Some people grow up on corn. Some people grow up on rice.

I grew up on biscuits – my grandma’s made-from-scratch buttermilk biscuits.

We had them every day with supper, and I can still remember the way the kitchen cabinet creaked when she got out her biscuit flour bowl. The dust the flour made as she kneaded the dough into biscuits. That divine comfort-food smell when she took them out of the oven.

If we were really lucky, my papa would open a jar of his homemade sugar cane syrup, and we would drizzle thick pools over the steaming fresh biscuits and then wash it down with the sweet tea my grandma kept in old milk jugs.

There was nothing better.

My Aunt Faye taught me how to make my grandma’s recipe, and few months ago, a dear friend and I discovered (thank you, Google) a non-dairy version. Turns out vegan buttermilk is a simple fix: For every 1 cup of buttermilk, substitute 1 cup of non-dairy milk + a teaspoon of apple cider vinegar. (I used cashew milk.)

Buttermilk or not, these are simply divine and divinely simple.

Scratch-Made Farm Biscuits

Ingredients:

• 2 Cups Self-Rising Flour
• 1 Tablespoon Baking Powder
• 1/4 Cup Oil
• Buttermilk or Vegan Buttermilk Substitute*

Stairway To Flaky Biscuit Heaven:

1. Mix the flour, baking powder, and oil in a medium-to-large bowl.

2. Add enough buttermilk or vegan buttermilk substitute to develop a good doughy consistency. (It takes me a little over a cup.)
3. Roll the dough out on a floured surface and form into biscuits. (Grease the tops if you like.)

 

4. Bake at 450 until golden brown.

 

*Vegan Buttermilk Substitute – 1 teaspoon of apple cider vinegar for every 1 cup of non-dairy milk