I love a great biscuit …you can always go the easy way with a boxed brand…but this vegan biscuit recipe inspired by Minimalist Baker was easy to prepare and delicious! Did not take long at all and is great for any meal.
I recently made crustless Vegetable Pot Pies and used the biscuit as a topping to sop up all the juices from the pot pie…so good. These biscuits can be made gluten free.
To Healthy Eating!
P.S. Don’t forget to follow me in the Power of 5 Test Kitchen and join in the happenings!
- Like us on our Face Book page
- Follow us on Instagram @powerof5testkitchen, @drdavidbernstein
- Tag two of your friends to share this post!
- 1 cup Almond milk unsweetened, plain or vanilla
- 1 Tbsp Fresh lemon juice
- 2 cups Unbleached all-purpose flour use Gluten Free flour if you are intolerant. Bob's Red Mill or King Arthur brands.
- 1 Tbsp Baking powder
- 1/2 tsp Baking soda
- 3/4 tsp Sea salt
- 4 Tbsp Unsalted Butter Vegan (I use Earth Balance) or regular.
- Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make "vegan buttermilk." Set aside.
- In a large mixing bowl, whisk together dry ingredients.
- Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
- Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. You may not need all of it.
- Stop when it is slightly tacky but moldable dough, lightly knead with your hands to combined (hands are easier to use than a wooden spoon at this point) .
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading. Add more flour as needed to prevent sticking.
- Form into a 1-inch thick disc, handling as little as possible.
- Use a 1-inch thick dough cutter and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8 (as original recipe is written).
- Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
- Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
Biscuits are great not only as a bread replacement for breakfast or brunch, but use could be lovely with mixed berries, a biscuit sandwich, add sugar cinnamon or jelly over the top of the biscuit when cooking for a sweeter biscuit. Use gluten free flour if you are intolerant - King Arthur's or Bob's Red Mill. You may have to play with the measurements to get the right consistency by increasing the gluten free flour. Nutritional Value: 1 Biscuit* : Calories: 170; Carbs: 25 g; Protein: 3.4 g; Fat: 6 g; Saturated Fat: 1.8 g; Trans Fat: 0 g; Cholesterol: 0 mg; Fiber: 1 g; Sugar: 3.4 g *Nutrition information is a rough estimate due to inconsistency of sizes 🙂