Recipe: Vegan Biscuits

Ingredients

Preheat the oven to 425°F (220°C) and place the vegan butter in the freezer.
Line a baking sheet with a silicone mat or parchment paper.
In a small bowl, mix the vinegar with the vegan milk and set aside to curdle.
In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt.
Cut the cold vegan butter into the flour mixture until it resembles coarse crumbs.
Make a well in the dry ingredients and add the milk mixture, folding gently to form a shaggy dough.
Flour a surface and turn out the dough, shaping it into a 1-inch thick rectangle.
Fold the dough over onto itself several times to create layers.
Cut out biscuits using a cutter and place them on the prepared baking sheet, allowing them to touch.
Bake for 15 to 17 minutes until golden and fluffy, then brush with additional vegan butter if desired.

Servings

Calories

266

Total fat

13g

Total carbohydrates

32g

Total protein

Sodium

647mg

Cholesterol

0mg