Prior to switching to a plant-based diet, I grew up eating KFC. My favorite were the biscuits. I felt that I wanted to create a vegan version of this childhood favorite. There’s something about a warm, flaky, buttery biscuit that is so satisfying. Especially during the holidays.
Even if you’ve never had KFC biscuits, these are the perfect biscuits to have if you are looking to make biscuits and gravy. These are also perfect to make breakfast sandwiches with or to serve with your Thanksgiving dinner.
Achieving a fluffy biscuit all depends on the temperature of the ingredients, as well as the method used. The layers of chilled cut butter are what allows the flaky layers to form and the biscuit to rise. Another secret is to handle the dough as little as possible. Here are other tips.
- It’s important to use chilled buttermilk (see recipe below), and frozen or chilled butter.
- You also want to avoid turning over the dough too much as it activate the gluten. Treat it like the neighborhood cat: just a short pat on the head and off it goes!
- The warmth of your hands will melt the butter, so I would recommend using kneading tools instead.
- I recommend making a large batch and freezing the biscuits. They still come out great and puff up when re-heating!
- 1 ½ Tbs Apple cider vinegar OR freshly squeezed lemon juice
- 1 cup unsweetened plain Almond milk
Stir this mixture together and chill in the fridge for at least ten minutes. Use this when the recipe calls for buttermilk.
|2.5||Cups||Unbleached Flour||Gluten Free Flour|
|1.5||Cups||Earth Balance Butter Baking Sticks||Vegan baking margarine|
|4.5||Tsp||Non-aluminum Baking Powder|
|.5||Tbs||Sugar In The Raw||Sugan|
|Extra margarine for serving|
|1.5||Tbs||Apple Cider Vinegar||Freshly squeezed lemon juice|
|1||Cup||Unsweetened Almond Milk||Soy Milk, Oat Milk|
- Freeze the margarine sticks in the freezer overnight for best results. If you're in a rush, freeze for at least half an hour.
- Preheat the oven to 400F
- In a large bowl, combine all the dry ingredients well.
- Cut the butter into cubes and small square sliced-shapes, and add into the flour. Work the butter into the flour carefully and gently, taking care not to keep your hands in one spot for too long as it will melt the butter.
- Carefully shape a well in the center of the dough mixture and pour in the buttermilk. Gently stir with a wooden spoon until a “shaggy” dough forms. Gradually add very little amounts of buttermilk or flour depending on if it’s too wet or dry.
- Turn the dough onto a floured wooden surface and knead about 8 times or until it’s smooth.** Cut the dough in half and roll each into a ½ inch thick circle.
- Use a cookie cutter or mason jar lid to cut out the biscuits. Press down firmly to cut the shape
- Continue this process until all are formed, and evenly distribute on a baking sheet. (Allow space for the biscuits to rise and grow! Brush the tops with almond milk.
- Bake for 15 minutes, or until the biscuits are golden brown. Serve with vegan butter.
Prep Time: 15 minutes Yield: 12 Biscuits