Parmesan? Buttermilk? You might be thinking, “but I thought this recipe was vegan?” And I would respond “yes, you read it correctly! This is my recipe for VEGAN Kale Parmesan Buttermilk Biscuits!” These biscuits turned out amazing! They’re so soft and fluffy and packed with incredible flavors! And if you’re vegan, chances are you need to find creative ways to get enough iron, which is why Kale (which is high in iron) is the perfect part of this dish.
For the vegan butter, I like to use Earth Balance, but I’m sure any vegan butter would work fine! For the buttermilk, just combined 1 T vinegar with 1 cup of your favorite allergy-friendly milk (I prefer Califia Farms Oat Milk). As for the parmesan cheese, I like to use Follow Your Heart Shreds; however, it does contain chickpeas, so avoid if you’re allergic to chickpeas. This recipe is dairy-free, egg-free, nut-free, and soy-free (if you use soy-free butter)!
This recipe requires that you “cut the margarine.” Which means that you take frozen or cold margarine and use two knives or a pastry cutter to cut them into the mixture until they resemble little tiny balls. This is a very important step, and your biscuits will have a very different texture if you don’t do this! Cutting the frozen butter into the batter helps to get that soft and flaky texture of biscuits.
These were honestly AMAZING! I mean just look at them!!! They were light, fluffy, buttery, and melt in your mouth good! They were all eaten up in just one meal in my household! Were these Vegan Kale Parmesan Buttermilk Biscuits so good you want another biscuit recipe? You’re in luck! Check out my Vegan Sweet Potato and Sage Biscuits! Anyways, I really hope you loved this recipe, I sure did! See you next time!
Vegan Kale Parmesan Buttermilk Biscuits
These vegan kale buttermilk biscuits are soft and fluffy with the buttery taste you are used to but without the real butter. The kale adds a nice earthy taste, and the parmesan gives it another boost of flavor. You can substitute any vegan cheese to this biscuit dough.
- Prep Time: 15m
- Cook Time: 15m
- Total Time: 30m
Ingredients
- 3 c all-purpose flour
- 5 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 c vegan chilled or frozen margarine
- 1 c vegan buttermilk
- 1 c kale, finely chopped
- 1 tsp. lemon juice
- 1/4 c vegan parmesan cheese
- 1 tbsp. melted vegan margarine
- course sea salt
Instructions
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Make the buttermilk by adding 1 T vinegar or lemon juice to non-dairy milk and set aside in the refrigerator.
- In a medium mixing bowl, add together the flour, baking powder, salt, and baking soda. Cut the non-dairy margarine into cubes and add to the dry ingredients. Using two knives or a pastry cutter, cut the margarine until they resemble peas.
- Finely chop the kale and squeeze the lemon juice on the kale and mix well. Next, grate the vegan parmesan and add both the kale and parmesan to the bowl and mix well. Slowly add the buttermilk until the crumbs were thoroughly moistened. The dough should be slightly sticky but not overly wet.
- Roll or pat out the dough on a lightly floured surface to about ¾ to 1-inch thickness. Cut rounds using a 2-1/4 inch cookie cutter first dipped in flour. Place biscuits on baking sheet. Brush the top with melted vegan margarine and sprinkle with coarse sea salt. Bake for 13-15 minutes until golden brown.
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