Tuesday, January 22, 2013

Perfect Homemade Vegan Biscuits

Perfect Homemade Vegan Biscuits

I think growing up most of us had that grandma or even mother that always made biscuits from scratch and we still to this day remember them and wish to have that homey comfort food that would fill the house with delicious smells and always was fun to help make a mess with ...rolling pin and all. Now a days a lot of the biscuits are frozen and grandmas are long gone. Finding a decent vegan one is hard to do...if you can find any at all. But to make them isn't that hard, much harder than it looks and you can carry on those traditions that they used to "back in the day" and make grandma/mom proud for doing so. These beauties take as much time as popping them out of the freezer and turning the oven on but you get fresh in no time at all. Great for kids to help with too...Enjoy!

Perfect Homemade Vegan Biscuits


-2 cups flour
-1 tablespoon baking powder
-1 teaspoon kosher salt
-1 teaspoon sugar
-1/2 cup cold butter flavored Crisco or vegan butter, diced (I put it in the freezer for 10 minutes or more)
-3/4 cup soy milk
-1/2 cup chopped fresh parsley (you can switch it up and do other herbs, spices, etc.)
-1/4 cup soy milk for "egg wash" or you can use The Vegg for brush it with.


Heat oven to 400 Degrees

Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with a paddle attachment. If you don't have a mixer you can do this by hand with a pastry cutter (for needing the Crisco and everything together).

Add the butter and mix on low speed until the butter is the size of peas. Add the soy milk and combine on low speed until ingredients are combined, DO NOT over mix or you will have tough rocks on your hands. Mix in the parsley or other choices. Dump the dough out on a well-floured board and with a rolling pin, roll out to about a 1/2-inch thick. Cut out circles with a 2 1/2-inch round cutter, I use a drinking glass a lot. (Its about that size and I get 6 large biscuits out of it)

Place them on a cookie sheet or pie pan, if they are touching side by side in the pie pan that is fine. Brush them with "egg wash" (add salt and pepper or extra toppings, sesame seeds, etc.) and place in the oven. Bake for 15 to 20 or until golden brown and dough doesn't spring back. Serve with vegan butter, jam, or they go great with Vegan Stews. Enjoy!


Different kinds, the possibilities are endless...

Vegan Chive Biscuits

Vegan Sesame Seed & Herb