These vegan buttermilk biscuits are incredibly soft, buttery and fluffy. Enjoy on their own or serve with homemade strawberry rhubarb jam, a spoonful of creamy tofu yogurt and sprinkle with crunchy nuts for the perfect Summer dessert or best addition to your Sunday brunch. They are easy to make and naturally gluten-free so everyone can enjoy it!

Vegan and gluten free buttermilk biscuits

What is “buttermilk biscuits”?

The term “biscuits” has a few different meanings around the world and the countries’ traditions. While in Europe and especially in the UK, biscuits is often more like thin, dry and crispy cookies, in the US it refers to a flaky and fluffy quick bread, similar to a scone. American Southern biscuits are a pre-Civil War creation, and because flour was quite expensive at these times, they were enjoyed only for special events. Commonly, they were served for Christmas or as a Sunday treat, enjoyed on their own or paired with different sweet and savory meals, like the traditional biscuits and gravy.

Vegan and gluten free biscuits

Classic buttermilk biscuits are originally made of all-purpose flour, sugar, cold butter and buttermilk. Here again, there are different definitions of what is “buttermilk”, and if you’re interested you can refer to this article from Southern Living. Nowadays, buttermilk refers to cultured milk, similar to natural yogurt and kefir. It is rich, thick and creamy, and used in many recipes like cornbread, pancakes, … and biscuits!

In this express vegan version, the traditional buttermilk is replaced by a combination of plant based milk and apple cider vinegar. When mixed to the milk, the acidity of apple cider creates a reaction that makes the milk to curdle. Solid coconut oil replaces the cold butter, and we use coconut sugar instead of white sugar for a lower glycemic alternative and a delicious flavor.

And because everyone should be able to enjoy soft, fluffy, warm biscuits, this vegan buttermilk biscuits recipe is also gluten free! Blanched all-purpose flour is replaced by a mix of brown rice flour, almond meal and cornstarch for a soft and light texture. Add to this a few ground spices if you like it, and you have the best dang biscuits!

Honestly, these vegan buttermilk biscuits are so delicious you can enjoy them on their own. But paired with homemade strawberry rhubarb sauce and creamy tofu yogurt, they are just the perfect Summer dessert or addition to your Sunday brunch.

Make vegan buttermilk biscuits

Soft, rich and fluffy, these vegan buttermilk biscuits are a delicious treat by themself! You can enjoy them for breakfast with plant based butter, jam or chocolate spread, for dessert with a scoop of ice-cream and chocolate sauce, or even with gravy in a savory version.

Vegan buttermilk biscuits are very easy to make with one bowl and few simple ingredients.

Start by preparing the vegan buttermilk by mixing the almond milk with apple cider and set aside for 3 minutes to curdle. Buttermilk plays a key role in this recipe as the acidity it contains, in conjunction with the baking powder, helps the biscuits to fluff up.

Meanwhile, add the brown rice flour, almond meal, cornstarch, sugar, baking powder, salt and cardamom to a large mixing bowl. Add the solid coconut oil and use the tip of your finger to incorporate, until you get a sandy mixture. It’s important to use cold solid coconut oil to achieve the right consistency.

Then pour the milk and apple cider preparation and mix to combine. The dough must be just a little bit sticky. If necessary, slightly adjust the quantity of milk or flour to reach the right consistency. Don’t over-mix the dough to keep a light and fluffy texture!

Divide the dough into 6 equal portions, and quickly roll each portion into a ball. Try not to over-handle the dough at this step. Place the balls on a lined baking tray and gently push on the top to flatten into a 1/4 inch thick disc. Brush the tops with the glaze to achieve golden and crusty top.

Place in the oven and bake for 10-12 minutes, or until fluffy and slightly golden brown. Remove the biscuits from the oven and allow to cool down for a few minutes before to enjoy. Vegan buttermilk biscuits are best enjoyed immediately or the same day, but you can store leftovers in an air tight container at room temperature for up to 3 days.

Make the strawberry rhubarb jam

This strawberry and rhubarb sauce is the perfect addition to the buttermilk biscuits. It’s deliciously fruity, slightly sweetened, and with a slight tangy taste. If you’ve never made homemade jam before, you’ll be amazed to see how easy it is, and how delicious is the result!

To make strawberry and rhubarb jam, use fresh strawberries and fresh rhubarb stems. Start by cutting the fruits into small dices and place the rhubarb in a saucepan with a little bottom of water. Bring to a boil, then reduce heat and let it cook on low heat for 20 minutes, until the rhubarb is soft. Add the strawberries and vanilla, and cook for an other 15 minutes on low heat, or until the fruits are completely melted. Remove from the heat and stir in maple syrup and lemon zest. Allow to cool down for a few minutes at room temperature before serving or store any in a clean glass jar in the fridge for 1 week or more.

It takes about 35 minutes to cook the fruits until they are soft, but the process is very simple and doesn’t require any actions, so you can prepare the tofu yogurt meanwhile.

Make the vegan tofu yogurt

To complete this recipe, we’re making a quick tofu yogurt that perfectly compliant the acidity of strawberry rhubarb jam and the sweetness of the biscuits. Incredibly creamy and with a light sour taste, this tofu yogurt is a great alternative to classic plant based yogurts. It is also very easy to make, and only requires a blender.

To make vegan tofu yogurt, simply blend all the ingredients in a high speed blender until you get a thick and smooth cream. Start with 1 tablespoon of maple syrup, then taste and adjust the quantity depending on how sweet you like it. Also adjust the seasoning, add lemon juice for a more zingy yogurt, or vanilla if you like.

When ready, store tofu yogurt in a clean glass jar. You can serve it right after, but if you’re not in a rush, I highly recommend to prepare it the day before and let it chill in the fridge overnight. This will allow the texture to thicken and the flavors to enhance. Store any leftover in a glass jar in the fridge for up to 2-3 days.

What can I use instead of …

To make these vegan buttermilk biscuits, jam and yogurt, you only need simple and natural ingredients you can easily find at the supermarket or at the health store. They are naturally gluten free, dairy free and refined sugar free, so most of people can enjoy them. However, here are a few substitutions you can make if you can’t find some ingredients. Please not that I didn’t try all these variations, thus I can’t totally ensure the result. So always be aware and critical when making changes, and don’t hesitate to make little adjustments in quantities.

• Almond meal – you can basically use any plant based milk to make the biscuits, like soy, oat, cashew, …
• Apple cider – if you don’t have apple cider, you can replace it with lemon juice.
• Brown rice flour – I recommend to use brown rice flour to ensure the result. However, if you can’t find brown rice flour, you can substitute with white rice flour. Baking with brown rice flour versus white rice flour is a lot like using whole wheat instead of regular flour. It works, but you might have to adjust a little bit the quantities.
• Almond meal – you can buy almond meal or make your own by blending raw almonds in a blender of food processor until you get fine grains. For even more flavors, roast the almonds in pan or oven before grinding.
• Coconut sugar – is a great natural and low glycemic sweetener. You can replace it with cane sugar.
• Coconut oil – you can replace coconut oil with any vegetable oils, especially olive oil for a delicious and subtle taste. You might have to slightly adjust the quantities.
• Tofu yogurt – if you are soy intolerant, replace tofu yogurt with my Cashew and Buckwheat mascarpone cream!

For more fruity desserts, check out these recipes:

• Baked fruits with Buckwheat Mascarpone (GF)
• Lemon and Poppy seed Bars (GF)
• Apricot and Peach rustic Pies
• Raspberry Avocado Nice cream (GF)
• Pistachio and Apricot Blondies (GF)

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Vegan Buttermilk Biscuits and Strawberry Rhubarb jam

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Breakfast, dessert
• Method: Oven
• Cuisine: European
• Diet: Vegan

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Description

Soft, buttery and fluffy vegan buttermilk biscuits with strawberry rhubarb jam and creamy tofu yogurt are the perfect Summer dessert or Sunday brunch. They are quick and easy to make, and naturally gluten and refined sugar free.

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Ingredients

Units MUS Scale 1x2x3x

Buttermilk biscuits

• 140 ml almond milk
• 2 tsp apple cider
• 130 g brown rice flour
• 150 g almond meal
• 60 g cornstarch
• 60 g coconut sugar
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp ground cardamom
• 45 g cold coconut oil
• 2 tbsp almond milk for the glaze
• 2 tbsp maple syrup for the glaze

Strawberry Rhubarb jam

• 300 g fresh rhubarb
• 200 g fresh strawberries
• 3 tbsp water
• 1 tsp vanilla extract
• 1–2 tbsp maple syrup, to taste
• Zest from half a lemon

Tofu Yogurt

• 300 g plain firm tofu
• 2 tbsp lemon juice
• 3 tbsp maple syrup
• 80 ml water
• 1 tsp vanilla extract
• 1 pinch of sea salt

To serve

• Fresh strawberries
• A handful of roasted almonds and buckwheat groats
• Fresh basil
• Maple syrup

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Instructions

Buttermilk biscuits

1. Preheat the oven to 400 degrees F and line a tray with baking paper.
2. Mix the almond milk with apple cider and set aside for 3 minutes to curdle.
3. In a large mixing bowl, add the brown rice flour, almond meal, cornstarch, sugar, baking powder, salt and cardamom. Add the solid coconut oil and use fingers to combine into a sandy mixture. Pour the milk apple cider preparation and mix to combine. The dough must be just a little bit sticky. If necessary, slightly adjust the quantity of milk or flour to reach the right consistency.
4. Divide the dough into 6 equal portions, and roll each portion into a ball. Place the balls on the lined baking tray and gently push on the top to flatten into a 1/4 inch thick disc.
5. In a small bowl, mix the 2 tablespoons of milk with 2 tablespoons of maple and brush the biscuits with the glaze. 
6. Place in the oven and bake for 10-12 minutes, or until fluffy and golden. Remove the biscuits from the oven and allow to cool down for a few minutes.

Strawberry Rhubarb jam

1. Wash and cut the rhubarb and the strawberries into small dices.
2. Place the rhubarb and water in a saucepan. Bring to a boil, then reduce heat and let it cook on low heat for 20 minutes until the rhubarb is soft.
3. Add the strawberries and vanilla and cook for an other 15 minutes on low heat, until the fruits are melted. Remove from the heat and stir in maple syrup and lemon zest. Set aside.

Tofu Yogurt

1. Blend all the ingredients together until you get a perfectly smooth and creamy sauce. taste and adjust the seasoning to your preferences.
2. Pour the yogurt in a clean glass jar. The tofu yogurt can be served right now, but it is better after one night chilled in the fridge.

To serve

1. Cut the vegan buttermilk biscuits in half and serve with the strawberry rhubarb jam and tofu yogurt. Garnish with sliced strawberries, roasted almonds and buckwheat groats, chopped basil and a drizzle of maple syrup.

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Notes

1. You can store any leftover biscuit at room temperature in an air tight container for up to 3 days, although they are best when fresh.
2. You can store any leftover strawberry rhubarb jam in a clean glass jar in the fridge for up to 1 week.
3. You can serve the tofu yogurt right after making it, but I recommend to prepare it the day before and let it chill in the fridge overnight to thicken and enhance the flavors. Store any leftover in a clean glass jar in the fridge for 2 days.  

Recette version française

Scones moelleux, compote fraise rhubarbe et yaourt au tofu

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 biscuits 1x
• Category: Petit déjeuner, dessert
• Method: Four
• Cuisine: Européenne
• Diet: Vegan

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Description

A la fois tendres, moelleux et riches, ces scones vegan et sans gluten façon “buttermilk biscuits” s’accompagnent d’une compote fraise rhubarbe maison et d’un yaourt de tofu onctueux. Ils seront parfaits pour un dessert gourmand, ou à la table de votre prochain brunch!

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Ingredients

Units MUS Scale 1x2x3x

Scones moelleux

• 140 ml de lait d’amande
• 1 cuillère à s. de vinaigre de cidre
• 130 g de farine de riz brun
• 150 g de poudre d’amande
• 60 g de fécule de maïs
• 60 g de sucre de coco
• 11 g de levure chimique
• 1/4 cuillère à c. de sel
• 1/4 cuillère à c. de cardamome moulue
• 45 g d’huile de coco solide
• 2 cuillère à s. de lait d’amande pour la dorure
• 2 cuillère à s. de sirop d’érable pour la dorure

Compote fraise rhubarbe

• 300 g de rhubarbe fraiche
• 200 g de fraises fraiches
• 4 cuillères à s. d’eau
• 1 cuillère à c. d’extrait de vanille
• 2–3 cuillère à s. de sirop d’érable
• Le zest d’un demi citron

Yaourt au tofu

• 300 g de tofu ferme nature
• 2 cuillères à s. de jus de citron
• 60 g de sirop d’érable
• 40 ml d’eau
• 1 cuillère à c. d’extrait de vanille
• 1 pincée de sel

Garniture

• Fraises fraiches en morceaux
• Amandes et sarrasin torréfiés (ou autre noix et graine au choix)
• Basilic frais haché
• Sirop d’érable

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Instructions

Scones moelleux

1. Préchauffer le four à 200°C et chemiser une plaque de papier cuisson.
2. Mélanger le lait d’amande avec le vinaigre de cidre et laisser reposer 3 minutes.
3. Dans un grand saladier, mélanger la farine, la poudre d’amande, la fécule de maïs, le sucre, la levure, le sel et la cardamome. Ajouter l’huile de coco solide et mélanger avec le bout des doigts pour obtenir un mélange sablonneux. Ajouter la préparation lait et cidre, et remuer pour l’incorporer. La pâte obtenue doit être légèrement humide et collante, sans être trop fluide. Si besoin, ajouter un peu de lait ou de farine pour atteindre la bonne consistence.
4. Diviser la pâte en 6 et rouler chaque pâton en une boule. Déposer les boules de pâte sur la plaque de cuisson et appuyer au dessus pour les aplatir en disque de 6-7 mm d’épaisseur.
5. Dans un petit bol, mélanger 2 cuillères à soupe de lait d’amande avec 2 cuillères à soupe de sirop d’érable. Badigeonner les disques de pâte avec cette dorure.
6. Enfourner pour 10 à 12 minutes, ou jusqu’à ce que les scones soient gonflés et dorés. Retirer du four et laisser refroidir quelques minutes.

Compote fraise rhubarbe

1. Couper la rhubarbe en petits tronçons et les fraises en cubes.
2. Placer la rhubarbe dans une casserole et ajouter l’eau. Porter à ébullition, puis réduire à feu doux et laisser mijoter pendant 20 minutes, jusqu’à ce que la rhubarbe soit tendre.
3. Ajouter les fraises et la vanille et laisser cuire 15 minutes supplémentaires, jusqu’à ce que les fruits soient fondus. Mélanger pour obtenir une compote homogène. Hors du feu, ajouter le sirop d’érable et les zests de citron. Réserver.

Yaourt au tofu

1. Mixer tous les ingrédients au blender jusqu’à obtenir une crème bien lisse, épaisse et onctueuse. Goûter et ajuster l’assaisonnement selon vos préférences.
2. Conserver le yaourt dans un bocal en verre. Il peut être servi tout de suite, mais il est préférable de le laisser reposer toute une nuit au réfrigérateur avant de le consommer.

Assemblage

1. Une fois tiédis, couper les biscuits en deux et servir avec la compote fraise rhubarbe et le yaourt de tofu. Garnir de morceaux de fraises, d’amande et de sarrasin torréfiés, de basilic finement haché et arroser d’un trait de sirop d’érable.

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Notes

1. Les scones se conservent jusqu’à 3 jours dans une boite hermétique à température ambiante, mais ils sont meilleurs consommés le jour même pour apprécier tout leur moelleux. 
2. La compote fraise rhubarbe se conserve jusqu’à 1 semaine dans un bocal en verre propre au réfrigérateur.
3. Vous pouvez consommer le yaourt de tofu juste après l’avoir préparé, mais je recommande de le laisser reposer une nuit au réfrigérateur afin qu’il épaississe et que les saveurs infusent. Le yaourt de tofu se conserve pendant 3 jours dans un bocal en verre propre au réfrigérateur.