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Vegan Biscuits

Vegan Biscuits
  • Meal

    Shortcake

  • Cusine

    American

Ingredients

2 cups all purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons melted coconut oil, divided

1/2 cup unsweetened almond milk

1 tablespoon white vinegar

1/2 teaspoon vanilla extract

Directions

Heat oven to 450 degrees F. Whisk dry ingredients: Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Prime flour with coconut oil: Add 2 tablespoons of the melted coconut oil to the flour mixture and whisk to distribute it evenly across the flour. Add wet ingredients: Stir together the almond milk, vinegar, and vanilla extract. Make a well in the center of the flour, and add the almond milk mixture and the remaining 3 tablespoons of melted coconut oil. Gently stir until the dough just comes together. Do not over-mix! (If the dough is too dry, sprinkle a few drops of water over it.) Shape the biscuits: Divide the dough into 6 somewhat equal parts and drop by spoonfuls onto a greased or parchment- or silicone-lined baking sheet, 2 inches apart. Bake the biscuits: Bake for 11 to 13 minutes at 450 degrees F until the tops of the biscuits are lightly browned and the biscuits do not give when you press down on them. Cool: Let cool for 5 minutes before eating. Best eaten while warm. If you want to freeze, let cool to room temperature, then place in a freezer bag to freeze.