Biscuits are one of the easiest bread to make.
And when they’re appropriately baked, they are soft, flaky, buttery, and heavenly delicious.
But is there anything tastier than a homemade biscuit?
Well, there is.
A darn vegan biscuit!
Making the best darn vegan biscuit is simple.
Just swap the dairy ingredient with its vegan counterparts.
There’s no other way to do it!
The secret to the best darn vegan biscuit is the method.
You should pay attention to the process of making it to achieve those distinct layers and luscious taste.
If you haven’t tried making one before, never fear; we’ve got your back through the whole process.
Darn vegan biscuits are baked goods without dairy.
Typically, traditional biscuits feature flour, buttermilk, or liquid dairies like milk, butter, and salt.
They can be sweet, tender, savory, and flaky.
On the other hand, darn vegan biscuits rely on vegetable shortening or chilled vegan butter.
Instead of buttermilk, vegan biscuits use plant-based buttermilk.
This darn vegan biscuit recipe is easy to make, and they are made with no eggs, no buttermilk, and no yeast, but you can never tell!
This healthy biscuit is ready in minutes—gluten-free, dairy-free, and truly vegan.
1 cup almond milk (Unsweetened)
1 tablespoon fresh lemon juice
2 cups unbleached all-purpose flour
½ tablespoon baking soda
½ teaspoon salt
1 tablespoon baking powder
5 tbsp vegan butter (cut and chilled, reserve 1 tablespoon for melting)
Food processor (optional)
3-inch round cutter
Step 1: Preheat the oven to 450ºF (232 C). Get the baking tray and put the parchment paper. You will use the tray later for baking.
Step 2. Make vegan buttermilk. To do this, mix the almond milk and lemon juice in a bowl, and set them aside.
Step 3. Add dry ingredients such as flour, baking powder, salt, and baking soda to the bowl of the food processor.
Turn on the food processor to combine. If you don’t have a food processor, whisk the ingredients until it looks like sand.
Add herbs and four tablespoons of vegan butter and pulse the food processor again.
Mix until you achieve a sandy appearance.
Step 4. Add almond milk and lemon juice mixture to the bowl of the food processor.
Pulse the machine until this mixture, and the dry (sandy) ingredients become wet dough.
Step 5. Place the dough on the floured surface or counter and begin the kneading process.
Gently turn the dough about 5 to 6 times so it will not stick to the surface.
Make sure not to overwork the dough.
Step 6. Press the dough into1 inch thick circle or disc.
Get a 3-inch round cutter and press it down to the dough to cut out biscuits.
Repeat the process and place all biscuits on the tray in 2 rows.
Make sure that each biscuit touches each other side by side as it will help the biscuits rise well. Reform the dough again and cut out biscuits again.
You should have 7 or 8 biscuits to bake.
Step 7. Melt the reserved vegan butter and put it on top of the biscuits.
Step 8. Bake the biscuits for about 10 to 15 minutes or until fluffy and golden brown.
In case there are left over, which is a rare occasion, allow the biscuits to cool before storing them in an airtight container.
As you can see, making a darn vegan biscuit is easy and quick.
However, the process can be challenging for those who are not used to baking or have just started their vegan journey.
After all, they might not know the best vegan ingredients to use.
Check out these simple tips and tricks to ensure that your vegan baking experience won’t fluff.
Eager to know the secrets to the best darn vegan biscuit? It’s the ingredients!
All ingredients are essential to a good biscuit.
Hence, it’s crucial to be hands-on while shopping for your vegan ingredients.
You can use coconut oil for this recipe.
However, the biscuits will become crumbly and dry after an hour of baking them.
If you like soft and buttery flavor biscuits, go for vegan butter.
Vegan butter provides a flaky and fluffier texture.
Almond milk is the perfect non-dairy milk for this recipe.
Choose the unsweetened variety to neutralize the flavor.
You can also use other vegan milk products such as oat milk or any plant-based milk variety available in your pantry.
Forget the type of butter or milk you should use for this recipe, but never omit baking powder.
Baking powder is a must because it helps the biscuits leaven well.
There are many types of flour out there.
But the most affordable, all-purpose flour is recommended.
You can use gluten flour if you want light or healthier vegan biscuits.
What’s the use of having the best ingredients if you don’t know some tricks to bake good biscuits, right?
Check out our recipe tips to ensure that your vegan biscuits are flavorful, flaky, and fluffy.
Sifting the flour is essential to ensure that it is not clumpy.
It will break the lumps, allowing you to get accurate measurements.
Sifted flour is lighter and easier to mix than unsifted ones.
You are also assured that the flour is clean or free from insects.
Butter, in general, melts quickly.
Make sure to freeze the vegan butter before you use it.
This will also ensure that the biscuits have a flaky or layered texture.
Ensure the dough is not overworked, as it will flatten the biscuit.
It will not rise well even if you put the right amount of baking powder.
Folding the dough by pressing or rolling prevents overworking.
Remove the biscuits from the oven once they are golden brown.
They may appear undercooked, but they continue to cook as they cool down.
What is the best way to store or freeze darn vegan biscuits?
It’s an important question because baked goods are hard to preserve.
Once you don’t store or freeze your vegan biscuits properly, they will get stale pretty quickly.
You can store the leftover biscuits in an airtight sealable container at room temperature.
They can last up to 4 days. If you want the biscuits to last longer, store them in a refrigerator.
They will last up to 2 weeks.
Free leftover vegan biscuits in the freezer if you wish to last longer than 6 months.
Place the vegan biscuits in a zip lock bag for better storage.
If you want the biscuits to be your quick and grab a snack, store it individually.
Re-heat the biscuits in the microwave for about 20-30 seconds to keep their flavorful taste.
How to serve the best darn vegan biscuit, you ask?
Well, you can eat them as is. But you can serve them in many ways.
You can serve them with extra vegan butter or jam. Or you can serve biscuits as a side dish!
To give you more ideas, here are the best options to serve with darn vegan biscuits.
Spreads are the classic way to serve with a vegan biscuit.
Slice the vegan biscuit and top it with fruit jam, cream, or almond butter.
Vegan biscuits can also be a side dish to your favorite stew.
Spread the biscuits with vegan butter and put them on the side to eat later.
Should you want to add flavor to your vegan biscuits, top it with fresh-cut fruits.
Then bake the cobbler for a quick and easy summer dessert.
Not fond of soup? Well, a vegan biscuit is perfect for dipping in all soup flavors.
Ditch sausage gravy, and serve vegan biscuits with savory mushroom soup.
If you want to be creative, you can make biscuit sandwiches.
Try subbing these biscuits for the English muffin used in your vegan breakfast sandwich meal.
Frequently Asked Questions
- What ingredients do I need for this vegan biscuit recipe?
This vegan biscuit recipe calls for common pantry staples like all-purpose flour, baking powder, sugar, and salt. The key to making them vegan is the use of plant-based substitutes for traditional dairy ingredients: you’ll need vegan butter and a non-dairy milk, such as almond, soy, or oat milk.
- Can I use gluten-free flour for this vegan biscuit recipe?
Yes, you can use gluten-free flour to make these biscuits. However, keep in mind that different flours can affect the texture of your biscuits. Look for a gluten-free flour blend that is designed to replace all-purpose flour 1:1, and if possible, one that includes xanthan gum, which can help with the texture.
- What can I serve with these vegan biscuits?
These vegan biscuits are quite versatile and can be served with a variety of dishes. They are perfect with a vegan gravy for a hearty breakfast, or you can serve them with jam or vegan butter as a side for dinner. They can also be used as a base for vegan sandwiches.
- Can I store and reheat these vegan biscuits?
Yes, you can store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate them for up to a week. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. They can also be frozen for up to 3 months and reheated in the oven straight from the freezer.
- Why is my biscuit dough too sticky or too dry?
If your biscuit dough is too sticky, it could be because there’s too much liquid or not enough flour in your dough. You can fix this by adding a little more flour and mixing it in until you reach the right consistency. Conversely, if your dough is too dry, you can add a bit more non-dairy milk. Remember, you’re aiming for a dough that is soft and slightly sticky but still manageable.
Darn vegan biscuits serve the same buttery biscuits you once enjoyed during your non-vegan days.
It is flaky, buttery, and has the same tender texture as the dairy biscuits you know and love but without dairy.
Yes, we’ve already proven that making the best darn vegan biscuit is possible without butter.
So it’s not true that you can only make flaky biscuits with the traditional rich butter.
This recipe will let you achieve that buttery flavor, signature layered look, and flaky interior!
Bake them in a few minutes, and they will be ready to make your day.
Have you already tried making a darn vegan biscuit?
How was the experience so far?
Let us know in the comments below!