Fluffy Vegan Breakfast Biscuits
Perfect for breakfast biscuit sandwiches or biscuits and gravy.
Servings: 6 biscuits
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