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The Best Damn Vegan Biscuits Recipe

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4.3 from 10 reviews

These vegan biscuits are fluffy, tender, and perfectly golden, made without any dairy but using a clever vegan buttermilk for authentic flavor and rise. Easy to prepare and ideal as a savory side or for breakfast with jam or vegan butter.

  • Total Time: 25 minutes
  • Yield: 7-8 biscuits

Ingredients

Wet Ingredients

  • 1 cup unsweetened plain almond milk
  • 1 Tbsp fresh lemon juice
  • 4 Tbsp non-dairy unsalted butter (such as Earth Balance), cold and melted for brushing

Dry Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 Tbsp baking powder (use a high-quality brand)
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt

Instructions

  1. Prepare Vegan Buttermilk: Preheat your oven to 450°F (232°C). In a small bowl or measuring cup, combine the almond milk with the fresh lemon juice and let it sit for a few minutes to curdle, creating a vegan buttermilk substitute.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt until evenly combined.
  3. Incorporate Butter: Add the cold non-dairy butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse sand with small butter pieces visible. Work quickly to keep the butter cold for flaky biscuits.
  4. Add Vegan Buttermilk Gradually: Make a well in the center of the flour mixture. Pour the vegan buttermilk in 1/4 cup increments, stirring gently with a wooden spoon until a slightly tacky but moldable dough forms. You may not need all the liquid.
  5. Shape the Dough: Turn the dough onto a lightly floured surface and dust the top lightly with flour. Fold the dough over onto itself gently 5-6 times with minimal handling, adding flour as necessary to prevent sticking.
  6. Form and Cut Biscuits: Pat the dough into a 1-inch thick disc. Using a 1-inch biscuit cutter or a similar sharp-edge object, press straight down and twist slightly to cut the biscuits. Place them side by side on a baking sheet to help them rise evenly. Recombine scraps to cut 1-2 more biscuits, totaling 7-8 biscuits.
  7. Brush and Prep for Baking: Brush the tops of the biscuits with melted non-dairy butter. Gently press a small divot in the center of each biscuit with two fingers to ensure even rising and prevent domed tops.
  8. Bake: Bake the biscuits in the preheated oven for 10-15 minutes, or until they are fluffy and slightly golden brown on top. Serve immediately for best texture and flavor.
  9. Storage: Let any leftover biscuits cool completely before storing in an airtight container or resealable bag to maintain freshness.

Notes

  • Use a high-quality baking powder for best rise and flavor.
  • Work quickly when incorporating butter to keep it cold and achieve flaky layers.
  • The almond milk and lemon juice mixture acts as a vegan buttermilk substitute to help the biscuits rise and add subtle tang.
  • Handle the dough gently to avoid overworking, which can make biscuits tough.
  • You can replace almond milk with other plant-based milks, but the flavor and rise might vary slightly.
  • Reheat leftover biscuits in a toaster oven or oven for best texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast/Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/the-best-damn-vegan-biscuits-recipe/