If you’ve ever tried to buy dairy free or vegan biscuits, you know just how hard it is to find them in a store. So why not make some homemade, dairy free vegan biscuits? If you have hesitated because you think it will be too complicated or time consuming, then think again. This dairy free vegan biscuit recipe is so simple and takes very little time to prepare. You will be amazed at how easy it is! Not only are these dairy free vegan biscuits easy to make, but they taste great as well.
Vegan Biscuit Mastery: Ultimate Guide to Homemade Vegan Buttermilk Biscuits Recipe
There’s nothing quite like a warm, fluffy, and buttery biscuit. But what if you have a dairy allergy, lactose intolerance, or you’re vegan? Can you still enjoy this classic comfort food? Absolutely! We’re here to guide you through the process of making the best vegan biscuits you’ve ever tasted.
What is a Vegan Biscuit?
A vegan biscuit is a variation of the traditional biscuit, but without any animal-derived ingredients. This means no dairy, eggs, or butter. Instead, vegan biscuits use plant-based alternatives to create a biscuit that is just as fluffy, flaky, and delicious as its non-vegan counterpart.
What is Vegan Buttermilk?
Vegan buttermilk biscuits are a classic. The vegan buttermilk adds a tangy flavor and helps the biscuits rise. To make vegan buttermilk, simply mix your favorite plant-based milk with a bit of lemon juice or apple cider vinegar. Let it sit for a few minutes to curdle, and you’ve got vegan buttermilk!
The Art of Making Vegan Biscuits
Making vegan biscuits is a simple process that requires just a few key ingredients and techniques. Here’s a step-by-step guide to help you create the perfect vegan biscuit.
The foundation of any good biscuit, vegan or not, is the ingredients. Here’s what you’ll need:
- Flour: All-purpose flour is the best choice for creating light and fluffy biscuits.
- Vegan Butter: This is what gives your biscuits their rich, buttery flavor. Look for a high-quality brand like Smart Balance, Earth Balance, or Miyoko’s for the best results.
- Baking Powder: This is the leavening agent that makes your biscuits rise and become fluffy. Make sure it’s fresh for the best results.
- Salt: This enhances the flavor of your biscuits.
- Vegan Buttermilk: This is a mixture of plant-based milk (such as almond, oat, cashew, or soy milk) and an acid (like lemon juice or apple cider vinegar). It adds tanginess and helps the biscuits rise.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Cut in the Butter: Add the cold vegan butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the Vegan Buttermilk: Pour the vegan buttermilk into the flour and butter mixture. Stir until just combined. The dough should be sticky but manageable.
- Roll and Cut the Biscuits: Turn the dough onto a lightly floured surface. Gently knead it a few times, then roll it out to about an inch thick. Use a biscuit cutter or the rim of a glass to cut out the biscuits.
- Bake: Place the biscuits on a baking sheet and bake in a preheated oven until golden brown. Brush the tops with melted vegan butter for extra flavor and a beautiful golden color.
The Secret to Fluffy, Flaky, and Buttery Vegan Biscuits
The key to achieving fluffy, flaky, and buttery vegan biscuits lies in the technique. Here are some pro tips to help you make the best vegan biscuits:
- Keep Everything Cold: The vegan butter should be very cold before you start. This helps create those beautiful, flaky layers in your biscuits.
- Don’t Overwork the Dough: Overworking the dough can lead to tough biscuits. Mix until just combined for the best results.
- Use a Biscuit Cutter: A biscuit cutter helps seal the edges of the biscuits, which promotes rising. If you don’t have a biscuit cutter, the rim of a glass works too.
- Bake in a Hot Oven: A high oven temperature helps the biscuits rise quickly and become golden brown.
Can I Make These Vegan Biscuits Ahead and Cook Them Later?
Yes. You can either wrap the dough in plastic wrap or cut out the biscuits and refrigerate in an airtight container. Sometimes, I make this recipe the night before, refrigerate, and bake in the morning.
Homemade Vegan Biscuits: A Southern-Style Vegan Delight
In the American South, biscuits are a beloved staple. And yes, you can make a vegan version that’s just as delicious. Southern-style vegan biscuits are typically served with gravy, but they’re also delicious with vegan butter and jam.
Making the best vegan biscuits is a simple process that yields delicious results. With the right ingredients and techniques, you can create fluffy, flaky, and buttery biscuits that are 100% vegan. Remember, the key to making the best vegan biscuits is to use cold vegan butter, not overwork the dough, and bake in a hot oven. Whether you’re a seasoned baker or a beginner, we hope this guide inspires you to try making your own homemade vegan biscuits. Happy baking!
Dairy Free Vegan Biscuits
- 1 pastry cutter or food processor
- 2 cups all purpose flour
- 1 tsp. salt
- 2 tbsp. baking powder
- ¾ to 1 cup chopped up, cold, dairy free butter (Ex: Smart Balance)
- ¾ to 1 cup plant based milk (Ex: Silk cashew/almond with pea protein)
- 1 tsp. lemon juice
- Add the teaspoon of lemon juice to the plant based milk and set aside for later.
- Add all the dry ingredients to a large bowl or food processor.
- Whisk or pulse the dry ingredients together (flour, salt, baking powder).
- Add the cold, chopped, dairy free butter to the bowl or food processor.
- Cut the butter into the dry ingredients with a pastry cutter or pulse in the food processor until a crumb consistency or pea-sized balls start to form.
- If using a food processor, remove the mixed ingredients and place in a large bowl.
- Begin adding the plant based milk starting with ½ cup and then adding a little more milk as needed until the mixture is no longer dry.
- Mix in the dairy free milk until a sticky dough forms.
- Place the dough on a floured surface and turn over in the flour.
- Pat dough out into a rectangular shape. (Try not to overwork the dough.)
- Fold the dough over and then gently form into somewhat of a circle shape.
- Keep the dough rather thick (at least an inch thick).
- Use a biscuit cutter or small glass to cut out the biscuits. Leftover dough can be reshaped and cut again.
- I usually get 8 to 10 biscuits from this recipe depending on how thick I cut them.
- Place biscuits on a cookie sheet and place in the refrigerator for 10-15 minutes.
- While the biscuits are chilling, preheat your oven to 425°.
- Cook the biscuits for 10-12 minutes until golden brown on top.
- Enjoy with dairy free gravy, butter and jelly, or your favorite topping.