Fluffy Vegan Breakfast Biscuits

August 31, 2016

Going vegan doesn’t mean you have to give up fluffy, flakey breakfast biscuits.

Fluffy Vegan Breakfast Biscuits

Perfect for breakfast biscuit sandwiches or biscuits and gravy.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Servings: 6 biscuits
Calories: 285kcal

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup shortening
  • 1 cup unsweetened non-dairy milk

Instructions

  • Preheat oven to 425F.
  • In a large bowl, whisk together the dry ingredients.
  • Cut shortening into dry ingredients with a pastry blender until mixture resembles coarse crumbs with some larger pea-sized chunks.
  • Gradually, stir in soymilk until mixture pulls away from the bowl.
  • Turn out onto a heavily floured surface and knead the dough until it starts coming together and gluten begins to develop, add more flour if necessary.
  • Pat dough to an 1/2-3/4" thickness, and cut dough using a biscuit cutter.
  • Place on parchment lined baking sheet and bake for 12-13 minutes or until a nice light, golden brown.

Notes

Helpful items used in this recipe available at Amazon.com (affiliate links - we get a small commission if you buy through these links, but the price to you is the same):
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.

Nutrition

Calories: 285kcal | Carbohydrates: 32g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 616mg | Fiber: 2g | Sugar: 4g
Spread the Word!
Laura Nunemaker

About the Author

Laura Nunemaker

vegan. digital nomad. cycling. scuba. intj. former vegan bakery owner.

Follow Laura Nunemaker:

>