I love biscuits, so when VeganMoFo rolls around, I have to find a way to make my favorite buttermilk biscuits, vegan style. This year, I’ve been using a lot of coconut milk and coconut oil. They’re great substitutes even if you’re not vegan. They have a very subtle flavor and they’re incredibly good for you. I actually use the coconut oil a lot when I’m baking for my neighbor who has cholesterol issues. Coconut oil has zero cholesterol! And the fact that it’s shelf stable is super awesome, too.
Plus, I recently discovered (though I love my LouAnn brand in the regular grocery) that I can get a HUGE bucket o’ organic coconut oil at Costco for super cheap next time I run out.
You may remember these plates, too, if you follow me over on Organic Authority. These are the beautiful Hacienda Gold Franciscan plates that I got for $10 for the whole set (they’re worth around $100!). So pretty! If you’re interested, check out my tips on Finding Eco Chic Thrift Shop Dinnerware.
Ingredients
Instructions
Heat oven to 450°F. In medium bowl, mix flour, sugar, baking powder, salt and baking soda. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
Roll or pat 1/2 inch thick. Cut with floured 2- to 2 1/4-inch round cutter (I used a small canning ring). On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.
The Results
Oh my goodness, fantastic! I think I may like them more than regular biscuits. And the kids and husband liked them, too. I had mine with a little pat of coconut oil spread, while the kids and Mr. Meaty had them plain. Delicious! A definite repeat. And incredibly fast to whip together. I think it took about 5 minutes to mix up once I ground the flour.
These biscuits are great for lunch box biscuit sandwiches, too! Throw on your little one’s favorite toppings and it’s a delicious homemade sandwich. Don’t limit yourself to breakfast toppings, either. Add whatever you like!
This post is shared with Keep It Real Thursdays, Simple Lives Thursday, Frugal Food Thursday, It’s a Keeper, Full Plate Thursday, Tastetastic Thursday and Ultimate Recipe Swap.
Kristi is a former newspaper reporter and editor who is now a vegetarian mom, married to a meat-eating dad and parenting two undecided kids. Join the family on our journey creating whole foods recipes to suit our blended-eater lifestyle. 
Hi Kristi,
Your Vegan Buttermilk Biscuits look awesome, I will have to make these for my Vegan Granddaughters. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks Helen, that's awesome about your granddaughters. I remember reading about them on your Corn Empanadas recipe. Yummy!