Tender, fluffy and flaky homemade Vegan Biscuits made in a cinch without any butter or oil. Perfect for the holidays, alongside soup or stew, dipped in gravy, and (my fav) with jam and coconut cream in the morning!
Hi guys!! How are you? Is Summer in the air where you are as well?! I am loving this HOT weather. Okay, I promise I won’t blabber on about the weather every post but seriously we’ve had TWO summer weekends in a row now and I’m pretty sure it’s here to stay. And J and I just got an AC so I’m now okay with that (lol!). I stayed by the pool and brunched all afternoon today and it was perfect. Why can’t everyday be Sunday? Or at least a day that involves biscuits for breakfast, lunch and dinner?
I’m back today with my favorite FLUFFY Vegan Biscuit recipe. This is a recipe a lot of you have been asking for and here it is. Biscuits, biscuits, biscuits!!! ↓↓↓
So easy to make they’ll make you wonder why you would ever bother buying biscuits at the store or in a tube. And I have done both, so I know. Seriously. these Homemade Vegan Biscuits are made with only 5 ingredients (+ sea salt) and are on the table in less than 25 minutes.
Plus, you can make your biscuits plain and simple or make them into Vegar Garlic-Herb Biscuits by adding lots of garlic + onion powder + herbs.
I like brushing my biscuits with extra coconut milk just before popping them in the oven. An added plus if your biscuits do not all look exactly the same. Homemade is best.
The high fat content in coconut milk works magic in breads, making them soo incredibly soft, fluffy and buttery they practically melt in your mouth, warm from the oven, with a big dab of jab on top. And yes, that does mean you can have two (or three).
If you make my 5-Ingredient Vegan Biscuits, snap a photo and tag me #CearasKitchen on Instagram or leave a comment below – I love hearing your feedback!
- 2 - 2¼ cups unbleached all-purpose flour or whole wheat pastry flour* (see note)
- 3 tsp baking powder
- ½ tsp sea salt
- 1 tbsp cane sugar or regular sugar
- 1 tbsp vinegar
- 1¼ cup coconut milk (full fat and cold)
- 2 tsp herbes de provence
- 3 tsp chives
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard powder
- Preheat oven to 450F/230C.
- Mix together flour, baking powder, sea salt and cane sugar in a medium-size bowl. Also, mix in any "add-ins" at this step (i.e. herbs, garlic powder, etc.).
- Mix together coconut milk and vinegar in a small-size bowl. If your coconut milk has lumps in it, blend it to make it creamy smooth. Your coconut milk should be cold for the fluffiest biscuits possible!
- Make a well in the middle of the dry ingredients and slowly pour the milk into the well. Mix with a spatula until just combined. The dough will be a bit sticky but still pliable. Do not overmix the dough or else the biscuits will be tough. Add additional flour by the tablespoon (see note below) if your dough is too sticky.
- Flour your hands and dust the countertop with flour. Pat the dough out until it is about ¾ inch thick and cut out 8 biscuits (using a lightly floured cookie cutter or the rim of a glass). Pat out any corners or unused dough and cut until you have used up all your dough.
- Transfer the biscuits to a parchment-lined baking sheet. Brush with coconut milk and sprinkle with flour. Bake for 12 to 15 minutes until fluffy and slightly golden brown. Remove from oven and let cool slightly before transferring to a plate.
2) Use cold and full fat coconut milk for the fluffiest biscuits possible. I like to refrigerate my coconut milk overnight before using it in this recipe and then blend the coconut milk so it is creamy smooth before using in the biscuits.