A taste of Greece and India in one bite thanks to these savory muffins’ pleasant sweetness and surprise contrast between their various yet complementary flavors.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons vegan butter (such as Earth Balance®)
- 3 tablespoons coconut oil
- 1 cup cold unsweetened almond milk, or as needed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat.
- Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
- Slowly stir in cold almond milk, adding just enough for a wet and sticky dough to come together.
- Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a thickness of 1 to 1 1/2 inches. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll dough scraps and cut remaining biscuits for a total of 12.
- Place biscuits onto the prepared baking sheet so they are touching each other. Don’t be afraid to squish them together as this helps them to rise even higher.
- Bake in the preheated oven until the tops are golden brown, 12 to 15 minutes.
- If you’d like to use original (sweetened) almond milk, omit the sugar.
Reviews
We aren’t vegan, just made using pure butter and lactose free milk. I made these as a soy free alternative for my daughter. .. but my husband ate 5 biscuits and asked if that was all I cooked. I would say that is a success!!
My hubby doesn’t want any other biscuits now so A+ !!! And he isn’t vegan!
Very tasty biscuits! I made them as directed, but only had to use a tiny bit more than 1/2 cup of the almond milk (just FYI for others). I got 6 biscuits, using a 2-3/4″ biscuit cutter. I baked them in a round cake pan lined with parchment paper. They are tender and flaky. I topped mine with a bit of vegan butter and organic raspberry preserves!
It was really good. I subbed in organic monk fruit sugar alternative and doubled the amount. They turned out delicious !
I love baking powder biscuits and this is a great alternative for the ones of us with a dairy intolerance. Nice fluffy biscuits ready in 20 mins. I made a chicken pot pie base with veggies and chicken and topped it with these then baked some extras.