Silver Dollar Biscuits

My mom makes great biscuits from scratch, and she learned from the best! Her mother, my grandmother, the late Eva Mae Earls, was the queen! Her biscuits were huge, soft, light, and fluffy. I can remember like it was yesterday. When I entered her house and smelled the amazing aromas, I would be super excited to snag a biscuit from the kitchen before they were gone. It was memories like those, that led me to try to make a vegan version.

There are several things that a biscuit needs to have: a golden brown, flaky crust, a great taste, and a light and fluffy center. I was able to accomplish all of the above, and it is possible to make delicious biscuits without using any dairy products. Granted, these biscuits are not standard-sized. They are about the size of a silver dollar, thus the name. However, you can double the recipe and use a large biscuit cutter to create bigger biscuits.

Buttery, light, fluffy, and only seven ingredients.

Author: The Sensible Vegan
Recipe Type: Main, Breakfast
Cuisine: Vegan
Serving: 6

Ingredients

• 1 cup light almond milk. I used this kind.
• 1 tbsp fresh organic lime juice
• 2 cups unbleached all-purpose flour
• 1 tsp sea salt
• 1/4 tsp garlic granules
• 2 tbsp baking powder
• 4 tbsp non-dairy butter. I used this brand.

Instructions   

1. Preheat oven to 450 degrees. Pour lime juice into almond milk and set aside. This makes your "butter milk."
2. Combine all of your dry ingredients in a large bowl and whisk together.
3. Pinch cold butter into dry ingredients with fingers until it resembles sand, or use a pastry cutter to mix the butter into the dry ingredients. Work quickly to keep butter from getting too warm.
4. Slowly pour about 1/4 cup of your milk into dry ingredients while stirring. I did not use all of it. You want your mixture to be sticky, not runny. Add more milk if needed. Stir until mixture is slightly combined.
5. On a lightly floured surface, gently turn dough over about 5 times.
6. Gently form dough into a disc. (about 1/2 inch to 1 inch thick.)
7. I did not have a dough cutter, so I improvised and used the top from my garlic granules as my dough cutter. Push your cutting object straight through the dough and twist. Repeat and place biscuits on a baking sheet in three rows. Biscuits should slightly touch, so they will rise together. Carefully reform dough to make more biscuits. You should have 10-12. The larger your cutting object, the less biscuits you will have.
8. Brush the tops of your biscuits with melted non-dairy butter, and gently press a small indention in the center using two fingers to help biscuits rise evenly.
9. Bake in 450 degree oven for 15 minutes, or until golden brown, light, and fluffy. Serve and enjoy!

Nutrition Information

Serving size: 2 biscuits  Calories: 183  Fat:  7.7g
Sat Fat: 2g  Carbohydrates: 23.8g   Sugar: 0.8g    Sodium: 163.3mg
Protein: 3g

​Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!

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