NO BUTTERMILK BISCUITS

Biscuits are just simply in a league of their own.

I LOVE LOVE LOVE them.

A lot.

So, I perfected a diary free version.

& they are bomb.


Obviously there is nothing wrong with a traditional buttermilk biscuit, but between the butter and the buttermilk, that is a whole lot of dairy for this girl.

Not saying I wouldn't enjoy one that way.

But these do the job beautifully.

Top it with some honey "butter". OMG! 🤤

Honestly, I'm here for the plain day old biscuit too.

Something about them gets me every time.

But put gravy on them and I'm out the door. Yuck!

Biscuits are super simple to make. No rising time. A matter of 30 minutes and you can have fresh ones on the table.

Once you make them once, you will make them all the time.



WHAT YOU WILL NEED

  • Cast iron skillet - or oven safe dish, I love my Staub deep dish

  • Mixing bowl

  • Circle biscuit/cookie cutter

  • Pastry cutter

  • Wooden spoon


FOR INGREDIENTS

  • All purpose unbleached, organic flour - I like King Arthur

  • Baking powder -thrive has my favorite

  • Baking soda - thrive has my favorite.

  • Vegan butter - I like Miyoko's because the ingredient list is good.

  • Honey

  • Cashew "buttermilk" - scant cup water, 1/4 cup cashews + 1 tablespoon lemon juice

While the steps may seem intimidating, I promise once you do it once, you'll be a natural.

Let's hit it.


Preheat your oven to 400°F.

To make the cashew milk, blend one scant cup of water and 1/4 cup cashews in a high speed blender until smooth. Add one tablespoon of lemon juice to one cup of cashew milk and mix. It will bubble up and thicken within a minute and be ready to use. This is your "buttermilk".

To a mixing bowl combine all purpose flour, baking soda and baking powder.

Cut in the cubed COLD butter with a pastry cutter. Don't work it too much or get the mixture too warm. It allows the butter to melt during the cooking process and create those flaky layers.

You want the dough to look like small peas.

Add your buttermilk and honey and create a shaggy dough using a wooden spoon. Try not to use your hands in this step. It just melts the butter further.

Pour it onto a floured surface. It will be sticky and look like it isn't going to come together. You're doing it right.

Gently pat it into a rectangle shape with your fingertips adding flour as needed. Be delicate in your touch. You don't want to pat out the air pockets and melt the butter. Do not use a rolling pin. Soft delicate fingers only!

Once you pat it out into a rectangle, fold each side to the middle like you would a letter, in thirds.

Gently pat it out into a rectangle again, fold and repeat 2-3 more times. This allows you to get those nice flaky layers by stacking the dough upon itself.

Pat your dough out to about 1 - 1 1/4 inch thick and cut the dough using a round biscuit cutter. Press down softly and wiggle your biscuit cutter slowly to ensure you cut all the way through.

You should get ~6 biscuits in the first cut. Reshape the dough and get two more, totaling 8 biscuits.

(You may have a little extra dough. Feel free to toss it in another pan and cook it up too!)

Cook for 16-20 minutes until golden brown on top.

Let cool slightly (if you can resist, I never can resist a fresh biscuit!), top with some honey butter (my favorite) or some jam and enjoy!


RECIPE PDF 👇🏼

NO BUTTERMILK BISCUITS
.pdf
Download PDF • 834KB





INGREDIENTS

  • 2 cups all purpose flour, unbleached and organic

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 cup cold vegan butter - I like Miyoko's because the ingredient list is good.

  • 2 teaspoons honey

  • 1 cup cashew "buttermilk" (see directions, step 2)


DIRECTIONS

  1. Preheat your oven to 400°F.

  2. To make the cashew milk, blend one scant cup of water and 1/4 cup cashews in a high speed blender until smooth. Add one tablespoon of lemon juice to one cup of cashew milk and mix. It will bubble up and thicken within a minute and be ready to use. This is your "buttermilk".

  3. To a mixing bowl combine all purpose flour, baking soda and baking powder. Cut in the cubed COLD butter with a pastry cutter. Don't work it too much or get the mixture too warm. It allows the butter to melt during the cooking process and create those flaky layers.You want the dough to look like small peas.

  4. Add your buttermilk and honey and create a shaggy dough using a wooden spoon. Try not to use your hands in this step. It just melts the butter further. Pour it onto a floured surface. It will be sticky and look like it isn't going to come together. You're doing it right.

  5. Gently pat into a rectangle shape with your fingertips adding flour as needed. Be delicate in your touch to not pat out the air pockets and melt the butter. Do not use a rolling pin. Soft delicate fingers only! Once you have pat it out into a rectangle fold each side to the middle like you would a letter, in thirds.

  6. Gently pat it out into a rectangle again, fold and repeat 1-2 more times. This allows you to get those nice flaky layers by stacking the dough upon itself.

  7. Pat your dough out to about 1 - 1 1/4 inch thick and cut the dough using a round biscuit cutter. Press down softly and wiggle your biscuit cutter slowly to ensure you cut all the way through. You should get ~6 biscuits in the first cut. Reshape the dough and get two more, totaling 8 biscuits. (You may have a little extra dough. Feel free to toss it in another pan and cook it up too!)

  8. Cook for 16-20 minutes until golden brown on top. Let cool slightly, top with some honey butter (my favorite) or some jam and enjoy!


Hope you enjoy the recipe, friends.

Especially those of you who are dairy sensitive.


As always, feel free to reach out.

Give this post a like, comment or share. (It really helps me out.)

If you make the recipe, send me some pics and let me know if you enjoyed it. (I love that so much!)



Have a great day!


xoxo

Kirsten ☀️

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