The Best Vegan Biscuits You'll Ever Try
The Best Vegan Biscuits Recipe
-1 cup (128g/4.5 oz) all-purpose flour
-½ tablespoon baking powder
-¾ teaspoon salt
-¼ cup (57g) vegan butter/margarine (cold) (you can use regular butter if you’re not vegan- just make sure that it’s cold and cut into cubes)
-¼ cup (85g/3 oz) plant-based milk (you may need more for your dough)
Preheat your oven to 425 degrees F (218 C)
1. In a mixing bowl, add in the flour, baking powder, and salt. Combine
2. Use a pastry cutter to incorporate the butter until the ingredients resemble coarse bread crumbs. If you don’t have a pastry cutter, use a wooden spoon (or your hands) instead
3. Add in the milk and stir. The dough should come together to form a ball. If the mixture is still too dry, add in more milk until it reaches the right consistency
4. Roll the dough into a 1-inch thick disk. Divide into four equal parts Make each individual part into a separate disk.
5. Use the back of a teaspoon to make a small well on top of each biscuit.
6. Brush melted butter on top. (Use a knife or fingers if you don’t have a brush- make sure that your hands are clean if you do so)
7. Place the biscuits on a lined baking sheet and bake for 12-15 minutes, or until the tops are golden brown.
8. Top with more butter and dry parsley flakes (optional) you can also serve with jam or anything else that you prefer.
These gorgeous, crumbly biscuits are a must try and I can guarantee that you’ll love it- regardless if you’re vegan or not!
All Purpose Flour
All-purpose flour is more refined and is used in recipes to get a lighter texture. Whole wheat flour has more gluten and fiber; it yields a more heavy and less refined texture in baking. The all-purpose flour can be replaced with whole wheat flour in this recipe.
Baking Powder vs Baking Soda
Baking powder and baking soda are NOT interchangeable in recipes; baking powder is baking soda with an addition of sodium bicarbonate. Think of it this way; baking powder rises and baking soda spreads. For this specific recipe, we need to rise the biscuits, so we don’t need any baking soda.
Butter vs Margarine
Butter will yield more flaky melt in your mouth biscuits, while margarine will slightly alter the texture of the biscuits. in this specific recipe, I prefer using margarine because it’s healthier and doesn’t make such a big difference.
Freeze the butter
Every time you make pastries and biscuits, the recipe typically requires cold cubed butter, which makes the end result more light and flaky. I recommend freezing the butter for at least an hour before baking for best results. I promise that it makes a huge difference to the final result so definitely do it if you have the time to!