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Vegan Buttermilk Biscuits with Spiced Pear Compote

Course: Bread, Breakfast
Cuisine: American, Soul Food
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 10 biscuits
Calories: 375kcal
Homemade buttermilk biscuits with no dairy in sight perfectly complemented by warm spiced pear compote
Print Recipe

Equipment

  • Food Processor
  • Biscuit Cutter

Ingredients

Vegan Buttermilk Biscuits

  • ½ cup vegan butter + 2 tablespoons to melt
  • 1 ¾ cup almond milk or plant-based milk of your choice
  • 1 ¾ tablespoon apple cider vinegar
  • 4 cups flour
  • 1 ¾ tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • ¾ teaspoon baking soda

Spiced Pear Compote

  • 2 pears peeled and chopped into half-inch pieces
  • 1 cup brown sugar
  • ½ cup water
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • zest of one small lemon

Instructions

Vegan Buttermilk Biscuits

  • Cut ½ cup butter into cubes and place in freezer for about 20 minutes. Meanwhile, preheat oven to 450 degrees and melt extra two tablespoons of butter. Set aside.
  • Stir apple cider vinegar into almond milk to make vegan buttermilk. Place in fridge.
  • Whisk together flour, baking powder, sugar, baking soda, and sea salt in a large bowl. Transfer dry mixture to food processor then remove ice-cold butter from freezer and add to food processor. Pulse for 20-30 seconds or until the texture resembles a coarse sand.
  • Transfer back to mixing bowl and make a well in the middle. Pour in cold vegan buttermilk from fridge and stir gently until dough forms. Dough will not be perfectly smooth.
  • Flour your hands and a clean surface (like your counter top or a cutting board). Turn dough out onto surface.
  • Sprinkle a bit of flour over top and fold dough over on itself about four or five times. Gently pat into a flat disc about one-inch high.
  • To cut out biscuits, push biscuit cutter straight down into dough and pull straight back up without twisting. Combine scraps of dough and repeat process of patting and cutting to use as much as possible.
  • Place biscuits on a baking sheet lined with parchment paper. Brush tops of biscuits with melted vegan butter then place in oven and bake for about 12 minutes or until tops are golden brown.

Spiced Pear Compote

  • Add all ingredients to a small saucepan over medium-high heat and stir until sugar is dissolved.
  • Bring mixture to a boil then reduce heat to medium-low and simmer uncovered for 10 to 20 minutes or until liquid is thickened.
  • Serve with biscuits.

Nutrition

Calories: 375kcal | Carbohydrates: 67g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 672mg | Potassium: 130mg | Fiber: 3g | Sugar: 26g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 208mg | Iron: 3mg