Healthier biscuits made whole wheat and vegan. These are perfect for holiday entertaining! Serve as a side on your holiday table or eat for breakfast or as a snack topped with nut butter. Either way, these biscuits are flaky, buttery and so satisfying.
This recipe may seem long and complicated, but don’t worry, it’s a lot simpler than it looks. A lot of tips are included along the way to help you achieve the perfect, flaky biscuits. In the end, all you need is one bowl and 20 minutes of preparation.
If you’re making them for the holidays, you can certainly make them in advance to save yourself time on the big day.
Finally, this recipe is vegan and whole wheat, but you can easily sub the flour for all-purpose white flour and use buttermilk in place of almond milk and apple cider vinegar. It all depends on you and your guests’ food preferences.
Who doesn’t like a good, warm biscuit served with butter?
- 2 ½ cups whole wheat bread flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- ½ cup vegan butter or margarine
- 1 cup unsweetened original almond milk
- 1 teaspoon apple cider vinegar or lemon juice
Preheat oven to 425˚F. Line a baking sheet with parchment paper.
Add the flour, baking powder and salt to a large bowl (or the bowl of a stand mixer if using). Whisk until combined. Set aside.
Combine the milk and apple cider vinegar (or lemon juice) to make your vegan buttermilk. Set aside.
Add the cold vegan butter to the dry ingredients and cut into the flour using a pastry cutter, a fork or by using the stand mixer until you get a coarse crumb.
Make a well into the center of the bowl. Pour the prepared buttermilk into the well, then mix everything together. Don’t overwork the dough! It should look crumbly.
Place the dough onto a lightly floured surface. Lightly press the dough to form a rectangle using your hands or a rolling pin. Fold the dough, one side to the center, then the other. Flatten, then repeat this step 2 more times. This helps you get flaky biscuits.
Roll out the dough using a rolling pin until about ½ inch thick. Cut into 2.5 or 3-inch circles. Make sure not to twist the cutter as this will seal the sides and prevent the biscuits from rising. Shape the dough again as needed until all the dough is used. You should get about 10-12 biscuits.
Place the biscuits on the prepared baking sheet. Make sure they’re touching as this helps them rise higher.
Brush the top of the biscuits with almond milk if desired.
Bake for 15 minutes or until crisp on the outside and soft on the inside.
Serve with butter or your desired topping. Enjoy!
- Once cooled completely, keep leftovers in an airtight container at room temperature or in the fridge.
- You can replace the almond milk and vinegar with 1 cup of buttermilk if not looking for vegan biscuits.
- Make sure you’re using cold butter. You can place it in the freezer for 30 minutes before starting if desired.
- For proper measurements, scoop the flour into the measuring cups using a spoon, then scrape the top to level the flour. Don’t scoop the measuring cups directly into the flour or you’ll end up using too much flour.
- If using unsalted butter, increase the amount of salt in this recipe to 1 teaspoon.