Unfortunately, I can’t take credit for the recipe of these AMAZING biscuits, but I love them so incredibly much I knew as soon as they came out of the oven that I had to write a post about them.
As I’m sure most of you know, I’m kind of on a plant based eating adventure. Definitely not going cold turkey on all animal products, but when cooking/baking for myself at home, I’m making a conscious effort to use vegan products. It’s actually been really fun to experiment with different kinds of ingredients that I’ve never used (or heard of) before.
Cue Minimalist Baker. This site has been my savior when it comes to finding delicious recipes that are more than just “rabbit food” (as Trevor calls it), but are made using plant based ingredients. From breakfast to snack to dinners — it has everything. Even if you’re not trying to eat vegan, I highly recommend checking it out.
Anyway, back to the biscuits. They’re flakey, buttery and so, so good.
I think sometimes people who are new to the vegan food world assume that won’t have any of the necessary ingredients sitting in their pantry already, but you might be surprised. A lot of people are probably using dairy free butter and don’t even realize it (hello Country Crock—although there are healthier options).
It may seem like there’s a million steps, but these biscuits really are super easy to make—don’t be intimidated!
Flaky and Buttery Vegan Biscuits
- 1 cup unsweetened plain almond milk
- 1 tbsp lemon juice
- 2 cups flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ salt
- 4 tbsp non-dairy butter (I used earth balance like the original recipe recommends)
Preheat your oven to 450 degrees
Mix your almond milk and lemon juice in a small bowl to create the vegan buttermilk
Whisk together all your dry ingredients
Add your four tablespoons of butter—DO NOT MELT THE BUTTER
Get into the bowl with your hands until your mixture kind of looks like sand
Make a little well in the middle of the bowl
start to add your mock buttermilk ¼ cup at a time—you may not use it all and that's ok
As your adding the liquid gently fold it in with a wood or plastic spoon
Do not over handle the dough. Once the liquid is mixed in and the dough is nice and sticky, coat your hands and an area of your counter or a cutting board with flour and fold the dough into itself no more than five or six times
Form a large circle with the dough that’s about an inch thick. DO NOT use a rolling pin, just use your hands
Use a round cookie cutter, a biscuit cutter or the top of glass to cut out your biscuits
Make sure your biscuit rounds are touching slightly when you put them on your greased pan
Brush biscuit tops with melted butter
Bake for 10-15 minutes