These vegan biscuits will become a go-to recipe in your rotation. There is nothing quite like freshly baked buttermilk biscuits right out of the oven. They are a southern tradition that is timeless. These are tall and fluffy with the stacked layering that makes biscuits so delectable.
Course Bread, Side Dish
Cuisine American
Keyword how to make vegan biscuits, recipe for vegan biscuits, vegan biscuit recipe, vegan biscuits, vegan biscuits recipe
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 12
Ingredients
Vegan Buttermilk
1cupunsweetened almond milk
1tablespoonraw unfiltered apple cider vinegar
The Biscuits
2 ½cupsall purpose flourplus some for dusting your workspace
2tablespoonsbaking powder
2teaspoonswhite sugar
½cupvegan buttervery cold
Instructions
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Cut 8 tablespoons (½ cup) vegan butter into small pieces. Put in freezer for 5 - 7 minutes.
Combine almond milk and apple cider vinegar in a glass measuring cup. Set aside to allow it to curdle.
In a food processor or large mixing bowl, combine flour, baking powder, sugar, and salt.
Add vegan butter to the dry ingredients and mix. If using a food processor, pulse several times. Use a pastry cutter if mixing by hand. The mixture should look like coarse crumbs.
Pour the vegan buttermilk into the bowl, over the flour and butter mixture. If using a food processor, transfer the mixture to a bowl, then add the buttermilk. Reserve a little buttermilk (about 2 tablespoons) to brush the tops.
Gently stir until the mixture is almost combined. It should be very sticky and moist.
Turn out the dough onto a lightly floured surface. Gently work it by hand, shaping it into an oblong or rectangle shape. Use flour on your hands to keep it from sticking. Be careful you don’t add too much or your biscuits will be dry.
Use your hands to gently flatten the dough into a rectangular shape. Fold one side to the center, then the other side to the center. Turn the dough 180 degrees and flatten it again into a rectangular shape. Fold each side into the middle. Repeat this process 2 more times to create flaky layers.
On the final folding, gently press down the dough until it is flattened to about an inch thick. Use a glass or biscuit cutter to cut circles. Use a firm downward motion to cut them, then bring it straight back up. Don't twist or turn the cutter. Get as many biscuits out of the dough as you can on this first pass. If you have any leftover dough, re-roll it gently and cut out more until you have 10 - 12 biscuits.
Arrange your biscuits on the baking sheet so they touch.
Brush the tops of the biscuits with the remaining buttermilk.
Bake in 425 degree oven for 15 - 20 minutes until they rise nicely with golden brown tops.
You can keep these biscuits at room temperature for 3 - 4 days and longer in the fridge. You can also freeze them.