“buttermilk” biscuits

I did something Paula Deen would slap me on the wrist for, something every great-grandmother would gasp an “oh dear” at. I turned almond milk into “buttermilk”. And it was. Amazing.

Before I explain my air quote “buttermilk” I must first bestow upon you the importance of brunch.

Brunch is indeed a verb. “To brunch” is to spend hours around the table, munching on delicious breakfast foods, sipping adult beverages with the ones you love – at least that’s my definition. Many of my most favorite memories were made while brunching. I personally believe that weekend mornings were made for lounging with your V.I.Peeps, staying in your PJs at home, or throwing on your favorite sundress to hit the town, and brunching – for as long as humanly possible.

So after deciding to make homemade biscuits for brunch, I realized I had no buttermilk (and who really does?) laying around. I wanted to make biscuits and I didn’t want to have to get out of my PJ’s to run to the store to do it. So I improvised. And maybe I was bit lazy, too.

Voilà – I created (insert air quotes) “buttermilk”. The healthy, lazy, grandma NOT approved “buttermilk”.

You know when you try making delicious things, healthy? And everyone just kinda eats them like, uh huh, yeah, it tastes JUST like regular cheesecake (insert sarcasm font). Well, these biscuits ARE delicious. I just don’t really get it? They are crunchy and flaky and perfect for a weekend morning gathered on the deck, still in PJs. Add a cup of coffee, homemade jam and some hungry mouths – you are set.

what you’ll need
2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
1 cup of almond milk + 1 teaspoon of white vinegar

biscuit topping ideas: jam, butter, bacon, honey, cream cheese, bacon, bacon, bacon…

what you’ll do

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

In a different bowl add 1 cup of almond milk and 1 teaspoon of white vinegar, stir and let sit for a few minutes. It will look funky, just trust.

Make a well with flour mixture and slowly add the “buttermilk” into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small top of mason jar, or a biscuit cutter (I didn’t have one so I was creative).



I like to cook them on a pizza stone, leaves the bottoms crispy and the middle soft and fluffy.


There really is nothing better than a flaky, mile-high, just-out-of-the-oven “buttermilk” biscuit.


So, here’s to brunch! Extra sleep, breakfast foods, memories, and laughter.