Vegan Biscuit Recipe With Almond Milk

BEST VEGAN BISCUIT RECIPE

Steps:

• Preheat the oven to 450 F˚
• Mix the almond milk with the apple cider vinegar and set aside.
• Add all the dry ingredients to a large mixing bowl and whisk together until everything is well combined.
• cut the applesauce into the flour mixture with a whisk or fork. You're going for a crumbly mixture that has little lumpy bits.
• Using a large wooden spoon, slowly fold in the milk and apple cider mixture until the dough is sticky. Be gentle! The less the dough is "handled" the better. Do not over mix.
• Grab a handful of flour and sprinkle on your counter top. Drop the biscuit dough onto the floured surface. Sprinkle more flour onto the dough and flour your rolling pin (or whatever you're using to roll out dough).
• Gently roll, pat, or press dough out to 1/2″ thickness. Again, being gentle is key!
• Use a jar, small drinking glass, or biscuit cutter of desired size to cut biscuits.
• Line a baking sheet with parchment paper and layout biscuits until they are almost touching.
• Bake for 10-11 minutes until the tops are golden.

DAIRY-FREE BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat, such as SILPAT™.
• Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
• Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
• Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
• Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don't be afraid to squish them in--this helps them to rise high.
• Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

VEGAN QUICK BISCUITS

Steps:

• Heat oven to 425 degrees. Whisk together flour, baking powder and salt in a large bowl. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.
• Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.
• Make the maple "butter": In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.

VEGAN BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
• Place 10 tablespoons of the vegan butter in a small bowl, then freeze until solid, about 10 minutes.
• Meanwhile, whisk the flour, scallions, baking powder, salt, baking soda and pepper in a large bowl until combined. Add the frozen vegan butter, then use a pastry cutter or fork to mix in the butter until only even, pea-size pieces remain. Gently stir in the almond milk and lemon juice to make a loose, shaggy dough.
• Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-inch square that's about 3/4-inch thick. Fold in half from left to right, like a book, then fold in half again from top to bottom, so it's now 1/4 of the original size. Pat the dough again into a 7-inch square.
• Use a sharp chef's knife to cut the dough into 12 even rectangular pieces, then transfer to the prepared baking sheet, spacing 2 inches apart. Melt the remaining 2 tablespoons vegan butter in a small microwave-safe bowl on high, 30 to 60 seconds, then brush onto the top of each piece with a pastry brush. Sprinkle with more pepper. Bake until the biscuits are puffed and lightly browned, 15 to 20 minutes. Serve warm or at room temperature.

VEGAN BISCUIT RECIPE WITH ALMOND MILK

Steps:

• Preheat the oven. Preheat oven to 425 F/220 C. Line a baking sheet with parchment paper or a silicone baking mat.
• Combine dry ingredients. In a large mixing bowl, whisk together all dry ingredients (flour, baking powder, baking soda, sea salt).
• Add vegan butter. Cut vegan butter into smaller chunks, then combine with the dry ingredients with a pastry cutter or hands. The result should be a gritty, crumbly textured dough.
• Note: the butter needs to be cold. Leave it in the refrigerator until you are ready for this step.
• Form the dough. Pour the almond milk over the dough, about ¼ cup at a time as you mix. The entire cup of almond milk may not be needed. Combine all ingredients together with a wooden spoon until they are just mixed together.
• Note: Do not over mix the dough! It should be sticky but firm enough to be shaped. If the dough is too sticky, knead in additional flour until desired texture is obtained.
• Roll out the dough. Flour a cutting board or a flat surface, then transfer the dough to it. Flatten the dough about 1" thick, using your hands or a rolling pin. Cut out biscuits using a dough cutter and transfer cut biscuits to the prepped baking sheet.
• Bake the biscuits. Bake for 10-15 minutes, until golden brown and crisp on the edges. The inside should be flaky and soft. Transfer to a wire baking rack to cool. Enjoy!