Several months ago, I promised one of my readers that I would post a good vegan substitute for my Buttermilk Drop Biscuits that I’ve shared personally in the past. And this one here is a keeper. I’ve mixed all-purpose flour with spelt flour together, making it a perfect combination. Not too heavy, still very light and flaky/crunchy. I also chose to try some Earth Balance Shortening for this recipe as well. If you choose to not eat soy(products) then this might be a better substitute for you. I haven’t tried it personally, I thought I’d try this first and then experiment later with some others. The shortening reminds me of using chilled coconut oil, but does not have that coconut oil flavor. It’s very neutral and not overbearing, which I like for these biscuits.
One great thing I love about drop biscuits is that it doesn’t require that you roll them out on a floured surface. They are no fuss…and easy to whip up.
Recipe: Serves 3 – 6
1 cup of All-Purpose Unbleached Flour
3/4 cup of Spelt Flour (you can substitute with whole wheat pastry flour or all-purpose flour)
7 tablespoon of chilled Earth Balance non-dairy Shortening or Butter (1 Stick out of the package of four)
2 1/2 tsp Baking Powder
1 tsp of Sea Salt
1 cup of unsweetened Non-Dairy Milk (I used Almond Milk because it’s a bit thicker like buttermilk)
1 tsp of Apple Cider Vinegar
**Note** If you are not vegan, you can easily use or substitute regular unsalted butter and buttermilk and omit the vinegar for this recipe. And you can also add in a little cheese or vegan cheese, if you’d like as well.
Preheat oven at 425 – 450 degrees(depending on your oven). With a pastry cutter (or your hands or whatever utensil you choose), in a big bowl, mix shortening into dry ingredients until they are little pebbles(I like to cut the shortening up in small squares and store them in the freezer for 30 minutes) and then gradually add/stir/mix vinegar and cold milk into mixture. If you’d like to use a food processor to do this, then go right ahead. It truly makes this a lot easier, just don’t over mix. The shortening lumps will keep your biscuits light and fluffy. You want a moist sticky mixture of dough (if it seems dry, stir in a little more milk). This mixture makes 6 (2 teaspoons of mixture per biscuit) big biscuits. If you want to make two trays, then just double this recipe. I suggest that you line your baking sheet with parchment paper, if you don’t want them to stick to your pan. They will also spread out some as they cook, so space them about an 1 1/2 inches apart from one another.I set my tray of biscuits in the freezer or fridge for about 15 – 30 additional minutes, just to insure they are really cold when they go into the oven.
Bake them for about 20 minutes or until golden.
These biscuits are great for breakfast and even for dinner. I like to mix in fresh herbs or a few twists of freshly ground black pepper, if I’m serving them with something hearty. It just gives them a little extra ummmf!
Serve and enjoy!