(I didn’t take a bite out of this biscuit… it just flaked off, but I would have!)
I love biscuits. I love them with jam and with butter and with gravy and plain and with strawberries spooned over the top. Yum. I don’t really love the work involved with yeast biscuits, and I was having trouble finding a good vegan biscuit recipe that I really loved. This is it! It came from the Minimalist Baker website, and I altered it very very little.
4 cups unbleached all-purpose flour
2 tablespoon baking powder
1 teaspoon baking soda
1.5 teaspoons sea salt
8 tablespoon non-dairy, unsalted butter (I used Earth Balance)
2 cup unsweetened soy (or other non-dairy) milk + 1.5 tablespoons fresh lemon juice
Preheat oven to 450*
Mix dry ingredients together in a large bowl. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain (I’ll be honest, this time, I just gently warmed the butter and mixed it into the wet ingredients instead).
Slowly add the milk mixture to a good biscuit texture. I used it all. 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. Flatten to about an inch in height.
Use a biscuit cutter or a similar-shape object with sharp edges (I used a Pampered Chef pocket sandwich maker) to cut biscuits. Place on your baking sheet, making sure they just touch. This part is important! Reform the dough as needed, trying not to kneed, and continue to cut. This made about 12 large biscuits.
You can brush the tops with a bit more of melted non-dairy butter, if you like. I didn’t, because I was out of the butter. Press a small divot in the center using fingers. The Minimalist Baker says this will help them rise more evenly, and who am I to argue!
Bake in a 450 degree oven for 15-20 minutes or until fluffy and slightly golden brown. Eat while warm if you can!