Friends, I’m here to tell you that you don’t need any of those things—butter, eggs, or milk—to make a tender and flavorful biscuit! Sacrilege? Maybe, but hear me out.
A Vegan Biscuit Recipe That’s a Keeper
This vegan biscuit, made with coconut oil and almond milk, is every bit as good as the classic. In fact, when I offered a taste test to my butter-loving, meat-and-potatoes father, not only did he prefer the coconut oil biscuits, but he also asked for a batch to take home.
How to Make Fluffy, Tender Vegan Biscuits
The tricks to making these vegan biscuits tender?
Mix some coconut oil with the flour mixture before adding almond milk. The gluten in the flour will strengthen and bind when it comes in contact with liquid, so to help keep that from happening, we whisk some coconut oil into the flour mixture first, before adding the almond milk. This is similar to the way in which you would typically mix butter with flour first, before adding milk, for a standard biscuit recipe.Use a light touch when making the dough. The less you handle the dough, the better. The more you handle it, the more opportunity you give the gluten in the flour to strengthen. The dough should be shaggy, not smooth.
How to Use This Recipe for Vegan Scones
You can easily turn these vegan biscuits into scones if you want, just by changing the shape. Instead of dropping six biscuit shapes onto the baking sheet, form one ball of dough, flatten it into a disk, and cut it into wedges like the pieces of a pie. You can even add raisins or dried sweetened cranberries to the dough.
How to Keep Vegan Biscuits Fresh
Like all biscuits, these are best when fresh out of the oven and served warm. That said, they will keep fine for a few hours, especially if you plan on serving them as the biscuit for strawberry shortcake.
How to Freeze and Thaw Vegan Biscuits
If you don’t plan on serving the biscuits within a few hours, I recommend letting them cool completely, then freezing them. They can be kept frozen for up to a month. To thaw, just put one on a paper towel and heat it in the microwave for 30 to 40 seconds, or until warm. Add more time if you are defrosting more than one at a time.
How to Melt Coconut Oil
There are three easy ways to melt coconut oil.
In the microwave, spoon the amount you want into a microwave-safe bowl covered with a paper towel (important to keep it from splattering). Heat the coconut oil at 50 percent power, 30 seconds at a time, until it’s completely melted.Spoon the amount you want into a saucepan on the stovetop and heat it slowly over medium heat. Keep an eye on it and stir or swirl the coconut oil from time to time until it’s completely melted.Or if the coconut oil is in a glass jar, place the entire jar in a saucepan of simmering water on the stovetop. Turn off the heat and wait for the coconut oil in the jar to melt, about 10 minutes or so.
Alternatives to Almond Milk
Use equal amounts of plain, unsweetened soy or coconut milk in place of the almond milk.
Making Vegan ‘Buttermilk’
Adding vinegar to nondairy milk results in a buttermilk-like flavor similar to adding vinegar to dairy milk. This recipe calls for white vinegar, but you can also use apple cider vinegar for a little flavor boost or lemon juice.
What to Serve With Vegan Biscuits!
Mixed Berry Chia Seed Jam Apple Butter Sunflower Nut Butter Quince Jelly Microwave Fig Jam
Give These Gluten-Free Vegan Recipes a Try!
Chocolate Chip Muffins Chocolate Banana Cupcakes Fudgy Chocolate Brownies Vanilla Birthday Cake Chocolate Chip Skillet Cookie
Gently stir until the dough just comes together. Do not overmix! (If the dough is too dry, sprinkle a few drops of water over it.) If you want to freeze, let cool to room temperature, then place in a freezer bag to freeze.
