my favorite 2 ingredient - vegan - biscuit recipe!

i’ve been on a bit of a biscuit kick recently, so i thought i’d share with you my favorite recipe! i’m not sure where it came from (and i’m not claiming it as my own), but it’s incredibly easy and super delicious. we’re talking 2 ingredients here! it’s also easy to make vegan (or not) and gluten free (or not). they come out of the oven steamy, light and fluffy with a bit of a crunch on top. yum!

my favorite 2 ingredient - vegan - biscuit recipe!

ingredients:

use equal parts:
- vegan sour cream (regular works as well)
- self rising flour*

*if you only have all purpose flour, simply add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to each cup of flour to make it self rising.

**for gluten free biscuits, substitute all purpose gluten free flour and make it self rising by using the instructions above.

directions:

mix together equal parts sour cream and self rising flour. drop spoonfuls onto a lightly greased baking sheet (or parchment paper). bake at 350°F until golden brown, about 15 minutes.

topping ideas:

- earth balance butter
- vegan gravy
- honey & jam

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20 comments

comments

  • nom nom nom nom :)

  • your biscuits look so pretty. i can almost smell them!

  • Ooooh, these look good! I have a huge weakness for good biscuits! (especially if they are warm and have butter and honey on them!) Thanks for the recipe! :)

  • ooooh, I’m soooo trying that this weekend!

  • These looks so delicious and easy enough for my three year old to help! Can’t wait to try=)

  • I made this this morning with GF flour mix, and they are awesome, my first biscuits in 10 months since i had to give up gluten!!

  • I made these this morning and they turned out fine! I used buckwheat flour and regular sour cream, they taste a bit bland but awesome withe the chia jam! Thank you for the recipes, I think I found my new go to breakfast!

  • Crystalyn | August 3, 2013

    Loved ‘em! They totally hit the spot for my “time of the month” carb cravings. I just scarfed down four and my husband ate six! We’ll probably fight over the last four tonight! I topped mine with pureed strawberries, my husband used strawberry jam. :) Thanks!

  • Myriam | August 23, 2013

    These look delicious! Do you think it would work with 3-4% fat yogurt? Just an idea. Thanks!

  • hey myriam! hmm, i’m not sure! let us know if you try it. :)

  • Hi Bonnie! I love this recipe so much I illustrated a printable based on it :) http://azulhome.com/2013/10/21/vegan-biscuits-recipe-with-printable/

    Thank you so much for introducing me to these biscuits!

    Kim

  • Jeannie | February 10, 2014

    I usually have fantastic luck using Greek yogurt in place of sour cream in recipes. Maaaaybe not so much for baking, LOL! The batter was so very dry that I ended up adding nearly a whole extra cup of Greek yogurt to my already two cups and they’re cooking now but didn’t seem to rise that much and are taking much longer than 15 minutes to cook. Here’s hoping they at least taste good :/. Next time I’ll try with real sour cream, haha. I think I overworked the dough too by trying to get it more moist. We will see! I’ll keep you posted.

  • Jeannie | February 10, 2014

    So they never did really rise and the outsides were leathery and the insides were a bit squishy, even with 25 minutes cook time. After they completely cooled I opened up another one and I guess the cool-time set it up a bit better than tearing them open immediately, because that one wasn’t sooo bad… Anyway, I will definitely be trying this again, but following the recipe exactly.

  • Emily | March 4, 2014

    Any idea if I could use whole wheat flour?

  • yes, i think so emily! just add baking powder and salt to make it self-rising. :)

  • Audrey | April 6, 2014

    How much flour/vegan sour cream do you normally use for a regular size batch?

  • hey audrey! i usually use a full container of sour cream, and then just use the container to measure the flour! :)

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