Savory vegan biscuits with scallions, made with basic ingredients you likely have at home!
I realize now that these would have been a good recipe for Saint Patrick’s Day, but I’m one day late. Oh well!
I hope you all had a good weekend, whether it involved green beer, matcha or nothing Saint Patrick’s Day related at all. For me, it involved a lot of work on upcoming projects, many walks outside and some matcha.
I think it’s safe to say that spring is here in the Okanagan. One month earlier than I was used to seeing spring in eastern Canada. I’m not mad about it at all. This weekend we had temperatures in the double digits and it’s looking like this for the next few weeks. We had a warm, sunny weekend and I took advantage of it by walking and biking as much as I could. There’s not much that makes me happier than a morning walk in the sun, when the air is warming up and the birds are singing. I love spring!
A big part of my weekend was spent in the kitchen though, testing recipes, including these savory vegan biscuits. I now have 3 batches of biscuits in my kitchen. Lets see how long they last!
This recipe is adapted from my whole wheat vegan biscuits. I only made a few simple changes to add some savory flavors and they are addictive.
Biscuits are relatively easy to make and I have a lot of tips for you to make the flakiest, softest biscuits. I learned a lot from this great post from Sally’s Baking Addition!
Tips for the Best Whole Wheat Biscuits:
Use cold butter/margarine: When the cold butter melts during cooking, they release steam, which leads to little pockets of air. The result? You get flaky biscuits that are soft on the inside and crisp on the outside.
Don’t over mix: If you over mix biscuit dough, you’ll end up with tough and flat biscuits.
Fold and flatten: I explained this method in the instructions, but basically, you fold, then flatten the dough several times, which results in the flakiest biscuits.
Don’t twist the cookie cutter: This will seal the sides of the biscuits and prevent them from rising. Instead, just press down.
Bake the biscuits close together: This helps them rise.
Flavor: In these biscuits, I added nutritional yeast and scallions for flavor with the perfect amount of salt.
How to eat these biscuits? Eat them as is or top them with vegan butter and enjoy as a side dish or as a snack. They’re also great for potlucks!
If you make these savory vegan biscuits with scallions, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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I love a good savory biscuit!
As someone with inflammation issues and a somewhat compromised immune system, I cannot eat sugar. It was so refreshing to discover your website. So many "sugar free" recipes either contain cups of maple syrup, which triggers my flare ups, or stevia and sugar alcohols, which my body cannot tolerate. Thank you so much for these recipes!!
Hi Emma, I definitely understand the struggle of finding sugar-free recipes. I've seen too many "sugar-free" recipes containing maple syrup, coconut sugar, stevia, etc. I'm so happy my recipes can help! :)
Hi,I'm in Ireland so wondering is it strong bread flour? And bicarbonate of soda or baking powder? You have soda in the ingredients but powder in the method.
Thanks a million
Hi Emma, sorry for the confusion on baking soda and powder, that was a mistake! It's actually baking powder (so sorry, it's now changed)! As for the flour, being from Canada, I'm not familiar with the term strong bread flour. I did a quick search and it seems that the American bread flour would be considered strong flour in the UK? So my guess is that yes, you would need strong bread flour. Hope this helps!
Thank you so much for your reply caroline! You're fab!! Will give it a go now x
You're welcome! Let me know what you think. :)
Just made the scallion vegan buscuits - they are amazing!
Thank you so much Kevin! I'm happy you liked it.