Avocado Oil “Buttermilk” Vegan Skillet Biscuits
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!
Avocado Oil “Buttermilk” Vegan Skillet Biscuits
Recipe details
- 4 people
- Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
Comments
Share your thoughts, or ask a question!
Could I use oat flour instead of wheat to make gluten free?
I'm not vegan so I used powdered milk for the butter milk. Too hot here to turn on the oven used my cast iron skillet on the stove set on low with a cover. 4 minutes on each side, these turned out great! So easy to make thank you!