Hot buttermilk biscuits, people! This recipe is a total favorite, a regular requested by the kiddos, and fairly healthy for a down-home southern treat. White whole wheat flour, almond milk, a coconut-oil based butter makes these guys passable in the health dept and so scrumptious in the delicious dept! Once you top them with avocado or some jam you’ve got colors and textures flying to satisfy breakfast, a side, or on-the-go snack.
I like to keep the dry ingredients mixed in a jar for easy whipping up of these puppies.
Here’s the lowdown...
What you need:
1.5 C white whole wheat flour, or flour of choice
2 Tbl flax meal
1 Tbl sugar
1 Tbl baking powder
1/2 Tsp salt
1/3 C vegan butter (home made recipe below - so easy - or store bought Earth Balance brand)
3/4 C non dairy milk (almond, cashew, oat, soy, etc)
1 Tsp apple cider vinegar
What you do:
Preheat your oven to 400 degrees. Mix dry ingredients. Mash in the butter with a fork, breaking it up well into the flour mixture. Spend a good 2 minutes on this part. Use your hands (er, children’s hands) if you wish…
In a (measuring) cup, combine non dairy milk with apple cider vinegar. This creates vegan buttermilk (remember this for future baking substitutions). Slowly pour the wet ingredients into the dry, mixing loosely.
On a greased or parchment lined baking sheet, roughly plop heaping tablespoons worth of biscuit batter. Bake those babies for 18-20 minutes or until golden brown.
Top with more butter (!) if you dare, and avocado or jam, you can even make tiny sandwiches out of them with whatever your heart desires. I like doing a tofu (egg-style) scramble on these babies. Keep at room temperature in a sealed container for up to 4 days, giving a quick toast before serving again. You can also freeze them for up to 3 months. So many options…
& Here's a copy of my butter recipe:
This homemade vegan butter is my obsession. We were gonna make it its own video but I'm just too excited to share the vegan love. You'll need:
1.5 c refined coconut oil (not extra virgin- looking for no coconut aroma)
1/2 c almond milk, or any other nut or soy milk
1 tsp sea salt
1/4 c neutral oil (grape seed, canola etc)
1 tbl liquid lecithin (don’t let this ingredient sound scary, a large jar ($10 on Amazon) works to combine the oils & milk to make butter perfection)
Melt the coconut oil in a microwave or stovetop and add to a blender with all other ingredients and blend on a Medium speed (not high!) for 1 minute. Pour into tupperware and cover in the fridge for about 3 hours to harden. That’s it!