Fluffy Vegan Biscuits!!

FINALLY!! I made a decent vegan biscuit!!

After years of making little hockey pucks, I finally came across a video by Sugar Spun Run that explained the process so well that I thought I’d give the biscuits another try:

I adapted the recipe by replacing the butter with plant-based butter and the milk with almond milk. I also used the food processor rather than mixing by hand.

I was amazing at how flaky and crisp the resulting biscuits were!

Vegan Biscuits

250 grams all-purpose flour
1 TBS baking powder
1 TBS granulated sugar
1 tsp sea salt
85grams plant-based butter, very cold, cubed
¾ cup almond milk

Combine flour, baking powder, sugar, and salt in the food processor and pulse twice to mix.
Add the plant-based butter to the food processor and pulse until butter is the size of peas.
Add almond milk and pulse until just combined .
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Once the dough comes loosely together, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step five times.
Flatten the dough to 1″ thick with your hands and lightly dust a 2″ round biscuit cutter with flour.
Press the biscuit cutter straight down into the dough and drop the biscuit onto the parchment-paper-covered baking sheet.
Bake at 425 for twelve minutes or until tops are beginning to just turn lightly golden brown.
Brush the tops with melted plant-based butter immediately after removing from oven.