Flaky Buttermilk Herb Biscuits
Delicious And Flaky Vegan Biscuits
Buttermilk Herb Biscuits: Sample recipe from Everyday Vegan Eats by Zsu Dever. (Copyright ©Zsu Dever. Permission Vegan Heritage Press, LLC.)
These biscuits bake up big and beautiful! They have all the layers that you've come to expect from good-quality biscuits. The fact that they're vegan is just a bonus - Zsu Dever.
I've made biscuits before, but not like this. In fact, I gave up making biscuits when I went vegan because I thought you needed butter to make them flaky. Not so. It's the technique of folding and rolling the dough that makes the biscuits flaky.
That's why I love reviewing cookbooks - I learn so much from each one - Judith Kingsbury
Total prep & cook time: 45 min
10 - 12 Biscuits
Nutrition Data, 84g Serving: 254 calories, 107 Calories from Fat, 32g carbs, 12g fat, 328mg sodium, 1g fiber, 5g protein, 0g Sugar. low Cholesterol, Good source Vit. K, Estimated glycemic load 21
- 1 1/4 cups plain unsweetened vegan milk
- 2 teaspoons apple cider vinegar
- 3 3/4 cups unbleached all-purpose flour, plus more for rolling
- 2 tablespoons double-acting baking powder
- 1 teaspoon sea salt
- 1 1/2 sticks (12 tablespoons) cold vegan butter, cut into 1/2-inch cubes
- 1/2 cup minced parsley leaves
- 1 tablespoon dried chives
- Preheat oven to 450░F.
- Mix the milk and vinegar in a small bowl. Set it aside for 3 minutes to thicken.
- Mix the flour, baking powder, and salt in a large bowl. Add the butter. Using a pastry knife or your fingers, cut the butter into the flour until the butter is about the size of peas.
- Create a well in the center of the flour mixture and pour in the milk mixture all at once. Add the parsley and chives.
- Gently combine the flour and milk with your hand just until the milk is absorbed into the flour. Handle carefully to avoid tough biscuits.
- Turn the dough out onto a well-floured surface and knead it 6 to 8 times or until the dough comes together.
- Add more flour to the dough if it is too sticky, adding just enough flour to prevent a lot of sticking, but not too much to achieve a light, flaky biscuit.
- Roll the dough out into a rough rectangle about 1/2-inch thick. Fold the dough in half and then in half again.
- Roll it out again into a rough rectangle about 1/2-inch thick, adding more flour as needed. Repeat the folding and rolling 4 more times, for a total of folding it 5 times.
- If the dough becomes too difficult to roll, allow it to relax for 5 minutes before proceeding.
- Roll the dough into a rough rectangle about 1/2-inch thick one final time. Cut it into about 10 (3-inch) rounds using a floured biscuit cutter, or a floured drinking glass.
- Place the biscuits on a lightly oiled baking sheet. Bake for 5 minutes, then reduce the temperature to 425░F.
- Continue to bake until golden brown, about 15 to 20 minutes. Transfer to a wire rack to cool for 5 minutes before serving.
The first time I made these biscuits, I went with Zsu Dever's unsweetened herbed version - delicious! With the grandchild seal of approval. The second time, I added sugar and baked the dough in a cake pan as shortbread, for strawberry shortcake. That variation was a huge hit!
Vary the herbs to your taste. I didn't have dried chives, so I used dill and a little dried thyme. All fresh herbs would be great too.
Your comments & questions help improve our recipes, so don't be shy! Contact Us