Vegan Buttermilk Biscuit Brunch

I woke up Sunday morning in the mood to make biscuits, so I pulled out my Better Homes and Garden cookbook and flipped to the buttermilk biscuits. Apple cider vinegar mixed with soy milk works really well in cakes as a leavening agent when the vinegar reacts with the baking soda, so I hoped it would have the same effect in the biscuits. Lucky for me, it did! The biscuits were crisp on the outside, soft in the middle, and perfectly flaky. My fiance, who is pretty picky with his biscuits even approved.

We shared one Bocca Spicy Chik'N Patties, Lightlife Smart Bacon, and mustard sandwich and one Lightlife Gimme Lean Sausage, Smart Bacon, tomato, and mustard sandwich making for a delicious and filling Sunday brunch.

Update 6/12: I recently made a huge batch of these, put most of them in the freezer, and they still taste great. Plus they are perfect for a quick snack or sandwich. Just pull one out, microwave it for 30 seconds, and presto, perfectly flaky biscuit. Just make sure you are storing them in a good freezer-safe bag, or else you might get a perfectly flaky, freezer-burned, biscuit.


Vegan Buttermilk Biscuits

Ingredients:

2 cups soy milk

2 tablespoons apple cider vinegar

5 cups sifted unbleached all-purpose flour

1 tablespoon plus 1 1/2 teaspoon baking powder

1 teaspoon salt

1/2 cup plus 2 tablespoons vegetable shortening or vegan butter, chilled (I used Earth Balance soy butter)

3 tablespoons vegan butter, melted (I used Earth Balance soy butter)

Directions:

Heat oven to 500 degrees F.

Combine soy milk and vinegar and set aside to curdle.

In a large bowl, whisk together flour, baking powder, and salt. Add shortening or butter and press with a fork until the shortening or butter is coarsely blended and half remains in large pieces.

Make a well in the center of the flour mixture. Add the milk and vinegar mixture all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough (if dough appears dry, add 1 to 2 tablespoons more soy milk).

Immediately turn dough onto generously floured surface. Using floured hands, kneed briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to a 3/4-inch thickness.

Using a dinner fork dipped in flour, pierce the dough completely through at 1/2-inch intervals. Flour a 2 1/2-or 3-inch biscuit cutter (or use a a glass, like I did if you're not fancy enough to have a biscuit cutter). Stamp out rounds and arrange on a heavy, ungreased baking sheet.

Place baking sheet on a rack in the upper third of the oven. Bake 8 to 12 minutes, or until crust is golden brown (note: I ended up baking mine for about 15 minutes). Remove and brush with melted butter. Serve hot. 

Makes 12 to 16 biscuits.