Quick and Easy Vegan Biscuits
These fluffy vegan buttermilk biscuits are flaky, tender, and made with just 7 pantry staples. Perfect with gravy, jam, soup, or your holiday dinner!
Servings: 8 biscuits
Calories: 210kcal
Equipment
- pastry cutter
- Parchment paper
- Rolling Pin optional
Ingredients
- 6 Tablespoons (85 g) vegan butter sticks work best, like Earth Balance
- 1 cup (240 ml) unsweetened plain soy milk
- 1 Tablespoon (15 ml) apple cider vinegar or lemon juice
- 2 ¼ cups (280 g) all-purpose flour plus more for the counter
- 1 ½ Tablespoons (20 g) baking powder
- 1 Tablespoon (12 g) sugar
- ½ teaspoon salt
Instructions
- Place the vegan butter in a freezer-safe dish and freeze it for 20 minutes.
- In a liquid measuring cup or small bowl, whisk the soy milk and apple cider vinegar. Let it rest for 10 minutes to curdle, then refrigerate it until ready to use.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, whisk the flour, baking powder, sugar, and salt.
- Add the frozen vegan butter and cut it in with a fork or pastry cutter until the mixture looks like coarse crumbs.
- Pour in the cold vegan buttermilk and stir gently by hand, just until a shaggy dough forms. Don't overmix.
- Lightly flour the counter. Spread the dough out with your hands, fold it in half, fold it in half again, then spread it back out. Repeat this four times, adding a little more flour if the dough sticks.
- Pat the dough out with your hands, or roll it with a rolling pin, until it's about 1 ½ inches thick. Dip a 2 ½ to 3-inch round cutter (or a cup) in flour and press straight down, without twisting, to cut out the biscuits. Place them on the baking sheet so they are just touching.
- Bake for 12 to 14 minutes, until lightly golden. Let them cool for 5 minutes before serving.
Notes
- Keep the vegan butter frozen until you cut it in, since cold butter makes the flaky layers.
- Grating the frozen butter on a box grater makes it quicker to cut in.
- Use less sugar for savory biscuits, or a little more for a sweeter biscuit.
- Mix and fold the dough gently, because overworking it makes the biscuits dense and tough.
- For golden tops, brush the biscuits with melted vegan butter before baking. Plant-based milk works too.
- Freeze unbaked biscuits for up to a month and bake them from frozen, adding a few minutes to the baking time.
- Store baked biscuits at room temperature for 2 to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition
Serving: 1biscuit | Calories: 210kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 523mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 518IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 2mg
