Quick Easy Vegan Biscuits

These quick, easy vegan biscuits are like the lovechild of bread and pastry - with each parent's best qualities. They're the perfect balance of flaky and dense, with just the right amount of buttery goodness. There is no kneading, no worries about over-mixing, no mess, or keeping things cold.

Ingredient Overview

• Flour -All-purpose flour is great in this recipe, but whole wheat works well too.
• Sugar - The amount of sugar in this recipe does not create a sweet taste in the biscuits. The sugar is for browning and caramelization in the biscuits, which leads to a more attractive appearance and a slightly crispier texture.
• Plant-based milk- Use oat, soy, or almond for best results.

To ensure accurate flour measurement for the recipe, spoon and level the flour by gently transferring it from the bag or container to the measuring cup without packing it. After filling the cup, use a flat edge like a knife or spatula to even off the flour with the cup's rim.

Variations

• Whole Wheat Biscuits: Use whole wheat flour instead of all-purpose flour to make your biscuits healthier.
• Garlic Herb Biscuits: Add garlic powder or fresh herbs like rosemary or thyme to the biscuit dough for a savory flavor.
• Cinnamon Sugar Biscuits: Sprinkle a mixture of cinnamon and sugar on top of the biscuits before baking for a sweet flavor.
• Everything Bagel Biscuits: Top the biscuits with everything bagel seasoning before baking for a savory and flavorful twist.

How To Make Vegan Biscuits

Preheat your oven to 450°F (230°C).

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended. Set aside.

Melt ½ cup (8 tbsp) of vegan butter in the microwave. Combine melted butter and milk, and mix well.

Microwave the butter and milk mixture for about 20 seconds until the temperature reaches 95°F to 100°F (35°C-38°C). It should feel warm to the touch but not hot.

Add the butter and milk mixture to the large bowl of dry ingredients, and mix until combined.

Spray a ¼ measuring cup with oil spray. Scoop out the dough and place the biscuits on a baking sheet lined with parchment paper.

Bake the biscuits in the oven for 12 minutes or until golden. You can adjust their shape if desired.

Remove the biscuits from the oven. Brush the top of each biscuit with melted vegan butter.

Allow the biscuits to cool before serving. Enjoy!

Serve warm with vegan butter, jam, or gravy. Or use it as a side dish with Vegan Creamy Tomato Soup or One-Pot Minestrone.

Storage and Freezing

• Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. They are not stale after that, but they don't taste as fresh. Pop them into an air fryer or microwave for a few minutes to reheat them for the best taste.
• Place pre-baked biscuits on a baking sheet lined with parchment paper to freeze the biscuit dough. Then, put the baking sheet in the freezer until the dough is frozen solid, which usually takes two hours. Once the dough is frozen, you can transfer the biscuits to a freezer-safe bag or container and keep them in the freezer for up to 3 months.
• To bake frozen biscuits, preheat your oven to 450°F and place the frozen biscuits on a baking sheet. Bake for a few extra minutes (usually around 2-3 minutes) until the biscuits are golden brown and fully cooked.
• I don't recommend you freeze fully baked biscuits because they don't have the same fresh taste as newly baked.