The best homemade vegan biscuits are fluffy, flaky and so easy-to-make. Flaky tender layers with browned tops, these sky high biscuits are great for breakfast or dinner. Eat them warm right out of the oven with vegan butter or your favorite jam.
MAKING YOUR VEGAN BISCUITS FLAKY AND DELICIOUS
Start off by making sure your butter is cold and cubed before adding the flour, salt and baking powder into a food processor. Top the dry ingredients with the cubed butter and pulse just until the butter is combined with the flour and forms small, pea sized pieces.
Next, stir together the almond milk (or plant based milk), vinegar and maple syrup. While pulsing, slowly add the liquid to your food processor. The dough should look dry and “shaggy”.
Turn the dough out onto a floured surface and gather it all together into a mound. You are going to fold the dough four times, folding from a different direction each time. Think about creating layers but don’t over fold.
Once you have made your four folds, press the dough out into a rough 1-inch circle and use a 2-inch round biscuit cutter to cut out four biscuits. Transfer the biscuits to a parchment lined baking sheet. Carefully press the scraps back together (without over mixing them) and cut out more biscuits until you have 8 biscuits. *The last one is never pretty*
Baking the biscuits at a high temperature is perfect for moist and tender insides and perfectly browned tops. I baked mine at 400F for 16-19 minutes. I immediately brushed the tops with melted vegan butter when they came out of the oven and served.
I could eat these biscuits just as they are but my favorite way to eat them is with a smear of creamy vegan butter and homemade healthy raspberry chia jam.
Of course, you can add savory flavors or fruit to elevate these biscuits–however you make them, I promise you will love them!
If you are still reading this far, you definitely deserve some warm and tender vegan biscuits and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking!
The Very Best Vegan Biscuits
Equipment
- food processor
Ingredients
- 1 cup almond or plant based milk
- 1 tbsp white distilled vinegar
- 1 tbsp pure maple syrup
- 2 ½ cup all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp vegan butter cold and cubed
other
- melted vegan butter for brushing
Instructions
- Preheat the oven to 400F and prepare a baking sheet with parchment paper.Make sure your butter is cold and cubed before adding the flour, salt and baking powder into a food processor. Top the dry ingredients with the cubed butter and pulse just until the butter is combined with the flour and forms small, pea sized pieces.
- Next, stir together the almond milk (or plant based milk), vinegar and maple syrup. While pulsing, slowly add the liquid to your food processor. The dough should look dry and “shaggy”.
- Turn the dough out onto a floured surface and gather it all together into a mound. You are going to fold the dough four times, folding from a different direction each time. Think about creating layers but don’t over fold.
- Once you have made your four folds, press the dough out into a rough 1-inch circle and use a 2-inch round biscuit cutter to cut out 4 biscuits. Transfer the biscuits to a parchment lined baking sheet.
- Carefully press the scraps back together (without over mixing them) and cut out more biscuits until you have 8 biscuits. *The last one is never pretty*
- Bake your biscuits for 16-19 minutes and the tops are golden brown. Immediately brush them with melted vegan butter and serve.
