There’s nothing quite like the comfort of a warm, flaky biscuit fresh from the oven. My Quick and Easy Vegan Biscuits are a total game-changer, proving that you don’t need dairy for a perfectly tender, buttery bite. Infused with a subtle savory hint of garlic and onion, these biscuits are incredibly simple to make and come together in minutes. Whether you’re slathering them with vegan butter and jam or serving them alongside a hearty soup, this recipe is destined to become a staple in your kitchen!
Ingredients
• 2 cups / 240g all-purpose flour
• 1 tablespoon / 12g baking powder
• ½ teaspoon / 1.5g onion powder
• ½ teaspoon / 1.5g garlic powder
• ½ teaspoon / 3g salt
• 5 tablespoons / 70g cold vegan margarine, cubed
• ⅔ cup / 160ml unsweetened soy milk, plus more for brushing
Instructions
1. Preheat your oven to 425°F / 220°C. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
3. Add the cold, cubed vegan margarine to the flour mixture. Using a pastry cutter or a fork, cut the margarine into the dry until the mixture resembles coarse crumbs.
4. Gradually pour in the soy milk, mixing gently with a fork just until a soft dough forms. Be careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently knead 3-4 times, just to bring it together. Pat or roll the dough to a ¾-inch thickness.
6. Using a 3-inch round cutter, cut out the biscuits and place them on the prepared baking sheet. Gently press any scraps together to cut out more biscuits.
7. Bake for 12–14 minutes, or until the tops are golden brown and fluffy.
Nutritional Information
• Yields: 12 biscuits
• Cost Per Biscuit: $0.12
• Calories: 123
• Fat: 5g
• Carbohydrates: 16g
• Protein: 3g
• Fiber: 1g
• Sugar: 0g
• Sodium: 211mg
Pro Tips
• for Perfect Biscuits
• Use ice-cold vegan margarine and soy milk for the flakiest, most tender layers.
• Mix the dough just until it comes together. Overworking develops gluten and results in tough, dense biscuits.
• When cutting your biscuits, press the cutter straight down without twisting. Twisting seals the edges and prevents the biscuits from rising to their full potential.
• For extra golden-brown tops, lightly brush the biscuits with a little soy milk before baking.
FAQ
Q: Can I use a different plant-based milk instead of soy milk
A: Absolutely! Unsweetened almond milk, oat milk, or cashew milk are all excellent substitutes for soy milk in this recipe. The key is to use an unsweetened, unflavored variety to maintain the savory profile of the biscuits and ensure it’s cold.
Q: What can I use instead of vegan margarine
A: For a similar flaky texture, you can substitute the vegan margarine with an equal amount of cold, solid coconut oil or vegan shortening. The most important thing is that the fat is very cold and cut into the flour to create those delicious layers.
Q: How should I store leftover vegan biscuits
A: Store any leftover biscuits in an airtight container at room temperature for up to 3 days. For the best taste and texture, you can reheat them in an oven or toaster oven at 350°F (175°C) for a few minutes until warm and toasty.
Q: What vegetarian dishes pair well with these savory biscuits
A: These garlic and onion biscuits are incredibly versatile! They are a perfect vegetarian side for hearty lentil soup, creamy tomato soup, or a three-bean chili. You can also serve them with a mushroom gravy for a delicious plant-based take on biscuits and gravy.
