Vegan Biscuits

If you’ve been looking for a plant based version of some GOOD southern style vegan biscuits, then LOOK NO FURTHER! This Vegan Biscuits recipe has so many delicious flaky layers AND come together with just SIX simple ingredients. I’ve made these so many times and am completely obsessed with them.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 297 kcal per serving

Ingredients

2 cups - all-purpose flour
1 tbsp - baking powder
1 stick - vegan butter
½ cup - unsweetened plain almond milk
1 tbsp - lemon juice
1 tsp - salt

Instructions

Preheat oven to 425 degrees F.
Combine almond milk and lemon juice and set aside. It will start to separate and look a little weird – this is normal.
Combine the flour, baking powder, and salt in a large mixing bowl.
Using a cheese grater, grate your vegan butter into the dry mixture. Use your fingers to toss the grated butter and flour mixture together. Butter should be incorporated throughout the dry. Place bowl in the freezer while your oven continues to preheat (or at least 5 minutes).
Once the oven is ready, pour the almond milk and lemon over the dry. Use a wooden spoon to gently mix it all together until a crumbly dough has formed. Don’t overwork!
Dump the dough out onto a floured surface and work it into a rectangle. Roll it out to about ½ inch thick. Cut the dough in half and stack the two halves on top of each other.
Roll it out again to ½ inch thickness, and cut it in half once more, stack on top, and roll out to about ¾ inch thickness.
Use a biscuit cutter to cut out your biscuits (just a down and up motion – never twist your cutter! This seals off the sides and prevents rising).
Place the biscuits on a baking sheet so they are touching. Bake for 10-12 minutes, until golden on top.

Nutrition