|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This vegan biscuit recipe is quick and easy and uses just five simple ingredients to make classic biscuits. This recipe uses no milk, butter, eggs, or other animal products, which falls in line with the vegan diet. Most non-vegan biscuit recipes and mixes use milk products or call for them to be added. But you don't have to give up enjoying biscuits because you've adopted a vegan lifestyle. Top your vegan biscuits with homemade vegetarian gravy or some jam.
For equipment for this recipe, you'll need a rolling pin, baking sheet, and an oven. You'll want to wear an apron to keep flour off of your clothes. And, be warned, you'll be rolling them out on a floured surface, so there will be clean-up afterward.
You can be confident that these vegan biscuits will work well for you. One reviewer wrote, "I have been struggling with various vegan biscuit recipes, many from vegan cooking icons. This recipe has been the easiest and quickest to follow with the best results."
Enjoy these vegan biscuits any time of day, whether breakfast, snack, lunch, or dinner. They're great to eat alone or with a meal.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup (2-ounces) margarine
3/4 cup soy milk, or vegan milk substitute
Gather the ingredients. Preheat the oven to 450 F.
Put all the dry ingredients—flour, baking powder and salt—into a bowl.
Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles.
Add the soy milk and stir until the particles cling together.
Turn out onto a floured breadboard or countertop and knead the dough for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.
With a rolling pin, roll the dough out to about 1/2-inch thickness.
Cut the dough into rounds (a drinking glass works well if you don't have a round cookie cutter), and place them on an ungreased cookie sheet.
Bake for 12 to 15 minutes.
- You can serve the biscuits hot with vegan margarine and jam or with vegetarian gravy for biscuits and gravy.
- Use the biscuits to make breakfast sandwiches with vegan sausage or other toppings.
- Enjoy these vegan biscuits for strawberry shortcake instead of using shortbread or pound cake.
How to Store and Freeze
- Leftover vegan biscuits can be placed in a zip lock bag and kept for three to four days. No need to refrigerate unless you prefer to.
- Freeze the biscuits by placing them in a freezer-safe bag. They can be kept frozen for up to one month. Take out the number of biscuits you need and let thaw out overnight. Perfect for a grab-n-go breakfast treat.