Baking is a science, and therefore, biscuits are no exception. In baking, it essential to measure ingredients precisely. These biscuits are created to ensure a light and fluffy flavor that will not disappoint.
Here are the three critical tricks to unlocking the perfect vegan biscuit. The first is using active yeast. The second is making vegan buttermilk, and last is to let the dough rest overnight.
Angelic Vegan Biscuits Recipe
In a food processor with blender attachment add the following ingredients:
- 5 cups of All Purpose Flour
- 1 tablespoon of Baking Powder
- 1 teaspoon of Baking Soda
- 2 1/2 tablespoons of Sugar
- 1 teaspoon of Salt
Mix all these ingredients in food processor for about one minute.
Next, you will need 16 ounces of Miyoko’s Vegan Butter (2 packages). Let the processor run while dropping in one tablespoon at a time of vegan butter. (Only use Miyoko’s Vegan Butter. Earth Balance Vegan Butter has a bad after taste and will ruin the flavor of your biscuits.)
Then in a measuring cup add two packages of active dry yeast to a ¼ cup of hot water and let sit for five minutes. Active yeast should begin to bubble.
In another measuring cup, add two tablespoons of lemon juice to two cups of Unsweetened Soy milk, and after about a minute, milk should begin to curdle.
Place the above liquids into the mixture and let the food processor run until well combined. See the photo below.
Take a large bowl and oil sides with olive oil. Place dough in the bowl, and cover with a dish towel. Then place in refrigerator overnight.
Then next morning you will have a surprise, as you will see the dough has expanded.
Preheat oven to 450 degrees
Place dough on floured board and knead. Roll dough to ½” thick and cut into 1 ½” rounds or squares. Set the biscuits on a parchment lined baking sheet approximately 1 ½ to 2 inches apart. Brush the tops with melted Miyoko Butter. Then bake for 12 minutes. The biscuits should be lightly golden. Do not let them turn brown.
Optional: You can make cheese biscuits by adding Daiya Mozzarella cheese shreds in the morning to the dough. Below is a photo of my cheese dough. I did not measure because it depends on how much dough you decide to use.
Whether you make the plain or cheese biscuits, both are fabulous. They also go great with my Hot Dang Black-Eyed Pea Recipe.
Recipe makes approximately 120 tiny biscuits. Great for freezing and warming up later with meals.
Sending you love and light.