Fluffy Vegan Biscuits
Fluffy Vegan Biscuits
Ingredients
For the Vegan Buttermilk
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
For the Biscuits
- 2 cups all-purpose flour
- 1/2 cup vegan butter, frozen
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
For Finishing
- 2 tablespoons vegan butter, melted
Instructions
- 1
Prepare the vegan buttermilk: Pour the non-dairy milk into a liquid measuring cup. Add the apple cider vinegar and stir gently. Let it sit for 5 minutes to curdle.
⏱️ 5 min
- 2
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 425
- 3
In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Whisk together until well combined.
⏱️ 2 min
- 4
Using a box grater, grate the frozen vegan butter directly into the bowl with the dry ingredients. Toss the grated butter with the flour mixture to coat it evenly.
⏱️ 3 min
- 5
Pour the prepared vegan buttermilk into the flour and butter mixture. Mix with a spatula or your hands until just combined. Be careful not to over-mix; the dough will be shaggy.
⏱️ 3 min
- 6
Lightly flour a clean work surface (a silicone mat works well). Turn the dough out onto the floured surface. Gently pat the dough into a rectangle.
⏱️ 2 min
- 7
Perform the folding technique: Fold one-third of the dough over the middle, then fold the other one-third over that, like folding a letter. Gently pat it down. Rotate the dough 90 degrees and repeat the folding process. Repeat this roll-and-fold process a total of 5 times to create flaky layers.
⏱️ 5 min
- 8
After the final fold, gently pat or roll the dough to about 1-inch thickness.
⏱️ 1 min
- 9
Using a round biscuit cutter (about 2-3 inches in diameter), cut out the biscuits. Press straight down firmly and do not twist the cutter, as twisting can seal the edges and prevent a good rise. Re-roll any scraps gently and cut out additional biscuits.
⏱️ 3 min
- 10
Arrange the cut biscuits on the prepared baking sheet, placing them close together so they are 'snuggling.' This encourages them to rise upwards rather than spreading out.
⏱️ 1 min
- 11
Bake for 12-15 minutes, or until the biscuits are golden brown on top and cooked through.
⏱️ 15 min•🌡️ 425
- 12
Once removed from the oven, immediately brush the tops of the hot biscuits with the melted vegan butter.
⏱️ 1 min
- 13
Serve warm and enjoy plain, with jam, or as part of a breakfast sandwich.
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Vegan Biscuits
Ingredients
For the Vegan Buttermilk
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
For the Biscuits
- 2 cups all-purpose flour
- 1/2 cup vegan butter, frozen
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
For Finishing
- 2 tablespoons vegan butter, melted
Instructions
- 1
Prepare the vegan buttermilk: Pour the non-dairy milk into a liquid measuring cup. Add the apple cider vinegar and stir gently. Let it sit for 5 minutes to curdle.
⏱️ 5 min - 2
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 425 - 3
In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Whisk together until well combined.
⏱️ 2 min - 4
Using a box grater, grate the frozen vegan butter directly into the bowl with the dry ingredients. Toss the grated butter with the flour mixture to coat it evenly.
⏱️ 3 min - 5
Pour the prepared vegan buttermilk into the flour and butter mixture. Mix with a spatula or your hands until just combined. Be careful not to over-mix; the dough will be shaggy.
⏱️ 3 min - 6
Lightly flour a clean work surface (a silicone mat works well). Turn the dough out onto the floured surface. Gently pat the dough into a rectangle.
⏱️ 2 min - 7
Perform the folding technique: Fold one-third of the dough over the middle, then fold the other one-third over that, like folding a letter. Gently pat it down. Rotate the dough 90 degrees and repeat the folding process. Repeat this roll-and-fold process a total of 5 times to create flaky layers.
⏱️ 5 min - 8
After the final fold, gently pat or roll the dough to about 1-inch thickness.
⏱️ 1 min - 9
Using a round biscuit cutter (about 2-3 inches in diameter), cut out the biscuits. Press straight down firmly and do not twist the cutter, as twisting can seal the edges and prevent a good rise. Re-roll any scraps gently and cut out additional biscuits.
⏱️ 3 min - 10
Arrange the cut biscuits on the prepared baking sheet, placing them close together so they are 'snuggling.' This encourages them to rise upwards rather than spreading out.
⏱️ 1 min - 11
Bake for 12-15 minutes, or until the biscuits are golden brown on top and cooked through.
⏱️ 15 min•🌡️ 425 - 12
Once removed from the oven, immediately brush the tops of the hot biscuits with the melted vegan butter.
⏱️ 1 min - 13
Serve warm and enjoy plain, with jam, or as part of a breakfast sandwich.