These fluffy vegan biscuits are delightfully tender and flaky, with a buttery richness that melts in your mouth. Made with simple plant-based ingredients, they rise beautifully to create layers perfect for soaking up gravy. Whether paired with savory toppings or enjoyed alone, they bring a classic Southern touch to your table. Easy to make and irresistibly delicious, they're a breakfast essential everyone will love.
Ingredients
2 cups All-Purpose Flour (plus extra for rolling)
1 Tablespoon Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Sugar (optional, for a hint of sweetness)
1/3 cup Vegan Butter (cold, diced)
3/4 cup Unsweetened Plant-Based Milk (like soy or oat milk) as much as needed
1 tsp Apple Cider Vinegar or Lemon Juice
Instructions
Combine the plant-based milk with apple cider vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles slightly (this is your vegan buttermilk).
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the cold vegan butter pieces to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Pour the vegan buttermilk into the dry mixture a little at a time and gently stir with a spoon or spatula until just combined. Add only enough buttermilk until you get a firm soft dough. Do not over-mix; the dough should be slightly shaggy, but not sticky or wet.
Turn the dough onto a floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough in half, then repeat the patting into a rectangle and folding process 2-3 more times to create layers. Finally, pat the dough to 1-inch thickness rectangle.
Use a biscuit cutter or a glass (flour the edges) to cut out biscuits. Avoid twisting the cutter to ensure the biscuits rise evenly.
Place the biscuits on a baking sheet lined with parchment paper, ensuring they touch slightly for soft edges or space them apart for crisper edges.
Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until golden brown on top.
Brush the tops with melted vegan butter for an extra buttery flavor.
Tip: Use good grade baking vegan butter for this recipe to make sure the biscuits come out flaky and tender.
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