Name: Vegan Biscuits
Total time: 35 min
Ingredients: 1 cup unsweetened plain oat milk (such as Oatly); 2 teaspoons lemon juice; 2.75 cups all-purpose flour, plus more for work surface; 2 tablespoons organic cane sugar; 1 tablespoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1 cup salted vegan butter (8 ounces; such as Earth Balance Vegan Buttery Sticks), chilled and cut into 1/2-inch pieces, plus 1 tablespoon, melted, plus more, softened, for serving; Jam for serving (optional)

Vegan Biscuits

These flaky and tender vegan biscuits are lightly crisp with a golden-brown bottom crust. Homemade vegan buttermilk made with oat milk and lemon juice adds tang, and vegan butter adds that distinctly buttery flavor. They're the perfect vehicle for your favorite jam!

Paige Grandjean

Published on August 18, 2021

Active Time:

20 mins

Total Time:

35 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Nut-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 cup unsweetened plain oat milk (such as Oatly)
2 teaspoons lemon juice
2 ¾ cups all-purpose flour, plus more for work surface
2 tablespoons organic cane sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup salted vegan butter (8 ounces; such as Earth Balance Vegan Buttery Sticks), chilled and cut into 1/2-inch pieces, plus 1 tablespoon, melted, plus more, softened, for serving
Jam for serving (optional)

Directions

Preheat oven to 450°F. Line a large baking sheet with parchment paper. Stir oat milk and lemon juice together in a small bowl; set aside.
Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl. Add chilled butter pieces. Cut the butter into the flour mixture using a pastry blender until the mixture resembles small peas. Make a well in the center of the flour mixture and add 3/4 cup of the oat milk mixture. Stir with a fork just until a shaggy dough forms, adding more milk mixture, 1 tablespoon at a time, as needed.
Turn the dough out onto a lightly floured work surface. Lightly flour the top of the dough. Gently roll into a 3/4-inch-thick rectangle (about 9 by 5 inches). Fold the dough in half so the short ends meet. Repeat the rolling and folding process 4 more times.
Roll the dough to 3/4-inch thickness. Cut 12 (2 1/2-inch) rounds, rerolling and reshaping the scraps as needed. Place the dough rounds, with edges just touching, on the prepared baking sheet. Bake until golden brown, about 14 minutes. Immediately brush biscuit tops with melted butter. Serve warm with softened butter and jam, if desired.

Equipment

Parchment paper; 2 1/2-inch biscuit cutter

Nutrition Facts (per serving)

248	Calories
15g	Fat
26g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 248
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 3g	6%
Total Fat 15g	19%
Saturated Fat 13g	65%
Vitamin A 1IU	0%
Sodium 333mg	14%
Potassium 40mg	1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.