There is really no easier way to incorporate some vegan baking in your life than making biscuits. I’ve made them with coconut oil, olive oil and vegan butter and I like them all the ways. But, this recipe tastes the most like real buttermilk biscuits and yay for that.
These flaky, sky high biscuits are the perfect little additions to your breakfast, brunch or breakfast-for -dinner (the best meal on the planet).
NOTE: Remember to keep your ingredients cold, as with any biscuits, but beware the vegan butter melts much quicker than regular butter. Refrigerate before adding your almond milk if you think it’s melting too fast. Work quickly but do not overwork. Stop mixing as soon as it’s combined. You want those puppies to rise, not bake into flat rounds of sadness.
Recipe adapted from: Smitten Kitchen
- 2 1/4 cups of flour + more for the counter
- 1 tsp of sugar
- 1 tbs of baking powder
- 1 tsp of baking soda
- 3/4 tsp of salt
- 9 tbs of vegan butter (I use an Australian brand, Better Than Butter. There’s no palm oil.)
- 3/4 cups almond milk + 1 TBS of white vinegar and let sit for 5 minutes to make “buttermilk”
- Heat oven to 400F.
- Combine your dry ingredients.
- Break up the butter in the flour with your fingers. You should try and incorporate it as equally as possible throughout the bowl. Make a well in the center.
- Pour your buttermilk into the middle and gently mix until just combined. Use your hands to make it into a ball. Drop onto a counter dusted with flour.
- Gently pat out dough into a rectangle with your hands to about a 1 inch thickness. Cut with a biscuit cutter.
- Put biscuits on a baking sheet that is either non-stick or put baking paper down first.
- Bake for 10-12 minutes, add more time if not browned. They should rise about twice the size if done right.
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