These vegan biscuits are loaded with flavorful buttery layers and pair perfectly with some jam and tea. Slather them with gravy if you’re feeling decadent. (… so really, just slather them in gravy)
So… Vegan Biscuits are easy
Yay! A vegan biscuit recipe! And the world is complete.
Vegan biscuits that are buttery, flaky, and crisp on the outside, yet fall aparty in the middle. It’s all I dream about.
These are super easy to make, and will be completely done in less than an hour.
They’re also especially beginner friendly. There aren’t too many weird tricks or methods to getting these biscuits right.
As great as laminated biscuits are, they’re not very beginner friendly… And if you have no clue what I’m even talking about, then I know you’ll love this recipe.
No weird pastry knowledge required, you’ve got this!
Vegan buttermilk for Vegan biscuits
It’s pretty important we have some kind of vegan buttermilk if we’re going to make vegan buttermilk biscuits.
This is what will react with the baking powder in the biscuits to give them a good fluffy rise.
It’s a good thing making your own vegan buttermilk is super easy!
Simply use a plant milk of your choice, add vinegar, and watch it curdle.
The higher the fat and protein content of your milk, the better. You’ll visibly notice it curdle more this way.
Even if you don’t see it curdle much (if it all), that doesn’t mean it won’t work. The vinegar itself will still react with the baking powder.
So, don’t fret. Fluffy biscuits are still in your future.
Keepin’ it cool
This seems to be a similar pattern with my recipes lately. I guess I’ve been into flaky dough stuff subconsciously…
But YES! You must keep your ingredients cold. It may even help to keep the bowl and tools your mixing the dough with cold too.
The cold is what will keep the butter from completely melding into the dough, and over immersing itself. (aka, overmixing)
Overmixed dough is dense, and lacks the air pockets required to create big, buttery layers.
So practice your patience, and wait for the ingredients to cool.
They will reward you later.
don’t actually use foil
Notice the foil in the picture above? Don’t do that.
I know it’s confusing… But it was 5:00 AM when I shot these pictures and I realized I was out of parchment.
I couldn’t exactly run to the store at that time, so I marched along with my recipe anyway.
Part of me thought, “Hey, maybe it won’t even be that bad!”
WRONG.
The biscuits were quite literally black on the bottom. I had to do everything I could to hide their burnt bottoms in the pictures to follow. (Just being honest here.)
Sooo don’t use foil. Parchment paper is your friend.
And don’t just bake them on a naked pan either. That’s a sure fire way to over crispy your biscuit butts for sure.
ALSO, it helps to put the biscuits no lower than the middle rack.
The closer to the bottom of the oven, then brown the bottoms will get.
Hopefully this helps you, and you don’t make biscuits at 5:00 AM with no parchment in sight.
Now it’s time for biscuits n’ gravy
And you already know what recipe is coming next!
Biscuits and gravy is one of my families favorite evil breakfasts. That’s my go to bad day breakfast. (stress eating, guilty as charged)
I feel guilty every time, but it’s so worth it every time.
When I post the recipe up, I come back and link it right here.
Send me some pictures of your biscuits or share them on your socials and tag me. Use @alderspirit or #alderspirit so there’s no way I can miss them.
See you soon with a fresh biscuit n’ gravy recipe.
P.S… If you’re gluten free, let me know if you’d like a gluten free variation. I’ve never tried it, but I’m up to the challenge if there’s a demand.
Easy Vegan Biscuits
Ingredients
- 8 tbsp vegan butter (I recommend Earth Balance)
- 2 tbsp vegetable shortening (I recommend Spectrum)
- 1½ cups plant milk
- 2 tbsp apple cider vinegar
- 4 cups all purpose flour
- 2 tbsp baking powder
- 2 tbsp organic cane sugar (may supplement w/ coconut, date, or other sugar)
- 2 tsp salt
Instructions
- Preheat the oven to 450° F. Line a full sheet tray with parchment paper. (NOT FOIL!… It will burn the bottoms.)
- Chop up the butter and shortening into small bits (½" – 1" cubed) and spread them out on a plate. Place this in the freezer to chill for at least 15 minutes.
- Meanwhile, in a small bowl mix together the plant milk and vinegar. Place in the fridge to chill and allow to curdle and sit for at least 5 minutes. This is your vegan buttermilk.
- In a large bowl, whisk together together the flour, baking powder, sugar, and salt. Set aside.
- Once the butter and shortening have finished chilling: cut them into the dry ingredients using a pastry cutter. There should be large dime to quarter sized chunks of butter and shortening still visible. See photos
- Make a well in the center of the dry/butter mixture and pour in the chilled "buttermilk". Use a wooden mixing spoon and mix by hand for about 2 minutes, or until it all comes together to form a sticky dough. The dough should be slightly to moderately sticky since more flour will be added during the next step. If its impossible to handle its so sticky, add 1/2 cup more flour)
- Turn your dough out onto a floured surface. Be sure to flour your hands, the rolling pin, and dough as you work. Press the dough out into a thick rectangle with your hands, then fold it in half on top of itself. Rotate the dough, and do the same thing with the opposite side. Repeat this set 2 more times for a total of 6 folds. You may use a rolling pin to help you if you'd like.
- After the last fold, roll the dough out into a large rectangle that's just over an inch thick. Using a bench scraper, cut the dough into 12 pieces. (or however you'd like)
- Set the biscuit squares on the parchment lined tray and brush with melted vegan butter. Bake for 15 – 20 minutes, or until the biscuits start to develop some light color. Cooking times will vary greatly based on size and ovens.
- Serve immediately with your favorite toppings. These biscuits will keep in an air tight bag for 5 – 7 days.
Notes
This post contains affiliate links through which I may earn a small commission should you purchase anything. I only ever recommend product I know, love, and trust. Thank you for your support!
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