Today I managed to whip up my best version of vegan buttermilk biscuits. They ended up tiny because my biscuit cutter is tiny.

I used a basic buttermilk biscuit recipe, but substituted coconut milk and lime juice for buttermilk, and my new favorite thing, Miyoko’s Vegan Butter. This stuff is amazing, and I’m looking forward to trying it in more baked goods. It’s also great on popcorn and slathered on toast.

Vegan Buttermilk Biscuits

Oven Temp: 450°F

2 1/2 cups self-rising flour
4 oz (1/2 package) Miyoko’s Vegan Butter
1 cup Coconut Milk (full fat)
1 Tbsp Lime Juice (fresh squeezed, if possible)

1 – Mix the lime juice and the coconut milk together and set aside.

2 – Cut the Vegan Butter into the the flour using a fork and knife or a pastry cutter, so it is a crumbly texture, with pieces only as big as peas.

3 – Add the milk mixture to the flour mixture, stirring with a spoon and only until all of the flour is just moistened and pulling away from the outside of the bowl.

4 – knead briefly so it forms a smooth ball, then flatten to about 1/2 inch thick, use a 2in cutter to make the biscuits (or you can go crazy and cut them with a knife, or make them larger!)

5 – Bake for 10-12 minutes, until lightly blushed brown

Enjoy with more vegan butter, and maybe some jam!