Mini-batch flaky BUTTERMILK biscuits made with less than a handful of ingredients. Pass me the sign up form NOW.
Beyond psyched to share this recipe with you. It will make only 3 small or 2 breakfast sized biscuits. Either way, they will be flaky, soft and mind-blowingly amazing.
I do end up with multiples when I test these mini-batch recipes but do feel free to quadruple this recipe to please a crowd, you will not be disappointed!
Let me know if you give this easy recipe a try!
Mini-batch Vegan Biscuits
Servings: 3 small biscuits
Calories: 113kcal
Ingredients
- 1/4 cup (nut) milk (60 g)
- 1 tsp lemon juice or vinegar (5 g)
- 1/2 cup flour (60 g) gf all purpose if desired
- 1 tsp baking powder
- pinch of salt
- 1 tbsp cold (vegan) butter (15 g) coconut oil might work also
Instructions
- Preheat oven to 400F and line a cookie sheet with parchment.
- Combine milk and lemon juice to make quick buttermilk substitute (I AM IN LOVE WITH THIS).
- Whisk together flour, baking powder, salt and cut in chopped cold butter using a pastry cutter or your hands working quickly to avoid melting the butter. You can also do this using a food processor by pulsing 10-20 times until meal like.
- Add buttermilk 1 tbsp at a time and mixing until a shaggy dough forms. You may not need all of the buttermilk.
- Turn dough over on a floured surface, dust with flour. Hardly kneading the dough, shape it into a disk. Butter is cold, your hands are warm, not a good combo, so avoid handling too much.
- Cut whichever way you like, brush with milk or melted butter if you like, and bake 15 minutes.
- Let them cool one minute and enjoy!!
Notes
- The recipe makes 3 small biscuits or 2 normal sized ones. I like small ones to eat with something else carb-y like chili or soup. You can make 2 regular sized ones and use them for a breakfast sandwich, would be bomb!
Nutrition
Calories: 113kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 199mg | Potassium: 25mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg
These were awesome. I love baking in mini-batches so this blog is an amazing find!
I did triple the recipe and used whole milk and regular butter. I would only multiply the milk and vinegar amount by 2.5x if doing a triple batch again (150g milk, and 2.5 tsp vinegar), since I had a lot of extra buttermilk this time. I would also add a bit of extra salt if aiming for a savoury biscuit.
Thank you for the great recipes! I love them <3
Thank you so much for the comment and rating!! Means a lot. I’m obsessed with these biscuits! So easy yet fluffy like the real deal. Glad they were a success!! <3
I’m a devout believer in Cook’s Illustrated’s “best ever drop biscuits”, but last night I just wanted two biscuits for some strawberries that were laying around and thought it was finally time to try this site. Wow! I did make them non-vegan with heavy cream (what I had) and butter, having to add a teaspoon of water to compensate for the texture of the cream. But these were so, so savory and tastyāand better yet, simple! I would say these could go another 3 minutes, mine were quite blonde and stodgy after 15. Can’t say I minded though! I think this’ll be the biscuit recipe I finally decide to memorize.
Hi Susan, so sorry for the late reply! i have this recipe memorized as well haha š sounds so good with the heavy cream actually! thank you so much for the feedback, keep me posted! <3