Best Vegan Biscuits
These are hands down the best ever vegan biscuits. They're baked baked golden brown with flaky layers that pull apart for stuffing and spreading.
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Servings: 7
INGREDIENTS
For the biscuits:
- 5 1/2 cups 1:1 gluten free baking flour (we used Bob's Red Mill) you can also use all purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons kosher salt
- 1 1/2 teaspoons granulated sugar or coconut sugar
- 1 1/2 cups (1 1/2 sticks) very cold vegan butter (we used Myokos)
- 2 cups homemade vegan buttermilk (2 tbsp apple cider vinegar then enough milk to fill 2 cups)
Vegan egg wash
- 1/4 cup full fat coconut milk
- 1 tablespoon maple syrup, brown rice syrup or date syrup
Sweet and sticky butter topping:
- 1/4 cup vegan butter, melted
- 1/4 cup maple syrup, brown rice syrup or date syrup
- Flaky sea salt to top
INSTRUCTIONS
Make the biscuits
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- Start by preparing the buttermilk. Add 2 tablespoons of apple cider vingegar to a liquid measuring cup (enough to hold 2 cups) then fill the measuring cup up to 2 cups with unsweetened almond milk. Set aside to curdle.
- To make the biscuits, preheat the oven to 375°F. Add 2 cups of the flour, baking powder, baking soda, salt, sugar, and chilled butter to a large bowl. Use a pastry blender or two knives to cut the butter into the flour, until the butter is the size of a nickel.
- Add the rest of the flour (3 1/2 cups) and toss together until the butter is evenly distributed. Pour the prepared buttermilk over the flour mixture and knead it until a shaggy dough forms and there is little to no dry ingredients left at the bottom of the bowl.
Fold the biscuits
- Turn the biscuit dough out onto a well floured work surface. Pat the dough roughly into a 14-inch wide rectangle (it doesn't have to be perfect), with the longest edge of the dough facing you.
- Trifold the dough (book fold) by taking the left edge and folding it into the center. Next, take the right edge and fold it in and over top of the first fold. Press it down well to make sure the dough is compact then use a rolling pin to flatten it out again into a rectangle shape. Add more gluten free flour as needed.
- Turn the dough 90 degrees so the long edge of the rectangle is facing you again. Fold the dough from left to right in half. Press it down firmly so it's combined then roll it out into another rectangle (the short edge will be facing you). Fold the dough from the top down and press firmly to combine.
- For the last fold, roll the dough out into another rectangle with the long edge facing you and fold it from left to right again.
- Use a rolling pin to adjust the dough to your desired thickness, about 3/4 of the heigh of your biscuit cutter (ideally about 3 inches wide). The dough will be pretty thick/tall. Dip your biscuit cutter into flour to prevent sticking, then press it straight up and down into the dough, without twisting it at all. You will get 4-6 biscuits out of your first rectangle. Press the remaining dough together and cut out more a few more biscuits until minimal dough remains. You should get about 7-8 biscuits total.
Bake
- Place all of the biscuits on the prepared baking sheet. Whisk the maple syrup and coconut milk together in a small bowl then brush it generously on top of each biscuit. Bake in the oven for 30-35 minutes until golden brown.
- While they're baking, melt the vegan butter in the microwave and whisk together with your syrup of choice (we used brown rice syrup). When the biscuits are done, brush a generous amount of butter mixture over top of the hot biscuits, letting it fall down the sides to coat the whole biscuit. Top with sea salt. Allow them to cool slightly before serving.
Notes
The nutrition info is for one very large biscuit. These biscuits are great to serve cut in half, which will reduce nutrition info by half (340 calories for one).
Nutrition
Serving: 1very large biscuit | Calories: 775kcal | Carbohydrates: 96g | Protein: 7.1g | Fat: 40.3g | Cholesterol: 104.6mg | Sodium: 904mg | Sugar: 3.2g
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