You aren’t going to know that this are vegan except for the fact that you made them. Honest. Don’t even tell anyone, just serve them. Make it a big surprise later! That was always my favorite trick when I sneaked veggies into something so my step dad and brother would try something I made. (Sorry, guys! You need your vegetables.)
This is a great recipe. Super easy, as biscuits should be. Light and fluffy from the time they’re out of the oven. Great with both sweet and savory insides.
The tricks are as such for wonderful biscuits: 1. Use ice cold butter. Pop your butter and flour in the freezer even for five minutes after you’ve broken it up. 2. Use cold, cold soy milk. 3. Don’t handle them too much. The reason I make mine square was so I didn’t need to handle them more to form them into circles. 4. Make sure they touch so they bake evenly.
- 2 cups flour
- 1 Tbsp baking powder
- 1 Tsp baking soda
- 1/2 Tsp salt
- 4 Tbsp Vegan Butter (I used Better Than Butter, found at Emart in Seoul.)
- 1 cup plain soymilk (or other milk sub) and 1 Tbsp vinegar; let sit for five minutes
- Sift dry ingredients together in large bowl.
- Add butter and break into pea sized pieces. Put bowl in freezer for five minutes.
- With a spatula or big spoon, add your soymilk and mix until just blended. It will be sticky.
- On a lightly floured piece of baking paper, drop your biscuits. Lightly add flour to the top as well and turn over up to six gentle times.
- Form into a 1 1/2 inch thick rectangle.
- With a knife dusted in flour, cut your biscuits into squares on top of a sheet of baking paper. Make a dimple in each biscuit and add a spot of butter and some sea salt.
- In a preheated, 450 F oven, bake for 10-15 minutes.
Recipe Slightly Adapted From: Minimalist Baker