Healthier Homemade Vegan Biscuits
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4.3
42 reviews
Good
Healthier Homemade Vegan Biscuits
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Fluffy, flaky, and buttery homemade vegan biscuits that are free from saturated fat and cholesterol! Dig in!
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Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon sugar
- ¾ cup unsweetened plant-based milk + 1 tablespoon lemon juice
- 8 tablespoon vegan butter cubed and chilled
Instructions
- Preheat oven to 400°F (204°C) and butter a 12-inch iron skillet or butter a cookie sheet
- Cube the butter and put in the freezer while you’re preparing the remaining ingredients.
- Whisk the milk and lemon juice together and set aside. It should separate and look curdled after a few minutes.
- In a large mixing bowl, whisk the flour, baking powder, salt, and sugar together until well combined.
- Add the butter to the flour and beat with a paddle attachment on a low speed until the butter breaks down and looks like small pebbles.
- Slowly pour in the milk while beating on a low speed until the dough begins to form a solid ball.
- Remove the dough from the mixing bowl and knead for about 20 seconds on a floured surface and form into a disc.
- Flour a rolling pin and roll the dough into a circle that’s approximately an inch thick and use a round biscuit cutter (we used the 3-inch size), or the rim of a glass to cut out the biscuits. Repeat with remaining dough until you use it up.
- Arrange the biscuits in the pan or on a cookie sheet (feel free to brush with melted butter to get a nice and crispy golden-brown crust) and bake for approximately 15 minutes, or until they’re puffy and golden brown on top.
- Enjoy!
Notes
- NUTRITION FACTS
- Tips for Making Perfect Biscuits
- How to Store and Freeze
- These are best when eaten hot out of the oven.
- However; you can store them in an air-tight container for up to two days. They will become a little dry after the first day, so reheat them in the microwave for a minute or in a 350F oven for 10 minutes, or until they're warm and tender again.
- You can freeze them for up to one month in a freezer safe container. Heat them in the oven at 350˚F (176˚C) for approximately 15 minutes, or until they're warm in the center.
- Make sure the butter is cubed and cold! We cube ours and then put it in the freezer for about 10 minutes.
- Use buttermilk. Vegan buttermilk (plant-milk and vinegar or lemon juice) has acid, which helps the biscuits rise and become tender.
- Check the expiration date of your ingredients, especially the baking powder. If it's expired, you'll end up with flat biscuits. :(
- Don't overwork the dough. If you mix it or knead it too long, you'll have tough biscuits.
- Roll it thick for tall flaky biscuits.
- Bake them close together in an iron skillet. Iron heats evenly and we don't make ours in anything else.
- For super buttery biscuits, brush them with melted butter just before putting them in the oven.
Nutrition Information
Show Details
Serving
28g
Calories
239kcal
(12%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Sodium
201mg
(8%)
Potassium
252mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
710IU
(14%)
Vitamin C
2mg
(2%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 7biscuits
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 28g | |
| Calories | 239kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 201mg | 8% |
| Potassium | 252mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
42 reviews
Good
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