Mini-batch Vegan Biscuits

5 from 2 votes

Prep Time5

Cook Time15

Course: Breakfast, Side Dish, Snack

Cuisine: American

Keyword: biscuits, buttermilk, easy recipes, gluten-free, mini-batch, plant-based, side dish, vegan, vegan buttermilk

Servings: small biscuits

Calories: 113kcal

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!!

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!