These vegan biscuits are everything you ever dreamed of in a biscuit, flaky, buttery, and melt-in-your-mouth good. They’re just like the real thing – only dairy free!
Yields 12 biscuits
These vegan biscuits are everything you ever dreamed of in a biscuit, flaky, buttery, and melt-in-your-mouth good. They're just like the real thing - only dairy free!
30 minPrep Time
15 minCook Time
1 hr, 45 Total Time
- 1/2 cup raw cashews
- 3/4 cup hot water
- 1 1/2 cups (6 3/4 oz) all-purpose flour
- 1/2 cup (2 1/4 oz) oat flour*
- 2 Tbsp baking powder
- heaping 1/2 tsp salt
- 1 Tbsp granulated sugar
- 5 Tbsp Earth Balance Butter, cut into 1 cm cubes*
- Soak the cashews in the hot water for 30 minutes or up to 8 hours. Place the cashews and their soaking liquid into a blender and blend in 30-second bursts until creamy. This takes me about 2 minutes total blending time in my non-fancy blender. Refrigerate 1 hour, or over night.*
- Combine the flours, baking powder, salt, and sugar in the bowl of a food processor (or a large bowl). Pulse (or whisk) to combine. Add the cubed butter, then pulse until the flour looks like sand, with some pea-sized chunks remaining (I pulsed for about 30 seconds). If you're using a bowl, cut the butter in with a pastry blender. Don't let anybody tell you that you can do this with a fork. They're lying.
- Measure out your cashew cream - you should have 1 cup. Add water if necessary to get it all the way there. Transfer the mixture to a large bowl and add the cup of cashew cream. Use a fork to mix the flour into the cream as best you can - it'll feel a bit dry.
- Turn the dough out onto a flat surface and knead just a bit until most of the flour is incorporated (don't overdo it - about 3-4 kneads). Flatten the dough until it's about an inch tall, then fold in half (use a bench scraper if it's sticking, then dust the surface with flour) and flatten again. Repeat once more, then flatten again and use a biscuit cutter cut out your circles* and place on a parchment-lined baking sheet.
- Very gently mush the dough back together, flatten, and cut out more circles. Continue until you've used almost all the dough, but be aware that the more you work the dough, the less flaky they will be.
- Refrigerate the uncooked biscuits for 15 minutes. During this time, preheat your oven to 425ºF.
- Bake the biscuits for 13-15 minutes, until golden brown on top. If you want, melt a tsp of Earth Balance butter and brush over the top of the baked biscuits for a more polished look. Eat!
- I like the addition of oat flour in these, but you can sub with all-purpose flour if you don't have any.
- Use the Earth Balance sticks if you can. It's much, much easier to measure out your butter, and they perform better in baking than the tub butter does.
- This recipe is heavily inspired by the New York Times biscuit recipe. If you're not vegan, you can probably make those with good results.
- You can make these when the cashew cream is still warm, but I recommend letting it cool at least to room temp first. Cold is better. It'll help keep the butter cold in the dough.
- If you don't have biscuit cutters, you can make these squares. Just flatten your dough into a square or rectangle, cut off the edges with a knife, then cut into squares.
Read more about these flaky vegan biscuits…
PS. I’ve got an awesome giveaway at the bottom of this post for a Vitamix blender! To jump there, click here.
So I called my mom on Thursday to say hi and told her that I made biscuits. She replied, “Ohhh, biscuits are my favorite food.” Uhm, excuse me?
In all my life, my mom has never declared biscuits to be her favorite food. In fact, I don’t think I’ve ever heard her say anything is her favorite food. She’ll call things amazing, delicious, sooooo goood, the best *insert food name here* she’s ever had, etc. But favorite? Not a word I’ve heard her use in relation to a particular food.
So apparently… biscuits are where it’s at for her. Biscuits.
And you know, it’s easy to see why.
These fluffy vegan biscuits are the quintessential biscuit – buttery, dense, flaky. They’re definitely the kind of biscuit that I could imaging my mom calling her “favorite food.” The only problem with her favorite food, in general, is that it’s usually full of butter and cream – ingredients that don’t really get along with her plant-based diet.
When I set out to make some darn good vegan biscuits, I didn’t want to sacrifice any of that decadence. I tried using almond milk in place of the cream, but it resulted in biscuits that were more like muffins than biscuits. They weren’t quite crispy enough like a good biscuit should be.
So, I went to my old vegan baking standby, and surprise, surprise – it worked again. If you’re rolling your eyes at me as I claim cashew cream to be the world’s best heavy cream substitute, then feel free to move on. But if you’re looking for a vegan biscuit that doesn’t taste vegan, stay right here with me and get ready for some biscuity satisfaction.
The thick & creamy cashew cream makes these vegan biscuits fluffy, crisp, and dense all at the same time… something that sounds totally impossible, but any biscuit lover knows is the epitome of a great biscuit.
Cashew cream is really easy to make, though it does require about 30 minutes of soaking time. Then you just pop it in your blender and blend it for about 2 minutes if you have a cheapo blender like I do.
If you happen to have a fancy blender, like a Vitamix, then the cashew cream will take about 30 seconds or less. It’s pretty amazing! And for those of you who are wishing you had a fancy blender like a Vitamix… today is your lucky day!!
My friend Lorena did all the legwork and put together a really awesome Vitamix giveaway for all of our readers. We were all planning on chipping in to but the sweet blender, but the amazing people over at Vitamix offered to sponsor it for us!
One lucky winner will receive the Vitamix 5200 Standard blender – a true kitchen powerhouse. It’ll do everything from hot soups to frozen desserts without even breaking a sweat. And that includes, of course, cashew cream!
I hope you win!!!
This giveaway was organized by Lorena from Green Healthy Cooking and Regina from LeeLaLicious. Big thanks to those two for putting it together! And if you’re wanting to find some other awesome blender recipes, check out these ones from these other lovely bloggers who are also doing this giveaway with me today:
- Robyn from Simply Fresh Dinners made a great Tomato & Sourdough Soup
- Brita from B. Britnell whipped up a delicious Chocolate & Hemp Smoothie
- Jasmine from the Blenderist made some super cute Easy Chocolate Tarts
- Trish from Rhubarbarians stayed true to her rhubarb-loving self and made a Honey Roasted Rhubard Smoothie Bowl
- Amy from Wholesomelicious threw together a Strawberry Lemonade Smoothie
- Erin from Platings & Pairings blended up some Harissa Hummus
- and Lindsay from Veggie Balance made some Black Bean Brownies
Definitely check out some of those great recipes, and enter to win this awesome blender by following their social media accounts!
No purchase necessary to enter. Giveaway will run from Sunday, April 24, 2016 at 12:01am to end on Sunday, May 07, 2016 at 11:59pm. Winner is chosen at random via Rafflecopter. Winner will be contacted via email and given 48 hours to respond. If not, a new winner will be chosen. Winner’s name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter.
Nutrition info per biscuit:
recipe makes 12 – 2″ biscuits