Whole Wheat Vegan Drop Biscuits

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!

Step: 1

Preheat an oven to 450 degrees F (230 degrees C).

Step: 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.

Step: 3

Bake in the preheated oven until biscuits are soft and lightly browned, 10 to 12 minutes.

Per Serving: 129 calories; protein 3.4g; carbohydrates 18.8g; fat 5.3g; sodium 462.8mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.