How To Make Vegan Biscuits
Even without the usual butter, eggs, & milk, these vegan biscuits are still as good. Coconut oil and almond milk are used in this dairy-free version.
Heat oven to 450 degrees F.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Add 2 tablespoons of the melted coconut oil to the flour mixture and whisk to distribute it evenly across the flour.
Stir together the almond milk, vinegar, and vanilla extract. Make a well in the center of the flour, and add the almond milk mixture and the remaining 3 tablespoons of melted coconut oil.
Gently stir until the dough just comes together. Do not over-mix! (If the dough is too dry, sprinkle a few drops of water over it.)
Divide the dough into 6 somewhat equal parts and drop by spoonfuls onto a greased or parchment- or silicone-lined baking sheet, 2 inches apart.
Bake for 11 to 13 minutes at 450 degrees F until the tops of the biscuits are lightly browned and the biscuits do not give when you press down on them.
Let cool for 5 minutes before eating. Best eaten while warm.
- Calories: 279.18kcal
- Fat: 11.96g
- Saturated Fat: 9.94g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.27g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 38.87g
- Fiber: 1.25g
- Sugar: 6.40g
- Protein: 4.42g
- Sodium: 406.48mg
- Calcium: 215.27mg
- Potassium: 58.79mg
- Iron: 2.27mg