Fluffy Vegan Breakfast Biscuits

August 31, 2016

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 6 biscuits
Calories: 285kcal


  • pastry blender
  • baking sheet
  • parchment paper
  • biscuit cutter


  • 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.


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.
Laura Nunemaker

About the Author

Laura Nunemaker

vegan. full-time traveler. rv dweller. food lover. cow petter.

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