5 from 75 votes
Quick and Easy Vegan Biscuits
These vegan biscuits combine frozen vegan butter with a mixture of soy milk and apple cider vinegar to create a flaky, tender biscuit dough. The technique of folding the dough several times helps develop layers without overworking the gluten, resulting in biscuits with a light texture and subtle sweetness. Baking at high heat yields golden edges and a soft crumb inside, suitable for savory or sweet accompaniments.
Prep Time
40 mins
Cook Time
12 mins
Total Time
52 mins
Servings:
12
servings
Calories:
147 kcal
Course:
Breakfast, Lunch
Cuisine:
American
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.
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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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 147
% 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.