In case you weren’t aware, honey, I’m from the south. Albeit the southwest but still, the south. I’ve always wished that I was from the actual south where me saying “y’all” all the time wouldn’t garner funny looks but that just wasn’t the case -I was born in Phoenix. Despite this, I’d like to think that I’ve still got a little southern blood in me because some lucky ducks who lived long before I ever came along did actually live in the south. #FamilyTreeForTheWin
With my love for nearly all things southern and my desire to have been born a southern belle, surely I had to perfect the art of biscuit making because ain’t no southerner a proud one unless they can make a biscuit worth a damn. At least, that’s my belief anyway. So I set out to make the best vegan southern-style biscuits ever and you know what? After numerous attempts, recipe tweaks, and botched batches I think I have indeed come up with the best recipe for southern-style biscuits.
My biscuits are so good they’ll make you wanna slap yo’ mama -but please don’t be slappin’ yo’ mama. They’ll make you wanna sit on a front porch. Don’t have a front porch? Borrow your neighbors. These biscuits will make you say, “Lord, have mercy,” as you reach for another. And why will they make you do all of this?? Because they’re that good. They’re lightly flavored which means that they are perfect all by themselves or paired with say, gravy, or a jam, or vegan fried “chicken.” They’re not dry and crumbly like some biscuits can be and best of all they’re pretty easy to make, too.
To get started, first we are going to prepare the 2 liquid ingredients so that when we are ready to use them they are ready to be used. To prepare the ice cold water you’ll simply add ice to water -I mean, did I even need to explain that? To prepare our “buttermilk” you’re going to combine unsweetened almond milk with a little bit of vinegar and then give it a stir.
The next step is to get the dry ingredients whisked together.
Once the dry ingredients have been thoroughly combined you’re going to add in the “buttermilk” mixture, vegan “butter,” a little coconut oil, and some sugar. Using either 2 forks or what I have, a pastry cutter, you’re going to bring the biscuit dough together. As you’re doing this you’re going to add in a few tablespoons of the ice cold water we prepared earlier to help with this process.
When the dough has come together it should look a little like the picture below. If you have some flour that didn’t quite work in don’t worry about it -just get the dough as combined as possible without A) overworking it, and B) adding too much water.
You should be able to grab the dough, pinch it or press it, and see it hold together nicely.
Turn out your biscuit dough onto a very lightly floured surface and work it a little, gently pressing the dough flat then folding it over onto itself and repeating the process. In doing this we’re creating layers in our biscuits and we are working in just a little more of the loose flour. Be sure to only do this for about a minute and no more than that because we don’t want to melt the “butter” and warm the dough with our hands.
Press the dough out into a circle a little over an inch thick (I go for about an inch and a third or an inch and a half) then, using a round 3″ cookie cutter, cut out your biscuits. Be sure to not twist your cookie cutter as you press down because this action might result in biscuits that don’t rise as much as they should. You’ll likely need to re-form the dough once or twice in order to cut out all of your biscuits and that’s okay.
Place your biscuits (you should have 7 of them) on a parchment-lined sheet pan and bake ’em for 9 minutes.
After they’ve baked for 9 minutes, take them out of the oven, flip each one over, and then brush them generously with some melted vegan “butter.” Now slide them back in the oven for a final 9 minutes.
At this point, you’re so close to having some south in your mouth that you’ll probably be drooling but try to contain yourself, darlin’, cause they’re almost done!
When they’re done they’ll have tops that are the softest shade of golden brown. Enjoy ’em while they’re still warm or enjoy ’em a day or two later -either way you will enjoy ’em.
Vegan Southern-Style Biscuits
Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com
- Ice water
- 1/2 tablespoon vinegar
- 2/3 cup unsweetened almond milk
- 2 cups self-rising flour + a little extra for your board
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons vegan “butter,” slightly room temperature just to make it a little easier to work with + 2 tablespoons, melted, for brushing on the biscuits
- 1 teaspoon refined coconut oil, solid
- 1/2 teaspoon sugar
- Preheat oven to 450 degrees and prepare a sheet pan by lining it with parchment paper. Prepare the liquids needed by adding ice to water in one dish or cup, and by adding the vinegar to the almond milk to create a “buttermilk” substitute in another dish or cup. Stir the “buttermilk” mixture to combine then set aside both it and the ice water until needed.
- In a medium bowl, combine the flour, salt, and baking powder, and whisk to break apart any lumps that you may have. Add in the “buttermilk” mixture, slightly room temperature vegan “butter,” coconut oil, and sugar. Using 2 forks or a pastry cutter, start to blend the dough together. As you’re bringing the dough together, add in about 4 tablespoons of ice water. If you have some flour that doesn’t quite work in don’t worry about it -just get the dough as combined as possible without overworking it or adding too much water. You’ll know the dough is ready when you can grab the dough, pinch it or press it, and see it hold together nicely.
- Turn out dough onto a lightly floured surface and work it a little, gently pressing the dough flat then folding it over onto itself and repeating the process to create layers in our biscuits and to work in just a little more of any loose flour you may have. Be sure to only do this for about a minute so that you don’t melt the “butter” and warm the dough with your hands.
- Press the dough out into a circle a little over an inch thick then, using a round 3″ cookie cutter, cut out your biscuits. Be sure to not twist your cookie cutter as you press down because this action might result in biscuits that don’t rise as much as they should. You’ll likely need to re-form the dough once or twice in order to cut out all of your biscuits and that’s okay. Place the biscuits onto your prepared sheet pan and bake them for 9 minutes.
- Remove the biscuits from the oven, flip each one over, then brush each generously with melted vegan “butter.” Put them back in the oven for an additional 9 minutes. When done, biscuits will keep on the counter in an airtight container for about 2-3 days.