Flaky Biscuits
Warm buttermilk biscuits on a Sunday morning, it’s a vibe! Biscuits are one of the most comforting foods of all time with their buttery nooks and crannies. I used to work at a bakery where we would make fresh biscuits every morning. The intoxicating scent of toasted flour and buttery goodness wafting through the air, signifying a new day was slowly emerging.
A brunch spread is one of my favorite things to make for friends and biscuits are always on the menu! This biscuit recipe is great whether you serve it as a side, create a breakfast sandwich, or for biscuits and gravy. The perfect flaky vegan biscuits do exist!
Go give yourself or your loved ones a hug from the inside with these scrumptious biscuits!
Flaky Biscuits
3/4 cup non-dairy milk
1 teaspoon apple cider vinegar
2 1/2 cups flour
1 teaspoon salt
1 tablespoon baking powder
1/2 cup vegan butter, cold and cubed
Mix milk with apple cider vinegar to create a buttermilk. In a separate bowl, mix flour, salt, and baking powder. Use a fork or pastry blender to cut the butter into the flour. Reserve 1 tablespoon of buttermilk to brush the tops of the biscuits. Pour remaining buttermilk into flour mixture. Mix until a shaggy dough forms. Place it on a clean work surface. Begin to press it together. Roll out the dough to a rectangular shape and fold it onto itself to create flaky layers. Roll it out until it is 3/4 inch high. Cut biscuits with a biscuit cutter or a knife. Place onto a parchment lined sheet tray. Glaze each biscuit with the buttermilk reserve. Sprinkle with flaky sea salt. Bake at 425 degrees for 15 minutes.