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: A plant-based alternative to traditional butter, providing richness and flakiness.

Unsweetened almond milk: A non-dairy milk substitute that keeps the biscuits moist and tender.

When cutting in the cold vegan butter, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This will help create those desirable flaky layers in your biscuits. Additionally, make sure your almond milk is very cold to prevent the butter from melting before baking, which also contributes to the flakiness.

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

• 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 the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and may contain trace minerals.

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

• cold unsweetened almond milk - Substitute with cold unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative.

• Allow the biscuits to cool completely before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.

• To extend freshness, store the biscuits in the refrigerator. Use an airtight container or resealable plastic bag. They will keep for up to a week.

• For freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together.

• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• Biscuits can be frozen for up to 3 months. For best results, consume within this time frame.

• To reheat frozen biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until heated through.

• Alternatively, you can microwave the biscuits. Wrap in a damp paper towel and microwave on medium power for 20-30 seconds, checking frequently to avoid overcooking.

• For a crispier texture, consider toasting the biscuits in a toaster oven after microwaving.

• Enjoy your biscuits with your favorite jam, vegan butter, or alongside a warm bowl of soup.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until they are warmed through. This method helps maintain the biscuits' flaky texture.

• Microwave Method: Place the biscuits on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue to heat in 10-second intervals. Be cautious as microwaving can make them a bit chewy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits directly on the rack or on a small baking sheet. Heat for about 5-7 minutes until they are warmed through. This method is quick and helps retain the biscuits' crispiness.

• Stovetop Method: Heat a skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method is great for a quick reheat and adds a slight crisp to the exterior.

• Steaming Method: Place a steaming basket over a pot of simmering water. Arrange the biscuits in the basket, making sure they are not touching the water. Cover and steam for about 5 minutes. This method keeps the biscuits moist and soft.

• Oven: Preheat to 450°F (230°C) to bake the biscuits until golden brown.

• Mixing bowl: Combine the flour, baking powder, and salt, and mix in the vegan butter and almond milk.

• Pastry cutter: Cut in the cold vegan butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, baking powder, and almond milk accurately.

• Measuring spoons: Measure out the baking powder and salt precisely.

• Baking sheet: Place the cut-out biscuits on this for baking.

• Rolling pin: Pat the dough to about ½ inch thickness.

• Biscuit cutter: Cut out the biscuits from the dough.

• Flour sifter: Optional, but can be used to sift the flour for a finer texture.

• Spatula: Transfer the biscuits to the baking sheet.

• Cooling rack: Allow the biscuits to cool slightly after baking.

Pre-measure ingredients: Measure out flour, baking powder, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut in the vegan butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough in advance and chill it. This makes it easier to handle and saves time during baking.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quicker transfer of biscuits.

Batch baking: Double the recipe and freeze extra biscuits for quick baking later.