Fluffy Vegan Breakfast Biscuits
Going vegan doesn’t mean you have to give up fluffy, flakey breakfast biscuits.
Fluffy Vegan Breakfast Biscuits
Perfect for breakfast biscuit sandwiches or biscuits and gravy.
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup shortening
- 1 cup unsweetened non-dairy milk
- Preheat oven to 425F.
- In a large bowl, whisk together the dry ingredients.
- Cut shortening into dry ingredients with a pastry blender until mixture resembles coarse crumbs with some larger pea-sized chunks.
- Gradually, stir in soymilk until mixture pulls away from the bowl.
- Turn out onto a heavily floured surface and knead the dough until it starts coming together and gluten begins to develop, add more flour if necessary.
- Pat dough to an 1/2-3/4″ thickness, and cut dough using a biscuit cutter.
- Place on parchment lined baking sheet and bake for 12-13 minutes or until a nice light, golden brown.
Helpful items used in this recipe available at Amazon.com (affiliate links – we get a small commission if you buy through these links, but the price to you is the same):
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.
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