Quick and Easy Vegan Biscuits
User Reviews
5
Quick and Easy Vegan Biscuits
Description
The Quick and Easy Vegan Biscuits recipe relies on chilling vegan butter before mixing it into dry ingredients, including flour, baking powder, sugar, and salt. A blend of soy milk and apple cider vinegar acts as a dairy-free buttermilk substitute, providing acidity that helps with rise and texture. Combining the ingredients gently prevents toughness, while folding the dough multiple times on a floured surface builds flakiness.
Baked at a high temperature on a prepared baking sheet, the biscuits develop a golden top and crisp edges with a tender interior. Adjusting the sugar level allows the dough to suit either savory biscuits for gravy or sweeter side treats. The recipe works well for serving alongside breakfast dishes or as a base for sandwiches.
It’s important not to overwork the dough to maintain lightness, and using frozen vegan butter is key to achieving the right texture. The dough can be kept cold and handled carefully during shaping. This approach makes a plant-based biscuit that balances tenderness and flakiness without dairy ingredients.
Ingredients
- 6 tablespoons vegan butter
- 1 cup soy milk unsweetened, plain
- 1 tablespoon apple cider vinegar
- 2 ¼ cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
Instructions
- Place the 6 tablespoons in a freezer-safe dish and chill in the freezer for 20 minutes.
- In a glass liquid measuring cup or bowl, whisk together the soymilk and apple cider vinegar and allow to rest for 10 minutes. After 10 minutes on the counter, place in the refrigerator until ready to use.
- Preheat the oven to 425 degrees F and prepare your baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, thoroughly combine the flour, baking powder, sugar and salt.
- After 20 minutes, add the frozen vegan butter to the dry flour mixture and use a fork (or pastry cutter) to mix it in until it looks like a crumbly mixture.
- Pour the soymilk mixture into the bowl and mix together by hand. Be careful not to overmix.
- Add a handful of flour to your surface and spread it around. Using your hands, spread out the dough. Fold it in half, then fold it in half again, and then stretch it back out. Repeat this four times. If the dough is sticking, add a little more flour.
- Spread the dough out about 1 ½ inches thick and use a round cookie cutter (or a cup that’s about 2 ½ to 3 inches wide) to stamp out biscuits and add them to the prepared baking sheet.
- Bake in the preheated oven for 12 to 14 minutes, until they’re lightly golden. Cool for 5 minutes.
Notes
- Use frozen vegan butter to create the desired flaky texture in these dairy-free biscuits.
- Adjust sugar content to personalize biscuits for savory or sweet uses.
- Handle the dough gently and avoid overmixing to keep biscuits tender and light.
- Fold the dough the recommended number of times for best layering without melting the butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 310mg | 13% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 42IU | 1% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
