Avocado Oil “Buttermilk” Vegan Skillet Biscuits

4 people
25 min

Few things are more delightful than delicious, homemade biscuits - and these plant-based "buttermilk" vegan biscuits are healthier than your traditional butter biscuits. The buttermilk is made of lemon juice and soy milk and avocado oil replaces butter as the fat.


Why avocado oil? The high smoke point and delicate flavor. One of the most desirable aspects of avocado oil is the high smoke point, which is actually higher than olive oil (520° F vs 390 – 460° F, respectively). Baking these in the cast iron skillet means they can cook at a more desirable high smoke point, which is ideal for biscuits. These are as flavorful as a traditional biscuit, and incredibly tender and flaky.


No lemon juice handy to mix with your choice of plant-based milk? No problem! Apple cider vinegar works well, too.


I recommend giving these a try, even if you aren't vegan or following a specific diet. Avocado oil is a healthier fat, and I have a feeling you'll make this a go-to recipe for all your biscuit cravings.


Be sure to let me know if you give these a try! More recipes are available at Inspired Epicurean. Until next time, cheers to your hearth, health, and happiness!

Vegan Buttermilk Skillet Biscuit


Avocado Oil “Buttermilk” Vegan Skillet Biscuits

Recipe details

  • 4  people
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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Ingredients


  • 2 1/4 cups all-purpose flour
  • 4.5 tbsp avocado oil reserve 1 tbsp for use in skillet before baking
  • 1 cup soy milk or plant-based milk of your choosing
  • 1/2 lemon juice (juice of half a lemon)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp table salt
  • 1 tsp cornstarch (optional)

Instructions


Preheat oven to 475° F.
In a small bowl or liquid measuring cup, add lemon juice to soy milk, whisk, and let sit for a few minutes before adding to other ingredients.
Add 1 tbsp of avocado oil to skillet and let it cover the bottom of the pan. You can help it along by gently using a paper towel to spread it, but be careful not to absorb too much oil. Place skillet in oven to heat up while preparing other ingredients.
In a medium-sized bowl, combine dry ingredients (flour, baking powder, baking soda, cornstarch, and table salt).
Add the remaining avocado oil and "buttermilk" to the dry ingredients and gently stir to incorporate. Flour consistency should be sticky and loosely bound together.
Roll dough out onto a lightly-floured surface and use a rolling pin to even the dough, until it is about 1/2 inch - 3/4 inch thick. Flour your rolling pin if dough is sticking to the material.
Using a biscuit cutter or mouth of a standard drinking glass (lightly floured as well) and cut the dough into circles. Depending upon the size of the biscuits, it should yield 8 - 10.
Pull the skillet out of the oven (using gloves or pot holders). Place biscuits in skillet and flip so both sides are coated in the avocado oil. Return full skillet to oven and bake for about 10 minutes.
Let cool on wire cooling rack and serve with your favorite topping!

Tips

  • The addition of baking soda in the recipe helps add rise to the biscuits, since we have an acidic ingredient incorporated (lemon juice).

Melanie Lorick
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Comments

  • Lha49225440 Lha49225440 on Sep 02, 2021

    Could I use oat flour instead of wheat to make gluten free?

    • Melanie Lorick Melanie Lorick on Sep 05, 2021

      Yes, there should be no issue substituting with oat flour. I have not tried that specific substitution with these biscuits yet, but I would suggest having a little extra oat flour on hand to add to the mix if the dough feels too sticky (won't let you manipulate it at all). Let me know how it turns out!

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