Vegan Biscuits (KFC Style)

Vegan Biscuits stacked on a plate

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 great for breakfast sandwiches.


Yields12 ServingsPrep Time20 minsCook Time15 minsDifficultyIntermediate

Ingredients

 2 ½ cups unbleached flour
 1 ½ cups Earth Balance Butter Baking Sticks
 4 ½ tsp non-aluminum baking powder
 2 tsp salt
 ½ tbsp Sugar In The Raw
 extra margarine for serving
Vegan Buttermilk
 1 ½ tbsp apple cider vinegar
 1 cup unsweetened almond milk

Instructions

1

Freeze the margarine sticks in the freezer overnight for best results. If you're in a rush, freeze for at least half an hour. The layers of chilled cut butter are what allows the flaky layers to form and the biscuit to rise.

2

Stir the Vegan Buttermilk mixture together and chill in the fridge for at least ten minutes. Achieving a fluffy biscuit all depends on the temperature of the ingredients, as well as the method used.

3

Preheat the oven to 400F

4

In a large bowl, combine all the dry ingredients well.

5

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 (we recommend using kneading tools instead).

6

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 Vegan Buttermilk or flour depending on if it’s too wet or dry.

7

Turn the dough onto a floured wooden surface and knead about 8 times or until it’s smooth (avoid turning over the dough too much as it activate the gluten). Cut the dough in half and roll each into a ½ inch thick circle.

8

Use a cookie cutter or mason jar lid to cut out the biscuits. Press down firmly to cut the shape

9

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.

10

Bake for 15 minutes, or until the biscuits are golden brown. Serve with vegan butter.

Tip: You can make a large batch and freeze the biscuits. They still come out great and puff up when re-heated!

Nutrition Facts

Serving Size 1 biscuit

Servings 12


Amount Per Serving
Calories 302
% Daily Value *
Total Fat 22.6g35%
Saturated Fat 8.1g41%
Trans Fat 0g
Cholesterol 0mg
Sodium 864mg36%
Total Carbohydrate 20.9g7%
Dietary Fiber 0.8g4%
Sugars 0.6g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 ½ cups unbleached flour
 1 ½ cups Earth Balance Butter Baking Sticks
 4 ½ tsp non-aluminum baking powder
 2 tsp salt
 ½ tbsp Sugar In The Raw
 extra margarine for serving
Vegan Buttermilk
 1 ½ tbsp apple cider vinegar
 1 cup unsweetened almond milk

Directions

1

Freeze the margarine sticks in the freezer overnight for best results. If you're in a rush, freeze for at least half an hour. The layers of chilled cut butter are what allows the flaky layers to form and the biscuit to rise.

2

Stir the Vegan Buttermilk mixture together and chill in the fridge for at least ten minutes. Achieving a fluffy biscuit all depends on the temperature of the ingredients, as well as the method used.

3

Preheat the oven to 400F

4

In a large bowl, combine all the dry ingredients well.

5

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 (we recommend using kneading tools instead).

6

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 Vegan Buttermilk or flour depending on if it’s too wet or dry.

7

Turn the dough onto a floured wooden surface and knead about 8 times or until it’s smooth (avoid turning over the dough too much as it activate the gluten). Cut the dough in half and roll each into a ½ inch thick circle.

8

Use a cookie cutter or mason jar lid to cut out the biscuits. Press down firmly to cut the shape

9

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.

10

Bake for 15 minutes, or until the biscuits are golden brown. Serve with vegan butter.

Tip: You can make a large batch and freeze the biscuits. They still come out great and puff up when re-heated!

Vegan Biscuits (KFC Style)
Grace Jauwena

Grace Jauwena is a health coach that focuses on plant-based nutrition and natural remedies. She strives to help others thrive holistically, and is pursuing a doctorate degree in natural medicine. She loves to cook, create recipes, style food, and take photos. In her free time, she explores new foods, hiking trails, and beaches with her husband, and spends time with family and friends.

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