Yields: 8–10 biscuits | Prep time: 15 mins | Bake time: 12–15 mins
🧄 Ingredients
Dry:
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar (optional, but enhances browning)
- 3/4 tsp salt
Wet:
- 1/2 cup (113g) vegan butter, very cold (e.g., Miyoko’s, Earth Balance)
- 3/4 cup (180ml) vegan buttermilk (see below)
🥛 Vegan Buttermilk (Quick Method)
Mix the following and let sit for 5 minutes:
- 3/4 cup unsweetened soy milk (or oat milk/almond)
- 1 tbsp apple cider vinegar or lemon juice
🔪 Instructions
1. Preheat and Prep
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
3. Cut in the Butter
- Dice the cold vegan butter into small cubes.
- Cut into the flour using a pastry cutter or fork until the mix looks like coarse crumbs with pea-sized butter bits.
4. Add Vegan Buttermilk
- Pour in the buttermilk and stir just until a shaggy dough forms. Don’t overmix.
5. Create the Layers (Key to Flakiness!)
- Turn dough onto a floured surface. Gently pat into a rectangle (~1 inch thick).
- Fold the dough into thirds (like a letter).
- Rotate, flatten again, and repeat the fold 2 more times.
- Finally, roll or pat to about 1-inch thickness.
6. Cut the Biscuits
- Use a round biscuit cutter (2.5–3 inches). Don’t twist — just press down.
- Gather scraps and re-roll once if needed.
7. Bake
- Place biscuits on the baking sheet touching each other (helps them rise tall).
- Optional: Brush tops with a bit of extra plant milk or melted vegan butter.
- Bake for 12–15 minutes, until golden and puffed.
8. Serve
- Let cool slightly, then serve warm with vegan butter, jam, or gravy.
