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!
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