🧾 Ingredient notes
Unsweetened Non-Dairy Milk: I used Soy Milk, but any unsweetened non-dairy milk will work. Options include Almond Milk, Oat Milk, Coconut Milk, or Cashew Milk.
Apple Cider Vinegar: You can substitute it with white vinegar or lemon juice as equally effective alternatives.
These options will provide the desired acidity and fresh flavor, ensuring that your vegan biscuits maintain the same quality and delicious taste.
All-Purpose Flour: While you might be tempted to substitute whole wheat flour, you will achieve the most tender and fluffy vegan biscuits with regular all-purpose flour.
You can opt for a gluten-free flour blend, but please note that the results may vary.
If your flour is clumpy, be sure to sift it first to avoid lumps in the dough.
Granulated Sugar: Leave it out if needed, or replace it with other alternatives like brown sugar, coconut sugar, or cane sugar.
Vegan Butter: It plays a vital role in creating the rich, buttery flavor of these vegan biscuits.
If available, opt for vegan butter sticks over tub butter, as they provide a firmer texture and are less prone to greasiness.
Ensure your vegan butter is ice-cold; a 15-minute stint in the freezer before use works perfectly.
There’s a wide range of vegan butter options to choose from, including Earth Balance, Miyoko, Country Crock, and various others now available in the market.