Vegan Whole Wheat Biscuits

For the most part, I try to avoid making baked goods. I find that processed versions work just fine. Whether its to cut costs or have more control over the ingredients, I find myself making more and more from scratch. With those two things guiding me, I put together this easy vegan whole wheat biscuits recipe with butter flavored shortening, apple cider vinegar, plant based milk and more. Out of the oven, they’re warm, soft and delicious. And they make an excellent vehicle for gravy, jam or your favorite toppings.

This recipe makes ~6-8 vegan whole wheat biscuits. Your yield will hinge on how tall you stack your dough and the diameter of your glass for cutting them out.

A few things…

• You don’t need a rolling pin for this recipe. You can simply pat the dough into the shape that you need it.

• To create the layers, you’ll pat the dough into a large rectangle and then, fold it over a couple of times and pat it down again.

• I used a water glass to cut out the vegan biscuits. It had a diameter of ~3½” and made ~8 biscuits. If you prefer a biscuit cutter, go for it!

• When you’re cutting out your vegan biscuits, don’t twist the glass. You’ll end up crimping some of the dough and it’ll rise weird. Just push it into the dough and then, pull it straight up to remove it.

• These freeze well. Store in a sealed container in the freezer until ready to use. Then, warm in the microwave.

Please enjoy! And discover additional UVK recipes, like Vegan Pumpkin Pot Pie, Vegan Breakfast Casserole, Vegan Biscuits and Gravy, Vegan Potato Rolls, Vegan Sauerkraut Apple Pierogi, Seitan Wheat Berry Chili, Vegan Cornbread, and more.

Vegan Whole Wheat Biscuits

1 cup unsweetened plain vegan milk

1 tsp apple cider vinegar

2¼ cup all-purpose flour

½ cup whole wheat flour

1 Tbsp baking powder

A pinch of salt

⅓ cup butter flavored shortening (I used Crisco Butter Flavor All-Vegetable Shortening)

1.Preheat the oven to 425º F. Line a cookie sheet with parchment. Set aside.

2. Mix the apple cider vinegar into the vegan milk. Set aside.

3. Now, we’ll start to put together the vegan whole wheat biscuits. In a large mixing bowl, add the all-purpose, whole wheat flour, baking powder, and salt. Stir together until well combined.

4. Add the butter flavored shortening to the dry ingredients. Using your hands or a fork, smash up the shortening into the flour until you have a coarse meal. It should look almost like sand.

5. Make a well in the center of the dry ingredients. Pour the vegan milk + apple cider vinegar into the well. Slowly stir together until just combined.

6. Flour a dry, clean surface. And transfer your vegan whole wheat biscuit dough to the work space. Pat the dough into a rectangle. If your dough is a little too wet, sprinkle more flour over it. Fold the dough over on itself. Pat into another rectangle and then, fold the dough over again. Pat it out one last time into a square that’s ~½-1″ thick.

7. Using the mouth of a glass, cut out the vegan whole wheat biscuits. Place them on the parchment lined cookie sheet. Repeat steps 6 & 7 until you’ve used up all the dough.

8. Place the cookie sheet in the oven. Bake at 425º F for ~12-15 minutes or until the top of the vegan whole wheat biscuits are lightly golden. Remove from the oven. Serve.