Vegan Biscuits
These fluffy vegans biscuits are folded, creating tender, flaky biscuits time and time again. They're perfect for breakfast or any time of the day. Serve these buttery biscuits with gravy, jam, or even sliced in half and filled with your favorite sandwich ingredients!
Servings 8
Calories 334kcal
Equipment
Ingredients
- 1 cup soy milk , plain (not vanilla)
- 1 tablespoon apple cider vinegar
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegan butter , cold
Vegan Egg Wash
- 1 tablespoon vegan butter
- 1 teaspoon soy milk
- 1 teaspoon agave nectar (or maple syrup)
Instructions
- Preheat oven to 400°F/200°C and line a baking sheet with parchment paper.
- In a large bowl, combine the plant-based milk and vinegar. Stir and then set aside.
- Pour flour, sugar, baking powder, baking soda, and salt into a food processor. Pulse in quick bursts to combine and sift.
- Slice the stick of vegan butter in half lengthwise. Turn it to the side and slice it lengthwise again. Then make several slices along the length of the stick to create cubes of butter. Add these cubes to the flour in the food processor, disbursing them around the bowl. Then give it 7 to 10 quick pulses, to distribute the vegan butter throughout the flour. You want pea-size bits of the vegan butter; that's what adds flakiness.
- Pour the flour mixture into the bowl. Run your fingers through it to break up any larger bits of butter that remain. Then pour in the vegan buttermilk. Use a spatula initially to stir this gently, until just combined. Then use your hands to work the moisture through the dough. This is a shaggy dough and it will seem too dry to hold together.
- Sprinkle some flour on a countertop and transfer the dough there. Gently work the dough into a square about 1 inch high. Use a serrated knife to cut the dough in half both lengthwise and crosswise, creating 4 smaller squares. Stack the 4 squares, adding any dough remnants in between the squares. Gently press down on the stack, creating another dough base.
- Pat the dough base into a rectangle, roughly 6x10 inches. Use a knife to cut down the center lengthways. Turn the dough and make 4 cuts in the other direction, creating 8 rectangular biscuits. Transfer the biscuits to the prepared pan. Then place the pan in the freezer for 8 to 10 minutes.
- Prepare the egg wash by stirring together the ingredients. Set it aside to cool.
- Coat each biscuit with the vegan egg wash. Learn more about vegan egg wash options. Place the pan in the oven and bake for 20 to 25 minutes, until the tops of the biscuits are golden brown. Remove the pan from the oven and place the biscuits on a wire rack to cool.
- Store biscuits in an airtight container in the fridge for up to 5 days. They can be frozen for up to 2 months.
Notes
If you want round biscuits, use a biscuit cutter. Alternatively, you can cut the dough in half and then cut those halves in half, leaving you with four quarters. Cut each quarter into 3 sections and gently work those into rounds (don't overwork the dough or the biscuits could be tough). Place the rounds on a prepared baking sheet and brush with vegan egg wash before baking.
You can make smaller biscuits by cutting a 3 x 4 grid to create 12 biscuits.
Nutrition
Calories: 334kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Sodium: 521mg | Potassium: 176mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1146IU | Calcium: 60mg | Iron: 2mg