Buttermilk Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Works with the acid in the apple cider vinegar to help the biscuits rise.

Salt: Enhances the flavor of the biscuits.

Vegan butter: Adds richness and helps create a tender crumb.

Almond milk: A plant-based milk alternative that, when combined with vinegar, mimics buttermilk.

Apple cider vinegar: Used to curdle the almond milk, creating a buttermilk substitute.

When cutting in the vegan butter, use a pastry cutter or two knives to ensure the mixture resembles coarse crumbs. This technique helps create flaky layers in your biscuits. Additionally, make sure the butter is very cold; you can even freeze it for a few minutes before using. This prevents the butter from melting too quickly, which is crucial for achieving the desired texture.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, but may result in a denser biscuit.

• Baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• Baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used in the same amount as baking soda and is a good option for those needing to reduce sodium intake.

• Salt - Substitute with sea salt: Sea salt can be used in the same amount and provides a slightly different mineral content and flavor.

• Vegan butter - Substitute with coconut oil: Coconut oil can be used in the same amount and provides a similar texture, though it may impart a slight coconut flavor.

• Unsweetened almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a good alternative to almond milk.

• Apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity to react with the baking soda, helping the biscuits rise.

• Allow the buttermilk biscuits to cool completely before storing. This prevents condensation, which can make the biscuits soggy.
• Place the cooled biscuits in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, refrigerate the biscuits for up to a week.
• To freeze, wrap each biscuit individually in plastic wrap or aluminum foil. This helps maintain their texture and prevents freezer burn.
• Place the wrapped biscuits in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the biscuits for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover with aluminum foil to prevent drying out. Heat for 10-15 minutes or until warmed through.
• Alternatively, you can reheat the biscuits in a microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. Check and add more time if necessary.
• For a crispier texture, reheat the biscuits in a toaster oven. Set to medium heat and toast for 5-7 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are heated through. This method ensures that the biscuits remain flaky and tender.

• Microwave Method: Place a biscuit on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check for warmth and repeat in 10-second intervals if necessary. This method is quick but may make the biscuits slightly softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits directly on the toaster oven rack or on a small baking sheet. Heat for about 5-7 minutes or until warmed through. This method is great for maintaining the biscuits' crisp exterior.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the biscuits a slightly crispy bottom.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the biscuits in the air fryer basket in a single layer. Heat for about 3-5 minutes or until warmed through. This method is quick and helps maintain a crispy exterior.

• Oven: Preheat to 450°F (230°C) to bake the biscuits until golden brown.

• Small bowl: Mix the almond milk and apple cider vinegar to create a vegan buttermilk substitute.

• Large bowl: Whisk together the dry ingredients like flour, baking powder, baking soda, and salt.

• Whisk: Combine the dry ingredients evenly.

• Pastry cutter: Cut in the vegan butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, almond milk, and other ingredients accurately.

• Measuring spoons: Measure out the baking powder, baking soda, salt, and apple cider vinegar precisely.

• Spatula: Stir the almond milk mixture into the dry ingredients until just combined.

• Floured surface: Turn the dough onto this surface to knead it gently.

• Rolling pin: Pat the dough to about 1-inch thickness.

• Round cutter: Cut out the biscuits from the dough.

• Baking sheet: Place the cut biscuits on this sheet for baking.

• Oven mitts: Use these to safely handle the hot baking sheet when removing it from the oven.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

Use a food processor: Quickly cut in the vegan butter using a food processor instead of doing it by hand.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and cut.

Preheat the oven early: Start preheating your oven before you begin mixing the ingredients to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quicker transfer of biscuits.

Batch work: Double the recipe and freeze extra biscuits for quick baking later.