Thanksgiving Vegan Quick Biscuits


Vegan Quick Biscuits Ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/4 teaspoon salt - 5 tablespoons cold vegan butter or shortening - 3/4 cup unsweetened almond milk (or other non-dairy milk)


  1. Preheat your oven to 475°F (245°C).
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  3. Cut in the cold vegan butter or shortening using either two knives, a pastry cutter, or even just rubbing it between your fingertips until the mixture resembles coarse crumbs. Be careful not to overwork the dough at this stage.
  4. Make a well in the center of the mixture and pour in the almond milk. Stir with a fork until the dough comes together into a shaggy mass.
  5. Turn out the dough onto a lightly floured surface and knead gently for about 10 seconds, just enough to bring everything together. Do not overwork the dough as this will make your biscuits tough.
  6. Pat the dough out to about 1 inch thick and use a cookie cutter or the rim of a glass to cut out circles of dough. Reform any scraps and continue cutting until all the dough is used up.
  7. Place the biscuits on an ungreased baking sheet, leaving some space between them so they can expand while baking.
  8. Bake for 10-12 minutes or until golden brown on top. Serve warm with your favorite spread or dipping sauce. Enjoy!