Vegan Biscuit Recipe With Almond Milk
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!
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!
Notes
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.