Last Updated on May 19, 2022 by Guillermina
There’s nothing more delicious than a warm, homemade biscuit at a Sunday brunch. Finding a store-bought, vegan biscuit may be a challenge. The good news: this vegan biscuit recipe with almond milk and other plant-based substitutes is just as tasty!
What Are Biscuits?
Biscuits are golden brown, with a crisp exterior and a light and fluffy texture inside. They have a light buttery flavor, so they can be made savory or sweet. Biscuits can be enjoyed in a variety of ways, including toasted with jam, breakfast sandwiches, biscuits, and gravy, as a side, and more.
The history of the biscuit goes way back to the Middle Ages and has become increasingly popular since. Many variations of biscuits have been created in the more recent centuries, especially during the Industrial Revolution. Biscuit recipes are traditionally not vegan, but plant-based variations have started to appear as the vegan diet becomes more popular.
This biscuit recipe with almond milk is simple, using only six ingredients, and takes less than an hour to make. The difficulty level is moderate; some prior baking experience is helpful to get the right texture of dough.
What You Need To Make Vegan Biscuits With Almond Milk
Ingredients
- 2 cups unbleached, all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ¼ cup vegan butter or margarine
- 1 cup unsweetened, plain almond milk
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Dry and liquid measuring cups
- Large mixing bowl
- Whisk
- Pastry cutter (optional)
- Wooden spoon
- Cutting board (optional)
- Dough cutter
- Wire cooling rack
Servings & Preparation Time
|
Yield |
6-8 biscuits |
|
Preparation Time |
20 minutes |
| Baking Time |
10-15 minutes |
Instructions
Step 1: Preheat the oven.
Preheat oven to 425 F/220 C. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Combine dry ingredients.
In a large mixing bowl, whisk together all dry ingredients (flour, baking powder, baking soda, sea salt).
Step 3: Add vegan butter.
Cut vegan butter into smaller chunks, then combine with the dry ingredients with a pastry cutter or hands. The result should be a gritty, crumbly textured dough.
Note: the butter needs to be cold. Leave it in the refrigerator until you are ready for this step.
Step 4: Form the dough.
Pour the almond milk over the dough, about ¼ cup at a time as you mix. The entire cup of almond milk may not be needed. Combine all ingredients together with a wooden spoon until they are just mixed together.
Note: Do not over mix the dough! It should be sticky but firm enough to be shaped. If the dough is too sticky, knead in additional flour until desired texture is obtained.
Step 5: Roll out the dough.
Flour a cutting board or a flat surface, then transfer the dough to it. Flatten the dough about 1” thick, using your hands or a rolling pin. Cut out biscuits using a dough cutter and transfer cut biscuits to the prepped baking sheet.
Step 6: Bake the biscuits.
Bake for 10-15 minutes, until golden brown and crisp on the edges. The inside should be flaky and soft. Transfer to a wire baking rack to cool. Enjoy!
Storage
Freshly made biscuits can be stored in an airtight container on the countertop for 3-5 days. Reheating a biscuit before eating in the microwave or the oven to warm and soften may be desired. Leftover biscuits may be frozen to retain freshness for 3-6 months; allow frozen biscuits to thaw at room temperature for a couple hours before eating.
Baking Tips for Vegan Biscuits
Milk and butter are the two ingredients in a standard biscuit recipe that need to be substituted when making vegan biscuits.
Plant-based Milk
There are many plant-based milks to choose from for vegan baking, such as soy, rice, oat, coconut, and almond milk. For this biscuit recipe, we will be using almond milk. Almond milk is one of the most popular plant-based milks on the market. It has a thinner, more watery consistency compared to cow’s milk. It is also much lower in calories, protein, and fat.
Almond milk can be purchased sweetened or unsweetened in a variety of flavors. Unsweetened almond milk has a more neutral flavor compared to other plant-based milks. When replacing cow’s milk with almond milk, it can be substituted in a 1:1 ratio. For biscuits, unsweetened almond milk will be preferred because it is suitable for savory or sweet dishes.
Butter
There are many vegan butters to choose from on the market, such as Earth Balance, I Can’t Believe It’s Not Butter, Good & Gather, and Miyoko’s. For baking biscuits, vegan butter is preferred to margarine because of its function in the recipe. Butter creates a flakier texture in a biscuit than margarine because it has less fat.
Another important note when baking biscuits is that the vegan butter should be cold. This will help give the biscuits that desired flaky texture. Keep the vegan butter in the refrigerator until you are ready to use it in the recipe.
Mixing The Dough
When baking, it is important not to over mix the dough. The more the dough is mixed, the stronger the proteins in the flour become. When over mixed, the final product will turn out more firm and have a more coarse texture. The all-purpose flour used in this recipe is susceptible to over mixing and can prevent the desired flaky texture from occurring.
Vegan Biscuits With Almond Milk
Whether you’re making brunch or need something to pair with your plant-based dinner, this biscuit recipe with almond milk will make the perfect addition to your meal any time of day. Golden brown, flaky, and delicious – vegan biscuits will be your new go-to recipe.
Did you enjoy this recipe? Comment and share your thoughts!
Vegan Biscuit Recipe With Almond Milk
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Dry and liquid measuring cups
- Large mixing bowl
- Whisk
- Pastry cutter (optional)
- Wooden spoon
- Cutting board (optional)
- Dough cutter
- Wire cooling rack
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ¼ cup vegan butter or margarine
- 1 cup unsweetened plain almond milk
Instructions
- Preheat the oven. Preheat oven to 425 F/220 C. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine dry ingredients. In a large mixing bowl, whisk together all dry ingredients (flour, baking powder, baking soda, sea salt).2 cups unbleached all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, ½ tsp sea salt
- Add vegan butter. Cut vegan butter into smaller chunks, then combine with the dry ingredients with a pastry cutter or hands. The result should be a gritty, crumbly textured dough.¼ cup vegan butter or margarine
- Note: the butter needs to be cold. Leave it in the refrigerator until you are ready for this step.
- Form the dough. Pour the almond milk over the dough, about ¼ cup at a time as you mix. The entire cup of almond milk may not be needed. Combine all ingredients together with a wooden spoon until they are just mixed together.1 cup unsweetened plain almond milk
- Note: Do not over mix the dough! It should be sticky but firm enough to be shaped. If the dough is too sticky, knead in additional flour until desired texture is obtained.
- Roll out the dough. Flour a cutting board or a flat surface, then transfer the dough to it. Flatten the dough about 1” thick, using your hands or a rolling pin. Cut out biscuits using a dough cutter and transfer cut biscuits to the prepped baking sheet.
- Bake the biscuits. Bake for 10-15 minutes, until golden brown and crisp on the edges. The inside should be flaky and soft. Transfer to a wire baking rack to cool. Enjoy!