๐ Prep Time: 10โ15 mins
๐ Bake Time: 12โ15 mins
๐ฝ๏ธ Makes: 8โ10 biscuits (depending on size)
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- ยฝ tsp baking soda
- ยพ tsp salt
- 6 tbsp (85g) vegan butter, cold (e.g., Earth Balance or Miyokoโs)
- ยพ cup (180ml) unsweetened non-dairy milk (soy, almond, oat, etc.)
- 1 tbsp apple cider vinegar or lemon juice
Instructions
- Make vegan buttermilk:
- In a small bowl, mix the non-dairy milk with vinegar or lemon juice. Let it sit for 5โ10 minutes to curdle.
- Preheat oven to 425ยฐF (220ยฐC). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the vegan butter:
- Add cold vegan butter to the flour. Use a pastry cutter, fork, or your fingers to cut it in until the mixture resembles coarse crumbs (pea-sized bits).
- Add buttermilk:
- Pour in the curdled vegan buttermilk. Stir gently until just combinedโdonโt overmix. The dough should be soft and a bit sticky.
- Shape the dough:
- Turn dough out onto a lightly floured surface. Gently pat it into a rectangle about ยพ to 1 inch thick.
- For flakier layers, fold the dough over itself 2โ3 times, then pat it out again.
- Cut biscuits:
- Use a round biscuit cutter or a glass (2.5โ3 inches) to cut biscuits. Press straight downโdonโt twist, or it may seal the edges and reduce rise.
- Bake:
- Place biscuits on the baking sheet, touching slightly for soft sides or spaced apart for crispier edges.
- Bake for 12โ15 minutes until golden brown on top.
- Serve warm, optionally brushed with melted vegan butter or jam.