Biscuit Topping Recipe

All-purpose flour: The base of the biscuit dough, 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 while keeping them dairy-free.

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

When cutting the vegan butter into the flour mixture, make sure to work quickly to keep the butter cold. This will help create a flaky texture in the biscuit topping. If the butter starts to soften too much, you can place the mixture in the refrigerator for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a blend designed for baking to maintain texture.

• 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 a similar leavening effect.

• 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 of vegan butter and adds a subtle coconut flavor.

• cold and cubed vegan butter - Substitute with chilled olive oil: Chilled olive oil can be used for a healthier fat option, though it may slightly alter the flavor.

• non-dairy milk - Substitute with oat milk: Oat milk has a creamy texture that works well in baking.

• non-dairy milk - Substitute with almond milk: Almond milk is a lighter option that can also be used in baking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover biscuit topping on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through and slightly crispy on the outside.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the biscuit topping on the toaster oven tray. Heat for about 8-10 minutes, checking halfway through to ensure they don't over-brown.

• Microwave Method: Place the biscuit topping on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for about 20-30 seconds. Check and add additional 10-second intervals if needed, but be cautious as microwaving can make them a bit chewy.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Place the biscuit topping in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method helps maintain a bit of the crispiness.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the biscuit topping in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly and not getting too crispy.

• Oven: Used to bake the biscuit topping at the specified temperature until golden brown.

• Mixing bowl: Used to combine the dry ingredients and later mix in the non-dairy milk.

• Fork: Used to cut the cold vegan butter into the flour mixture until it resembles coarse crumbs.

• Pastry cutter: An alternative to the fork for cutting the cold vegan butter into the flour mixture.

• Measuring cups: Used to measure out the flour, baking powder, and non-dairy milk accurately.

• Measuring spoons: Used to measure out the baking powder and salt accurately.

• Baking sheet: Used to place the spoonfuls of dough for baking.

• Parchment paper: Lined on the baking sheet to prevent the dough from sticking and to make cleanup easier.

• Spoon: Used to drop spoonfuls of the dough onto the baking sheet.

Pre-measure ingredients: Measure out flour, baking powder, and salt in advance to streamline the process.

Use a food processor: Quickly cut the vegan butter into the flour mixture by pulsing in a food processor.

Chill the butter: Keep the vegan butter in the freezer for a few minutes before using to make it easier to cut into the flour mixture.

Line the baking sheet: Prepare your baking sheet with parchment paper ahead of time to save minutes during assembly.

Batch preparation: Double the recipe and freeze extra biscuit dough for quick use later.