chelsea’s ultimate buttermilk biscuits!

one of josh’s favorite things to eat for any meal of the day would have to be biscuits. we’ve tried several different vegan biscuit recipes before..some good results, but mostly he would nod his head and say, “yea, they’re good,” but i could tell they weren’t the best. so this morning i woke up and decided i wanted to make josh breakfast. the first thing that came to mind were biscuits! i knew that if i made a big batch that josh would be able to have, oh, 5 for breakfast..1 or 2 for a snack, maybe some with dinner, and i might be able to sneak in a couple myself! 

this recipe is adapted from “tyler’s ultimate” on the food network, and it turned out great! you can see in the picture that they came out perfectly flaky, buttery, and just perfect for breakfast, lunch, or dinner! the original recipe called for buttermilk, so i used soy milk and lemon juice to make my own vegan buttermilk. yesterday morning i made these buttermilk pancakes from flavor vegan (which is now our go-to recipe for pancakes!) and she used soy milk and lemon juice to make buttermilk, and it worked wonders. i usually use soy milk and vinegar but from now on lemon juice is it!

here’s the recipe!

1 1/2 cups soy milk

1 teaspoon lemon juice

4 cups flour

1 tablespoon salt

1 tablespoon baking powder

2 teaspoons baking soda

1/2 cup vegan margarine, cold, cut into 1/2″ pieces

1/2 cup vegetable shortening, cold, cut into 1/2″ pieces

preheat oven to 375 degrees. in a small bowl, mix the soy milk and lemon juice and stir to combine. in a large bowl, mix together the flour, salt, baking powder, and baking soda. cut in the margarine and vegetable shortening with your hands or a pastry blender until it resembles course crumbs. make a well in the center and add the soy  milk mixture. use your hands to fold the dry ingredients into the buttermilk until a sticky dough forms. add more milk if it’s too dry, or more flour if it’s too wet. turn the dough onto a floured surface and gently fold the dough onto itself 3 or 4 times. roll the dough out to a 1 1/2″ thickness and cut with a 2 or 3 inch biscuit cutter (or a round cookie cutter). place them onto an ungreased cookie sheet, brush the tops a little buttermilk. bake for 12-14 minutes or until golden brown.

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