Buttery Vegan Biscuits
Updated: May 12, 2021
Buttery, flakey biscuits make the perfect side to a warm stew or soup; these vegan biscuits are the best comfort food.
Try our Buttery Vegan Biscuits with our Vegetable Herb Casserole! These make the perfect pair that your family will love.
In our family when it is your birthday, you get to choose whatever our mom makes for dinner that night. While I think this is a very common traditions in families, I think we brought it to a new level in our home.
As we got older we all usually chose the same meal each year. So, for Taylor's birthday that would mean the months leading up to her birthday we would all talk endlessly about how excited we were for tacos since Taylor always chose tacos for her dinner! We would compare who eats the most tacos, who builds the best tacos, if there is a new ingredient we could include each year to make our taco feast bigger! Check out our Pulled Jackfruit Tacos if you love tacos like us!
For my birthday each year, which falls in the beginning of September nearing the arrival of autumn, I chose chili and biscuits! As a child (and teenager, when all I knew what to cook was boxed or canned foods) I would count down the months till I could have chili and biscuits on my birthday! Even as an adult I make chili every single week because it is such a comfort food to me. I am sure that we will one day share a chili recipe which will become a staple in your home too!
One of my favorite aspects of having biscuits with my birthday dinner is that we would always have tons of leftover biscuits! In the days following my birthday I would grab my mom's homemade jam and slather it all over the leftover biscuits. Or my sisters would pop theirs in the toaster oven to reheat the biscuit so the butter would melt perfectly!
These Buttery Vegan Biscuits are the perfect addition to any cozy soup dinner, quick breakfast, or create a biscuit sandwich for lunch!
Buttery Vegan Biscuits
Yield: 12 biscuits
Prep time: 10 minutes
Bake time: 20-22 minutes
Author: Kitchen Potatoes
· ¾ cup unsweetened vegan milk (I use plain, unsweetened soy milk)
· ¼ cup vinegar
· 3 cups all-purpose flour + ¼ cup extra to flour surface
· 1 tbsp baking powder
· ½ tsp baking soda
· 1 tsp salt
· 1 tbsp sugar
· ¾ cup cold vegan butter
Adjust oven rack to the upper area of your oven. Preheat oven to 350°F and line large baking sheet with parchment paper. Set aside.
Combine vegan milk and vinegar in a measuring cup, stir to curdle milk, creating sour milk.
Combine flour, baking powder, baking soda, salt, and sugar in a large bowl.
Cut butter into small pieces and add to flour mixture. Using a pastry cutter or your fingertips, blend butter into flour mixture to achieve a fine, crumbly mixture.
While stirring with a fork, slowly add the sour milk (the vegan milk and vinegar mixture) to form a rough dough.
Turn dough onto lightly floured surface and knead dough for 3 minutes.
Pat or roll mound into a large disc approximately 1 inch in thickness. With a large round cookie cutter or a glass, cut out thick round biscuits and place biscuits onto prepared baking sheet. Simply re-knead the scrap dough together and cut into more rounds until all your dough is used.
Bake for approximately 20 to 22 minutes or until biscuits have browned on the bottom. Transfer biscuits immediately onto cooling rack.