Vegan Quick Biscuits
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups all-purpose flour, plus extra for work surface
- 1tablespoon baking powder
- ¾teaspoon salt
- ½cup vegan margarine, plus extra for brushing
- ½cup soy, almond or rice milk, plus more as needed
- 1cup vegan margarine, at room temperature
- ¼cup maple syrup
For the Biscuits
For the Maple "butter"
Nutritional analysis per serving (8 servings)
442 calories; 33 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 3 grams protein; 464 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I make vegan biscuits with orange juice and canola oil. Milk substitutes taste gross. The orange juice is acidic and activates the baking powder so they rise nicely. Sometimes, I add a teaspoon of turmeric for color.
I used 1/3 cup of sugar. And added a tablespoon of baking soda. Used oat milk for the milk and then added apple cider vinegar to activate and give it a buttermilk flavor. Amazeballz.
I overkneeded the dough and it still came out delicious! Its hard to mess this up lol
As designed without having to learn any new tricks or techniques I was pleased with how they came out. Not particularly buttery or buttermilky tasting (gee, I wonder why?) but they were fine and should handle whatever flavor you add, such as the suggested maple-margarine spread. Won't handle a major breakfast sandwich, I don't think. They aren't quite robust enough. But a tofu scramble or vegan sausage should do well enough. I'll definitely try some of the tweaks here in the comments.
I loved these! Easy to put together and bake - I had a few dashes of oat milk less than what the recipe asks for (perhaps it sounds weird), BUT, to substitute, I added a little bit of cornichon pickle brine, and it turned out divine. I was inspired by a recipe of Andy Baraghani that I came across on NYTC the other day where he uses chopped cornichon in the biscuites for more of a savoury tone, but I was too lazy to make his recipe and a friend had just given me some incredible homemade pickles where I ate it all in 48h and didn’t want the brine to go to waste. Anyhow, this was sooo nice and flaky, tried it with some vegan butter and mulberry jam from the market. Perfect for moist chilly days!
Will they still be as good if I make the night before Thanksgiving dinner?