The way buttermilk cookies are called is enough to fill your mouth with saliva instantly. But wait until you take an actual bite — these golden treats are slightly crisp on the outside and tender on the inside. However, the sight of them may leave you feeling down if you are a vegetarian or suffering from lactose intolerance or sensitivity.
Worry not because it is still very much possible for you to sink your teeth into those delectable butter cookies! How? By recreating them in your very own kitchen and substituting some of the ingredients that are bad for you with those that won’t leave you harmed or feeling guilty. They’re vegan all right, but you won’t be able to tell the difference!
Another thing that’s so nice about these dairy- and lactose-free goodies is they can be whipped up without much trouble on your part. No matter if you are a seasoned baker or a newbie, coming up with these scrumptious vegetarian baked delights won’t make you break a sweat — they’re very much ready to be served in less than an hour.
Below you will find perhaps one of the simplest, if not entirely effortless, vegetarian buttermilk cookies. The ingredients required are all easy to obtain, and the resulting batch yields 10 to 12 flaky round beauties. Excited to surprise yourself and your loved ones with yummy vegan buttermilk cookies? Then get your ingredients and materials ready!
- 1 cup of almond milk or soymilk
- 1 cup of all-purpose flour
- 1 cup of whole-wheat baking flour
- 5 tablespoons of vegetable shortening (trans fat-free)
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of white vinegar
- In a mixing bowl, combine almond milk or soymilk and vinegar. Set aside and wait for the mixture to become clumpy.
- While waiting for that to curdle, grab another mixing bowl and combine all-purpose flour, whole-wheat baking flour, baking powder, baking soda and salt.
- Grab your trans fat-free vegetable shortening and chop it into small cubes. Dump them into the mixing bowl where you combined flour, baking soda and other ingredients.
- Using a fork, mix those cubes of vegetable shortening into the dry ingredients. Continue doing this until you end up with a coarse mixture. Make sure that there are no large pieces of vegetable shortening remaining.
- Pour the curdled almond milk or soymilk into the bowl. Mix very quickly.
- Using your hands, turn the dough into a large ball. Place it back into the mixing bowl and cover it with plastic wrap. Stash the bowl in the refrigerator for 15 to 30 minutes.
- Preheat the oven to 450°F.
- Take the dough out of the refrigerator, and knead and flatten it until it ends up about 1/2 inch thick.
- Grab a round cookie cutter with a diameter that’s about 1 1/2 to 2 inches. Use it to cut the biscuits. Transfer the biscuit on a large cookie sheet that’s ungreased. Try to leave a 1-inch space between the biscuits.
- Let’s not waste any ingredient! Turn the remaining dough into a ball and flatten again into about 1/2 inch thick. Make more biscuits out of it.
- Have the tops of the biscuits lightly brushed with a mixture of 1 tablespoon of canola oil (or any other vegetable oil of your liking) and 1 tablespoon of almond milk or soymilk. This will give the cooked buttermilk cookies a phenomenal golden-brown glaze.
- Stash the cookie sheet in the oven. Bake those vegetarian buttermilk biscuits for 10 to 12 minutes.
- Once cooked, transfer the buttermilk biscuits on a baking rack to allow them to cool. Serve and enjoy!