Fluffy Vegan Breakfast Biscuits

August 31, 2016

Going vegan doesn’t mean you have to give up fluffy, flakey breakfast biscuits.

fluffy vegan breakfast biscuit
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Fluffy Vegan Breakfast Biscuits

Perfect for breakfast biscuit sandwiches or biscuits and gravy.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 6 biscuits
Calories: 285kcal



  • 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.


Calories: 285kcal | Carbohydrates: 32g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 616mg | Fiber: 2g | Sugar: 4g
Laura Nunemaker

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Laura Nunemaker

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

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