- Prep Time : 40m
- Cook Time : 12m
- Ready In : 52m
There’s nothing like good ol’ comforting homemade biscuits on a weekend morning! Our plant-based version of traditional American biscuits are so fluffy and filling — a total comfort food staple!
A Non-Dairy Option!
Traditional biscuits call for dairy milk and butter, but you can simply swap for plant-based ingredients for the same familiar flavors and textures! We promise you, they will still be crazy delicious, and verrrry irresistible.
There’s one tip that could help you get them right from the get-go: chill the vegan butter and the soy milk before you start. This step is crucial if you are after those fluffy delicious biscuits from your childhood.
Biscuits & Gravy: A Match Made in Heaven!
When we think of biscuits we automatically think of gravy, right? It is, after all, a perfect match. The sponge-like biscuits absorb the creamy savory gravy and make them moist and irresistible. We recommend trying them with our favorite vegan gravy recipe! Not to mention, the gravy is only a few ingredients and comes together very quickly. It’ll be worth it!
Even though biscuits are usually served over the holidays, they can be an “any day” kind of treat. Perfect for a plant-based brunch alongside some tofu scramble or simply for breakfast with some jam and vegan butter. So good!
Can I Use Any Plant-Based Milk?
You’re welcome to experiment with any other plant-based milk you have on hand but we advise you to go with a more neutral-tasting one if you want to keep the flavor of the biscuits as close to the traditional as possible. Our preference is an unsweetened, plain (not vanilla) soymilk. You’ll have to let us know which one you use!
How To Store Them?
If you’ll be eating them soon you can store your biscuits inside your cupboard in a dish covered with foil or any wrap. If you would like to extend their life a bit you can store in your refrigerator for up to a week. Now, if you got really inspired and made too many, go ahead and freeze them.
Photos by Alfonso Revilla
- 6 tablespoons of vegan butter
- 1 cup of unsweetened plain soymilk
- 1 tablespoon of apple cider vinegar
- 2 ¼ cups of all-purpose flour
- 1 ½ tablespoons of baking powder
- 1 tablespoon of sugar
- ½ teaspoon of salt
Place the 6 tablespoons in a freezer-safe dish and chill in the freezer for 20 minutes.
In a glass liquid measuring cup or bowl, whisk together the soymilk and apple cider vinegar and allow to rest for 10 minutes. After 10 minutes on the counter, place in the refrigerator until ready to use.
Preheat the oven to 425 degrees F and prepare your baking sheet with a silicone baking mat or parchment paper.
In a large bowl, thoroughly combine the flour, baking powder, sugar and salt.
After 20 minutes, add the frozen vegan butter to the dry flour mixture and use a fork (or pastry cutter) to mix it in until it looks like a crumbly mixture.
Pour the soymilk mixture into the bowl and mix together by hand. Be careful not to overmix.
Add a handful of flour to your surface and spread it around. Using your hands, spread out the dough. Fold it in half, then fold it in half again, and then stretch it back out. Repeat this four times. If the dough is sticking, add a little more flour.
Spread the dough out about 1 ½ inches thick and use a round cookie cutter (or a cup that’s about 2 ½ to 3 inches wide) to stamp out biscuits and add them to the prepared baking sheet.
Bake in the preheated oven for 12 to 14 minutes, until they’re lightly golden. Cool for 5 minutes.