Vegan Biscuits
Take it from a Southern who never went a day without a buttermilk biscuit for most of their life, these are everything you want without everything you don't.
Servings 6 biscuits
Ingredients
- 2 ¼ cups all-purpose flour for gluten-free, sub 1:1 GF flour blend*, sifted
- 1 teaspoon fine sea salt
- 1 teaspoon xanthan gum only for gluten free version
- 1 tablespoon baking powder
- ½ cup unsalted dairy-free butter frozen*
- 1 cup unsweetened plain almond milk*
- Additional butter or cooking spray for brushing
Instructions
- 1 teaspoon xanthan gum
- In a large bowl, sift together the flour, xanthan gum, sea salt, and baking powder.
- Using a box grater, grate the frozen butter into fine shreds. Add the butter to the flour mixture and use a pastry cutter or a fork (using hands will cause the butter to melt) to combine until it resembles coarse sand.
- Make a well in the center of the bowl and add in the almond milk. Mix well until all the flour is incorporated but be careful not to overmix. Form the mixture into a ball and knead 4-5 times.
- Press or roll the dough out into a 2” tall rectangle on a floured surface. Use a biscuit cutter or one-cup measuring cup to cut out the biscuits.
- Place the biscuits onto a greased baking sheet and refrigerate for 1 hour.
- Preheat the oven to 425° F.
- Transfer the baking sheet to the oven and bake for 20-25 minutes or until the tops are golden brown, brushing the tops with butter or spraying with cooking spray in the last 5 minutes.
- Let cool for 10 minutes before serving for the crumb to set.
Notes
- For GF, I exclusively use Bob’s Red Mill 1:1 All-Purpose Gluten-Free Flour
- For butter, I use Country Crock Plant-Butter Sticks
- For almond milk, my go-to is the organic 365 jug at Whole Foods, I find that it has the best consistency for baking
- If you have a nut allergy, you can use any other milk in place of the almond milk. Soy works well, as does a thin coconut or oat milk.