How to make flaky, fluffy vegan Buttermilk Biscuits (wfpb, oil-free)
Southern wfpb vegan buttermilk biscuits without oil or butter are soft, flaky and taste as good as the original version. Thanks to two ingredients that we use instead of highly-processed margarine or oils, these wfpb biscuits are perfect. We fold the dough to create these airy, flaky layers.vegan | vegetarian | egg-free | lactose-free | dairy-free | sugar-free | wfpb | healthy | wholesome
Servings 8
Calories 183kcal
Ingredients
- ½ cup 120 g cashew butter or almond butter
- about 1 cup 240 ml cold milk
- 1 tablespoon cider vinegar
- 1 ½ cups 200g whole grain flour (wheat or spelt)
- 1 cup 100g almond flour
- 2 tablespoon baking powder
- 2 teaspoon maple syrup
- 1 teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 430°F (220°C). Measure the cashew butter or almond butter and put it in the freezer.
- Now add the correct amount of lemon juice or apple cider vinegar to a measuring cup. And now add the almond milk until full or reaches 240 ml. Now mix it and let it rest briefly, you will now have vegan buttermilk. Place the buttermilk in the fridge.
- Take a mixing bowl and add the flour, almond flour, baking powder, baking soda, salt and mix it well.
- Now take a food processor and add the mixture. Take the cashew butter and make it into pieces in the food processor. Now let the food processor run for about 30 seconds. Add the remaining flour. The dough should be crumbly and do not process it too much. The dough should not be like bread dough, but rather like a crumble dough.
- Put the dough back in the mixing bowl. Remove the buttermilk from the fridge and keep 2 tablespoons of the buttermilk separate. Now press a hole in the middle of the dough and pour in the buttermilk and maple syrup. Now mix quickly and gently until the buttermilk is incorporated, but do not process it too much. Remember it shouldn't be bread dough. It has to be crumbly.
- Now dust a clean work surface with some flour and put the dough on it. Now use your hands to carefully press the dough into a rough rectangle approx. 1.5” (4 cm) thick. Fold the dough into thirds like a puff pastry. Now roll out the dough in about ¾” (2 cm) thick. And fold the dough back in thirds. Now roll out the dough 1” (2.5 cm) thick. For thin biscuits ½” (1 cm).
- Cut the biscuits with a round cookie cutter with a diameter of 5 ⅜ “ (6 cm). Push out the biscuits and do not spin them.
- Place the biscuits on a baking sheet lined with baking paper and place them in the freezer for another 10 minutes. You can carefully roll out the remaining dough again. Or bake the leftovers as they are. So you have something to snack on.
- Now take the biscuits out of the freezer and coat them with the remaining buttermilk. Bake the biscuits for about 16-20 minutes. It will depend on how thick you rolled it out.
Nutrition
Serving: 1g | Calories: 183kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 758mg | Fiber: 1g | Sugar: 1g