Vegan Quick Biscuits

Name: Vegan Quick Biscuits
Total time: 40 min
Yield: 8 biscuits
Ingredients: 2 cups all-purpose flour, plus extra for work surface; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/2 cup vegan margarine, plus extra for brushing; 1/2 cup soy, almond or rice milk, plus more as needed; 1 cup vegan margarine, at room temperature; 1/4 cup maple syrup

Recipe from Chloe Coscarelli

Adapted by Tara Parker-Pope

Vegan Quick Biscuits — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 40 minutes
Rating: 5(658)
Comments: Read comments

This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author. These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap. —Tara Parker-Pope

Featured in: Roasted Apple, Butternut Squash and Caramelized Onion Pizza

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Ingredients

Yield:8 biscuits

For the Biscuits

2cups all-purpose flour, plus extra for work surface
1tablespoon baking powder
¾teaspoon salt
½cup vegan margarine, plus extra for brushing
½cup soy, almond or rice milk, plus more as needed

For the Maple "butter"

1cup vegan margarine, at room temperature
¼cup maple syrup

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees. Whisk together flour, baking powder and salt in a large bowl. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.
Step 2
Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.
Step 3
Make the maple “butter”: In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.

Ratings

5 out of 5

658 user ratings

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Comments

Olga Skorapa6 years ago

I make vegan biscuits with orange juice and canola oil. Milk substitutes taste gross. The orange juice is acidic and activates the baking powder so they rise nicely. Sometimes, I add a teaspoon of turmeric for color.

Billy Bray’s Biscuits5 years ago

I used 1/3 cup of sugar. And added a tablespoon of baking soda. Used oat milk for the milk and then added apple cider vinegar to activate and give it a buttermilk flavor. Amazeballz.

G7 years ago

I overkneeded the dough and it still came out delicious! Its hard to mess this up lol

May C4 months ago

This a great recipe and easy to put together.

Notes10 months ago

Rosemary Lavender Half regular flour, half sorghum flour 1 tablespoon apple cider vinegar 1 tablespoon baking soda Kosher salt on top Ghee Cornmeal on tray

Rodilfo2 years ago

I feel completely incompetent. All reviews talk about how easy these are to make but I’m the end I was afraid to eat what came out of the oven. I did try them and were awful. I thought I had followed instructions throughly but obviously did something wrong just not sure what that was.

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