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Fluffy Biscuits–Vegan Style

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Hi Friends!

Happy Friday!

Today, I’m popping in to share some exciting news and my new favorite biscuit recipe with you. :) There’s just nothing quite like the yumminess of hot biscuits on a weekend morning with gravy (or jam?).

But first, I’ve got some news. Those of you who joined us for Fettuccine Alfredo Revisited know that Vegan Yumminess was invited to join  a vegan recipe contest hosted by Ethical Ocean!

Since I know you can’t wait to vote for Vegan Yumminess (Pretty please?!), here’s the details.

  1. Go to my recipe on the contest page. You will have to log in to Ethical Ocean with a free username and password.
  2. Vote!
  3. Tomorrow night, vote again. Sunday, vote again. In fact, you can vote daily (and for as many recipes as you want) until 11:59 pm EST on May 17.
  4. If a recipe that you vote for wins, you’ll be entered into the Grand Prize drawing for a chance to win a $250 shopping spree on Ethical Ocean OR a 1 year subscription to a Vegan Cuts’ Snack Pack. The more times you vote, the more chances to win you have. So, click on the picture link below, and get started!

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Okay, let’s get back to the biscuits.

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Any half-decent baker knows that some things, like biscuits, scones, cookies, and pie crusts, usually need to be chilled before going into the oven. This may seem like a simple process to normal people. But me? No. I am not going to waste 20-30 minutes waiting for my doughs/batters to chill in the fridge. So, for many years, I have skipped that step and just hoped everything would still taste alright–and it usually did.

Then, I made these biscuits. And, I just happened to use very cold Earth Balance (vegan margarine) and very cold almond milk in them. All the other ingredients were the same as I’ve always used.  But when I pulled these puppies out of the oven, I was wowed. They were actually fluffy!!!

The moral of the story is this: If you are too impatient to wait for your dough to chill, use very cold margarine and very cold almond milk.

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Fluffy Biscuits–Vegan Style

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Vegan, Vegetarian
Meal type Bread, Breakfast
Misc Child Friendly, Serve Hot

Ingredients

  • 1 1/2 cup white whole wheat flour (made out of white whole wheat berries, or just use regular whole wheat)
  • 1 1/2 cup unbleached all purpose flour
  • 1 1/2 tablespoon Rumford baking powder (or other aluminum free baking powder)
  • 3/4 teaspoons salt
  • 6 tablespoons very cold vegan margarine (I use Earth Balance, chilled and cubed)
  • 8-10oz very cold almond milk

Directions

Step 1
Preheat your oven to 425 degrees Fahrenheit.
Step 2
In a mixing bowl, combine flours, baking powder, and salt.
Step 3
Add chilled and cubed vegan margarine and use your hands to rub it into the flour until the whole mixture is kind of crumbly.
Step 4
Pour in your cold almond milk. Feel free to add almond milk or add a teaspoon or two of flour until your dough is slightly sticky, but fairly easy to handle.
Step 5
Turn dough out on to a clean, lightly floured surface. Roll dough (or press with fingers) until it is in a 1 inch thick rectangle.
Step 6
Use biscuit cutter (or jar or cup) to cut biscuits into desired size and shape.
Step 7
Place on sprayed or non-stick lined baking sheet, and bake at 425 degrees F for 10 minutes.
Step 8
Serve warm with gravy or fruit preserves.

Note

This recipe serves about 3-4 people. However, the number of biscuits will depend largely on what size of biscuit cutter you use.

Recipe adapted from "No Shortening Biscuits" from Cooking with the Micheff Sisters: A Vegan Vegetarian Cookbook.

I hope you each have a fabulous weekend and blessed Sabbath. Don’t forget to vote for VY!

 “Charity suffereth long, and is kind; charity envieth not; charity vaunteth not itself, is not puffed up,
Doth not behave itself unseemly, seeketh not her own, is not easily provoked, thinketh no evil;
Rejoiceth not in iniquity, but rejoiceth in the truth;
Beareth all things, believeth all things, hopeth all things, endureth all things.”

1 Corinthians 13:4-7 (King James Version)

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{ 16 comments… add one }

  • Abby @ The Frosted Vegan April 29, 2013, 2:18 pm

    Look at that biscuit height! Gorgeous!

    Reply
  • Laurel April 29, 2013, 6:18 pm

    Someday I’m going to have time to try all these amazing recipes…. those look really good!!!!!!!

    Reply
    • Lindsay April 30, 2013, 5:10 pm

      Hi Laurel! I miss you!! These ones were pretttttty good. You need to come visit me, and I’ll bake for you. ;)

      Reply
  • Dona May 20, 2013, 1:07 pm

    Hi, these look yummy! But I have a child with severe tree nut and soy allergy. So you can see why I often feel like a short order cook since I am vegan. Most vegan dishes call for soy or nuts it seems! Do you think rice milk would work with this recipe??? Would love to find a bread recipe we could all enjoy such as this!
    Thanks

    Reply
    • Lindsay May 21, 2013, 11:37 am

      Hi Dona! I haven’t tried this with rice milk, but I really think it would work. Let me know how it turns out!

      Reply
  • Lindsay July 30, 2013, 10:37 am

    Can I use olive oil instead of the margarine?

    Reply
    • Lindsay July 30, 2013, 5:27 pm

      Yes! The texture might turn out slightly different, but it will still be delicious. I recommend measuring out your olive oil, then putting it in the fridge to get a little bit chilly before using it. :)

      Reply
  • Margaret August 9, 2013, 4:19 am

    Hi Lindsay! Finally a biscuit recipe that turned out for me! I have been looking to perfect my biscuits for a while now and haven’t been able to do it until yesterday when I tried this. They fluffed up exactly like the picture!!! The only variation I did was to add 2 T sugar as we do a savory meal and it offsets the saltiness of the gravy, and I cut them into 8 square biscuits due to time and it turned out fine. Thanks again!

    Reply
    • Lindsay August 9, 2013, 7:23 am

      Fabulous, Margaret! I love biscuits…got to make some this weekend. :)

      Reply
  • Amy October 4, 2013, 11:59 am

    Hey, was thinking of making these, but we don’t use white or any refined flours. Will they still be fluffy if I change the flours? I was thinking of using a whole wheat pastry flour mixed with a spelt flour. I really need to find a biscuit that rises!!! I have made a few that were rocks and didn’t rise! :(

    Reply
    • Lindsay October 5, 2013, 10:46 pm

      Hi Amy! I think they would be fluffy with a different type of flour, especially if you use whole wheat white flour. It is still a whole grain flour, but its made out of a special wheat berry that isn’t quite as dense as other whole wheat. I haven’t tried the recipe with flours besides these, but I’m very optimistic that they would still be somewhat fluffy, at least, and definitely not hard as rocks. ;)

      Reply
  • Geeta December 24, 2013, 12:31 pm

    Try coconut milk as a replacement for soy/ rice/ almond milk…it’s pretty good!!

    Reply
  • Cindy February 16, 2014, 9:51 am

    Hi Lindsay! This is such a fabulous recipe! I made them for my kids this morning along with a vegan gravy with tempeh bacon and sauteed vegetables. They are currently moaning in delight! I just had to try one with Earth Balance and jam. The texture is biscuit perfect, and the flavor is absolutely to die for. I tweaked the recipe just a tad by adding 1tsp of apple cider vinegar to the milk to mock a buttermilk, and it was worth it. Thank you so much for making our breakfast one to be rememberd…. and one to be repeated!!!!

    Reply
    • Lindsay February 20, 2014, 1:42 am

      Great idea to add the apple cider vinegar! Glad you and your kiddos enjoyed it. :)

      Reply
  • Aimee March 3, 2014, 3:33 pm

    These were the best vegan biscuits I’ve had!! I’ve been experimenting on making my own, but have had zero success haha. Luckily now I have biscuits that angels eat! So the only things I changed were other reviewers suggestions: 1 tablespoon sugar and 1 teaspoon apple cider vinegar to the almond milk (buttermilk) Thats it! They were amazing, thanks so much!!

    Reply
    • Lindsay March 7, 2014, 7:19 pm

      I’m so glad you liked them, Aimee! Thanks for taking the time to let us know. ;)

      Reply

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