Introduction
There’s nothing like a warm, flaky biscuit fresh out of the oven, and these vegan versions are no exception. Whether you’re a vegan or just looking for a healthier alternative, these biscuits will hit the spot. But be warned: they’re so good, you won’t be able to stop at just one!
Recipe One: Classic Vegan Biscuits
Ingredients:
– 2 cups all-purpose flour – 1 tablespoon baking powder – 1 teaspoon salt – 1/3 cup vegan butter or coconut oil, chilled – 3/4 cup non-dairy milk, chilled
Instructions:
1. Preheat your oven to 425°F. 2. In a large mixing bowl, combine the flour, baking powder, and salt. 3. Cut the chilled vegan butter or coconut oil into small pieces and add it to the bowl. Use a pastry cutter or your hands to work the butter or oil into the flour mixture until it resembles coarse sand. 4. Slowly pour in the chilled non-dairy milk, mixing until just combined. 5. Turn out the dough onto a lightly floured surface and knead it gently a few times. Don’t overwork the dough, or your biscuits will be tough. 6. Roll out the dough to about 1/2 inch thickness, then use a biscuit cutter or drinking glass to cut out your biscuits. 7. Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. 8. Serve warm and enjoy!
Nutritional Information:
– Servings: 8 – Calories per serving: 185 – Total fat: 7g – Total carbohydrates: 26g – Protein: 4g
Cooking Time:
– Prep time: 10 minutes – Cook time: 12-15 minutes
Equipment:
– Mixing bowl – Pastry cutter or hands – Biscuit cutter or drinking glass – Baking sheet – Parchment paper
Serving Suggestions:
These biscuits are delicious on their own, but you can also top them with vegan butter, jam, or gravy.
Variations:
– Add 1/4 cup of nutritional yeast to the dough for a cheesy flavor. – Mix in 1/4 cup of chopped herbs, such as rosemary, thyme, or parsley, for an herby twist. – Try using different types of non-dairy milk, such as almond, soy, or oat milk, for a slightly different flavor.
Substitutions:
– You can use regular butter or milk if you’re not vegan. – If you don’t have a biscuit cutter, you can use a drinking glass or even a sharp knife to cut out the biscuits.
Storage:
– Store leftover biscuits in an airtight container in the fridge for up to 3 days. – To reheat, wrap the biscuits in foil and bake in a 350°F oven for 5-10 minutes, or until warmed through.
Tips:
– Make sure your butter or coconut oil is chilled before you start, or it won’t mix properly with the flour. – Don’t overwork the dough, or your biscuits will be tough. – If you don’t have parchment paper, you can lightly grease your baking sheet instead.
Frequently Asked Questions:
– Can I freeze these biscuits? Yes, you can freeze the unbaked biscuits for up to 3 months. To bake, simply place the frozen biscuits on a baking sheet and cook for an extra 5-10 minutes. – Can I use a different type of flour? You can try using whole wheat flour, but the biscuits will be denser and less fluffy. – Can I make the dough in advance? Yes, you can make the dough up to a day in advance and store it in the fridge until you’re ready to bake.
Recipe Two: Sweet Potato Vegan Biscuits
Ingredients:
– 2 cups all-purpose flour – 1 tablespoon baking powder – 1 teaspoon salt – 1/3 cup vegan butter or coconut oil, chilled – 1 cup mashed sweet potato (about 1 large sweet potato) – 1/4 cup non-dairy milk, chilled
Instructions:
1. Preheat your oven to 425°F. 2. In a large mixing bowl, combine the flour, baking powder, and salt. 3. Cut the chilled vegan butter or coconut oil into small pieces and add it to the bowl. Use a pastry cutter or your hands to work the butter or oil into the flour mixture until it resembles coarse sand. 4. Add the mashed sweet potato and non-dairy milk to the bowl, mixing until just combined. 5. Turn out the dough onto a lightly floured surface and knead it gently a few times. Don’t overwork the dough, or your biscuits will be tough. 6. Roll out the dough to about 1/2 inch thickness, then use a biscuit cutter or drinking glass to cut out your biscuits. 7. Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. 8. Serve warm and enjoy!
Nutritional Information:
– Servings: 8 – Calories per serving: 197 – Total fat: 7g – Total carbohydrates: 29g – Protein: 4g
Cooking Time:
– Prep time: 15 minutes – Cook time: 12-15 minutes
Equipment:
– Mixing bowl – Pastry cutter or hands – Biscuit cutter or drinking glass – Baking sheet – Parchment paper
Serving Suggestions:
These sweet potato biscuits are perfect for breakfast or brunch, and taste great served with vegan butter and a drizzle of maple syrup.
Variations:
– Add 1/4 cup of chopped pecans or walnuts to the dough for a nutty crunch. – Mix in 1/4 cup of chopped sage or thyme for a savory twist. – Try using pumpkin puree instead of sweet potato for a different flavor.
Substitutions:
– You can use regular butter or milk if you’re not vegan. – If you don’t have a biscuit cutter, you can use a drinking glass or even a sharp knife to cut out the biscuits.
Storage:
– Store leftover biscuits in an airtight container in the fridge for up to 3 days. – To reheat, wrap the biscuits in foil and bake in a 350°F oven for 5-10 minutes, or until warmed through.
Tips:
– Make sure your butter or coconut oil is chilled before you start, or it won’t mix properly with the flour. – Don’t overwork the dough, or your biscuits will be tough. – If you don’t have parchment paper, you can lightly grease your baking sheet instead.
Frequently Asked Questions:
– Can I freeze these biscuits? Yes, you can freeze the unbaked biscuits for up to 3 months. To bake, simply place the frozen biscuits on a baking sheet and cook for an extra 5-10 minutes. – Can I use a different type of flour? You can try using whole wheat flour, but the biscuits will be denser and less fluffy. – Can I make the dough in advance? Yes, you can make the dough up to a day in advance and store it in the fridge until you’re ready to bake.
Conclusion
In conclusion, these vegan biscuits are truly the best damn biscuits around. Whether you’re making the classic version or the sweet potato version, you’re sure to be impressed with the flaky, crumbly texture and delicious flavor. So what are you waiting for? Give these biscuits a try and see for yourself how amazing they are!