Vegan Flaky Breakfast Biscuits
Start your morning right with these irresistibly tender Vegan Flaky Breakfast Biscuits, a plant-based take on a classic comfort food. Crafted with simple ingredients like cold vegan butter and homemade vegan buttermilk, these golden beauties achieve perfect layers and a melt-in-your-mouth texture without any dairy. The key technique of folding the dough creates those signature flaky layers, while baking at high heat ensures a light and fluffy rise. Ready in just 30 minutes, these biscuits are ideal for pairing with jam, vegan gravy, or simply enjoying warm from the oven. Whether you're hosting a vegan brunch or craving a quick breakfast upgrade, these easy biscuits will surely become a household favorite. Perfectly flaky, effortlessly vegan, and undeniably delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 0.5 cup Vegan butter (cold)
- 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 small bowl, combine the almond milk and apple cider vinegar. Stir and let sit for 5 minutes to create a vegan buttermilk.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Cut the cold vegan butter into small cubes and add them to the flour mixture.
Use a pastry cutter or your fingers to work the vegan butter into the flour until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture, then pour in the vegan buttermilk.
Gently stir until the dough begins to come together.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about one inch thick.
Fold the dough over itself a couple of times to create layers, then flatten it out again to about one inch thick.
Use a round biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
Re-roll scraps if necessary, but try to limit how much you rework the dough to ensure the biscuits remain tender.
Bake for 12-15 minutes, or until the biscuits are lightly golden brown.
Allow to cool slightly on a cooling rack before serving. Enjoy warm!
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3471 mg | 151% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 13.1 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 248 mg | 5% | |
*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.
