Picture this: a lazy Sunday morning, the sun filtering through your kitchen window. You’ve got a steaming cup of coffee in one hand and a warm, flaky vegan biscuit in the other. This perfect pairing might just be one of life’s little joys, especially when slathered with a generous layer of vegan butter or homemade jam.
I can’t stress enough how much these delightful biscuits compliment everything from soups to salads, or even in a brunch spread alongside fresh fruit.
Vegan biscuits may not have the same status as their buttery counterparts, but trust me—they can steal the spotlight. This recipe elevates simplicity by using just a handful of ingredients, and the best part? They come together quickly, making them perfect for busy mornings or unexpected guests.
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A vegan biscuit is a plant-based take on the traditional biscuit, swapping out dairy and eggs for alternatives. The result is a fluffy, tender biscuit that can be enjoyed on its own or served with various toppings. These biscuits maintain that classic fluffy texture you’d expect but with a twist that caters to those following a vegan lifestyle.
The taste? Imagine biting into a warm, flaky biscuit with a light, savory flavor from the vegan butter and just the right amount of saltiness. The subtle sweetness from the almond milk hints at the warmth of home-baked goodness, giving you all the comfort of a traditional biscuit without the animal products.
What sets this recipe apart is the balance of ingredients that come together to create a wonderfully soft biscuit. The combination of baking powder and baking soda gives it that perfect rise, while the non-dairy butter keeps it indulgent yet wholesome. And by making a quick homemade vegan buttermilk, you infuse additional tenderness without compromising flavor.
To whip up these vegan biscuits, gather the following staples:
- 1 cup unsweetened almond milk
- 1 Tbsp fresh lemon juice
- 2 cups all-purpose flour (unbleached works best)
- 1 Tbsp baking powder (I suggest using Rumford)
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp non-dairy butter (I rely on Earth Balance for its great flavor)
- 1 Tbsp maple syrup (just a hint of sweetness can elevate the taste)
- 1-2 tsp dried herbs (like rosemary or thyme for added flavor)
Ingredients From : minimalistbaker.com
Let's dive into the straightforward steps that will get you those lovely biscuits from the oven to your plate. It really is simple, and trust me, you'll feel like a pro in no time.
First things first, crank up your oven to 450°F (232°C). While that heats up, grab a bowl and add the lemon juice to the almond milk. Stir it gently and set it aside; this mixture will transform into a creamy vegan buttermilk as it sits.
In a large mixing bowl, combine the flour, baking powder, baking soda, and sea salt. Use a whisk to ensure that everything is well mixed. This creates a light and airy base for your biscuits.
Now, it’s time to add the cold non-dairy butter. Use your fingers or a pastry cutter to break it into the dry ingredients. You want to work quickly—aim for small, pea-sized pieces. The goal here is to mimic the texture of sandy crumbs, which will yield those lovely layers in your biscuit.
Create a well in the center of your dry mixture. Gradually pour the vegan buttermilk into the well, starting with just 1/4 cup at a time. Mix gently with a wooden spoon until a slightly tacky, moldable dough forms. There’s no need to overmix; you want everything just combined!
Turn the dough onto a lightly floured surface. Dust the top with more flour to prevent sticking. Very gently fold the dough over itself 5-6 times, ensuring you minimize your kneading. You’re looking for a soft, workable dough, so add a sprinkle of flour if it’s too sticky.
Flatten the dough into a disc about an inch thick. Handle it as little as possible so it stays airy!
Using a 1-inch cutter, press down into the dough without twisting—this helps keep that nice rise. Place the cut biscuits on a baking sheet in two rows, ensuring they’re just touching. Don’t worry if you have leftover dough; you can gently reform it to cut out another biscuit or two!
Brush the tops of your biscuits with melted non-dairy butter. To help them bake evenly, press a small dimple in the center of each one with your fingers.
Slide your biscuits into the preheated oven for about 10-15 minutes. Look for that lovely golden-brown color. Once baked, enjoy them warm and fluffy fresh from the oven.
- Choose Your Flour Wisely: Using unbleached flour gives you a better texture compared to bleached flour.
- Cold Ingredients are Key: Ensure your vegan butter is cold to help create layers in your biscuits.
- Don’t Overmix: Aim for a lumpy dough; overworking will yield dense biscuits.
- Experiment with Flavors: Adding spices or herbs to the dry mixture can customize your biscuits.
- Watch the Oven: Every oven is different, so keep an eye on your biscuits as they bake to prevent overcooking.
Store any leftover biscuits in an airtight container at room temperature for up to two days. If you want to keep them longer, they can be frozen. Just ensure they are completely cool, then place them in a freezer-safe bag. You can reheat them in the oven or microwave for a quick snack.
- Savory Vegan Gravy: Enjoy these biscuits with a rich, flavorful vegan gravy. It’s a classic that never disappoints.
- Fresh Mixed Berries: A side of berries keeps everything light and adds a nice pop of color.
- Avocado Spread: Whip up a quick avocado mash to smear on your biscuits—healthy fats and flavor in one!
- Creamy Vegan Soup: Pair these with a bowl of hearty tomato or vegetable soup for a comforting meal.
- Light Salad: A refreshing salad featuring greens, nuts, and a zesty dressing rounds out your meal beautifully.
- Almond Milk: Soy milk or oat milk can act as suitable substitutes without affecting texture.
- Non-Dairy Butter: Coconut oil or vegan margarine can be used; just ensure they’re solid for the best results.
- All-Purpose Flour: For a gluten-free option, almond flour or a gluten-free baking blend works well, though the texture may vary.
- Lemon Juice: If you're out of lemon, a hint of apple cider vinegar mixed into plant milk achieves the same acidic effect.
- Baking Powder: If you have only baking soda, remember to add an acid like vinegar to achieve the right leavening.
These vegan biscuits offer simple yet delightful comfort food that brings warmth to any meal. Whether you enjoy them alongside savory dishes, fresh fruits, or a bit of sweet jam, they never fail to satisfy. With just a handful of ingredients, you can whip up a batch in no time.
So the next time you want to impress your family or friends—or just treat yourself—give this vegan biscuit recipe a whirl. Take my word for it; you won't be disappointed!
Vegan biscuits may not have the same status as their buttery counterparts, but trust me—they can steal the spotlight. This recipe elevates simplicity by using just a handful of ingredients, and the best part? They come together quickly, making them perfect for busy mornings or unexpected guests.
- Choose Your Flour Wisely: Using unbleached flour gives you a better texture compared to bleached flour.
- Cold Ingredients are Key: Ensure your vegan butter is cold to help create layers in your biscuits.
- Don’t Overmix: Aim for a lumpy dough; overworking will yield dense biscuits.
- Experiment with Flavors: Adding spices or herbs to the dry mixture can customize your biscuits.
- Watch the Oven: Every oven is different, so keep an eye on your biscuits as they bake to prevent overcooking.
Barbara Brito is a Florida-based registered dietitian and the creator of Great Meal Recipes, where she shares nutritious, delicious, and easy-to-make meals for home cooks of all skill levels. With a passion for creating wholesome dishes that don’t sacrifice flavor, Barbara draws inspiration from her love of family, food, and simple cooking. Her blog focuses on accessible recipes that bring joy and balance to the kitchen.