This recipe is one of my favorites, and one that is a testament to how unnecessary it is to use animal products. Back before I regularly cooked from scratch, or had ever thought about becoming a vegan this was my go to recipe for family gatherings, pot lucks, or visitors. When I changed my diet adjusting the recipe to make vegan biscuits was simply a matter of switching in almond milk, and vegan margarine, and there was no change in taste or texture.
These are still the best biscuits I have ever had. They are super easy and can be whipped up and in the oven in 15 minutes or less, make the house smell great, and always receive positive comments. This batch makes about 12 good sized vegan biscuits, but it is not a bad idea to double it if there is a group. These are a regular at my house and even if it is just the kids and I it is fairly rare for there to be any left after just a day or two.
You will need:
- 2 ½ cups of flour
- ¼ cup sugar
- ½ tsp salt
- 3 tsp baking powder
- ½ tsp baking soda
- ½ cup vegan margarine
- 1 cup sour almond or soy milk
Begin by adding all of the dry ingredients to a large mixing bowl and stirring them together. Next at the ½ cup of margarine and cut it into the flour mixture. You want to cut the margarine in very well, until the mixture takes on the look similar to crumbled biscuits.
Next pour in 1 cup of sour milk. Vegan sour milk can be made by adding a tbsp of vinegar to a cup of almond or soy milk. I normally use almond milk since that is the family preference, but due to nut restrictions at my son’s school I know that soy milk works just as well. Mix well until biscuit dough is formed, you will have to use your hands at the end to get this to come together properly.
Flatten the dough out on a clean counter or cutting board to about ¾ of an inch thick. Cut the biscuits out to whatever size you prefer, I personally use a 3 inch biscuit cutter, if you do not have a biscuit cutter, an upside down glass also.
Place on a backing sheet into an oven preheated to 400º for about 20 minutes or until the begin to brown. Then you are ready to spread on some vegan margarine, jam, or whatever you like. The kids like to eat them strait up just as they are.