Below you will find a basic recipe for making biscuits in your home. The method we’ll follow uses Mark Ruhlman’s 3-1-2 biscuit dough ratio*. People have often asked me how you would make a vegan biscuit, they can’t seem to fathom it. Now you can tell them with ease, 3 parts flour, 1 part fat, 2 parts liquid…biscuits. At home I’ve been experimenting with a homemade butter (coconut oil, grapeseed oil & some lively cultures) but for this recipe I’d suggest using coconut oil. You can definitely do Earth Balance or something like that, I’ve even had good success with olive oil. Olive oil & rosemary biscuits are…top notch! Another lovely way to expand on these biscuits is mixing the flours. A little bit of a hearty whole wheat flour (no more than 1/2 the weight of the flour) will go a long way in adding a wonderful nutty flavor to these.
This recipe makes 4 big biscuits.
*A quick note about these ratios: they’re based on weight so the recipe below is based on weight with the exception of the salt, baking powder & sugar. The quantities of those are so small it’s not worth trying to weigh. Get a kitchen scale if you don’t have one! Also, you may notice that my sugar & baking powder are at a 1 tsp/100g flour ratio, that makes it easy to keep track of, right?
Ingredients
- 200g flour
- 67g coconut oil
- 134g unsweetened soy milk
- 1/2 tsp vinegar
- 2 tsp baking powder
- 2 tsp sugar
- 1/2 tsp salt
Directions
- Preheat oven to 400º F.
- Combine flour & fat. Add salt, sugar, baking powder and stire to combine.
- Separately, add milk & vinegar together and allow to sit (it curdles a bit, like buttermilk!)
- Add milk to flour mix. Mix until evenly distributed.
- Shape by hand* into 4 round biscuits & cook in a cast iron skillet (preferred but optional) for about 15 minutes at 400º F or until golden brown.
- *You can also "drop" the dough with a spoon. If you're feeling up to it there's also a method for laminating the dough (refrigerating the dough may be helpful if you do this). You'd want to cut the laminated ones with a proper circular biscuit cutter or squarely with a sharp knife. If you're feeling even fancier you could brush the tops with a mixture of agave/fat/non-dairy milk to add a nice golden hue.