You might also like vegan buttermilk drop biscuits and vegan sourdough biscuits. Homemade vegan biscuits are often a top breakfast or dinner choice in our home, with good reason: it’s hard to beat just how delicious and authentic-tasting these dairy-free biscuits are. They come together quickly, so they’re perfect for when you’re in a hurry or when you have guests over. And they need just six ingredients, most of which almost certainly are in your pantry. Follow the simple instructions and you will be enjoying these delicious vegan biscuits in no time at all!
Why you’ll love these vegan biscuits
Fluffy and melt-in-the-mouth tender. These vegan buttermilk biscuits are so perfect and they will elicit rave reviews from everyone, including anyone that’s grown up eating biscuits all their life. Six ingredients and one bowl (or food processor) needed. This recipe is so simple. Once you have cut the biscuits they take just 14 minutes in the oven to bake up into perfect, layered deliciousness. Versatile. Serve the biscuits for any meal. They make a delicious addition to a vegan breakfast or brunch and you can also serve them for lunch or dinner. Or eat them for a snack - you can’t go wrong!
Tips for success
With biscuit dough, as with pie dough, handle the dough as little as possible. A winter kitchen is friendlier to making biscuits because ingredients remain colder for longer, but that doesn’t mean you can’t make biscuits in the summer: just work quickly. Keep all wet ingredients, including the milk and butter, refrigerated until ready to use. Use a fork to mix the dough. Your hands are warm, so touch the ingredients only when you have to. Use a steel fork to cut the butter and mix the dough. Refrigerate the biscuit dough for at least five minutes before cutting out biscuits. When you cut the biscuits, flour the cookie cutter lightly and don’t wiggle it into the dough as you cut–cut straight down in a decisive motion. This will help the biscuits rise better, with flaky layers. Roll the biscuit dough on a lightly floured surface. You want enough flour to keep your dough from sticking, and you should also flour your rolling pin as well as scatter a bit of flour on top of the dough to make rolling easier. Round biscuits are classic, but you can also use a square or rectangle cookie cutter.
How to make vegan biscuits
Store
Refrigerate: Refrigerate leftover biscuits for up to four days. Freeze: Flash-freeze the biscuits on a baking sheet in the freezer. Then place in an air-tight container or freezer-safe container and freeze for up to four months. Reheat: Heat refrigerated biscuits in a 350-degree preheated oven for 4-5 minutes or until warmed through. If reheating frozen biscuits, reheat 10-12 minutes, no need to thaw first.
More vegan quick breads
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