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Vegan Quick Biscuits

5.0(673)

This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author. These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.

by Tara Parker-Pope

Open original recipe

Easy

Servings

8 biscuits

Total time

40 min

Calories / serving

442 kcal

Ingredients (7)

serves

2 cups all-purpose flour, plus extra for work surfaceflour
1 tablespoon baking powderbaking-powder
3/4 teaspoon saltsalt
1/2 cup vegan margarine, plus extra for brushingmargarine
1/2 cup soy, almond or rice milk, plus more as needed
1 cup vegan margarine, at room temperaturemargarine
1/4 cup maple syrupmaple-syrup

Instructions (3 steps)

01Heat oven to 425 degrees. Whisk together flour, baking powder and salt in a large bowl. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.
02Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.
03

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Rich recipe — supports nutrition-aware planning.