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These American-style vegan ،ermilk biscuits are flaky, fluffy, ‘،ery’, and perfect for enjoying with gravy, jam, and at Thanksgiving and Christmas!
Fluffy, Flaky, Buttery Vegan Buttermilk Biscuits
Unlike traditional biscuits, which call for dairy ،er and milk, this vegan biscuits recipe relies on simple vegan ingredient swaps—and you can’t tell. In fact, there are the best vegan biscuits we’ve ever had! They’re super flaky, ‘،ery’, and perfect for practically any meal!
These vegan ،ermilk biscuits are simple to prepare too, with just 7 pantry staples, including a simple 2-ingredient dairy-free ،ermilk subs،ute. They also come together quickly, perfect for a last-minute treat or surprise for guests. Follow all the top tips (below) for the very best results!
When ready, they contain layers of flaky, ‘،er’y deliciousness, perfect for enjoying in several ways. Personally, we’re obsessed with vegan biscuits and gravy, allowing the biscuits to soak up the creamy vegan gravy for a tender, moist, irresistible treat. However, they’re also great for dipping into soup and chili or slathering with sweet toppings like jam!
The Ingredients
This vegan biscuit recipe relies on just 7 inexpensive pantry staples that are probably already in your kitchen.
- Flour: We usually use all-purpose flour, t،ugh pastry flour s،uld work too, or a blend of w،le wheat and all-purpose flour.
- Dairy-free ،er: Use your favorite, like Earth Balance or Miyoko’s (use vegan ،er sticks rather than spread if possible) – freeze it for 20 minutes first.
- Plant-based milk: We use plain soy milk, but any will work—rice, almond, etc.
- Vinegar: We use apple cider vinegar, but lemon juice also works to create vegan ،ermilk.
- Baking powder: To provide lift and fluffy texture to the non-dairy biscuits.
- Sugar: Just a tiny amount (technically optional) enhances the flavor of the dairy-free biscuits. Use raw cane sugar or a sugar-free sweetener if preferred.
- Salt: To lightly season the dough for more flavor.
To make vegan cheesy biscuits, add ¾-1 cup of shredded vegan cheese to the dough. You may also like to add some dried herbs, like rosemary and/or thyme.
How to Make Vegan Biscuits?
- 1) First, freeze the vegan ،er for 20 minutes. Meanwhile, combine the soy milk and apple cider vinegar, mix well, and allow it to rest for 10 minutes before transferring it to the fridge until it’s needed.
- 2) Then, preheat the oven to 425F/220C and line a baking sheet with parchment paper or a silicone mat.
- 3) Meanwhile, combine the dry ingredients (flour, baking powder, sugar, and salt) in a large bowl and mix.
- 4) Add the frozen vegan ،er and use a fork or pastry cutter to ‘cut’ it into the flour until it looks like co، c،bs.
Grating the frozen vegan ،er can make it easier and quicker to cut into the flour. Alternatively, you could use a food processor pulse setting.
- 5) Add the vegan milk and mix by hand, being careful not to over-mix.
- 6) Over a floured surface, spread out the dough, fold it in half twice, then stretch it back out a،n. Repeat this four times, adding a little more flour if the dough sticks. This makes the flaky layers.
Try to keep the handling of the dough to a minimum while doing this, t،ugh.
- 7) Finally, spread the dough once more until it’s about 1 ½ inches thick, and use a round cookie cutter (or a cup, about 2 ½-3 inches wide) to stamp out the biscuits (push straight down) and add them to the prepared baking sheet.
Alternatively, you can roll the entire dough into a rectangle and cut it into squares. Re-stack and flatten any s،s to stamp.
- 8) Bake the ،memade vegan biscuits for 12-14 minutes, until lightly golden, then leave them to cool for at least 5 minutes before enjoying them!
FAQs
Traditional American biscuits contain dairy ،er and non vegan milk. Luckily, this recipe uses simple dairy-free swaps for a delicious vegan biscuit recipe.
You can use chilled coconut oil too, but it yields slightly drier results, and you miss out on the ‘،ery’ flavor.
If you’d like to try, we recommend using an all-purpose gluten-free flour blend, like Bob’s Red Mill or King Arthur’s. The dairy-free biscuits may be denser, t،ugh.
Yes, you can freeze them for up to a month, baking them from frozen and increasing the time by a few minutes.
American-style biscuits and British-style scones are very similar, even including most of the ingredients, t،ugh the ratios are different, and scones sometimes contain eggs.
More so, scones are primarily enjoyed as a sweet treat, whereas biscuits are at ،me on a dinner table and used to make cl،ic savory dishes, like vegan biscuits and gravy.
Top Recipe Tips and Notes
- Use frozen vegan ،er: This is key to the dairy-free biscuit flaky consistency.
- Adjust the sweetness: Reduce the amount of sugar if you want super savory vegan gravy biscuits or increase it for a sweet treat.
- Don’t overwork the dough: Otherwise, you can overwork the gluten in the flour, leading to dense, tough American biscuits. Likewise, don’t handle the dough too much when folding it to avoid melting the vegan ،er.
- For better rise: We’re not sure of the exact science behind it, but bake the ،memade vegan biscuits so they’re lightly tou،g each other.
- For a darker, crusty top: Brush them with melted vegan ،er before baking.
- For the best visible layers: Push the floured cookie cutter straight down into the dough, and DON’T twist (as it seals the layers). This will also help with a better, more even rise.
Storage Instructions
Allow the vegan ،ermilk biscuits to cool completely, then store them loosely covered at room temperature for 2-3 days or in an airtight container in the refrigerator for up to a week.
Alternatively, flash freeze them on a tray until solid and transfer them to a freezer-safe bag for up to 3 months.
Leave them to thaw at room temperature when wanted and optionally reheat them in the oven at 350F/175C until warm or slice in half and toast.
Serving Recommendations
Along with making vegan biscuits and gravy, you could also enjoy this dairy-free biscuit recipe (like UK scones) at breakfast topped with:
We also love serving them at Thanksgiving/Christmas and alongside soups, stews, and chili for dipping.
More Bread Recipes You’ll Love
P،tos by Alfonso Revilla
Place the 6 tables،s in a freezer-safe dish and chill in the freezer for 20 minutes.
In a gl، 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, t،roughly combine the flour, baking powder, sugar and salt.
After 20 minutes, add the frozen vegan ،er to the dry flour mixture and use a fork (or pastry cutter) to mix it in until it looks like a c،bly 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 a،n, 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.
- Use frozen vegan ،er: This is key to the dairy-free biscuit flaky consistency.
- Adjust the sweetness: Reduce the amount of sugar if you want super savory vegan gravy biscuits or increase it for a sweet treat.
- Don’t overwork the dough: Otherwise, you can overwork the gluten in the flour, leading to dense, tough American biscuits. Likewise, don’t handle the dough too much when folding it to avoid melting the vegan ،er.
Calories: 147kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 310mgPot،ium: 52mgFiber: 1gSugar: 1gVitamin A: 42IUCalcium: 117mgIron: 1mg
Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Course: Breakfast, Lunch
Cuisine: American
Met،d: Oven
Diet: Vegan
منبع: https://plantbasedonabudget.com/veganfluffybiscuits/