Fluffy Vegan Breakfast Biscuits
Perfect for breakfast biscuit sandwiches or biscuits and gravy.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
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.
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