Vegan Classic Tea Biscuits
Indulge in the delicate, buttery charm of these **Vegan Classic Tea Biscuits**, a plant-based twist on the beloved traditional recipe. Perfectly flaky and golden, these biscuits feature simple, wholesome ingredients like **vegan butter**, **almond milk**, and **apple cider vinegar**, creating the ideal texture while remaining entirely dairy-free and egg-free. The clever technique of folding the dough ensures irresistibly layered biscuits that pair beautifully with tea or coffee. With a quick prep time of just 15 minutes and a total bake time under half an hour, they’re ideal for last-minute gatherings or peaceful teatime moments. Whether enjoyed with a dollop of jam, a pat of vegan butter, or served plain, these biscuits are a comforting treat that will delight vegans and non-vegans alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoon salt
- 0.5 cup vegan butter
- 0.75 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Cut the vegan butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, combine the unsweetened almond milk with apple cider vinegar and let it sit for a few minutes to create a vegan buttermilk substitute.
Pour the vegan buttermilk into the flour mixture, stirring gently until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a rectangle approximately 1/2 inch thick.
Fold the dough over itself in thirds like a letter, then pat it back into a rectangle again. This helps create flaky layers in the biscuits.
Using a biscuit cutter or a round glass, cut out biscuits from the dough and place them onto the prepared baking sheet. Gather any remaining dough scraps, gently press them together, and cut more biscuits.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown on top.
Remove from the oven and transfer to a wire rack to cool slightly before serving.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3361 mg | 146% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 25.5 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 350 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 325 mg | 7% | |
*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.
