This Easy Vegan Flaky Biscuit Recipe turns out perfect every time with layers + layers of buttery biscuit goodness! No eggs, no dairy, no fuss! Can you believe soft + buttery homemade biscuits can be vegan?!?!
Tara’s Tips For Easy Vegan Flaky Biscuit Recipe Perfection:
Butter:
- I used Earth Balance vegan butter sticks. Most grocery stores carry non-dairy butters. I have not tested this recipe with dairy butter.
Dairy Free Milk:
- As pictured, these biscuits were made with Oatly Oat Milk. When combined with the apple cider vinegar, this makes the ‘buttermilk’ needed to perfect this Easy Vegan Flaky Biscuit Recipe.
Keep It Cold:
- When working, keep your ingredients cold. It is essential to achieving the layers. Be sure to put the milk mixture in the refrigerator while working and start with frozen butter. If you didn’t plan ahead enough, it will still work with cold butter. My pro tip on this recipe is to keep everything you are not using in the refrigerator. Bowls + spoons included, and all of your ingredients.
Flour:
- I tested this biscuit recipe more times than I would like to admit. A few tweeks + lots of biscuit eating by Mr. MVF made me realize that if you want a real biscuit, use the all-purpose flour. Stay tuned for a biscuit recipe with an alternative flour.
Proper Folding For The Layers:
- Start by making a thick square/rectangular shape with your dough (like the first photo)
- Fold in half and in half again (like the second and third photo)
- Reshape into the original size, and repeat the folding process again
- Don’t mess with the dough too much, you want to keep it cold and keep the layers separated
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Easy Vegan Flaky Biscuit Recipe
December 8, 2021
: 8 biscuits
This Easy Vegan Flaky Biscuit Recipe turns out perfect every time with layers + layers of buttery biscuit goodness! No egg, no dairy, no fuss!
Ingredients
- 1 cup unsweetened plant-based milk (I use Oatly oat milk)
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1 1/2 tbsp baking powder
- 1 tsp organic cane sugar
- 3/4 tsp salt
- 1/2 cup frozen vegan butter
- 2 1/3 cups all-purpose flour
Directions
- Step 1 Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone liner.
- Step 2 Combine non-dairy milk and apple cider vinegar in a glass bowl. This is the ‘buttermilk’. Place the glass bowl in the refrigerator to keep cool while preparing the rest of the ingredients.
- Step 3 Combine the baking soda, baking powder, cane sugar, and salt in a large mixing bowl. On a cutting board, cut the frozen butter into small cubes and add it into the dry ingredients. With a pastry cutter or two spoons, slowly add the flour into the bowl. You want to achieve the consistency of course crumbles. The butter shouldn’t melt or break down, you want small chunks of butter to remain intact coated with the flour mixture.
- Step 4 Remove ‘buttermilk’ from refrigerator. Create a well in the bottom of the flour mixture. Slowly pour the milk into the flour. Mix only until you have a soft slightly sticky dough.
- Step 5 Place the dough on a lightly floured surface and shape it into a large square. Fold in half, shape into the original sqaure size, then fold in half again. Refer to photos in the body of the post for clarity on the process. This is how you create the layers. Repeat the fold and shape process for a total of 4 times.
- Step 6 Use a rolling pin, roll the biscuit dough into approximately half inch thickness.
- Step 7 Cut biscuits into equal size using a 3-inch biscuit cutter, flouring as necessary. Transfer to prepared baking sheet. Brush the tops of each biscuit with a light brushing of non-dairy milk.
- Step 8 Bake the biscuits in a 350-degree oven for 12 minutes or until lightly golden brown on top.
- Step 9 Eat or serve immediately with vegan butter or spread of choice. Store leftovers in a glass airtight container for up to 10 days. Reheat in oven, microwave or toaster. Enjoy!
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