It's easy to make these flaky vegan biscuits, and they go great with your favorite vegan soup or stew for breakfast. They taste great and are light and fluffy.
Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/3 cup vegan butter, chilled. 3/4 cup unsweetened almond milk, chilled.
Instructions: Warm the oven up to 425F 220C and put parchment paper on a baking sheet. Mix the flour, baking powder, and salt together in a large bowl using a whisk. Shred the cold vegan butter with a grater and add it to the flour mixture. Mix it until it looks like big crumbs. Stir with a fork as you slowly add the chilled almond milk. Do this until a dough forms. Place the dough on a surface that has been lightly dusted with flour. Knead it gently a few times until it comes together. Shape the dough into a rectangle that is 1 inch thick. First, fold the dough in thirds like a letter. Then, press it back out into a rectangle that is 1 inch thick. Fold the dough in half twice more, and then pat it into a rectangle that is one inch thick one last time. Cut biscuit shapes out of the dough with a biscuit cutter and place them on the baking sheet that has been prepared. The biscuits should be baked in a hot oven for 12 to 15 minutes, or until they are golden brown and done all the way through. Take it out of the oven and serve it hot.
Prep Time: 15 minutes
Cook Time: 15 minutes
Aoh Alpbach
