Basic Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Vegan butter: Adds richness and flakiness to the biscuits.

Non-dairy milk: Binds the ingredients together and adds moisture to the biscuits.

When cutting in the vegan butter to the flour mixture, use a pastry cutter or two knives to ensure the butter is evenly distributed. This technique helps create those desirable flaky layers in your biscuits. Additionally, make sure your non-dairy milk is cold to prevent the butter from melting too quickly, which can affect the texture of the final product.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• All-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though it may require additional binding agents like xanthan gum.

• Baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve similar leavening.

• Salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• Cold and cubed vegan butter - Substitute with coconut oil: Solid coconut oil can mimic the texture and fat content of vegan butter, though it may impart a slight coconut flavor.

• Cold and cubed vegan butter - Substitute with chilled vegetable shortening: Provides a similar texture and fat content without adding any additional flavors.

• Cold non-dairy milk - Substitute with cold almond milk: Almond milk is a popular non-dairy milk that works well in baking.

• Cold non-dairy milk - Substitute with cold oat milk: Oat milk is creamy and works well in baking, adding a slight sweetness.

• To keep your biscuits fresh, store them in an airtight container at room temperature. They should stay good for up to 2 days.
• For longer storage, place the biscuits in a resealable plastic bag or wrap them tightly in aluminum foil and refrigerate. This will extend their freshness for up to a week.
• If you want to enjoy your biscuits later, freezing is a great option. First, let the biscuits cool completely to room temperature.
• Arrange the biscuits in a single layer on a baking sheet and place them in the freezer for about an hour. This will prevent them from sticking together.
• Once the biscuits are frozen solid, transfer them to a freezer-safe bag or container. Label the bag with the date so you know how long they've been stored.
• When you're ready to enjoy your biscuits, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for 10-15 minutes, or until they are heated through and slightly crispy on the outside.
• Alternatively, you can thaw the biscuits at room temperature for about an hour before reheating them in the oven for a shorter time, around 5-7 minutes.
• For a quick microwave option, wrap a biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. This method is convenient but may not retain the same texture as oven reheating.
• If you have leftover biscuits that are starting to go stale, consider repurposing them. Crumble them up and use as a topping for soups or salads, or even as a base for a dessert like a fruit cobbler.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• For a quicker method, use a microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious as microwaving too long can make them rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket and heat for 3-5 minutes. This method helps retain the biscuits' crispy exterior.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of vegan butter or olive oil to the pan. Place the biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through.

• To steam the biscuits, place them in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method keeps them moist and soft.

• Oven: Preheat to the required temperature and bake the biscuits until golden brown.
• Mixing bowl: Combine the dry ingredients and mix in the vegan butter and non-dairy milk.
• Pastry cutter: Cut in the vegan butter until the mixture resembles coarse crumbs.
• Measuring cups: Measure out the flour, baking powder, and non-dairy milk accurately.
• Measuring spoons: Measure the baking powder and salt precisely.
• Rolling pin: Roll out the dough to the desired thickness.
• Baking sheet: Place the cut biscuits on this for baking.
• Biscuit cutter: Cut the dough into biscuit shapes.
• Spatula: Transfer the biscuits to the baking sheet.
• Cooling rack: Allow the biscuits to cool after baking.

Pre-measure ingredients: Measure out all ingredients before you start. This will save you time and ensure you don't miss anything.

Use a food processor: To cut in the vegan butter, use a food processor for quicker and more consistent results.

Chill the dough: If you have time, chill the dough for 10 minutes before rolling it out. This makes it easier to handle and cuts down on sticking.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch baking: Double the recipe and freeze half the biscuits for a quick bake later.