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.
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.