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?).
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.
Fluffy Vegan Biscuits
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
- 8-10 oz very cold almond milk
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- In a mixing bowl, combine flours, baking powder, and salt.
- Add chilled and cubed vegan margarine and use your hands to rub it into the flour until the whole mixture is kind of crumbly.
- 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.
- 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.
- Use biscuit cutter (or jar or cup) to cut biscuits into desired size and shape.
- Place on sprayed or non-stick lined baking sheet, and bake at 425 degrees Fahrenheit for about 10 minutes.
- Serve warm with gravy or fruit preserves.
http://thefrostedvegan.com
Look at that biscuit height! Gorgeous!
Someday I’m going to have time to try all these amazing recipes…. those look really good!!!!!!!
Hi Laurel! I miss you!! These ones were pretttttty good. You need to come visit me, and I’ll bake for you. ;)
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
Hi Dona! I haven’t tried this with rice milk, but I really think it would work. Let me know how it turns out!
Try coconut milk as a replacement for soy/ rice/ almond milk…it’s pretty good!!
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!!!!
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!!
I saw this recipe done on 3ABN many years ago and shared it with my son, who liked them -He prides himself on his vegetarian, Vegan cooking skills – but subsequently, I lost the recipe. He asked me many times over the years, If I had found it. I’m so HAPPY to send it directly to him today, after all these years. God bless YOU
I’ve been thinking about this Earth Butter & looked it up today to find it has palm fruit , canola & soy bean; I didn’t think canola oil & soy bean was good for us .
Thank GM