Biscuits
I love making these biscuits on slow Sunday mornings, their fluffy warmth reminding me of cozy family breakfasts.
I first whipped up these biscuits on a chilly autumn day when I craved something comforting and warm.
Using chilled coconut oil was a game-changer—it makes the biscuits light and flaky, just the way I like them.
I love how these little golden rounds fill my kitchen with the aroma of home and happiness, always bringing a smile to my face.
Baking them feels like a big, warm hug from the universe.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you're out of whole wheat flour, half all-purpose works and gives them a slightly lighter texture. I switch between coconut oil and vegan butter depending on what’s in the fridge—both are lovely, just with their own character.
Tips & Notes
- •Don't be tempted to knead too much—less is more for a perfectly tender crumb.
- •I keep mine in a basket with a tea towel over them to stay soft and warm.
- •If they cool off, a quick five-second microwave burst brings them back to life.
Recipe Variations
- •Sometimes I'll sprinkle in some rosemary or thyme if I'm feeling a bit herby.
- •For a touch of indulgence, I occasionally add a handful of vegan cheese shreds.
Storage & Freezing
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a freezer-safe container for up to 3 months. Reheat in the oven at 350°F (175°C) for about 10 minutes.
Frequently Asked Questions
Can I use gluten-free flour?
Yes, you can substitute with a gluten-free all-purpose flour blend, but the texture may differ.
How can I make these biscuits savory?
Consider adding herbs like rosemary or thyme, or incorporate nutritional yeast for a cheesy flavor.
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I love making these biscuits on slow Sunday mornings, their fluffy warmth reminding me of cozy family breakfasts.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a vegan buttermilk.
- 3
In a large mixing bowl, whisk together the sifted whole wheat flour, baking powder, baking soda, and salt.
- 4
Pour the melted coconut oil and maple syrup into the dry ingredients and mix until crumbly.
- 5
Add the vegan buttermilk to the mixture and stir until just combined. Do not overmix; the dough should be slightly sticky.
- 6
Turn the dough out onto a floured surface and gently knead it about 5-6 times until it comes together.
- 7
Pat the dough into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out biscuits and place them on the prepared baking sheet.
- 8
Gather any scraps of dough, knead them gently, and cut out more biscuits until all dough is used.
- 9
Bake for 15-20 minutes, or until the tops are lightly golden brown.
- 10
Remove from the oven and let cool slightly before serving.
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