#veganbiscuits

The savory flavors of sage and thyme are mixed into these vegan pumpkin biscuits. They go well with soups and stews or can be eaten on their own as a tasty snack.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup non-dairy milk. 2 tablespoons olive oil. 2 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 2 tablespoons chopped fresh sage. 1 tablespoon chopped fresh thyme.

Instructions: Preheat the oven to 425F 220C. In a bowl, mix together pumpkin puree, non-dairy milk, and olive oil until well combined. In a separate bowl, whisk together flour, baking powder, baking soda, salt, chopped sage, and chopped thyme. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Turn the dough out onto a floured surface and gently knead a few times. Roll out the dough to about 1-inch thickness and cut into rounds using a biscuit cutter or a glass. Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These vegan malted milk biscuits offer a delightful combination of sweet and malty flavors. Perfect for enjoying with a cup of tea or as a snack on their own!

Ingredients: 2 cups all-purpose flour. 1/4 cup malted barley flour. 1/2 cup vegan butter, chilled and cubed. 1/2 cup cane sugar. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Warm the oven up to 175F 350C. Add sugar, baking powder, salt, and malted barley flour to a large bowl. Mix them together. Mix in the vegan butter cubes that have been chilled. Rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs. Vanilla extract and almond milk should be added to the mix. Mix the dough until it comes together. Place the dough on a surface that has been lightly floured. The dough should be rolled out to about 1/4 inch thick. Cut biscuits out with a biscuit cutter and put them on a baking sheet that has been lined with parchment paper. For 12 to 15 minutes, or until the biscuits are lightly golden, bake them in an oven that has already been heated up. Take out of the oven and set on a wire rack to cool down.

Prep Time: 15 minutes

Cook Time: 15 minutes

These vegan malted milk biscuits offer a delightful combination of sweet and malty flavors. Perfect for enjoying with a cup of tea or as a snack on their own!

Ingredients: 2 cups all-purpose flour. 1/4 cup malted barley flour. 1/2 cup vegan butter, chilled and cubed. 1/2 cup cane sugar. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Warm the oven up to 175F 350C. Add sugar, baking powder, salt, and malted barley flour to a large bowl. Mix them together. Mix in the vegan butter cubes that have been chilled. Rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs. Vanilla extract and almond milk should be added to the mix. Mix the dough until it comes together. Place the dough on a surface that has been lightly floured. The dough should be rolled out to about 1/4 inch thick. Cut biscuits out with a biscuit cutter and put them on a baking sheet that has been lined with parchment paper. For 12 to 15 minutes, or until the biscuits are lightly golden, bake them in an oven that has already been heated up. Take out of the oven and set on a wire rack to cool down.

Prep Time: 15 minutes

Cook Time: 15 minutes

These vegan malted milk biscuits offer a delightful combination of sweet and malty flavors. Perfect for enjoying with a cup of tea or as a snack on their own!

Ingredients: 2 cups all-purpose flour. 1/4 cup malted barley flour. 1/2 cup vegan butter, chilled and cubed. 1/2 cup cane sugar. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Warm the oven up to 175F 350C. Add sugar, baking powder, salt, and malted barley flour to a large bowl. Mix them together. Mix in the vegan butter cubes that have been chilled. Rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs. Vanilla extract and almond milk should be added to the mix. Mix the dough until it comes together. Place the dough on a surface that has been lightly floured. The dough should be rolled out to about 1/4 inch thick. Cut biscuits out with a biscuit cutter and put them on a baking sheet that has been lined with parchment paper. For 12 to 15 minutes, or until the biscuits are lightly golden, bake them in an oven that has already been heated up. Take out of the oven and set on a wire rack to cool down.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the classic Southern comfort of buttermilk biscuits in a vegan-friendly version. These biscuits are flaky, tender, and perfect for breakfast, brunch, or alongside your favorite savory dishes.

Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/4 cup vegan butter, cold and cubed. 3/4 cup unsweetened almond milk. 1 tablespoon apple cider vinegar.

Instructions: Warm your oven up to 425F 220C and put parchment paper on a baking sheet. Apple cider vinegar and almond milk should be mixed together in a small bowl. For vegan buttermilk, let it sit for 5 minutes. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or fork, cut in cold vegan butter until the mixture looks like big crumbs. Add the vegan buttermilk mixture and stir just until everything is mixed together. Be careful not to mix it too much. Spread the dough out on a lightly floured surface and shape it into a rectangle that is 1 inch thick. When you're ready to bake, use a biscuit cutter to make biscuit shapes and place them on the baking sheet, leaving some space between each one. Get the rest of the dough, pat it out again, and cut out more biscuits until the dough is gone. The biscuits should be baked in a hot oven for 12 to 15 minutes, or until they are golden brown and done all the way through. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your vegan buttermilk biscuits from the South!

Prep Time: 15 minutes

Cook Time: 15 minutes

These FLUFFY Pumpkin Sage Biscuits are great for any event because they are a great mix of sweet and savory. Simple ingredients make them easy to make, and the pumpkin and sage give them a cozy fall taste.

Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup vegan butter, cold and cubed. 1/2 cup pumpkin puree. 1/4 cup fresh sage leaves, finely chopped. 3/4 cup unsweetened plant-based milk.

Instructions: Preheat oven to 425F 220C. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold cubed vegan butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs. Stir in pumpkin puree and chopped sage leaves until just combined. Pour in plant-based milk and mix until a soft dough forms. Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together. Pat the dough into a circle about 1 inch thick. Use a biscuit cutter to cut out biscuits, rerolling any scraps as needed. Place biscuits on a baking sheet lined with parchment paper, leaving some space between each biscuit. Bake for 12-15 minutes or until the biscuits are golden brown and fluffy. Remove from oven and let cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Vegan Biscuit