Vegan Biscuit Recipe

vegan Biscuit recipe

These buttermilk biscuits are so buttery, and authentic to the southern version it’s crazy! These biscuit can be enjoyed buttered with sweet jams or alongside savory foods like vegan fried chicken and gravy.

It took me a long while to enjoy baking, and it took even longer to convince myself that I could maybe anything “bread-like” at home. But now that I have warmed up to the idea, I love making my own buns, biscuits and breads! It is a great way to ensure that your bread products are free of the pesky animal by-products that often sneak into our foods!

Damn they’re good! Oh and don’t forget, this pairs perfectly with some vegan southern fried chicken – enjoy!

 

5.0 from 1 reviews
Vegan Biscuit Recipe
 
Prep time
Cook time
Total time
 
These buttermilk biscuits are so buttery, and authentic to the southern version it’s crazy! These biscuit can be enjoyed buttered with sweet jams or alongside savory foods like vegan friend chicken and gravy.
Author:
Recipe type: Baking
Cuisine: American
Serves: 10-12
Ingredients
  • 2 cups all purpose white flour (organic & unbleached)
  • 2 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp pink salt
  • ½ cup vegan butter
  • ¾ cup almond milk
  • 1 tsp organic sugar
  • 1 tsp apple cider vinegar
Instructions
  1. Pre-heat the oven to 450 degrees.
  2. In a measuring cup or small bowl, mix milk and vinegar to make vegan buttermilk, and set aside. Allow to curdle.
  3. In a stand up mixer or large bowl, mix all dry ingredients until well combined.
  4. While mixing, slowly beat in the butter into the dry ingredients until you have a mealy, course mixture. Add the buttermilk mixture to the coarse dry ingredients and mix until dough begins to form.
  5. When well kneaded, form dough into a ball and refrigerate for 20.
  6. After 20 mins flour a countertop and knead dough until smooth.
  7. If the dough is too sticky, add more flour.
  8. Using a rolling-pin (or a wine bottle), roll out the dough to about ½ - 1inch thickness.
  9. Using a biscuit cutter or a round drinking glass, cut out your biscuits.
  10. Place your biscuit on an parchment paper-lined cookie sheet.
  11. Bake for 10 to 12 minutes.
  12. Serve warm with butter.

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2 Comments

  • eyy says:

    These look a lot more like dinner rolls–crazy, they almost are! Biscuit dough is not kneaded. Or even mixed that much. You should have a crumbly, barely-cohesive dough. The secret to great biscuits is minimal gluten development, which one achieves by very minimal kneading. Also, biscuit doughs are usually a little wet. If you add too much more flour you’re going to have a dry, tough product. Biscuits don’t need gluten to catch the CO2 from your leaveners. Not only are they going to rise from steam the butter lets off as it cooks, but what air bubbles are in your dough from mixing will do a good job expanding with those CO2 gases. In short, don’t need your biscuit dough. It’ll be tough and dry.

  • Jimmy says:

    These are perfect and fluffy! So tasty.

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