Easy Vegan Pretzel Biscuits
Easy, buttery, flaky "buttermilk" biscuits with a pretzel exterior!
Servings: 10
Calories: 212kcal
Ingredients
- 2 Cups All purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Organic cane sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 Cup Vegan butter, cold
- 1/2 Cup Non-dairy milk, unsweetened I used oat milk
- 1/2 teaspoon Apple cider vinegar
For Topping
- 1 Cup Water
- 1 Tablespoon Baking soda
- 2 Tablespoons Vegetable oil
- Coarse salt for topping
"Honey" Butter
- 1/4 Cup Vegan butter, room temperature
- 2 Tablespoons Agave syrup
- Pinch of Salt
Instructions
- Preheat the oven to 400 degrees(F).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt and pepper.
- Cut the cold butter into cubes and drop them into the bowl with the dry ingredients.
- Begin to cut the butter into the dry ingredients, either with a fork or pastry cutter. Then I like to use my fingers to pinch and press the butter into the dry ingredients until the mixture resembles sand.
- Pour the non-dairy milk and apple cider vinegar into the bowl and then begin to stir the dough together.
- Then use your hands to knead the dough completely together until the dough is evenly combined.
- Put the dough in the fridge while you prep the toppings.
- In a small sauce pan, bring the water to a boil and then add the baking soda. Let the baking soda dissolve into the water and then put the water on low heat.
- Now, roll the biscuit dough out on a floured surface until it is about 1/2 an inch thick. Cut out biscuits using a circle or square cutter. Bring the scraps back together and cutting out more biscuits.
- Put the biscuits on a pan that has been sprayed with non-stick spray. I like to put them right up against each other, that helps them rise.
- Take the baking soda and water mixture off the heat. Then generously brush the tops and sides of the biscuits with the water. This creates the pretzel crust.
- Then brush the tops of the biscuits with the oil and then sprinkle the tops with the coarse salt.
- Bake for 13 to 16 minutes or until the biscuits are nice and brown.
- While the biscuits bake, make the "honey" butter. Whisk together the vegan butter, agave and salt until smooth.
- Once the biscuits are done, serve them with the butter.
Video
Notes
I also recommend serving these with pumpkin butter, apple butter, berry jam or VEGAN CARAMEL SAUCE!
Nutrition
Calories: 212kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 672mg | Potassium: 119mg | Fiber: 1g | Sugar: 4g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg