Biscuits, one of the popular snacks that everyone wishes to munch with their coffee or tea. But if you are a vegan and thinking of vegan biscuits options, then here are a few recipes you can try.
Easy Vegan Biscuits
- 1/2 cup coconut oil (in its solid form – see recipe notes)
- 1 cup coconut milk (I use plain, canned coconut milk)
- 2 cups flour, plus extra for dusting
- 4 tsp. aluminum-free baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- Honey (non-vegan, optional topping) for drizzling the biscuits
- Measure coconut oil into a half-cup measuring cup (see recipe notes). Place coconut oil in the fridge until you’re ready to use it.
- Measure out your cup of coconut milk. If it’s separated at all, whisk quickly to re-incorporate. Place coconut milk in the fridge until you’re ready to use it.
- In a large mixing bowl, stir together flour, baking powder, baking soda, and kosher salt.
- Pull coconut oil out of the fridge and add it to your flour mixture. Use your hands or a biscuit cutter to cut the coconut oil into the flour mixture (just like you would with regular butter-based biscuits!) until the mixture is coarse and you have small pieces of coconut oil remaining.
- Add coconut milk to flour mixture and stir until everything is combined. The dough shouldn’t be completely smooth – we want to keep lots of coconut oil pieces in there so the biscuits will bake up and be nice and flaky.
- Turn dough out onto a floured surface. If the dough is too sticky, gently fold a tablespoon or two of flour into it until it’s easier to work with. I like to gently fold my dough over on itself several times, so I have lots of coconut oil layers working for maximum flakiness. Remember to work quickly with this biscuit dough, though – don’t let the heat from your hands melt the coconut oil!
- Roll dough to about 3/4″ thickness and cut biscuit rounds with a 2″ biscuit cutter.
- Place biscuit rounds on a parchment paper-lined baking sheet and bake at 425 degrees Fahrenheit for 10-15 minutes until lightly browned.
- Let biscuits cool for 2-3 minutes, then serve with a drizzle of honey (optional).
Gluten Free Vegan Biscuits
- 1 cup potato starch (NOT potato flour)
- 1 1/4 cup almond flour
- 1 Tbsp cornstarch (or try subbing arrowroot to keep grain-free)
- 1 tsp sea salt
- 2 1/4 tsp baking powder
- 1 Tbsp organic cane sugar (if avoiding sugar, sub stevia to taste or omit)
- 2 tsp nutritional yeast (optional)
- 4 Tbsp vegan butter (we like Miyokos Vegan Butter and Earth Balance buttery sticks // plus more for topping)
- 1/2 cup light coconut milk (canned, not carton)
- Preheat oven to 400 degrees F (204 C) and set out a baking sheet. To a large mixing bowl, add potato starch (not flour), almond flour, cornstarch, sea salt, baking powder, cane sugar, and nutritional yeast (optional) and whisk to combine.
- Add vegan butter and use a pastry cutter, whisk, or fork to “cut” the oil into the flour until small bits remain (see photo). (We tried using coconut oil and while it did work, vegan butter yields a much fluffier, more tender, flavorful biscuit).
- Add the light coconut milk to the dry mixture and gently stir with a spoon to combine. You’re looking for a semi-sticky dough and you may not use all of the coconut milk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or potato starch. Add more coconut milk if it is too crumbly.
- Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little potato starch or almond flour. Handling as little as possible, form into a 1-inch-thick disc with your hands (these biscuits don’t puff up as much as their gluten-containing cousins, so only push the dough down as much as you desire them to be thick).
- Then, using a well-floured biscuit cutter, small cookie cutter, or narrow drinking glass, cut out biscuits and transfer carefully to a baking sheet with a spatula. Arrange the biscuits so they are close but not touching – see photo).
- Continue, reforming dough as needed, until all of the dough is used (as the recipe is written, about 12-14 small biscuits or 6-8 medium biscuits). Brush the tops of the biscuits with melted vegan butter (optional).
- Bake for 14-18 minutes or until they look dry and fluffy. Watch carefully and be sure not to burn. Remove biscuits from oven and let rest on pan for 10 minutes. Then transfer to a serving plate. Warm or room temperature is best for serving.
- Best when fresh. Store leftover biscuits covered at room temperature for 3-4 days or in the freezer up to 1 month. Reheat in a 350 degree F (176 F) oven. These would go well with vegan gravy, and are especially delicious with a little vegan butter and jam or compote!
Digestive Vegan Biscuits
Make your own delicious vegan digestive biscuits. Crunchy, crumbly & not too sweet, they make the perfect accompaniment to a cup of tea!
- 220 g | 1½ cups spelt flour
- 60 g | ½ cup rolled oats or quick oats
- 1 teaspoon salt
- 1 teaspoon baking powder
- 60 g | heaping ¼ cup sugar I used turbinado sugar but any light brown sugar will work. Demerara in the UK, as would coconut sugar
- 80 g | packed 1/4 cup + 2 tablespoons coconut oil measured solid
- 5 – 8 tablespoons non-dairy milk
- Extra flour for sprinkling
- Preheat oven to 380°F and line a cookie sheet with parchment paper or a silicone mat.
- Add the oats to a food processor and process until they have a coarse flour-like consistency.
- Add the spelt flour, salt, baking powder, and sugar and pulse a few times to combine.
- Add the coconut oil and process until well combined.
- Gradually add the milk one tablespoon at a time until a smooth dough forms. It will start balling up and if you touch it, it will feel slightly tacky. I used 7 tablespoons but this will vary.
- Dust your work surface with some flour. You can use more spelt flour or all-purpose is fine.
- Transfer the dough to floured surface and lightly sprinkle it with a bit more flour.
- Roll out the dough until it is about 3mm thick.
- Use cookie cutters to cut into rounds. If you don’t have cookie cutters then the top of a mason jar does a great job.
- Place on the cookie sheet. They don’t spread so you don’t need to leave a lot of room around each one.
- Bake for 12 – 15 minutes or until just starting to turn golden brown on the edges and bottom. They will still feel very slightly soft in the middle if you push with a finger but that is fine. As they cool they will firm up and go crisp.
- Place on a cooling rack and leave to cool completely before eating. They aren’t at their best when warm.
- Store in an airtight container once completely cool.