Dairy-Free KFC Style Buttermilk Biscuits
Get ready to enjoy the flaky, golden goodness of **Dairy-Free KFC Style Buttermilk Biscuits**—a plant-based twist on the classic Southern favorite! These biscuits boast the perfect balance of light, buttery texture and melt-in-your-mouth layers, created using coconut oil and a homemade dairy-free buttermilk crafted from almond milk and lemon juice. The simple yet brilliant folding technique ensures ultimate fluffiness, giving these biscuits their signature rise and layers. Ready in just 30 minutes, this easy recipe is perfect for breakfast, dinner sides, or a snack with jam or dairy-free butter. Whether you're craving comfort food or catering to a dairy-free lifestyle, these vegan-friendly biscuits will surely deliver on flavor and texture.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup coconut oil
- 0.75 cup unsweetened almond milk
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a small mixing bowl, combine the unsweetened almond milk and lemon juice. Stir and let it sit for about 5 minutes to create dairy-free buttermilk.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Add the solid coconut oil to the dry ingredients. Use a pastry cutter or fork to cut the coconut oil into the flour until the mixture resembles coarse crumbs.
Pour the dairy-free buttermilk mixture into the flour mixture, and stir gently until a dough forms. Be careful not to over-mix; it's okay if the dough is slightly sticky.
Transfer the dough onto a lightly floured surface. Gently pat it into a rectangle about 1/2 inch thick.
Fold the dough in half and pat it back out to the same thickness. This folding process should be repeated two more times to create layers.
Use a round biscuit cutter (about 2 inches in diameter) to cut out biscuits from the dough, and place them onto the prepared baking sheet, leaving about 1 inch between each biscuit.
Gather any remaining scraps of dough and gently pat them together to cut more biscuits, avoiding overworking the dough.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown and puffed up.
Remove from the oven and allow the biscuits to cool slightly on a wire rack before serving. Enjoy them warm!
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 0.9 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 351 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
