These vegan sourdough biscuits are buttery, flaky, easy and delicious. You can start a batch the night before to reap the maximum benefit of sourdough, or make ’em minutes before you’re ready to eat. And you can make them with your sourdough discard. A vegan, soy-free and nut-free recipe.
If you’re grooving on sourdough right now, take your obsession just a little bit deeper with these scrumptious and easy Vegan Sourdough Biscuits.
These are quite perfect, with the slight tang of sourdough and you can make them either with sourdough discard or with your well-fed sourdough starter.
I used sourdough starter I’d fed the day before to make these, but because these biscuits have added leavening in the form of baking powder and a dash of baking soda, you can make them with sourdough discard with results that are just as good.
The main purpose of the sourdough here is to add flavor, but I like making the dough the night before just so that the sourdough has some time to work on the flour, digesting the starches. You can certainly skip the overnight resting time and make ’em right before you eat ’em. (If you’re looking for a recipe without sourdough try these vegan biscuits).
How to make the best sourdough biscuits:
- You can make your biscuits either with sourdough fed about 12 hours earlier, or with sourdough discard.
- Make sure your butter is very cold when you add it to the flour, and don’t overhandle it–use a fork or a pastry cutter to cut the butter into the flour and leave some big, pea-sized pieces. The process is similar to that of making a pie crust–you want pockets of butter that will melt in the oven, causing the biscuits to become flaky.
- If you make your dough the night before, like I did, make sure you refrigerate it. That’s because you don’t want the nuggets of vegan butter to melt before they hit the oven, or you won’t get the flakiness that makes biscuits so special.
- Add just enough sourdough to the flour until it holds together, then wrap it in cling wrap, shaping it into a disc as you go. Don’t make direct contact with the dough as much as possible because your hands are warm and you want your dough to be as cold as possible so the butter doesn’t melt. Try not to overmoisten the dough because it could encourage the formation of gluten in the biscuit dough. I needed a full cup of sourdough but you might need less or a little more depending on the hydration of your starter.
- In the same vein, don’t overhandle your dough when you roll it out and cut the biscuits.
- You do need to add baking powder and baking soda into the recipe for the perfect results. Don’t leave them out or your biscuits won’t have the desired lightness.
- Roll the dough to a thickness of around 3/4ths of an inch, then cut into biscuits using a round or square cookie cutter. My cookie cutter is around two inches and I got 12 biscuits from the dough.
Six ingredients for vegan sourdough biscuits:
- All purpose flour
- Sourdough starter
- Baking powder
- Baking soda
- Vegan butter
Looking for more sourdough recipes?
- Sourdough English Muffins
- Soft Sourdough Rolls
- Sourdough Skillet Pancake
- Vegan Sourdough Sticky Buns
- Sourdough Pretzels
- Click here for my Sourdough Starter recipe.
Vegan Sourdough Biscuits
Soy-free | Nut-free
Vegan Sourdough Biscuits
- Whisk together the flour, baking soda, baking powder and salt in a bowl.
- Add the very cold butter cubes into the flour mixture and, using a fork or a pastry cutter, cut the butter into the flour until you have a grainy mix with some pea-sized pieces of butter still in it.
- Add the sourdough starter, a little at a time, mixing with the fork until you have a dough that just holds together. Don't get the dough too moist, but it should be able to ball up, with little bits of butter visible throughout. You may not need all of the starter, depending on the hydration of your starter, or you might need a little more than a cup.
- Dump the dough into a square of cling wrap and wrap tightly, using your palms over the cling wrap to shape the dough into a disc. At this point you can refrigerate for either 15 minutes or, for the best results, overnight.
- Remove the cling wrap and roll out the dough on a lightly floured surface to 3/4ths inch thickness.
- Preheat the oven to 425 degrees F
- Use a round or square cookie cutter to cut out biscuits. After cutting biscuits, push the dough together to form a rectangle, roll again to 3/4th inch thickness, and cut more biscuits. Repeat until all the dough is gone.I used a 2-inch cookie cutter, which gave me 12 biscuits. A larger cookie cutter will yield fewer cookies.
- Place the biscuits on a baking sheet, two inches apart. Bake 23 minutes or until golden brown on top and bottom.
- Place the biscuits on a rack. Serve warm.