These biscuits are shocking. They are so tender and flaky that they could be a catalyst for any nonbeliever.
ACTIVE: 15 MIN • TOTAL: 40 MIN • MAKES 9 BISCUITS
3 cups all-purpose flour, spooned and leveled, plus more for rolling
1⁄4 cup sugar
1 tablespoon baking powder
1⁄4 teaspoon baking soda
2 teaspoons kosher salt
1 cup plant-based butter (We like Miyoko’s), cut into small pieces and frozen for about 10 minutes
1⁄2 cup plus 1 to 3 tablespoons unsweetened plant-based milk, such as cashew, oat or almond
1 teaspoon apple cider vinegar
Flaky sea salt, for the tops Jam or preserves, for serving
Heat the oven to 400°F. Line a sheet pan with parchment paper.
In a food processor, pulse together the flour, sugar, baking powder, baking soda and salt. Add the butter pieces and pulse a few times, until the butter pieces are the size of peas; they don’t have to be uniform. Pour the mixture into a large bowl.
In a liquid measuring cup, combine the 1⁄2 cup milk and the vinegar. Pour over the dry ingredients. Using a fork, gently stir together to incorporate. The mixture should be moist (not wet) and a little shaggy (but not dry). Add the 1 to 3 tablespoons milk, a tablespoon at a time, if necessary.
Sprinkle your work surface with a little flour and pour out the mixture. Gather up the loose mixture and gently press it together into a 1-inch-thick roughly shaped rectangle. Fold it in half over itself (this will help form the layers), adding any stray pieces to the top. Now gently knead the dough to bring it together, then shape it into a fat disk a little over 1 inch thick.
Using a 21⁄2-inch-wide biscuit cutter or glass, press straight down (without twisting the cutter) to form the biscuits. Flip the biscuits upside down (this will give them a sharp edge) and place on the prepared pan. Reshape the scraps and cut them out, too. Sprinkle the tops with a little sea salt.
Bake for 12 minutes, then rotate the pan. Bake for 8 to 10 minutes more, until the undersides are golden brown and the tops are browned at the edges. Serve warm with jam.
Recipe from Jessica Seinfeld’s Cookbook, Vegan, At Times