I love a good fluffy biscuit, it just speaks to my southern girl soul. Sometimes it’s a challenge creating vegan-friendly bakery goods, but this recipe is too easy to not try.
This biscuit recipe doesn’t require long wait times, kneading, or rolling — simply a quick mix of ingredients, a scoop, and plop onto a baking sheet. All you need is a mixing bowl, a sturdy spoon, and a standard size ice cream scooper for even portion biscuits. These are great to make and freeze later. Feel free to set some scoops to the side and freeze, they lasts a good month and comes out fresh and fluffy as if you just made them.
Mix it up and add in some garlic, vegan cheese & herbs or maple syrup for a twist. No need to buy the premade biscuits, now you have an easy recipe to try for your next breakfast spread!
Ingredients (8 biscuits)
- 1 cup non dairy milk
- 1 TBSP apple cider vinegar
- 1 stick of cold vegan butter (1/2 cup)
- 2 cups flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 TBSP sugar
- pinch of salt
Directions
Prep time 5 min/Total time 20 min
- set your oven to 400 degrees
- combine non dairy milk and apple cider vinegar in a bowl and set to the side, allow it to sit until you see it curdle
- break up and mash the cold vegan butter in a mixing bowl
- add in the flour, baking powder, baking soda, sugar, and salt to the mixing bowl
- with your hands or a sturdy spoon, begin folding the butter in with dry ingredients, should see clusters of butter and flour
- pour in the non dairy milk and apple cider vinegar mixture into the mixing bowl with the butter and flour
- mix until it forms a thick, fluffy dough like mixture
- using your ice cream scoop, begin scooping equal size lumps of the biscuit dough onto a greased baking sheet
- bake in oven for 15 minutes (if baking from frozen – 15 – 20 minutes)
- serve warm
LettuceBeFearless 