I have tried various vegan biscuit recipes and have not found one to my liking. I decided to bake some biscuits based off my taste and texture preferences. A lot of recipes call for coconut or olive oil but using these do not give the biscuits that traditional buttery taste. I used a vegan butter spread, a homemade vegan buttermilk, and less baking powder than recommended.
What I got was a super flaky, fluffy, buttery biscuit. Not to mention vegan! I am actually pretty impressed with how these biscuits came out and plan to make them more often for breakfast, biscuits and gravy, and for potlucks. We are expecting another cold snap soon and I figure these will pair perfectly with a mushroom stew or roast.
The recipe is fairly simple and takes about 30 minutes. Yields about 7-8 biscuits.
- 2 1/4 cups flour
- 1 cup unsweetened plant-based milk (I used almond)
- 1 tablespoon lemon juice
- 4 tablespoons vegan butter spread
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (I used brown since I had it on hand)
Preheat oven to 450F. Combine flour, salt, sugar, and baking powder in a medium-sized bowl. Stir until thoroughly combined. In a separate bowl, combine cold milk and lemon juice.
Add butter spread to mixing bowl and roughly mix with your hands or a spatula. Combine until the dough resembles sand. You want there to be small pieces of the butter. Work fast so the butter does not melt.
Next, make a well in the dough and slowly pour in the milk-lemon mixture. Stir until slightly combined. The dough should be a bit sticky. Add additional flour one tablespoon at a time if dough is too sticky to manage.
Place the dough on a flour-dusted surface and with floured hands, dust the dough with a pinch of flour. Turn over dough about 4-5 times. You have two options for cutting out the biscuits.
Option 1: Pat the dough until it is about 3 quarters of an inch thick. cut out 7- 8 biscuits. Use either a biscuit/cookie cutter or a lightly floured rim of a mason jar.This option will create more uniform and traditional style biscuits.
Option 2: Pat the dough down and roll into a long piece about one inch thick. Using your hand, drop 1 inch (or desired size) pieces of dough onto baking sheet. I prefer this option, because I like larger “homemade” looking biscuits.
This photo shows the size and texture difference between both options.
Next place the biscuits on a parchment-lined or well-greased baking sheet. You can brush with the vegan butter spread or leave plain. You can also gently press a small divot in the center to help them rise evenly.
Bake for 12-15 minutes. Let cool and serve. I served my biscuits with a vegan pumpkin butter! So good!