Vegan Quick Biscuits Food
VEGAN BISCUITS
These tender biscuits will wow even non-vegans! The almond milk and plant-based butter provide a moist, flaky texture, similar to the dairy-based classic. We added some scallions and fresh cracked black pepper for a tasty recipe everyone can enjoy.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield Makes 12 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
- Place 10 tablespoons of the vegan butter in a small bowl, then freeze until solid, about 10 minutes.
- Meanwhile, whisk the flour, scallions, baking powder, salt, baking soda and pepper in a large bowl until combined. Add the frozen vegan butter, then use a pastry cutter or fork to mix in the butter until only even, pea-size pieces remain. Gently stir in the almond milk and lemon juice to make a loose, shaggy dough.
- Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-inch square that's about 3/4-inch thick. Fold in half from left to right, like a book, then fold in half again from top to bottom, so it's now 1/4 of the original size. Pat the dough again into a 7-inch square.
- Use a sharp chef's knife to cut the dough into 12 even rectangular pieces, then transfer to the prepared baking sheet, spacing 2 inches apart. Melt the remaining 2 tablespoons vegan butter in a small microwave-safe bowl on high, 30 to 60 seconds, then brush onto the top of each piece with a pastry brush. Sprinkle with more pepper. Bake until the biscuits are puffed and lightly browned, 15 to 20 minutes. Serve warm or at room temperature.
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