Vegan biscuits With 5 Ingredients | Buttery And Flaky
These vegan biscuits are buttery, flaky, and come together in no time! No yeast or dairy needed, these are made American style and made in one bowl. Gluten free option.
Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, add your flour, baking powder, and salt. Add your chopped butter, and use your hands to mix into the dough, until a crumbly, thick texture remains. Add your milk and mix until just combined.
Lightly flour a kitchen surface. Transfer your dough onto it. Roll out the dough until it is an inch in thickness. Then, use a biscuit or scone cutter to cut the biscuits out, and place on the baking tray. If desired, brush some extra butter on top.
Bake the biscuits for 12-15 minutes, until it just begins to brown. Remove from the oven and transfer to a cooling rack and cool completely.
Notes
* You can substitute for margarine. Butter/margarine must be firm. TO STORE: Leftover biscuits can be stored at room temperature in a sealable container, for up to 5 days. They can also be stored in the refrigerator, for up to 14 days (2 weeks). TO FREEZE: Freeze leftover biscuits in a ziplock bag, and keep in the freezer for up to 6 months. TO THAW: Biscuits must be thawed to room temperature, before reheating. It is best to thaw overnight in the fridge.TO REHEAT: Heat in the microwave for 20-30 seconds, or in a preheated oven for 10 minutes (at 180C/350F).