One of the first few recipes ever to hit this blog was my original recipe for these biscuits! I was still in the deepest depths of learning about blogging and recipe creating yet I was so proud of that recipe. However, something kept nagging at me about it over the years… it used self-rising flour and I only purchased and used this type of flour for those biscuits. I wanted to be able to make my biscuits without needing a special flour and, in that want, this new, better recipe was born!
This better recipe uses all-purpose flour (YAY!!!) but I didn’t stop there with the improvements! I omitted and adjusted some of the other ingredients, including tripling the vegan “butter,” all to ensure an easier to make recipe that was even tastier than the original. The result? Absolute perfection in biscuit form! Seriously. Very few of my recipes get made over and over again after the research, development, and publishing process is over because I have other recipes that I need to move on to, but these biscuits get made all the time. Give ’em a try and you’ll see why!
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OXO Good Grips Stainless Steel Dough Blender and Cutter https://amzn.to/3YXQ5Ab
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Vegan Southern-Style Biscuits... Better!
Ingredients
- 6 tablespoons cold vegan “butter” + 2 tablespoons melted for buttering tops during baking (1 stick needed in total)
- 3/4 tablespoon vinegar + 2/3 cup unsweetened almond milk
- 2 cups all-purpose (AP) flour + a little extra for your board
- 3 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Preheat oven to 350 degrees and prepare a sheet pan by lining it with parchment paper. Set aside. Prepare the 6 tablespoons of vegan “butter” by first slicing then fine dicing it into very small pieces. Put into a small dish and place in fridge until needed to ensure it is kept cold. Prepare the “buttermilk” mixture by combining the vinegar and the almond milk together and giving it a good stir. Set aside.
- In a medium or large bowl, combine the 2 cups of flour with the baking powder, sugar, baking soda, and salt. Stir with a fork or a whisk.
- Grab the “butter” you prepared earlier from the fridge and add half of it to the dry ingredients. Using 2 forks or a dough blender (preferred), work it in minimally. Add the remaining half of the “butter” and work that in minimally. Next, do the same process with the “buttermilk” mixture, adding it in in 2 parts, working in each minimally. You will still have some unincorporated flour and that’s okay, it will be worked in with the next step!
- On a lightly floured surface, turn the dough out and gently work it by hand just until it’s come together nicely with almost all of the unincorporated flour from before having been worked in. Form the dough into a ball. Using the palm of your hand, pat the dough out so it’s about an inch and quarter thick. Using a metal cookie/biscuit cutter, cut out as many biscuits as you can being sure to not twist the cookie/biscuit cutter as you press it down into the dough. Place cut biscuits onto prepared cookie sheet with just a little space between them. Minimally rework the dough into a ball again, pat it out, and cut additional biscuits, repeating this until you have all your biscuits.
- Bake biscuits for 10 minutes. While baking, melt 2 tablespoons of vegan “butter.” After 10 minutes, pull the biscuits out of the oven, flip each over either with your hands or a spatula, then brush the tops with the melted vegan “butter.” Return to the oven for a final 10 minutes.
- When done, let the biscuits cool for a few minutes before serving/enjoying. Biscuits will keep on the counter in an airtight container for about 3-5 days.
Compassion is the Secret Ingredient 
Freezing butter first and grating it is even better for even distribution.
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Absolutely! I’ve done the freezer method a few times but my apt’s freezer is so small and always full so I’ve had to resort to the fridge and it seems to do the trick just fine 😉
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