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Fluffy Vegan Biscuits

April 26, 2013 by Lindsay 31 Comments

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Hi Friends!

Happy Friday!

Today, I’m popping in to share some exciting news and my new favorite biscuit recipe with you. :) There’s just nothing quite like the yumminess of hot biscuits on a weekend morning with gravy (or jam?).

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Any half-decent baker knows that some things, like biscuits, scones, cookies, and pie crusts, usually need to be chilled before going into the oven. This may seem like a simple process to normal people. But me? No. I am not going to waste 20-30 minutes waiting for my doughs/batters to chill in the fridge. So, for many years, I have skipped that step and just hoped everything would still taste alright–and it usually did.

Then, I made these biscuits. And, I just happened to use very cold Earth Balance (vegan margarine) and very cold almond milk in them. All the other ingredients were the same as I’ve always used.  But when I pulled these puppies out of the oven, I was wowed. They were actually fluffy!!!

The moral of the story is this: If you are too impatient to wait for your dough to chill, use very cold margarine and very cold almond milk.

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Print Recipe
5 from 1 vote

Fluffy Vegan Biscuits

Prep Time5 minutes mins
Cook Time10 minutes mins
Course: bread, Breakfast
Cuisine: American
Servings: 10
Calories: 128kcal
Author: Lindsay Reynolds

Ingredients

  • 1 1/2 cup white whole wheat flour made out of white whole wheat berries, or just use regular whole wheat
  • 1 1/2 cup unbleached all purpose flour
  • 1 1/2 tablespoon Rumford baking powder or other aluminum free baking powder
  • 3/4 teaspoons salt
  • 6 tablespoons very cold vegan margarine I use Earth Balance, chilled and cubed
  • 8-10 oz very cold almond milk

Instructions

  • Preheat your oven to 425 degrees Fahrenheit.
  • In a mixing bowl, combine flours, baking powder, and salt.
  • Add chilled and cubed vegan margarine and use your hands to rub it into the flour until the whole mixture is kind of crumbly.
  • Pour in your cold almond milk. Feel free to add almond milk or add a teaspoon or two of flour until your dough is slightly sticky, but fairly easy to handle.
  • Turn dough out on to a clean, lightly floured surface. Roll dough (or press with fingers) until it is in a 1 inch thick rectangle.
  • Use biscuit cutter (or jar or cup) to cut biscuits into desired size and shape.
  • Place on sprayed or non-stick lined baking sheet, and bake at 425 degrees Fahrenheit for about 10 minutes.
  • Serve warm with gravy or fruit preserves.

Notes

**This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.
 
This recipe was inspired by “No Shortening Biscuits” from Cooking with the Micheff Sisters: A Vegan Vegetarian Cookbook.

Nutrition

Calories: 128kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 175mg | Potassium: 40mg | Fiber: 2g | Sugar: 1g | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!

Filed Under: All, Breakfast, Entrees, Recipes, Sides Tagged With: biscuits, biscuits and gravy, breakfast, cold margarine, Earth Balance, easy, flaky, fluffy, Vegan

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Comments

  1. Abby @ The Frosted Vegan says

    April 29, 2013 at 2:18 pm

    http://thefrostedvegan.com

    Reply
  2. Laurel says

    April 29, 2013 at 6:18 pm

    Reply
    • Lindsay says

      April 30, 2013 at 5:10 pm

      Reply
  3. Abby @ The Frosted Vegan says

    June 7, 2019 at 5:39 pm

    Look at that biscuit height! Gorgeous!

    Reply
  4. Laurel says

    June 7, 2019 at 5:39 pm

    Someday I’m going to have time to try all these amazing recipes…. those look really good!!!!!!!

    Reply
    • Lindsay says

      June 7, 2019 at 5:39 pm

      Hi Laurel! I miss you!! These ones were pretttttty good. You need to come visit me, and I’ll bake for you. ;)

      Reply
  5. Dona says

    May 20, 2013 at 1:07 pm

    Reply
    • Lindsay says

      May 21, 2013 at 11:37 am

      Reply
      • Kim says

        December 15, 2014 at 8:35 pm

        Reply
  6. Dona says

    June 7, 2019 at 5:39 pm

    Hi, these look yummy! But I have a child with severe tree nut and soy allergy. So you can see why I often feel like a short order cook since I am vegan. Most vegan dishes call for soy or nuts it seems! Do you think rice milk would work with this recipe??? Would love to find a bread recipe we could all enjoy such as this!
    Thanks

    Reply
    • Lindsay says

      June 7, 2019 at 5:39 pm

      Hi Dona! I haven’t tried this with rice milk, but I really think it would work. Let me know how it turns out!

      Reply
  7. Lindsay says

    July 30, 2013 at 10:37 am

    Reply
    • Lindsay says

      July 30, 2013 at 5:27 pm

      Reply
      • Annette says

        March 26, 2015 at 11:50 am

        Reply
        • Lindsay says

          March 27, 2015 at 3:19 pm

          Reply
  8. Margaret says

    August 9, 2013 at 4:19 am

    Reply
    • Lindsay says

      August 9, 2013 at 7:23 am

      Reply
  9. Amy says

    October 4, 2013 at 11:59 am

    Reply
    • Lindsay says

      October 5, 2013 at 10:46 pm

      Reply
  10. Geeta says

    December 24, 2013 at 12:31 pm

    Reply
  11. Geeta says

    June 7, 2019 at 5:38 pm

    Try coconut milk as a replacement for soy/ rice/ almond milk…it’s pretty good!!

    Reply
  12. Cindy says

    February 16, 2014 at 9:51 am

    Reply
    • Lindsay says

      February 20, 2014 at 1:42 am

      Reply
  13. Cindy says

    June 7, 2019 at 5:38 pm

    Hi Lindsay! This is such a fabulous recipe! I made them for my kids this morning along with a vegan gravy with tempeh bacon and sauteed vegetables. They are currently moaning in delight! I just had to try one with Earth Balance and jam. The texture is biscuit perfect, and the flavor is absolutely to die for. I tweaked the recipe just a tad by adding 1tsp of apple cider vinegar to the milk to mock a buttermilk, and it was worth it. Thank you so much for making our breakfast one to be rememberd…. and one to be repeated!!!!

    Reply
  14. Aimee says

    March 3, 2014 at 3:33 pm

    Reply
    • Lindsay says

      March 7, 2014 at 7:19 pm

      Reply
  15. Aimee says

    June 7, 2019 at 5:38 pm

    These were the best vegan biscuits I’ve had!! I’ve been experimenting on making my own, but have had zero success haha. Luckily now I have biscuits that angels eat! So the only things I changed were other reviewers suggestions: 1 tablespoon sugar and 1 teaspoon apple cider vinegar to the almond milk (buttermilk) Thats it! They were amazing, thanks so much!!

    Reply
  16. renee says

    January 10, 2015 at 1:40 pm

    Reply
  17. renee says

    June 7, 2019 at 5:35 pm

    I saw this recipe done on 3ABN many years ago and shared it with my son, who liked them -He prides himself on his vegetarian, Vegan cooking skills – but subsequently, I lost the recipe. He asked me many times over the years, If I had found it. I’m so HAPPY to send it directly to him today, after all these years. God bless YOU

    Reply
  18. Gail Marie Doore says

    March 16, 2015 at 5:24 pm

    Reply
  19. Gail Marie Doore says

    June 7, 2019 at 5:34 pm

    I’ve been thinking about this Earth Butter & looked it up today to find it has palm fruit , canola & soy bean; I didn’t think canola oil & soy bean was good for us .

    Thank GM

    Reply

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Hi and welcome to Vegan Yumminess! I'm Lindsay, and I love vegan food. If you're looking for fabulous vegan recipes where taste reigns supreme, you've come to the right place. Have a look around, and make yourself at home. Want to know more?

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