Vegan Quick Biscuits

I make vegan biscuits with orange juice and canola oil. Milk substitutes taste gross. The orange juice is acidic and activates the baking powder so they rise nicely. Sometimes, I add a teaspoon of turmeric for color.

I used 1/3 cup of sugar. And added a tablespoon of baking soda. Used oat milk for the milk and then added apple cider vinegar to activate and give it a buttermilk flavor. Amazeballz.

I overkneeded the dough and it still came out delicious! Its hard to mess this up lol

Very delicious! I used shortening instead of vegan margarine and they came out super moist and flaky. Very much recommend this recipe.

AMAZING! Made biscuits with exact measurements called for in recipe. Weighed and sifted the flour. I used Earth Balance margarine, put it in the freezer for a few minutes, sliced into 8 pieces, and pulsed with the dry ingredients before mixing with milk. I used unsweetened plain soy milk, and added an extra tablespoon as I was working with the dough to make it a log. Served with NYT Cooking recipe Red Lentil Soup With Lemon. YUM.

What’s the ratio? I’d like to try this. Mine don’t rise like I’d like. I was putting lemon juice in my almond milk to curdle it like buttermilk. But this might be my trick.

Love this recipe! I used gluten free flour and a tablespoon of xantham gum. The dough was very dry so I used a lot more liquid - cashew milk about double the amount in the recipe.

I'm not a good cook and I'm certainly not a good baker. These turned out very good but very ugly. I don't see an option to load a picture, too bad because everyone could use a good laugh. My BF said it looked liked the doughboy took a dump. but we ate every biscuit, sooo good.

I made these two days in a row. The first time exactly the recipe but maybe I got the margarine pieces too small. Ok but not great. Dry and not flaky. Second time we used a half cup more oat milk, added 1T apple cider vinegar and 1 t baking soda and left the margarine lumps larger. Threw two handfuls of water in the oven five minutes into the bake. Unbelievable! Flaky, buttery, golden, crispy edges... Gorgeous.

i just made these they we delicious i made two batches and the last one had sugar in it. these are the bomb. they came out soooo soft. This is a keeper.

This was awesome!! Quick and very very tasty. Had to keep my biscuits in oven a little longer to brown but why were perfect!!!!

Nut butter is not in the recipe.

Ok, I just had to make these, you know just to make sure they were good enough. :) So delicious, especially with that maple butter. This recipe is definitely a keeper.

Made these for Christmas morning using soy margarine and almond milk. Fast. Superb texture. Skipped the maple butter because we had special jams on hand; they were delicious. The dough seemed a bit dry and crumbly but it didn’t matter.

I highly recommend **cutting the amount of salt** significantly. We had to throw away the entire batch because they were mouthfuls of pure salt. I used Diamond Crystal kosher which has even less salt "flavor" than other brands due to the grind. I was really disappointed the recipe hasn't been adjusted by NYT because we surely can't be the only ones wasting time money and food. Will try with half less than called for and see.