Vegan biscuits

Votes: 1

Time: 45 min.
Complexity: easily
Quantity: 12 buns

These tender buns are a hit with more than just vegans. Almond milk and vegan butter give them a moist, flaky texture, like classic buttermilk biscuits. A touch of green onion and freshly ground black pepper adds a touch of flavor and flavor. They're perfect for lunches and small sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

165g vegan butter, cut into 1cm pieces.
2 cups premium flour + extra for dusting
2 green onions, thinly sliced
1 tbsp baking powder
1 teaspoon coarse salt
1/4 teaspoon of baking soda
0.5 tsp coarsely ground black pepper + extra for sprinkling
2/3 cup unsweetened almond milk
1 teaspoon freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, black pepper, almond milk, lemon juice, green onions

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a rimmed baking sheet with parchment paper.
Place 145g of vegan butter in a small bowl, then freeze until firm, about 10 minutes. Meanwhile, in a large bowl, combine the flour, green onions, baking powder, salt, baking soda, and black pepper.

Add the frozen vegan butter and blend with a handheld pastry blender or a fork until only pea-sized chunks of butter remain. Gently stir in the almond milk and lemon juice to form a loose, coarse dough.
Turn the dough out onto a lightly floured work surface and form it into a 18 cm square, 2 cm thick. Fold it in half from left to right, like a book, then fold it in half again, top to bottom. You now have a quarter of the original size. Roll the dough out again into an 18 cm square.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Using a sharp chef's knife, cut the dough into 12 even rectangular pieces, then place them on the prepared baking sheet, spacing them 2 inches apart. Melt the remaining 2 tablespoons of vegan butter in the microwave on high power for 30-60 seconds, then brush the surface of each piece of dough with the butter. Sprinkle with coarsely ground black pepper.
Bake until the buns are puffed and lightly browned, 15-20 minutes. Serve warm or at room temperature.