Vegan Hot Honey Butter Biscuits
Hello & Happy Tuesday!!
If there is one thing I love, it’s a good biscuit! I went through a phase years ago where I whipped up countless biscuit recipes as there is just so much room for creativity. You can throw herbs and fruit in the dough, or create a fun butter, the options are truly just needless. If you’re not all about biscuits, you’ve never had one homemade fresh out of the oven, it’s memorable!
In the last year, the hot honey trend has taken over. I’ve had it on just about everything and it really pairs seamlessly with so much, I see why it was a hit with so many. When thinking of the next best biscuit, I knew we had to to a classic biscuit with hot honey butter!
What’s great about these biscuits? Everything! They are quick, easy, affordable, buttery, flakey, require just 1 bowl, features staple ingredients, they are dairy free, egg free, perfect for brunch, perfect for any season, great for entertaining, can easily be made in bulk, and the butter, oh my the butter just puts them over the top!
If you’re searching for the next best thing to add to your brunch or meal, you have to try these new vegan Hot Honey Butter Biscuits!
Why this recipe is great:
Quick
Easy
Affordable
Buttery soft
Hot honey butter!
Can easily be made in bulk
Perfect for any season
Vegan Hot Honey Butter Biscuits
- Total Time: 30 minutes
- Yield: 5-10 depending on size 1x
Ingredients
Biscuits:
- 2 Cups All-Purpose Flour, plus additional for rolling
- 2 Tablespoons Baking Powder
- 2 Tablespoons Granulated Sugar
- 3/4 Teaspoon Salt (Kosher or Table Salt)
- 1/2 cup vegan butter (8 tbsp), very cold
- 3/4 cup almond milk
- 1 tbsp lemon juice or apple cider vinegar
Hot “Honey”
- 2 tbsp Honey, vegan honey, agave, or maple syrup
- 1 tbsp hot sauce
- 1/2 cup butter
Instructions
- Preheat oven to 425 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.
- Place 1/2 cup butter in the freezer for 5 minutes.
- Measure out the almond milk and add the lemon juice or apple cider vinegar. Allow to curdle, 5 minutes. (this is your buttermilk)
- In a large bowl combine the flour, baking powder, sugar, and salt; whisk well to combine.
- Add the chilled vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal.
- Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don’t overwork the dough as they won’t rise well.
- Pat the ball down into a 1″ thick rectangle. With a rolling pin roll out a little larger, then fold in half. Continue to do this about 5x. This is how you create the flaky layers. If the butter seems to be melting, simply pop in the freezer for a few mins.
- Using a biscuit cutter cut out as many rounds as possible, re-rolling and folding in half as you did before.
- Place the biscuits on the prepared baking sheet bottom side up as it should be more flat. Bake for 15 minutes, or until golden brown.
- Combine the ingredients for the hot “honey” and serve with biscuits.
- Prep Time: 15
- Cook Time: 15
