I watch The Edgy Veg’s recipe videos for vegan junk food every week but don’t often take time to make them. In this review, I try her Popeye’s Bonafide Chicken, Buttermilk Biscuits, and Pulled Pork Tacos; all VEGAN of course! Confused? Keep watching!
As with all my reviews, this video reflects my personal opinion. If you have a different opinion, that’s totally cool! We all have different tastes and that’s OK. 🙂

The Edgy Veg website where you can get all the recipes: http://theedgyveg.com/

Vegan Chicken Recipe video: https://www.youtube.com/watch?v=7AqXDGHCtyo
Original Buttermilk Biscuit Recipe video: https://www.youtube.com/watch?v=e-QzsMAMJjE
Jackfruit Tacos Recipe video: https://www.youtube.com/watch?v=GFqlrcBGz8Y

Vegan Buttermilk Biscuits Recipe
Adapted from The Edgy Veg (http://theedgyveg.com/2015/06/01/vegan-biscuit-recipe/)
Makes 10 biscuits

INGREDIENTS (US)

Dry Ingredients:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon sugar

Solid Fat:
1/4 cup coconut oil, chilled well

Vegan “Buttermilk”:
3/4 cup unsweetened almond milk
1 teaspoon apple cider vinegar

INGREDIENTS (Metric)

Dry Ingredients:
256g all-purpose flour
12.5cc baking powder
5cc baking powder
1.25cc salt
1.25cc sugar

Solid Fat:
60ml coconut oil, chilled well

Vegan “Buttermilk”:
175ml unsweetened almond milk
5ml apple cider vinegar

DIRECTIONS

Mix plant milk and vinegar together. It will curdle and get thicker. Set it aside, preferably in the fridge to keep cold.

Mix dry ingedients together.
Using a pastry knife, two knives held together, or a food processor, cut the solid coconut oil into the flour. See video for demonstration. You want the mixture to resemble coarse crumbs with the largest pieces of solid fat being the size of a pea.

Add about half of the milk-vinegar mixture to the dry ingredients and stir it in gently; avoid over working the dough.
Continue adding the liquid in small amounts at a time, just to the dry parts of the mixture. We want to add just enough liquid to allow the dough to form. See video for demonstration.

When the dough will form a clump when you squeeze gently, turn it out on to a lightly floured surface.Firmly pat the dough into a solid form. If some of the bits are loose, don’t worry about it.
Sprinkle extra flour over the top of the dough and roll out. Sprinkle extra flour if it starts to stick but use as little as possible.
Fold the sides of the dough in to form a rectangle, pressing down after each fold. If you had some drier loose bits of dough, add them in between the folds.

Cover the dough and chill for 20 minutes in the fridge.

Preheat your oven to 450 F or 230 C.

Roll out the chilled dough into a long rectangle, about a 1/2 inch thick (1.25cm). Fold the rectangle in half and roll flat again to about 1/2 inch thick (1.25cm).

Use a clean cup with a thin rim (or biscuit cutter) to cut circles from the dough. It may help to dust the rim in flour to prevent sticking. Try to cut straight down rather than pushing down and twisting the glass/cutter.

With the leftover dough, gather it into a dough ball and roll out again to 1/2 inch thick and continue cutting out rounds until the dough is used up.

Place the pieces on to a parchment-lined baking sheet.

Bake in your preheated oven at 450 F or 230 C for 10 minutes or until the biscuits have doubled in height and are lightly brown on top.

Try to not burn yourself as you devour them.

NOTES

I changed up this recipe from The Edgy Veg because I was out of Earth Balance. Also, based on some comments on her video page, I decided to go with the chilled fat cut into flour method. I went with a gentle mixing method as that’s how I make scones; a bread product that seems to be the Canadian version of Southern-style biscuits. I have never made or tried genuine Southern Biscuits before so I can’t say if they taste authentic, but I can say that they taste great and are really flakey and soft on the inside. They’re a bit crispy and crunchy on the edges. I also cut the sugar and salt from her original recipe in half as I tend to find certain American foods too sweet or salty. Please feel free to increase these amounts if you prefer sweeter or saltier.

If you use virgin coconut oil like I did, they will taste coconut-y. Use refined coconut oil if you want a neutral flavour. I haven’t tried other solid fats but generally, you should be able to use vegetable shortening as well.

I haven’t tried it with this recipe, but generally, you can use any plant-based milk like soy, hemp or cashew milk to make “vegan buttermilk.”

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