These Fluffy, Flaky Vegan Biscuits Were Made for Weekends
This vegan breakfast recipe is light and fluffy | image/A Forkful Life

The husband and I woke up this weekend to some dreary weather.

It did not look like it was going to be a warm or sunny day by any stretch. I don’t know what prompted him, but the husband decided that it was the perfect time to make biscuits and I wasn’t going to argue!

Warm, fluffy, biscuits are the perfect accompaniment to a dreary day alongside a cup of tea and a good book.

Or a day of video games which is what the husband and I actually did. And, although I think we ate three biscuits each yesterday, we still have about eight left.

When you want to warm up the leftover biscuits, the best way to do it (if using a microwave) is to wrap each biscuit in a wet paper towel. The wet paper towel will prevent the biscuit from getting dried out and hard. And you definitely do not want that!

These fantastic little fluffy delights are so good when still warm from the oven. Spread them with butter and a small bit of salt or spread them with butter and apricot jam (or any jam you like for that matter)! I’m guessing that they would be perfect with a good helping of mushroom gravy as well!

These Fluffy, Flaky Vegan Biscuits Were Made for Weekends

Cook Time: 15 minutes

Total Time: 15 minutes

Category: Breakfast

Cuisine: American

These Fluffy, Flaky Vegan Biscuits Were Made for Weekends

These vegan biscuits are perfect for a rainy day | image/A Forkful Life

Ingredients

  • 2 cups flour, plus more for dusting
  • 2 tablespoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 5 tablespoons cold, unsalted vegan butter (the stick kind is easiest to use here)
  • 1 cup almond milk (or whatever you have on hand)

Instructions

  1. Sift together the flour, baking powder, sugar, and salt into a large mixing bowl.
  2. Transfer the dry ingredients to a food processor.
  3. Cut the butter into pats and add to your food processor — this will be FAR easier than trying to cut in the butter by hand!
  4. Pulse the dry ingredients and butter until the butter has been incorporated.
  5. Return the mixture to your bowl and add the milk and stir with a fork until it forms a rough ball. Just don't stir too much or the biscuits will become tough and won't rise up and be all the fluffy goodness they could be.
  6. Remove the dough from your bowl and place onto a well-floured surface; pat it down until it's about an inch thick.
  7. Now, fold the dough in half and gently pat it down again. Add more flour to your surface to prevent the dough from sticking if needed. Fold and re-pat your dough about six times.
  8. Next, drape a kitchen towel over the dough and allow it to rest for 30 minutes.
  9. Once the dough has rested, preheat your oven to 425 degrees.
  10. While the oven is preheating, gently pat out the dough so that your dough is about an inch think again.
  11. Cut the dough into biscuits using a floured glass or cookie cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
  12. Once you've gotten all your biscuits cut out you can ball up and then flatten out any dough that didn't make it on the first round of cutting.
  13. Place your biscuits on a cookie sheet and bake until they brown on top — approximately 12 to 15 minutes. Mine actually took about 18 minutes so keep an eye on yours

Looking for more recipes for a dreary weekend morning? These vegan blueberry pancakes are made for Sundays. The recipe features oats, dairy-free milk, bananas, blueberries, and maple syrup. You can serve these pancakes with coconut yogurt, extra syrup, berries, or whatever you like.

These vegan fruitcake pancakes can be whipped up with ingredients like brown sugar and almond milk. They’re topped with dairy-free chocolate chips, bananas, strawberries, dried cranberries, peaches, pecans, almonds, and walnuts, to name a few. They might be holiday-themed but let’s be honest, you can enjoy these any time of the year.

Hungry for more? Try this recipe for chickpea cookie dough and chocolate nice cream, perfect for spreading on crepes for a truly glorious breakfast. The nondairy ice cream is made by blending bananas, cacao powder, and plant-based milk.

This recipe was republished with permission from A Forkful Life.


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