I can honestly say that these olive oil vegan biscuits are one of the recipes that I’ve been MOST excited about in the last few weeks. Sometimes I get caught up in making crazy desserts that incorporate a million different things or techniques. when really all I want on a Saturday morning is a good ol’ biscuit slathered with jelly. These vegan biscuits were born out of the need for a biscuit that could be thrown together in time for breakfast, but don’t use gobs of vegan butter or coconut oil. Don’t get me wrong, I love coconut oil as much as the next girl (it’s basically magic in vegan puff pastry), but oftentimes there is a coconutty taste left behind that I really didn’t want hanging around in my vegan biscuits, at least not this time.
When thinking about how to make easy/fluffy biscuits, I knew I wanted to use the fat everyone has in their pantry, olive oil! Olive oil also adds a fair amount of water content to the biscuits, giving them a perfect fluffy quality straight out of the oven. The difference between these biscuits and more traditional butter laded biscuits, is the folding and layering process. I learned this folding trick from my girl Oh, Ladycakes and it creates a perfect amount of layers and height for a pretty kick ass vegan biscuit. One of the other advantages to making vegan biscuits this way is the control you have over the height of the biscuits. If you intend to use them for breakfast sandwiches or something where they will be stacked, I would recommend cutting them when they are 1/2 inch thick. But, if you want the big, fluffy height of biscuits meant for impressing people (does anyone else make biscuits to impress people? Ok maybe that’s just me), you can cut them when the dough is more towards 1 inch thick, making for higher, bigger biscuits.
On to current happenings! I just got back from New Orleans last week and I’m deciding if I should round everything up into a post. Not everything was necessarily vegan friendly (I eat seafood occasionally), but I would love to share some of the little know spots we found while we were there. I have to say, it was an amazing city and we kind of can’t wait to go back! Also, this week I’m off to visit my best friend’s new baby (!!) and see my grandparents for the first time in way too long. It feels weird to turn around and pack up my suitcase again, but I’m excited to see everyone and then come back to a pretty relaxed summer around here. I would much rather escape to somewhere else in the winter, but stay put in Milwaukee in the summer, when everything/everyone comes alive! Anyway, let me know if you want to see a NoLa post, I hope to put it together in the coming weeks if you do!
- 2 1/4 cups all purpose flour
- 1 1/2 tablespoons cornstarch
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup extra virgin olive oil
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine the tablespoon of cashew milk and teaspoon of coconut oil, set aside. We will use this later when the biscuits are ready to be baked.
In a large bowl, whisk together the flour, cornstarch, salt, and baking powder; set aside. In a small bowl, whisk together the olive oil, cashew milk and apple cider vinegar.
In the large bowl with the flour mixture, make a well in the center of the mixture and pour in the olive oil mixture. Some will spill over the sides of the well, that's ok! Stir together gently with a spatula until mixture is just combined. Make sure not to overmix the tough, or it will become tough and not rise properly.
Sprinkle a work surface/counter top liberally with flour and transfer dough to the work surface. Shape the dough into a rectangle that is 1/2 inch thick. Sprinkle the top with flour and fold the rectangle into thirds, like folding a letter. Pat out into a rectangle that is 1/2 inch thick again. Turn the dough so the long side is facing you and fold again, turn, pat and fold two more times, taking care not to work the dough too much.
Pat the dough again into a 1/2-3/4 inch thick rectangle.
Using a circular biscuit cutter or glass that is 1 1/2-2 inches in diameter, cut into 2-3 biscuits, transfer to prepared baking sheet and repeat the process. Pat into a rectangle, cut out and transfer until all dough has been used.
Bake for 20-22 minutes, or until tops start to brown.
- If you are looking for big, fluffy, biscuits, these are for you! If you want them to be a bit flatter for sandwiches or something, just pat them out a little thinner and they won't rise as much.
- There isn't any vegan butter in these, but the olive oil is a perfect substitute. I haven't tried making these with coconut oil, so I'm not sure how they would turn out. The olive oil adds the perfect amount of moisture and fat to the biscuits, so I wouldn't mess with it!
- I haven't tried this recipe with gluten free flour, so I can't speak to if it works, but I would love to know if anyone tries it.