Question 1

Do I really have to freeze the butter? Sift the flour? Chill the dough?

Accepted Answer

No, yes, and no. But, the end result will be at least 40% better IMO.

Freezing the butter ensures that the butter stays together and doesn't melt in the mixing process which then allows the flaky layers we all love in a biscuit to form. If your butter is cold and you use a dough / pastry cutter or a fork to mix and not your hands, then it's not super necessary.

Sifting the flour, yields such a different texture in the biscuits that it's essential to make sure the flour isn't clumped together which can create dry pockets in the biscuits. If you don't have a flour sifter, a fine mesh sieve works great too! And in a real pinch, simply use a whisk to fluff up the flour a bit before cutting in the butter.

Chilling the dough helps the butter stay cold longer so when they go into the oven, the hot blast causes the butter pockets to expand, leading to those lovely layers. Even 10 minutes in the fridge or freezer can help but it's not 100% necessary if you butter stayed cold through the mixing process.

Question 2

Do I have to use Xanthan gum if my gluten free flour already has it in it?

Accepted Answer

If you are making the gluten free version of this recipe, yes, please still use the xanthan gum if your flour has it. I typically use Bob's Red Mill 1:1 GF flour which includes it but it's not enough for the recipe so you'll need to add it in. One bag will last you a lifetime though and it's great for gluten free baking.

If you are making the regular non-gf version, the recipe does not call for xanthan gum.

Question 3

What do I use to cut out the biscuits if I don't have a biscuit cutter?

Accepted Answer

I'm the queen of using random kitchen items to get the job done. I think I have a photo somewhere of me using a drill with a whisk as an electric mixer in my college apartment...

If you don't have a biscuit cutter, a glass will work, just be careful not to twist regardless of what you use. Twisting seals the sides and prevents the biscuits from rising as high. Simply push straight down and give it a little wiggle to release the dough.

Question 4

What is the best baking dish for vegan biscuits?

Accepted Answer

You can use a variety of bakeware. I typically opt for a sheet pan or a cast iron skillet. Glass or ceramic bakers work as well.

Question 5

What is the best way to store biscuits?

Accepted Answer

Store any leftovers in an airtight container, once cooled, at room temperature for up to 3 days. Reheat like you would tortillas in a dish towel in the microwave in 30-second increments.

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Vegan Biscuits – Southern Style + GF Option

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