Flaky Plant-Based Buttermilk Biscuits

Name: Flaky Plant-Based Buttermilk Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 240 ml oat milk (unsweetened); 1 tbsp fresh lemon juice; 300 g plain flour, plus extra for dusting; 1 tbsp baking powder; ¼ tsp bicarbonate of soda; 1 tsp fine sea salt; 1 tsp caster sugar; 115 g cold vegan block butter (such as Naturli or Flora Plant B+r), cut into 1 cm cubes; 2 tbsp cold vegan vegetable shortening (such as Trex or Crisco All-Vegetable), cut into small pieces; 1 tbsp oat milk, for brushing after baking

Tall, golden and shattering at the edges, these scones pull apart in buttery, steam-lifted layers that are hard to believe are entirely plant-based. The oat-milk "buttermilk" gives a gentle tang, whilst ice-cold vegan fat keeps every fold distinct and impossibly light. Bake a batch for a lazy weekend brunch and pair with a crisp dry cider.

Allergens:gluten, oats

Details

Author: CuisineSavvy
Cuisine: American
Course: Side dish
Servings: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Diet: Vegan
Categories:#biscuits #vegan #dairy-free #baking #brunch #side dish #american #plant-based #flaky #comfort food

Nutritional Values

These biscuits swap conventional dairy butter and shortening for cold vegan block butter and vegetable shortening, and replace buttermilk with oat milk soured with lemon juice. Vegan block butters are made from plant oils rather than dairy fat, so they contain no cholesterol; the mix of plant-based fats also brings a slightly more favourable ratio of unsaturated to saturated fat compared with dairy butter. Oat milk adds a small amount of soluble beta-glucan fibre, which supports healthy cholesterol levels. The lemon juice serves both as a souring agent to replicate buttermilk's acidity and as a source of vitamin C. These are still a treat — the recipe is not low in fat — but every animal ingredient has been replaced without compromising texture or flavour.

Not available.

Instructions

Pour 240 ml oat milk into a jug, stir in the lemon juice, and set aside for 5 minutes until slightly curdled and faintly tangy. Transfer the soured oat milk to the fridge whilst you prepare the dry ingredients — keeping it cold is important for flaky layers. Preheat your oven to 230 °C (210 °C fan / gas 8). Line a large baking tray with baking paper. Whisk together the flour, baking powder, bicarbonate of soda, salt, and sugar in a large bowl until evenly combined. Add the cold vegan butter cubes and cold shortening pieces to the flour mixture. Working quickly, rub the fat into the flour with your fingertips — or use a pastry cutter — until you have a shaggy mixture with flat, pea-sized pieces of fat still visible. Do not overwork the mixture or allow the fat to warm up
those unmelted flakes are what create the layers. Make a well in the centre of the flour-and-fat mixture. Pour in the cold soured oat milk and stir gently with a fork or wooden spoon until a shaggy dough just comes together. Stop as soon as no dry flour remains
the dough will look rough and uneven — that is correct. Turn the dough out onto a lightly floured surface. Pat it gently into a rough rectangle about 2 cm thick. Fold the dough in thirds like a letter to create distinct, flaky layers, then pat out again to about 2.5 cm thick. Using a sharp, floured 6–7 cm round cutter, press straight down without twisting — twisting seals the edges and prevents a good rise. Cut as many rounds as you can, then gently bring the scraps together, handling them as little as possible. Pat out once more and cut the remaining biscuits. Place the biscuits on the prepared tray so they are just touching — this encourages them to rise tall rather than spread. Bake for 12–15 minutes until well risen and deep golden on top. As soon as the biscuits come out of the oven, brush the tops with the 1 tbsp oat milk for a soft, glossy finish. Serve immediately.

Flaky Plant-Based Buttermilk Biscuits

Ingredients
[ ] 240 ml oat milk (unsweetened)
[ ] 1 tbsp fresh lemon juice
[ ] 300 g plain flour, plus extra for dusting
[ ] 1 tbsp baking powder
[ ] ¼ tsp bicarbonate of soda
[ ] 1 tsp fine sea salt
[ ] 1 tsp caster sugar
[ ] 115 g cold vegan block butter (such as Naturli or Flora Plant B+r), cut into 1 cm cubes
[ ] 2 tbsp cold vegan vegetable shortening (such as Trex or Crisco All-Vegetable), cut into small pieces
[ ] 1 tbsp oat milk, for brushing after baking

Instructions
[ ] 1. Pour 240 ml oat milk into a jug, stir in the lemon juice, and set aside for 5 minutes until slightly curdled and faintly tangy.
Transfer the soured oat milk to the fridge whilst you prepare the dry ingredients — keeping it cold is important for flaky layers.
Preheat your oven to 230 °C (210 °C fan / gas 8). Line a large baking tray with baking paper.
Whisk together the flour, baking powder, bicarbonate of soda, salt, and sugar in a large bowl until evenly combined.
Add the cold vegan butter cubes and cold shortening pieces to the flour mixture. Working quickly, rub the fat into the flour with your fingertips — or use a pastry cutter — until you have a shaggy mixture with flat, pea-sized pieces of fat still visible. Do not overwork the mixture or allow the fat to warm up
[ ] 2. those unmelted flakes are what create the layers.
Make a well in the centre of the flour-and-fat mixture. Pour in the cold soured oat milk and stir gently with a fork or wooden spoon until a shaggy dough just comes together. Stop as soon as no dry flour remains
[ ] 3. the dough will look rough and uneven — that is correct.
Turn the dough out onto a lightly floured surface. Pat it gently into a rough rectangle about 2 cm thick.
Fold the dough in thirds like a letter to create distinct, flaky layers, then pat out again to about 2.5 cm thick.
Using a sharp, floured 6–7 cm round cutter, press straight down without twisting — twisting seals the edges and prevents a good rise.
Cut as many rounds as you can, then gently bring the scraps together, handling them as little as possible. Pat out once more and cut the remaining biscuits.
Place the biscuits on the prepared tray so they are just touching — this encourages them to rise tall rather than spread.
Bake for 12–15 minutes until well risen and deep golden on top.
As soon as the biscuits come out of the oven, brush the tops with the 1 tbsp oat milk for a soft, glossy finish. Serve immediately.

https://www.cuisinesavvy.com/recipe/flaky-plant-based-buttermilk-biscuits

External Recipes

Buttermilk Biscuits Recipe (Health Score: 57)

HealthScore: 69

These biscuits are fully plant-based but built almost entirely on refined white flour and a generous amount of vegan block butter and shortening — making them a treat rather than an everyday staple. Swap in half wholemeal flour to add fibre and bring the recipe closer to a whole-food choice.