Dairy Free Biscuits

These dairy free biscuits are buttery, with perfect flaky layers, and so easy to make! They are made in one bowl, with just 6 simple ingredients, and ready in under 30 minutes!

Course Breakfast, Dessert

Cuisine British

Diet Low Lactose, Vegan, Vegetarian

Prep Time 15

Bake Time 12

Total Time 27

Servings biscuits

Calories 286kcal

Author Gabby

Equipment

Ingredients

¾ cup soy milk (or other dairy free milk of choice)
½ tablespoon white vinegar
2¼ cup all-purpose flour SEE NOTES
1 tbsp + 1 tsp baking powder
¾ teaspoon salt
½ cup very cold dairy free/vegan butter SEE NOTES

US Customary - Metric

Instructions

Chop the vegan butter into small cubes or chunks and place in the freezer for 10-15 minutes. Add ½ tablespoon of white vinegar to a liquid measuring cup and fill with milk up to the ¾ cup mark. You should have ¾ cup total of buttermilk. Set aside until it looks curdled.
Preheat oven to 450°F and line a baking sheet with parchment paper.
Add the flour, salt, and baking powder to a large bowl and whisk until combined. Add in the cold butter, then use a pastry cutter or two forks to cut it into the dry mixture (photos are in post above for reference), until the mixture resembles sand.
Pour in the buttermilk and use a wooden spoon to mix until combined. Do not over-mix. The dough will be fluffy and slightly sticky.
Transfer the dough to a floured surface. Dust your hands with flour then form the dough into a rectangle, around 1 inch thick (SEE NOTES if making 8 shorter biscuits instead of 6 tall biscuits).
Take one short side of the rectangle of dough and fold it in towards the middle, then fold the other side in (so you have a square). Gently flatten the log again, around 1 inch thick, then repeat two more times (3 times total). Try to work quickly so that you handle the dough as little as possible.
After the final fold, gently form the dough into a 1 inch thick rectangle and use a biscuit cutter to cut circles in the dough (do not twist the biscuit cutter to remove it. Either pull the dough away from the sides or lift straight up - see notes).
Place the biscuits onto a baking sheet, making sure they are touching each other. Brush the tops with more vegan milk then bake until golden brown, around 13-17 minutes. Serve immediately.

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

BISCUIT SIZE: This recipe will make 6 taller biscuits, or 8-9 slightly shorter biscuits. If you want the make taller biscuits, roll the dough into a 1 inch thick rectangle. If you want to make closer to 8-9 biscuits, make the rectangle a bit shorter, around ¾ inches. There will be a small amount of leftover dough from the scraps, which you can roll into a little ball and bake!

MEASURING THE FLOUR: Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.

BUTTER: The butter should be very cold, and for best results, I recommend choosing a dairy free butter that gets fairly firm, instead of the kind that has the consistency of margarine. Handle the dough as little as possible and work fairly quickly to keep the butter cold and create flaky layers.

BICUIT CUTTER: Do NOT twist the biscuit cutter or cup when you are cutting out the biscuits. Twisting it will seal the side of the biscuits and can prevent them from rising, so you should try to pull the cutter straight up and out.

DOUGH: Make sure you flour your hands when working with the dough, and if the dough is too sticky you can add in a little bit more flour.

Storage and Freezing Instructions:

These biscuits taste best when they are warm and fresh out of the oven. Biscuits dry out quickly but you can store them at room temperature in a ziploc bag and heat them in the toaster or toaster oven the next day.

To freeze the biscuits, wrap them tightly in plastic wrap then place in a freezer ziploc bag or air tight container for up to 2 months. Thaw at room temperature then heat in the toaster.

Nutrition