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Vegan Biscuits
INGREDIENTS
- 2 cups flour 240g
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- ½ cup very cold vegan butter
- 1/2 cup cold vegan milk 120mL
- ½ tablespoon vinegar regular or apple cider vinegar
- Up to ⅓ cup extra flour for rolling and folding
- INSTRUCTIONS
- Preheat the oven to 425°F/220°C. Place the butter in the freezer until your oven preheats.
- Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
- In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
- In a bowl, whisk the flour, baking powder, baking soda and sea salt until thoroughly combined.
- Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
- Make a well and add in the milk, folding gently and stirring gently with a wooden spoon.You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
- Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into a 1 inch tall rectangle. Sprinkle some loose flour on top, then fold the dough over onto itself. Using your hands, press down into a flat rectangle again. Turn the dough 90 degrees, then fold onto itself again. Flat again. Repeat up to 5 times; this helps to create layers in the biscuits when they rise.
- Finish with a dough that is rectangular and 1 inch high, no lower than that.
- Using a lid of a mason jar, a drinking glass, or a biscuit cutter, cut out biscuits as close as possible to each other. Place the cutting instrument straight down onto the dough; don’t twist it since that can affect the layers. Place one by one onto the baking sheet. Repeat with the extra dough until you have 6 biscuits. You may have to push some scraps back together to form all the biscuits.
- Let the biscuits touch on the baking sheet (this helps them while rising).
- Bake for 15 to 17 minutes until golden and fluffy.
- Remove from the oven. Feel free to brush with more vegan butter as soon as they come out. Let them slightly cool and serve. Enjoy!
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