Buttermilk Biscuits: Vegan, Lovely
- February 2011
- Recipes
Oh how I love biscuits! Biscuits are so fast and so easy, I often make them first thing in the morning for breakfast. I like to put Earth Balance spread on them when they are hot. It’s very hard not to eat them all…
It’s hard to get biscuits fluffy when baking without wheat. If you don’t mind wheat, they will be perfect as is. If you are trying to bake without wheat, this alternative blend will work quite nicely, still fluffy and good!
2 cups flour or:
1/2 cup tapioca flour, 1/2 cup brown rice flour, 1 cup kamut flour (best) or sorghum flour, 1 tsp xanthan gum
4 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
just under 1 cup soymilk with 1 Tablespoon apple cider vinegar in it, to curdle it
(if you are using all wheat flour, you may need slightly less soymilk)
Mix together all the dry ingredients, and use a pastry blender to mix the oil into dry crumbs.
Stir in the soymilk, with as little stirring as you need.
The dough should be just on the edge of sticky, and very fluffy.
Sprinkle a bit of flour on a cutting board, and pat the dough into a big, soft round about 1.5″ high. Be gentle with your dough so it stays tender and fluffy!
Use a drinking glass to cut round biscuits. Use the remnants of dough to form one last biscuit by hand.
Put the biscuits in a greased pie dish, all touching each other, and bake at 450ยบ for about 20 minutes.
