It’s official: the holidays are upon us! And if you’re anything like me, your holidays wouldn’t be complete without some sort of yummy carbs, be it biscuits, dinner rolls, mashed potatoes… you get the idea. So, in addition to all the other divine and delicious recipes I’ve shared, I bring you these Vegan Biscuits.
If you try these Vegan Biscuits please let me know in the comment section below, or tag me on Instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Flour – You’ll need about 2 cups, plus extra for rolling and cutting. Baking powder and baking soda – Using both of these gives the biscuits a great flaky texture and a good rise. Be sure not to mix them up, and always test them first. Sea salt – Remember that sea salt is coarser than table salt. I always recommend using sea salt for my recipes; if you’re not, you’ll need to reduce the amount so it isn’t too salty. Vegan butter – The vegan butter should be very cold so that it melts only during the baking and creates that flaky, tender biscuit texture. Vegan milk – This should be cold as well, to help keep the butter cold and produce a light biscuit. Vinegar – You can use regular vinegar or apple cider vinegar. The vinegar helps to activate the baking soda, and it also adds a slight tang, similar to the flavour of a buttermilk biscuit.
