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5 from 1 vote

Fluffy Vegan Biscuits

Prep Time5 mins
Cook Time10 mins
Course: bread, Breakfast
Cuisine: American
Servings: 10
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.


**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.


Calories: 128kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 175mg | Potassium: 40mg | Fiber: 2g | Sugar: 1g | Calcium: 15mg | Iron: 1mg