Homemade Vegan Biscuits
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!If you haven’t already picked strawberries this year, what are you waiting for? Go out and do it! It’s peak season in Wisconsin and the berries are plentiful thanks to all the rain and great weather we’ve been having.
A couple weeks ago, my boyfriend and I went strawberry picking, and later in the day a friend came over to help me make my haul turn into strawberry jam. So, naturally, I had to bake something that went with strawberry jam and decided to go with homemade biscuits.
These biscuits are really easy and puff up quickly in the oven. It’s fun to make breads that puff up with no rise time and little kneading required (you have no idea how hard it was to resist saying “kneading kneaded” – but oh well, I guess I said it anyway).
The recipe made me about 25 biscuits. It’ll depend on what you use to cut them, definitely. If you don’t need that many, you can always half the recipe.
Now for the very short ingredient list:
Ingredients
- 4 cups sifted flour
- 1 tsp salt
- 6 tsp baking powder
- ½ cup earth balance vegan shortening
- 1 1/2 cups soymilk
Directions
Preheat the oven to 450 degrees and lightly spray a couple cookie pans.
In a large bowl, combine the flour, salt, and baking powder. Cut the shortening into cubes and then cut into the flour mixture (I find this works best by using two knives and crossing them in the mixture – video here.)
Add in the soymilk – a cup at first and more if needed – and mix lightly into dough until cohesive but not too sticky. If still dry, add more soymilk. I ended up using the full 1 ½ cups last time.
Sprinkle flour on a wax-papered surface or a board and knead for less than a minute. You don’t want to work biscuit dough too much or it’ll come out tough. Take a rolling pin and roll out until it’s about a half an inch thick. Cut dough into circles. I used a lid of a mason jar but a cookie cutter or other jar lid could work well, too. You can re-roll the dough out once to get more biscuits.
Place onto lightly greased cookie sheets and space out at least 1 inch to leave room for rising. Mostly the biscuits will rise up and not spread out. I had about 9 biscuits to a tray but could have probably fit more on one.
Place into the oven and bake for about 13-15 minutes. Take note of when they start to turn light brown. Serve warm with homemade jam if you’ve got it. Guaranteed to be a great way to start your morning.
