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Vegan Olive Oil Swim Biscuits (with sourdough discard)

Flaky, buttery biscuits baked in olive oil to make a golden olive oil crust below. Both sourdough discard and regular biscuit options available!
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Prep Time 20 minutes
Freezing Vegan Butter, prior 30 minutes
Total Time 50 minutes
Servings: 9 Biscuits
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

For the Biscuits:
  • 6 tbsps. Vegan Butter frozen for at least 30 mins
  • 170 grams Cold Plant Milk, I like soy milk (3/4 cup)
  • 12 grams 1 tbsp. Apple Cider Vinegar
  • 1 tsp. Kosher Salt
  • 1/4 tsp. Baking Soda
  • 1 tbsp. Baking Powder
  • 280 grams All-Purpose Flour (2 1/4 cup)
  • 120 grams Sourdough Discard (1/2 cup), , or sub 1/4 cup more milk and 1/4 cup more flour, or 1/2 cup yogurt of your choice
  • 2 tbsps. Olive Oil
To Top the Biscuits, optional:
  • Sprinkle of Turbinado Sugar
  • Sprinkle of Flakey Salt

Equipment

  • 1 8x8 square baking pan
  • 1 Cheese grater

Method
 

  1. Preheat the oven to 450 degrees F. Add the olive oil to the bottom of a square (8''x8'') baking tin. Make sure the olive oil covers the bottom of the pan completely.
  2. Combine the Apple Cider Vinegar and Plant milk. Set back in the fridge for at least 5 minutes.
  3. Whisk the dry ingredients, including the sugar, together in a bowl. Make sure there are no clumps of baking powder and baking soda remaining.
  4. Add the sourdough and cold milk to the dry ingredients. Mix until just combined.
  5. Grate in the frozen butter, using the medium side of the grater. Work quickly, as you want the butter to stay as cold as possible.
  6. Mix in the butter until just combined.
  7. Flatten the dough into the pan. Using a bench scraper or a knife, score the dough into 9 equal rectangles.
    8. Optional: Sprinkle the top of the biscuits with turbinado sugar, flaky salt, or your choice of toppings
  8. Bake in the oven for 15-20 mins, until the sides are golden brown. I recommend turning the pan halfway through to ensure even baking.
  9. Let cool in pan for at least 10 minutes. Best served warm; break apart and enjoy.

Video

@elizasveganbakes

olive oil swim biscuits 🫒 🍞 sourdough discard or regular recipe on my website: www.elizasveganbakes.com #oliveoil #butterswimbiscuits #plantbasedbaking #veganbaking #sourdoughbiscuits

♬ Fame is a Gun - Addison Rae

Notes

Store in an airtight container for up to 4 days.