Wednesday, August 6, 2014

Vegan Buttery Biscuits

Biscuits are notorious for being difficult to make. I don't see why, as I think they are fairly easy to make, as long as you measure everything out exactly. Making them vegan, however, makes for a whole new challenge. How do you make them light and fluffy without any milk or butter? My solution was to use a combination of vegan margarine and vegetable shortening. This gives them that buttery taste, plus the fluffy lightness.

These are the perfect breakfast biscuit, great with some homemade strawberry or raspberry jam.

Vegan Buttery Biscuits
makes 10 biscuits

2 c. AP flour
1 tbsp baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt
6 tbsp butter or vegan butter (I used Earth Balance)
2 tbsp vegetable shortening
2/3 c. almond milk

Preheat oven to 450 F. Combine flour, baking powder, sugar, cream of tartar and salt in a large bowl. Cut in butter and shortening with a pastry blender or two knives until butter is the size of peas or smaller. Pour all of the milk into the batter and mix together using a fork until just moistened. (There will still be some dry ingredients that don't get mixed in and that's ok).

Pour dough onto a lightly floured surface and knead 4 to 5 times just to combine the dough a little better. Roll the dough out to 1/2" thick then cut dough with a 2.5" cookie cutter. Place biscuits on an ungreased baking sheet with room between them and bake for 10 minutes or until golden brown. Let cool then enjoy with your favorite jam.

Recipes adapted from Menus in Minutes

What do you do with the leftover dough? I usually cut it into small pieces then roll them in sugar and cinnamon and bake for 5 minutes to make little mini biscuit bites.

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