This Vegan Buttermilk Biscuit recipe makes great vegan dinner rolls that pair well with American feast-style dinners on holidays like Thanksgiving and Christmas. They feature just the right amount of tahini and lemon juice to accurately impart buttermilk flavors.These biscuits are also great served as a snack with a smear of margarine or almond butter. Serve them warm.
Basically Vegan Buttermilk Biscuit Recipe
½ cup non-dairy milk
3 Tablespoons Egg Replacer Powder
1 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
2 cups all-purpose flour
1 ½ teaspoons non-aluminum baking powder
½ teaspoon baking soda
¼ cup canola oil
1 Tablespoon tahini
1 Tablespoon sugar
1 teaspoon salt
1) Curdle your non-dairy milk
Preheat oven to 400F (204C). In a medium bowl, whisk together non-dairy milk, Egg Replacer Powder, lemon juice and apple cider vinegar. Let sit for about 10 minutes so the non-dairy milk curdles.
2) Whisk together the dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder and baking soda.
3) Whisk together your wet ingredients
In another large mixing bowl, whisk together the canola oil, tahini, sugar and salt. Now whisk in the non-dairy milk, Egg Replacer Powder, lemon juice and apple cider vinegar mixture.
4) Mix and knead the Buttermilk Biscuit dough
Add the bowl containing the wet ingredients to the bowl containing the dry ingredients and stir to combine. Mix with a wooden spoon until just incorporated, then use your hands to knead the dough for no less than 5 minutes. It may be necessary to add a couple sprinkles of flour if the dough is too wet or a splash of water if the dough is too dry but be extremely careful to not add too much. If your bowl is big enough you can knead the dough inside the bowl. If your bowl is too small, knead the dough on a clean, lightly floured surface. Pat the dough into a circle that is 1” high.
5) Cut and bake the Buttermilk Biscuits to perfection
Use a 3 inch biscuit cutter or a mug to cut the dough into english muffins. Place the muffins on a non-stick or lightly oiled baking sheet. Depress the center of each muffin with your thumb so they will not dome when baking. Bake for 15 minutes or until golden brown. Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes about 5 Vegan Basically Buttermilk Biscuits.