Fluffy Vegan Biscuits

5 from 1 vote

Prep Time5

Cook Time10

Course: bread, Breakfast

Cuisine: American

Servings:

Calories: 128kcal

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

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.

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This recipe was inspired by "No Shortening Biscuits" from Cooking with the Micheff Sisters: A Vegan Vegetarian Cookbook.