Imported from the web

Vegan Biscuits Without Butter or Oil

Name: Vegan Biscuits Without Butter or Oil
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 cup Blanched almond butter (Regular smooth almond butter also works; blanched almond butter is recommended for the light color.); 2 cups All-purpose flour (Plus more for shaping the dough; whole wheat pastry flour is an alternative.); 2 tsp Baking powder; 1 tsp Baking soda; 1 tsp Fine sea salt; 0.667 cup Plain unsweetened soy milk (Or other unflavored non-dairy milk.); 0.25 cup Yellow corn (Frozen corn is used in the source recipe.); 2 tsp Apple cider vinegar

Imported by Starr2 on SeeMeCook

Soft, tender vegan biscuits made without butter, oil, or shortening. Almond butter provides richness while blended corn and soy milk form a plant-based buttermilk; the biscuits bake up golden and work well for breakfast sandwiches or with gravy.

6 servings25 minAmerican

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Ingredients

0.5 cup Blanched almond butter (Regular smooth almond butter also works; blanched almond butter is recommended for the light color.)
2 cups All-purpose flour (Plus more for shaping the dough; whole wheat pastry flour is an alternative.)
2 tsp Baking powder
1 tsp Baking soda
1 tsp Fine sea salt
0.667 cup Plain unsweetened soy milk (Or other unflavored non-dairy milk.)
0.25 cup Yellow corn (Frozen corn is used in the source recipe.)
2 tsp Apple cider vinegar

Steps

1
Preheat the oven to 450°F (230°C). Line a small baking sheet with parchment paper.
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry mixture aside.
3
For the vegan buttermilk, blend the soy milk and corn until completely smooth. Stir in the apple cider vinegar and set aside.
4
Drizzle about half of the almond butter over the dry ingredients. Use a fork to cut it into the flour mixture, then add the remaining almond butter and continue breaking it up until no large clumps remain.
5
Pour the blended vegan buttermilk into the bowl. Fold gently to combine the wet and dry ingredients, stirring as little as possible and working quickly. Do not overmix; the dough should look clumpy and shaggy.
6
Scoop the dough onto a floured work surface and gently pull it together with your hands. If it is too sticky, sprinkle it with a little flour. Flatten it into a rectangle about ½ inch thick.
7
Fold the rectangle like a letter: bring one side toward the center, then fold the other side over it. Repeat the fold once or twice at most to avoid overworking the dough.
8
Gently flatten the dough into a circle about ¾ inch thick. Press a biscuit cutter straight down and lift straight up without twisting. Cut out as many biscuits as possible, then gather the scraps, press them out again, and cut the remaining biscuits.
9
Arrange the biscuits on the prepared baking sheet so they barely touch and, if possible, sit against an edge of the pan to support their rise.
10
Bake for 9–11 minutes, until the tops and bottoms are light golden brown.
11
Let the biscuits rest on the baking sheet for 5 minutes before serving.

Notes

The recipe notes recommend weighing the flour, or spooning it into a measuring cup and leveling it. Handle the dough gently and efficiently; the fold-over step may be skipped if desired. Yield is 6–8 biscuits depending on cutter size; a 2¾-inch cutter makes about 7. The structured data lists 6 servings. The supplied recipe does not give detailed storage or reheating instructions.