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Vegan Biscuits

With this recipe for vegan biscuits, you only need one batch for everyone to enjoy. No one will miss the gluten or dairy in these biscuits!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Servings 12 biscuits

Ingredients
  

  • 610 g flour plus more for adjusting texture
  • 10 g baking soda
  • 4 g baking powder
  • 6 g salt
  • 10 g sugar
  • 230+2 g frozen plant butter divided
  • 14 oz. plant milk
  • 1 tbsp lemon juice

Instructions
 

  • Preheat the oven to 425°F.
  • In a bowl, weigh out the flour, baking soda, baking powder, salt, and sugar. Stir to combine.
  • In a measuring cup, add the plant milk and lemon juice. Set aside to let the milk acidify.
  • In a food processor or by hand, add the chopped plant butter. Pulse the food processor until the butter is incorporated. If using a pastry cutter, fork or your fingers, chop the butter into the flour until combined. The texture should be crumbly, but hold its shape when squeezed in your hand.
  • Return the mixture from the food processor back into the bowl, and make a well in the middle. Pour the milk into the well, and use a fork to slowly mix the flour into the milk . When the dough is shaggy, turn out the dough onto a floured surface, and kneed until just combined.
  • Depending on the type of butter you use, you may need to add more flour. If the dough is too sticky, add more flour slowly until it forms into a ball and is no longer sticky. You should be able to roll out the dough on a floured surface without it falling apart.
  • Roll the dough into a rough rectangle, and fold the dough in thirds. Roll the folded dough out again. Again, fold in thirds in the other direction and roll out to about 1 inch thickness.
  • Use a bench cutter to cut the dough into squares. You can also use a round cutter, but do not re-kneed the dough between cuts. Just push the dough back together and cut again.
  • Place the biscuits on a baking sheet. Melt the remaining about 2g of plant butter and brush on top of the biscuits. Bake for 15 minutes and serve warm.

Notes

This recipe is adapted from the NYT Cooking recipe here. If you want to use real butter and buttermilk, use all the same measurements but omit the lemon juice.
I used 610g of flour with the Califia butter, but when I tested the Flora butter I needed to add about 20g more to get to the right consistency. If your dough is too wet, slowly add more flour until it comes together.