Vegan Biscuit Bread
Indulge in the comforting simplicity of *Vegan Biscuit Bread*, a delightful twist on classic biscuit recipes that's entirely plant-based and irresistibly flaky. This quick and easy bread combines pantry staples like all-purpose flour, baking powder, and almond milk, while the addition of apple cider vinegar creates the perfect vegan buttermilk for a moist and tender texture. The magic happens as you fold the dough into layers, resulting in a beautifully golden loaf with a crisp crust and pillowy insides. Ready in just 40 minutes, this versatile vegan bread is perfect for breakfast, dinner, or anytime in between. Serve it warm with your favorite plant-based spread, or pair it with hearty soups and stews for a cozy meal. If you're searching for an easy vegan bread recipe that doesn't skimp on flavor or texture, this is your go-to option!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 0.5 cup Cold vegan butter
- 0.75 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
Cut the cold vegan butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Let this mixture sit for 2-3 minutes to create a vegan buttermilk substitute.
Pour the vegan buttermilk mixture into the flour and butter mixture. Stir gently with a wooden spoon until just combined. Be careful not to overmix the dough; it should be slightly sticky.
Lightly flour a clean work surface and turn the dough out onto it. Using your hands, gently pat the dough into a rectangle, about 1-inch thick.
Fold the dough over itself in thirds, similar to folding a letter, and then gently roll it out into a rectangle again. Repeat this folding and rolling process 2 more times to create flaky layers in the biscuit bread.
Shape the dough into a round or rectangular loaf and place it onto a parchment-lined baking sheet.
Score the top of the loaf in a crisscross pattern with a sharp knife, but don't cut all the way through.
Bake the biscuit bread in the preheated oven for 20-25 minutes, or until it is golden brown and cooked through.
Remove from the oven and let it cool slightly before slicing and serving. Enjoy your vegan biscuit bread with your favorite spread or accompaniment!
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 513 mg | 22% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.7 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
