Description

Tender and fluffy Baking Powder Biscuits made with simple pantry ingredients and easy steps. These versatile plant-based biscuits offer a golden crust and soft interior perfect for breakfast, snacks, or accompanying soups and stews. Ready in under 30 minutes, they are customizable with herbs, spices, or plant-based cheese, making them an irresistible and quick treat for any occasion.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt

Wet Ingredients

6 tablespoons cold vegan butter (plant-based), chilled and cubed
3/4 cup cold plant-based milk

Optional Variations

1 tablespoon fresh rosemary, thyme, or chives (herbed biscuits)
1/2 cup shredded plant-based cheese
1/2 teaspoon cinnamon or nutmeg plus 1 tablespoon brown sugar (spiced sweetness)
1/2 teaspoon garlic powder and 2 tablespoons finely chopped onions (garlic and onion)
Replace 1 cup of all-purpose flour with whole wheat flour (whole wheat mix)
Pinch of natural gelling agent, if desired

Instructions

Prepare Dry Ingredients: Preheat your oven to 425°F (220°C). Sift together the all-purpose flour, baking powder, and salt in a large bowl to ensure even distribution of the leavening and seasoning.
Cut in the Vegan Butter (plant-based): Chill your vegan butter well, then cut it into small cubes. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits. This creates the flaky layers in the biscuits.
Add the Plant-Based Milk: Gradually pour in the chilled plant-based milk while stirring gently with a spatula. Mix just until the dough forms a shaggy ball. Avoid overmixing to keep the biscuits tender.
Shape and Cut Biscuits: Lightly flour your workspace and turn the dough out. Pat it into a 1-inch thick rectangle and fold it over several times to build layers. Use a biscuit cutter or glass rim to press out rounds without twisting to avoid sealing the edges.
Bake Until Golden: Place the biscuits on a parchment-lined baking sheet. Brush the tops with extra plant-based milk for a golden finish. Bake for 12 to 15 minutes until the tops are light golden brown and the biscuits have risen well.

Notes

Keep ingredients cold to create flaky layers.
Handle the dough gently to avoid dense biscuits.
Use fresh baking powder for maximum rise.
Adjust dough thickness for desired biscuit texture: thicker for fluffier, thinner for crispier edges.
Add a pinch of natural gelling agent if you want slight chewiness.
Store leftover biscuits in an airtight container at room temperature for up to two days.
Freeze baked biscuits with parchment paper between layers for up to one month.
Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes or use a toaster oven or microwave with a damp paper towel to retain moisture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Baking

Nutrition

Serving Size: 1 biscuit
Calories: 150
Sugar: 1g
Sodium: 300mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: baking powder biscuits, plant-based biscuits, vegan biscuits, flaky biscuits, quick biscuits, breakfast biscuits, dairy-free