I was raised in the south. Both of my parents were born in raised in Alabama and my mom grew up on a farm. Most of my childhood memories involving my Grandmother are in her kitchen or watching the occasional episode of Hee Haw, but mostly in the kitchen. My grandmother cooked three meals a day and every one of them included homemade biscuits or cornbread. She taught any of her grandkids that were willing to learn how to make her biscuits, and it is my most cherished recipe. I have adapted my grandmothers recipe to make our biscuits vegan. My grandmother always used buttermilk but we have added just a little vinegar to our plant based milk to make it curdle and give it that butter milky zip. I also use vegan butter instead of shortening like she used, and I am pretty sure if she were alive I would get an ear full about that! But for the most part, I make them just like she taught us, and they are perfect as far as I am concerned. A light, fluffy, buttery, southern staple that any good southerner ( or anyone who knows anything about anything) should be baking up all the time. My Grandmother would be so proud to know that a little piece of her kitchen was making its way to so many people. I just wish she were alive so I could tell he how much everything she taught me has meant to me, and how she helped shape me into who I am now, and so I could give her one more hug. I love you Grandmama.
INGREDIENTS:
3 cups of all purpose flour plus 1/2 cup flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1/2 cup of vegan butter like Earth Balance
1 1/2 cups plant based milk, I prefer almond or oat milk for baking
1 tablespoon white or apple cider vinegar
COOKING INSTRUCTIONS:
PREHEAT OVEN TO 450 DEGREES
Add 3 cups of flour, baking powder and salt to bowl and mix with a whisk, making sure it is mixed well.
Add the butter using your hands to mix it into the dry ingredients, using your fingers to break up the butter until the mixture becomes crumbly.
Pour vinegar into the milk and let it sit for a few minutes. Now add milk into the mixture, again using your hands, mix the milk in. THIS IS IMPORTANT: do NOT over mix. You want everything combined, but stop once you get to the point that the dough can be handled. It will likely still be sticky, but the less you mix it, the fluffier the biscuits!
Sprinkle some of the remaining 1/2 cup of flour onto a clean work surface. Sprinkle enough flour over your dough to be able to handle it.
Gently pat the dough out on your floured surface until it's about an inch or so thick. Using a biscuit cutter or glass , cut circles out of the dough, patting down the scraps until all of the dough is used.
Place biscuits together on a backing sheet. It helps them to rise if they are touching.
Bake biscuits for 10-15 minutes. Once they begin to brown on top check them by pulling one away to see if they are baked through.
These are perfect topped with Chicken Fried Seitan, vegan butter, jam, jelly, or tofu scramble.
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