Recipe Thursday: Vegan Biscuits
Recipe Thursday in the month of November is going to be all about Thanksgiving sides! I often have limited option on the holidays because I am the only person in my family who doesn't eat meat or dairy. It is very rare to find something that doesn't have one or the other on the table. That is why I am going to be bringing some of my own sides to Thanksgiving this year, starting with these vegan biscuits. This recipe that I found over at the Minimalist Baker (with a couple tweaks to fit my preferences) gets two thumbs up! I highly recommend them!
- 2 cups Unbleached all-purpose flour
- 4 Tablespoons Non-dairy butter
- 3/4 teaspoon Himalayan salt
- 1 Tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1 Cup Plain unsweetened coconut milk
- 1 Tablespoon Lemon juice
- Preheat oven to 450 degrees F and add lemon juice to the coconut milk to make "vegan buttermilk." Set aside.
- In a large bowl, whisk together the dry ingredients.
- Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn't get too warm.
- Make a well in the dry ingredients and using a wooden spoon, stir gently while pouring in the coconut milk mixture 1/4 cup at a time. Stir until just slightly combined, it will be sticky.
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times, hardly kneading.
- Form into a 1-inch thick disc, handling as little as possible.
- Place biscuits on a baking sheet in two rows, making sure they just touch. This will help them rise uniformly. You should have 7-8 biscuits.
- Brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers.
- Bake for 10-15 minutes or until fluffy and slightly golden brown.