Vegan Biscuits

My vegan biscuits are buttery, flaky, and oh-so-easy to make. There’s NO yeast needed, and they’re made in one bowl!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 133kcal

Author Arman Liew

Ingredients

2/3 cup almond milk
1 tablespoon apple cider vinegar
2 1/2 cups all purpose flour gluten-free, if needed
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 cup vegan butter Chopped

Instructions

Preheat the oven to 220C/425F. Line a large baking tray with parchment paper and set aside.
In a small bowl, add the almond milk with apple cider vinegar and let it sit for several minutes to curdle. This will be a mock buttermilk.
In a large mixing bowl, add your flour, baking powder, sugar, and salt. Add your chopped butter, and use your hands to mix into the dough until a crumbly, thick texture remains. Add your milk mixture 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 them on the baking tray. If desired, brush some extra milk on top.
Bake the biscuits for 12-15 minutes, or until golden brown on top. Remove from the oven and transfer to a cooling rack for several minutes.

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).

Nutrition