Vegan Cinnamon Biscuits

Print Recipe

4.50 from 4 votes

These easy vegan cinnamon biscuits are a cross between a biscuit and a cinnamon roll.

Prep Time10

Cook Time12

Total Time22

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: biscuits

Calories: 198kcal

Author: Courtney Hunter

Ingredients

2 cups all-purpose flour
1 TB baking powder
1 teaspoon salt
2 TB brown sugar
1 cup vegan buttermilk
5 TB vegan butter
1 TB oil

Filling

¼ cup brown sugar
1 TB Cinnamon

Glaze

1 cup powdered sugar
1 teaspoon vanilla
3 teaspoon vegan milk

Instructions

Preheat your oven to 450 degrees. Grease or line a cookie sheet with a Silpat and set it aside.
Make your vegan buttermilk by taking a glass measuring cup, adding 1 cup of vegan milk and 1 TB of vinegar, stir and let this thicken.
Make your filling by combining the ingredients and set aside.
Take a medium-size bowl and mix the flour, baking powder, salt, and brown sugar. Now, take your vegan butter, cut it into small pieces, and add to the flour mixture. Use a pastry cutter and cut the butter in until combined. Now add the oil and ¾ of the buttermilk. Mix this with a wooden spoon, being careful not to over-mix. Take the shaggy dough and place it on a Silpat; take half of your filling mixture place it on the dough and fold it, then take the rest of the filling and put it on the now-folded side, and fold again. *look at the pictures above if this is confusing. Create a disk with your dough and hand pat it down; you don't need to use a rolling pin; you want it about an inch thick. Use your round biscuit cutter and cut out biscuits until it's gone; you will need to reshape them as you go. Place the biscuits on the Silpat evenly spaced and bake for 10-12 minutes.
While baking, make the glaze. Take a small bowl and combine the ingredients until smooth.
Once the biscuits are baked, wait a minute or two and then glaze them. These are best on the same day.

Notes

Storing- These are best eaten the day they're made but can be stored in an air-tight container on the counter for up to 3 days.

Freezing- Yes, these can be frozen, baked, or unbaked. If you want to freeze them unbaked, you'll want to par-freeze them. To do this, you place them on a non-stick cookie sheet that fits in your freezer, not touching. Let them freeze; once frozen, you can stack them in a freezer-safe bag. The baking time will vary.

Gluten-free- I've never made this with gluten-free flour, but you can try a good gluten-free all-purpose flour in a 1:1 ratio.

Expert Tips and Tricks-

1. The key to making a good biscuit is not to over to mix them.
2. They don't need to be a uniform piece of dough. If it's too perfect, it won't be flakey.
3. You always want to use cold vegan butter; warm butter will ruin them.
4. I like to cut my vegan butter into small pieces before adding it to the flour mixture; that way, when you go to cut it in, it spreads more easily.
5. You will likely only end up using ¾ of the vegan buttermilk, but you have a little left over in case you need it.

Nutrition