor will be slightly different, but the texture should be similar.
• Herbaceous Biscuits: Add chopped fresh herbs like rosemary, thyme, or chives to the dry ingredients for a savory and aromatic twist.
• Sweet Biscuits: Add a tablespoon of sugar to the dry ingredients and brush the tops of the biscuits with maple syrup before baking for a sweeter treat.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Just be sure to wrap it tightly to prevent it from drying out.

Q: Why are my biscuits not rising?
A: This could be due to several factors, including using old baking powder, overmixing the dough, or not using cold enough ingredients. Make sure your baking powder is fresh, avoid overmixing, and keep your Earth Balance and soymilk cold.

Q: Can I freeze the baked biscuits?
A: Yes, you can freeze baked biscuits for up to 2 months. Wrap them tightly in foil and place them in a freezer-safe bag or container.

Q: What if I don’t have Earth Balance whipped spread?
A: You can use another brand of vegan butter, but make sure it is very cold. You can even freeze it for about 15 minutes before using it to ensure it stays cold.

Q: Can I add cheese to these biscuits?
A: Absolutely! Add shredded vegan cheddar or mozzarella to the dry ingredients for a cheesy biscuit.

Final Thoughts

These vegan “buttermilk” Southern-style biscuits are a testament to the fact that plant-based cooking can be just as delicious and comforting as traditional recipes. They are incredibly easy to make, and the results are always impressive. So, gather your ingredients, preheat your oven, and get ready to enjoy a batch of warm, flaky biscuits that will transport you straight to the heart of Southern hospitality. I encourage you to try this recipe and share your feedback! Pair them with a cup of coffee or tea for a delightful breakfast or enjoy them alongside your favorite vegan comfort food. Happy baking!