Vegan Sourdough Biscuits
Sourdough discard adds mild tang to these fluffy, golden-edged biscuits, which use cold plant-based butter to achieve their layered, tender crumb. They bake in roughly 15 minutes and are a practical way to reduce kitchen waste without sacrificing texture.
Equipment
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Silicone baking mat or parchment paper
- Cooling rack
Ingredients
Biscuit Dough
- 2 cups all-purpose flour preferably unbleached organic
- 1 tablespoon baking powder use aluminum-free for better taste
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 6 tablespoons vegan butter cold, cut into small cubes (e.g., Miyoko’s or Earth Balance)
- 1 cup sourdough discard unfed, at room temperature
- ¼ cup unsweetened plant milk oat, soy, or almond; very cold
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold vegan butter cubes. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs. Some pea-sized pieces are okay—they will make the biscuits flakier.
- In a measuring cup, combine the sourdough discard, plant milk, and apple cider vinegar. Stir gently to combine.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir just until combined. Do not overmix—the dough should be sticky and shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat (don’t roll) the dough into a 1-inch thick rectangle. Fold the dough in half, turn, and repeat this fold 2-3 times to create layers.
- Pat the final dough to about 1-inch thick. Use a 2.5-inch biscuit cutter or floured glass to cut out rounds, pressing straight down without twisting. Re-form scraps as needed.
- Place the biscuits on the prepared baking sheet so their sides just touch (for soft sides) or spaced apart (for crisper sides).
- Bake for 18-20 minutes, until the tops are golden and the bottoms lightly browned. Remove from oven and transfer to a cooling rack.
Notes
- For extra lift, chill dough for 15 minutes before baking.
- You can substitute half the flour with whole wheat pastry flour for a nuttier flavor.
- If sourdough discard is quite liquidy, reduce plant milk by 1-2 tablespoons.
Nutrition
Calories: 257kcalCarbohydrates: 33gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 2gSodium: 636mgPotassium: 60mgFiber: 1gSugar: 0.2gVitamin A: 22IUCalcium: 167mgIron: 2mg
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