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!
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
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.