Fluffy Buttermilk Biscuits – Vegan, Oil-Free
When I first took a bite of these golden puffs of heaven, I felt like I’d completely won the vegan baking award: I’d succeeded in making a perfect oil- and butter-free biscuit.
I usually make these with cinnamon to give them a bit of a sweet taste- but if you’re making these to hold vegan gravy or another savory dish, the cinnamon isn’t necessary.
Servings: 6 biscuits
Calories: 173kcal
Ingredients
- 1 cup unsweetened soy milk
- 1 tbsp apple cider vinegar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 4 tbsp unsweetened applesauce
- 1 tsp ground cinnamon optional
Instructions
- Preheat oven to 450˚.
- Prepare a baking sheet with either a nonstick liner or parchment paper.
- In a small glass container, add vinegar to soy milk and let sit to create the "buttermilk".
- Meanwhile, in separate bowl whisk together flour, baking powder, soda, and cinnamon if using.
- Drop applesauce into dry mixture and whisk until well-combined, it will be a bit crumbly.
- Gently, without over-mixing, pour the soy milk mixture into the dry mixture and stir together with a wooden spoon. Mix just enough to ensure everything is combined, and not a second longer, or the biscuits will lose their fluffy deliciousness.
- At this point, you can either gently shape the dough into a round slab on a lightly floured countertop and use a biscuit cutter to cut out perfectly-shaped round biscuits… OR you can use a large spoon to gently "drop" the dough onto the baking sheet, feeling rather satisfied with yourself that you're saving time AND working the dough a little less, making your biscuits even fluffier and more delicious than your imaginary competition.
- Important: Make sure your biscuits touch each other on the baking sheet, whether they're perfect circles or rough drops. They need the support of each other to reach their full potential.
- Bake for 10-15 minutes or until you see the edges just beginning to turn golden brown in spots.
Nutrition
Serving: 1biscuit | Calories: 173kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 109mg | Potassium: 303mg | Fiber: 2g | Sugar: 1g | Vitamin A: 84IU | Calcium: 146mg | Iron: 2mg
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Great option for oil free! I also used white whole wheat and they were delicious! Thanks for the recipe!
Thank you, Lisa! So glad you enjoyed them.
Thank you for the recipe, Crystal. Can I use almond or cashew milk instead of soy?
Hi Donna,
Yes, absolutely! Any plant milk will work, I’ve even used water if needed.
Enjoy!
Crystal
Hi, want to try these . I only have other flours like almond flour, oat flour and corn flour any idea if these will work ?
Hi Robin,
They definitely won’t be as fluffy- more like a scone density. The fluffiness comes from the white flour, which isn’t as healthy as whole wheat flours anyway, so enjoy your alternative knowing it’s better. You may also have to adjust the wet ingredients if it’s too dry with the other flours.
Let me know how it goes!
Crystal
Number 4 mentions salt, but the recipe doesn’t have salt listed?
Great catch, thank you for asking about this, Kelly. In the original recipe I shared in a local periodical, I included salt. This recipe can be made without salt and still turns out perfectly. I’ve edited the recipe to omit the confusing instructions. Thanks again.
Such a delicious and simple recipe! I used whole wheat flour and they turned out great!
Thank you Mallory, glad you enjoyed it!