Vegan yeast biscuits are a fast and easy way to get to perfect biscuits in no time!
This post is sponsored by Red Star Yeast. Thanks for supporting the brands that make this space possible!
There’s just something about the changing of the seasons that makes me want to bake ALL the bread. A few of the tall trees outside our house are starting to change from green to yellow and, despite our 80-degree weather, it’s a reminder that fall really is coming soon. I’m always on this in between feeling of ready/not ready and I either want it to be hot outside or cool and cozy. I’ve been getting into the fall time feeling by baking bread (aka these vegan yeast biscuits), making pizza as much as possible (how to post coming soon!), and using up all the summer fruits and veggies I possibly can. I love fall, but I’m going to miss all the berries and fresh produce that comes out of late summer!
These vegan yeast biscuits are a bit different than your typical biscuit, using yeast to get those fluffy, risen layers that are the mark of a true biscuit and coconut oil as the fat to make all the layers come together. I loved that these are easy and don’t require all the usual layering and folding that regular biscuits do, but you still get all the best qualities of a good, flaky vegan biscuit.
If you want to make the process for these even faster, feel free to use a quick rise yeast in place of the active dry yeast. The rise time with be slightly shorter, but keep an eye on them so they don’t overproof! I used to be of the mindset that more proofing= better vegan biscuits, but that is not the case. Take it from someone who has eaten one too many very fermented biscuits, you don’t want that.
Hope you have a lovely and happy weekend! The weather is looking gorgeous this weekend (80s and sunny!) and I’m getting the chance to visit with my very best friend and her baby. I also am working on one last peach recipe for the season and am hopefully putting together a meal prep post for those who want a fairly quick/easy way to make weeknight cooking much smoother. Happy Friday!
Vegan yeast biscuits are a fast and easy way to get to perfect vegan biscuits in no time!
- 1 cup almond milk
- 1 teaspoon lemon juice
- 1 tablespoon Red Star Active Dry Yeast
- 1/4 cup warm water
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine grain sea salt
- 2 tablespoons sugar
- 1/2 cup coconut oil
- In a small bowl, combine the almond milk and lemon juice, set aside.
In another small bowl, combine the yeast and the warm water. Set aside until foamy. about 5 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut in coconut oil until pea sized pieces are formed. Stir in the almond milk mixture and yeast mixture until no flour streaks remain. Cover with a kitchen towel and allow to rise in a warm place for 2 hours.
- Preheat oven to 400 degrees F. After dough has risen, scrape out the dough onto a well-floured surface and knead about for about 30 seconds until dough comes together and starts to get more elastic. Add a bit more flour is dough still feels too sticky, but other wise, roll out to about an inch thickness.
- Line a rimmed cookie sheet with parchment paper. Cut dough into 12 biscuits and place the well-floured onto the prepared baking sheet. Bake for 11-13 minutes, until biscuits have risen and are golden brown.