I’m a sucker for a tender, flaky biscuit. And, I mean really, who isn’t? I used to think you needed butter and cream (or buttermilk or sour cream) for flakiness but, it turns out, fat is fat and dairy fat does not need to play a part in a great, fluffy, flaky, and flavorful biscuit. Don’t believe me? Make these now! They’ll blow your mind (and the mind of every vegan—and non-vegan—you know). They’re even incredible turned into tomorrow’s breakfast or lunch sandwich (and they re-warm beautifully in a 250°F oven). I made these with unbleached all-purpose flour from King Arthur Flour, and I strongly recommend it for the best results. You can find it at many supermarkets as well as online at kingarthurflour.com.
- ½ cup silken tofu
- ½ cup almond, coconut, or soy milk
- 1¾ cups all-purpose flour (such as King Arthur), plus extra for
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 4 tablespoons solid coconut oil
- 4 tablespoons vegan butter, such as Earth’s Balance
- . Adjust an oven rack to the middle position and preheat the oven to 375°F. Line a rimmed sheet pan with parchment paper or a silicone baking mat.
- Combine the tofu and almond milk in a large bowl and, with an immersion blender, puree until completely smooth. (You can also do this in a traditional blender.) Set aside.
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the coconut oil and vegan butter and, with your fingers, work the fats into the flour, pressing it between your fingertips, mixing, and fluffing the flour until there aren’t any butter pieces larger than a small pea.
- Add the tofu mixture and combine with a fork until it gets too hard to stir, then, with your hand, turn and mix the ingredients together until no dry pockets of flour remain. Heavily flour your work surface and place the dough on top. Pat the dough into a rectangle about 5 inches wide, 11 inches long, and 1-inch thick, then fold it into thirds like a business letter. Pat it out again and fold it into thirds again. Pat it out one last time (re-flouring under the dough if needed), this time into a 4 x 9-inch rectangle that’s about 1½ inches thick. Slice horizontally through the middle of the rectangle and then vertically into quarters to create 8 biscuits. Place the biscuits on the prepared baking sheet, about 1 inch apart.
- Bake the biscuits until they are golden brown, 20 to 25 minutes. Remove from the oven and serve warm or at room temperature. They will keep, in an airtight container at room temperature for up to 3 days.