This vegan yeast biscuits recipe was an official entry in one of our Recipe Contests, created and submitted by Natalie Melkowski. According to Natalie, this recipe makes a multi-purpose dough, that’s great for using as a crust for savory dishes, or for homemade crescent rolls. She often uses quick-rise yeast, which lessens the rising time. But we do prefer the results of the traditional rise, when time permits.
Special Diet Notes: Vegan Yeast Biscuits
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
Vegan Buttermylk Yeast Biscuits
Author: Natalie Melkowski
Recipe type: Bread
- 1½ cups + 2 cups (or as needed) bread flour, divided
- 2 tablespoons sugar
- 1 (.25-ounce) package dry active yeast (2¼ teaspoons)
- 1¼ teaspoons salt
- ½ teaspoon baking soda
- 1 cup unsweetened dairy-free milk beverage, warmed
- ½ cup oil, plus additional for the tops
- 2 tablespoons warm water
- 1 tablespoon white vinegar
- In a mixing bowl, whisk together the 1½ cups flour, sugar, yeast, salt, and baking soda.
- Add the milk beverage, ½ cup oil, water, and vinegar, and beat until combined.
- Stir in enough of the remaining 2 cups flour to form a soft dough.
- Turn the dough out onto a floured surface and knead until smooth and elastic, about 4 to 6 minutes.
- Cover the dough and let it rise in a warm spot for 1 hour or more.
- Punch the dough down, and roll it out to ½-inch thickness. Cut into biscuit shapes with a 2½-inch biscuit cutter. Bring scraps together, reroll, and cut to use up the rest of the dough.
- Place the biscuits on a baking sheet lined with parchment paper, cover, and let rise for 15 to 30 minutes.
- Preheat your oven to 400ºF.
- Optionally spray the tops of the rolls with oil.
- Bake the rolls for 15 to 17 minutes, or until golden.