You may think that vegan biscuits cannot taste as good, if not better, than normal biscuits. But everyone who has eaten these biscuits agrees they are LEGIT fluffy buttery biscuits.
Serve them to an 80-year-old grandmother, who has been baking biscuits since the 1800s. She wouldn’t be able to tell. You’ll think that you have died and been to heaven if you add some gravy. Biscuit perfection, as in fluffy, buttery, and savory. It’s true.
Biscuits: Their Origins
is believed that soft, flaky biscuits were created in the South before the Civil War. Because flour was costly back in the day, these biscuits were only eaten on Sundays. This concept was possibly inspired by British cookies, which looked more like thin crackers or cookies.
This recipe is similar to the Southern version, but it’s a vegan twist on a delicious buttery creation. This type of biscuit is more commonly known as scones outside the US.
What to Do When You Want To Make Vegan Biscuits
The vegan biscuits I made did not live up to my high standards. The biscuits lacked the buttery taste and texture I love so much. This time, I tried to read all the tips available on how to make biscuits that would not fail. It worked!
This simple recipe requires only 30 minutes and one bowl.
1. Unbleached all-purpose flour.2. Earth Balance or other non-dairy spreads.
3. Sea salt
4. Baking powder
5. Baking Soda
Almond milk is a simple drink.
7. Lemon Juice
As I have discovered, the commandments for biscuit-making are:
1. Don’t overhandle your dough.
2. Do not use a rolling pin, you fool.
3. Be sure to use cold butter.
4. For fluff, baking powder and soap are essential.
5. Butter the tops to get that buttery crust.
6. To prevent the “dome” from forming, make a small divot with your finger.
7. It is important to have a hot oven. (450°F / 232°C) Don’t ask questions.
8. To ensure that biscuits rise correctly, they must be in contact with each other while baking.
It’s just to consume biscuits as soon as possible. You shouldn’t need to be told that. Fresh Biscuits are better than those that have been reheated three days later. Duh.
They are perfect. Perfect with jam or for breakfast. They are THE BEST DAMN VEGAN Biscuit.
Ingredients
- 1 cup plain unsweetened almond milk
- Fresh lemon juice, 1 tbsp
- Use 2 cups of unbleached, all-purpose flour*
- Baking powder: 1 tbsp (see note for recommended brands).
- 1/2 tsp baking soda
- Sea salt, 3/4 teaspoon
- Use Earth Balance butter, which is non-dairy and unsalted.
Directions
- Add lemon juice to the almond milk and set aside.
- Mix all dry ingredients in a large bowl.
- Use a pastry knife or fingers to mix the butter with the flour until it looks like small sand particles. Be sure to work quickly so that the butter does not get too hot.
- Use a wooden teaspoon to stir the mixture of almond milk (vegan buttermilk). Pour in 1/4 cup (60ml) at one time. It’s possible that you won’t need it all. Stir until it looks like a dough that is slightly tacky but still moldable.
- Then, turn it out onto a surface lightly dusted with flour. Dust the top of the dough and gently flip the dough 5-6 times. Do not knead. To prevent the dough from sticking, add more flour as necessary.
- As little handling as possible, form into a disc of 1-inch thickness.
- Push straight through the dough with a 1-inch thick cutter (or similar object) that has sharp edges. Then, twist it slightly. Place biscuits in two lines on the baking sheet, making sure that they are just touching. This will make them rise evenly. You should now have eight biscuits (or as per the original recipe). Gently reformulate the dough, and then cut one or two additional biscuits.
- Then, brush on a little more non-dairy melted butter. Use two fingers to make a divot at the center gently. It will help the cookies rise more evenly and prevent the center from forming a dome.
- Then bake for 10 to 15 minutes or until the mixture is fluffy and golden. Serve right away. Allow biscuits to cool before placing them into an air-tight bag or container.