Whole Wheat Vegan Drop Biscuits

Whole Wheat Vegan Drop Biscuits

7 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
VegImprov
Recipe by  VegImprov

“These vegan biscuits are quick, easy, and fluffy. They use all whole wheat flour. I couldn't find a biscuit recipe online that met all of these criteria - so I made one up!”

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Ingredients

Adjust Servings

Original recipe yields 10 biscuits

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Mix flour, baking powder, and salt together in a bowl. Cut vegan butter and coconut oil into flour mixture using a fork until crumbly; stir in almond milk until just combined. Drop batter onto an ungreased baking sheet.
  3. Bake in the preheated oven until biscuits are soft and lightly browned, 10 to 12 minutes.

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Reviews (7)

Rate This Recipe
marybk
2

marybk

I added the photo of my biscuits to the top of the page, since none had yet been uploaded. These biscuits were fantastic. I used olive oil but otherwise followed the original recipe. (I do prefer to use my fingers to rub the ingredients rather than a fork.) They were light and amazingly fluffy. Absolutely delicious. As FYI, I used Wegman's unbleached white whole wheat flour. Bag says 100% whole wheat but certainly baked up like white flour. I need to investigate it as to fiber, etc.

ELISAUR
1

ELISAUR

Easy to make, and even easier to eat! Thanks for sharing this recipe, it's now saved to my recipe box! The 2nd time I made them I added some chives and a lil sea salt on top-AWESOME!

DumbleDog
1

DumbleDog

These were very light and fluffy. I actually used regular milk because I don't have almond milk, but it still turned out good.This was surprisingly easy recipe. For me, it made a lot more than just 10 biscuits

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 18.8 g
  • 6%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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