Vegan Biscuits

Brunch would not be complete at our house without biscuits; my kids love them and I usually make extra so they can have them the next day. I am going to be honest here..I sometimes run out of time and cut a few corners when I can if I feel that it won’t compromise the quality. I love making my own biscuits but when you are making multiple items, I sometimes cheat here and purchase Immaculate Brand Organic ready to bake Flaky Biscuits. They are vegan and organic! You can find these at Wholefoods and many specialty grocery stores. They are almost as good as home-made. If you have time to make your own, I highly recommend it and here is my recipe for vegan biscuits.

Ingredients

• 2 cups of all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 3/4 Cup of almond milk
• 6 Tablespoons of cold vegan butter (I like the unsalted Miyoko’s).

*Note: If you use the salted one..I would cut back on the salt in the recipe to ½ teaspoon. For flaky biscuits, I recommend sticking your butter in the freezer for 10 minutes to make it extra cold.

Instructions

1. Preheat oven to 425 degrees
2. Mix the flour, baking powder, sugar and salt in a large bowl.
3. Take your very cold butter and use a cheese grater to grate the butter into the bowl with the flour mixture.
4. Add in the milk and use a wooden spoon the work the mixture into a dough. You want to be careful not to overdo it because that can cause your biscuits to turn out hard and not flaky.
5. Take your dough and lay it out on a floured surface – working the dough by hand (don’t use a rolling pin).
6. Once you have worked the dough to flatten and smooth it out to about 1 inch thick, you can use a 2 ¾ round biscuit cutter to cut out your biscuits. Cut them close together as possible. Then re-flatten the remaining and cut more until all the dough is used up.
7. Place the biscuits on a cookie tin lined with parchment paper.
8. Bake for about 15 minutes or until lightly browned on the top.
9. If you make these earlier in the day, I suggest popping them in the oven to warm them back up before serving.