How To Make Vegan Biscuits From Scratch | Easy Recipes

plant-based butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar texture while being plant-based.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and works well in baking.

Add 3/4 cup non-dairy milk and 1 teaspoon of apple cider vinegar to a bowl to make buttermilk.

In a separate bowl, combine 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon baking powder.

Add 1/2 cup of cubed vegan butter to the flour mixture.

Use a pastry blender or a fork to cut the butter into the flour mixture until combined.

Create a divot in the dry mix and reserve about 1 tablespoon of the buttermilk for glazing.

Add the remaining buttermilk to the dry mixture and mix until just combined, being careful not to over mix.

Place the dough onto a clean work surface and press it together to form a rough rectangular shape.

Roll out the dough and fold it onto itself to create layers.

Roll it out again until it's about 3/4 inch high.

Using a biscuit cutter, glass, or cookie cutter, cut out your biscuits.

Set the biscuits aside and gather the remaining dough, form it together, and roll it out to the same height to cut out more biscuits.

Place the biscuits onto a lined sheet tray and glaze them with the reserved buttermilk.

Sprinkle flaky sea salt on top of the biscuits.

Place the tray in the oven at 425°F for about 15 minutes.

When they come out, they should be golden and smelling nice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens