The Best Damn Vegan Biscuits
User Reviews
4.8
The Best Damn Vegan Biscuits
Description
The Best Damn Vegan Biscuits blend almond milk and fresh lemon juice to create an acidic component similar to buttermilk, helping activate the leavening agents: baking powder and baking soda. The dough incorporates non-dairy butter cut into the flour to imitate the richness and flakiness of traditional biscuits. Minimal mixing and gentle folding create a dough that produces a tender crumb while avoiding toughness.
Baked at a high temperature, these biscuits rise nicely and develop a golden crust. The biscuits can be served alongside various dishes or as a base for plant-based jams and spreads. Adjustments like substituting a 1:1 gluten-free flour blend are possible for dietary needs, though certain baking powders are recommended to avoid bitterness.
This recipe is adapted from a known source and includes tips for selecting ingredients to ensure best results. Nutritional content varies with ingredient choices.
Ingredients
- 1 cup almond milk unsweetened plain
- 1 Tbsp lemon juice fresh
- 2 cups all-purpose flour unbleached
- 1 Tbsp baking powder (see notes for brand recommendations)
- 1/2 tsp baking soda
- 3/4 tsp salt sea salt
- 4 Tbsp non-dairy butter I use Earth Balance, unsalted
Instructions
- Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make "vegan buttermilk." Set aside.
- In a large mixing bowl, whisk together dry ingredients.
- Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
- Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. You may not need all of it. Stop when it resembles a slightly tacky but moldable dough, stirring until just combined.
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading. Add more flour as needed to prevent sticking.
- Form into a 1-inch thick disc, handling as little as possible.
- Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8 (as original recipe is written).
- Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
- Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
Notes
- Aluminum-free baking powder is recommended to avoid a bitter aftertaste; try Trader Joe's, Bob's Red Mill, or Rumford brands.
- You can replace the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
- Handle the dough lightly and minimally to keep the biscuits tender and flaky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7(biscuits)
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 170 | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3.4g | 7% |
| Fat | 6g | 9% |
| Saturated Fat | 1.8g | 9% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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