Learn how to make the most delicious and soft Vegan Biscuits recipe oil-free! These require just 6 ingredients are so easy to make and have no butter and no oil in them, yet they are so fluffy and perfectly flavored. With tangy yogurt and a touch of maple syrup, they have amazing flavor! The perfect vegan breakfast to spread jam or vegan butter on or vegan sausages!
1/2cup (120g)room temperature canned lite coconut milk (shaken well first)
3 1/2tablespoons (53g)room temperature dairy-free plain, unflavored high fat yogurtDo not use a low-fat yogurt here, or you will get a dry biscuit. I used Kite Hill almond yogurt that is high fat, super thick and creamy.
2teaspoons (12g)pure maple syrup OR agave
TO BRUSH THE TOPS
1tablespoonlite coconut milk
I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This is especially important here so that your dough is the right moisture level, etc. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights.
Preheat the oven to 400°F and line a sheet pan with parchment paper.
To a large bowl, add the flour, baking powder, baking soda and salt and whisk very well.
Add the room temperature coconut milk, yogurt and syrup to the same bowl and very gently mix with a wooden spoon until just mixed into a rough, shaggy-looking dough, as pictured. You do not need to stress about it all looking cohesive and perfect. I'm talking, like about 8-10 seconds of mixing for it to come together. Overmixing biscuit dough will result in tough biscuits.
Now, once it's mixed roughly, lightly flour a work surface. Only a bit of flour is needed. Dump the dough out onto the surface, and use your hands (do not overwork the dough!) Overmixing biscuit dough will result in tough biscuits.You are using your hands here, do not roll the dough out with a rolling pin, as that flattens out the lightness and air. Again, you are only forming it into the shape, not kneading it like you would with pizza dough. You don't want to overwork the dough or add too much flour, or they will be dry. Form the disc to where it is about 3/4 inch to 1 inch high evenly across.
Use a 2 3/4 inch biscuit cutter and press down into the dough and slightly twist it and lift up. You should get 4 biscuits the first time. Piece back the excess dough together gently and any loose pieces, just press/pinch back together. Pat it back down to 3/4 to 1 inch to get 6 biscuits total and place the biscuits onto the lined pan. If you make more than 6 biscuits, that means you flattened the dough too much and your biscuits will be thinner. I used a ruler just to make sure my dough was thick enough before cutting. You may have a slightly bit of extra dough. (1 to 2 tbsp worth)
Place each biscuit on the pan, just touching each other, as pictured.
For the tops: mix the milk and yogurt together in a small bowl from the "Brush the tops" ingredients until smooth. Use a brush to lightly brush the tops of each biscuit. Alternatively, if you like, you could use vegan butter here, up to you!
Bake for 15 minutes or until risen and have a light golden brown color on top.
Cool 5 minutes and then serve immediately. Spread vegan butter, jam or eat with vegan sausages or gravy. OR, these would be delicious served with soups or stews as well! Biscuits are best eaten warm and fresh, as they really start to dry out hours later. Of course, you can bring them back to life a bit by slightly warming them in the microwave and adding whatever topping you like. As with traditional biscuits, these are best with a topping of sorts, as I've always found plain biscuits to be a bit dry or boring, so don't skip whatever topping you like. These are of course not going to be as rich as traditional butter-filled biscuits, so keep that in mind, but they are still very delicious, especially for being much lower fat and oil-free.
Coconut Milk: Biscuits rely on fat for them to be soft and fluffy. Coconut milk is a much different kind of fat than any other fat. It is buttery and it is richer. It is also low-protein, which means it creates a better, softer, fluffier texture. Do not sub this with soy milk(which is high protein) or low-fat milk or you will end up with a dry or chewy biscuit. The best brands that I've used are the Thai Kitchen, Sprouts or Whole Foods 365 brands. They are all creamy and it's the "lite" version.DO NOT use the Polar brand, it is all stabilizers and additives and not pure coconut milk and will ruin the texture.