Vegan Biscuits
When I was a child, my parents would take my brother and me to the local fast food restaurant for breakfast on the weekends. It was such a treat, except I’ve never truly been a breakfast person. But you know what I am? A bread person. So seven-year-old me would order a plain biscuit or a plain English muffin, hash browns and orange juice for breakfast.
To this day, I still order a plain English muffin and an apple pie for breakfast because I’m a grown up and I can.
But, I missed buttery biscuits. They are the ultimate fluffy comfort food. They’re like a warm hug for your belly and so delicious for your taste buds. I thought they were going to be difficult to make, but guess what? It’s not that hard!
If you’ve never made biscuits, you’ll love this simple recipe from Minimalist Baker that comes together in about 30 minutes.
You can serve biscuits a few different ways – top it with country gravy, serve it as part of a breakfast sandwich, or spread your favorite jam or apple butter – the possibilities are endless!
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see all the glorious things you make with these biscuits!
Vegan Biscuits
Ingredients
- 1 cup unsweetened plain plant-based milk
- 1 tbsp fresh lemon juice
- 2 cups unbleached all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 tbsp non-dairy, unsalted butter
Instructions
- Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make “vegan buttermilk.” Set aside.
- In a large mixing bowl, whisk together dry ingredients.
- Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. You may not need all of it. Stop when it resembles a slightly tacky but moldable dough, stirring until just combined.
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading. Add more flour as needed to prevent sticking.
- Form into a 1-inch thick disc, handling as little as possible.
- Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8 (as original recipe is written).
- Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
- Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.