Are there any monsters out there who don’t love biscuits? They’re flakey, buttery and maybe the quickest baked food to make from start to finish. You can eat them with every meal, because they pair perfectly with sweet and savory foods. And now you can make them from scratch at home.
These biscuits are super simple to make, and come out light and delicious. They are the perfect canvas for savory or sweet applications. Slather them with some jam or make some loaded vegan breakfast sandwiches. I kept this recipe pretty small only baking 5 biscuits. Its only my husband and I in our house and second day biscuits just aren’t the same. But this recipe will double or triple perfectly, so make as many as your heart desires.
Yield: 5 Biscuits
1/2 Cup All Purpose Flour
1/2 Cup Whole Wheat Flour*
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3 Tbsp Vegan Butter, cold & cut into 6 pieces (Plus a little more to brush the tops)
1/2 Cup Unsweetened Plain Plant Milk of Choice (I used unsweetened, plain coconut)
1/2 tsp Lemon Juice**
Preheat Oven to 450*
In a measuring cup, combine the plant milk and lemon juice, set aside. In a medium bowl, combine the flours, baking powder, baking soda and salt. Add the vegan butter to the bowl and work the vegan butter into the flour with a pastry cutter, a fork or even your fingers. I just used my fingers. Work the butter in until the mixture looks like a coarse cornmeal. Add the plant milk, lemon juice and gently stir with a spatula. With a spoon, scoop about 1/4 cup mounds of the dough onto a parchment lined sheet tray. Melt about a tablespoon of margarine and gently brush the biscuit tops with it. Bake at 450* for 13-15 minutes. The biscuits will be lightly golden. Best served warm.
*You can use all all purpose flour rather than half whole wheat. Don’t use all whole wheat here though– no one wants a dry biscuit.
**You can use vinegar instead of lemon juice here. 1/2 teaspoon of white vinegar should do the trick.