Vegan Classic Biscuits
A twist on the NYT classic biscuit, these vegan biscuits bake and taste just like the classic version with minimal substitutes
Ingredients
- 240 grams All Purpose Flour
- 2 tbsp Baking Powder
- 1 tbsp Granulated Sugar
- 1 tsp Salt
- 5 tbsp Vegan Butter Country Crock Plant Based or Earth Balance
- 1 cup Soy Milk or any plant-based milk of your choosing
Instructions
- Preheat the oven to 425℉
- Sift the dry ingredients in a large bowl240 grams All Purpose Flour, 2 tbsp Baking Powder, 1 tsp Salt, 1 tbsp Granulated Sugar
- Cut butter into cubes5 tbsp Vegan Butter
- Add sifted dry ingredients and butter into a food processor
- Pulse the food processor 5-6 times or until you see rough crumbs
- Empty the crumb mixture back into the large bowl and add milk1 cup Soy Milk
- Stir/mix with a fork until the mixture resembles a sticky dough
- Flour a large work surface and plop the dough ball onto the surface
- Sprinkle flour to the top of the dough
- Pat the dough into a rectangle, roughly 1 inch thick
- Fold the rectangle in half and lightly pat down
- Fold the rectangle in half again and pat down
- Fold the rectangle in half a third time and pat down
- Cover the dough with a kitchen towel and let rest for 30 mins
- Gently work the dough into a 10"x6" rectangle (adjust the size of the rectangle as needed based on how many batches you're making
- Use a glass or biscuit cutter to make circles (don't twist the cup or cutter as this will prevent the biscuits from rising as high)
- Add the circles to a baking sheet
- Bake for 10-15 mins or until golden brown