Biscuits always had their part in all of our big family dinners. More specifically, growing up, my grandmother would always make us homemade biscuits to have as a side, as a snack or as strawberry shortcakes for dessert.

This is my vegan and whole wheat version of my favorite biscuits growing up. These are a little heartier (but still so good) thanks to whole wheat flour. If you’re not into whole wheat flour, you can easily sub the flour for all-purpose white flour. To make this recipe vegan, I used vegan butter and I replaced buttermilk with my own mix of almond milk and apple cider vinegar.

How to Make Vegan Biscuits

Serve these biscuits as a side on your holiday table or as a dessert served with strawberry compote and whipped cream or ice cream! They’re also great for breakfast or for a snack topped with nut butter. Whichever way you decide to serve these biscuits, they’ll be flaky, buttery and so satisfying.

For another variation of vegan biscuits, you can try my Savory Vegan Biscuits with Scallions. And if you’re looking for a cozy casserole, try my Vegan Lentil Pot Pie With Biscuits.

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Whole Wheat Vegan Biscuits

Simple whole wheat vegan biscuits. Use them in sweet or savory recipes or eat them on their own with vegan butter as a snack or a side.

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12

Ingredients

• 1 cup almond milk or plant-based milk of choice (plain and unsweetened)
• 1 teaspoon apple cider vinegar or lemon juice
• 2 1/2 cups whole wheat bread flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold vegan butter

Instructions

• Preheat oven to 425˚F. Line a baking sheet with parchment paper.
• Combine the milk and apple cider vinegar (or lemon juice) to make your vegan buttermilk. Set aside.
• Add the flour, baking powder and salt to a large bowl (or the bowl of a stand mixer if using). Whisk until combined. Set aside.
• Add the cold vegan butter to the dry ingredients and cut into the flour using a pastry cutter, a fork or by using the stand mixer until you get a coarse crumb.
• Make a well into the center of the bowl. Pour the prepared buttermilk into the well, then mix everything together. Don’t overwork the dough! It should look crumbly.
• Place the dough onto a lightly floured surface. Lightly press the dough to form a rectangle using your hands or a rolling pin. Fold the dough, one side to the center, then the other. Flatten, then repeat this step 2 more times. This helps you get flaky biscuits.
• Roll out the dough using a rolling pin until about ½ inch thick. Cut into 2.5 or 3-inch circles. Make sure not to twist the cutter as this will seal the sides and prevent the biscuits from rising. Shape the dough again as needed until all the dough is used. You should get about 10-12 biscuits.
• Place the biscuits on the prepared baking sheet. Make sure they’re touching as this helps them rise higher. Brush the top of the biscuits with almond milk if desired.
• Bake for 15 minutes or until crisp on the outside and soft on the inside.
• Serve with vegan butter or your desired topping. Enjoy!

Notes

Once cooled completely, keep leftovers in an airtight container at room temperature.

Make sure you’re using cold vegan butter. You can place it in the freezer for 30 minutes before starting if desired. I use the Vegan Becel.

For proper measurements, scoop the flour into the measuring cups using a spoon, then scrape the top to level the flour. Don’t scoop the measuring cups directly into the flour or you’ll end up using too much flour.

If using unsalted vegan butter, increase the amount of salt in this recipe to 1 teaspoon.

This post is sponsored by Stokes Stores using their stand mixer.

If you make these vegan biscuits, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!