Vegan Whole Wheat Breakfast Biscuits
Vegan whole wheat biscuits are probably one of my favorite foods, whether it’s with jam or gravy, or just plain without any fixings. They’re really quick and easy to make and look so welcoming in a basket on the breakfast (or any meal) table. And they also do a pretty good job of cleaning the remaining food off of a plate (in a convenient bite size) if you have a plate cleaner in your family. For these biscuits, I used almond milk, but use your favorite or whichever you have on hand as long as it’s unsweetened.
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegan butter
- 3/4 cup unsweetened vanilla almond milk
Preheat oven to 450 degrees. Combine flour, baking powder, and salt in a medium mixing bowl. Add in vegan butter and press into flour with a fork until the mixture is fine. Add in almond milk and blend in. Knead until a well combined, non-sticky dough forms. Turn dough out onto the counter or a piece of wax paper and with a rolling pin, roll dough until about 1/2 inch thick. Use a glass to cut out circles and place on ungreased baking sheet. Dough should make about 8 biscuits depending on the size of your circles. Bake 12-14 minutes or until golden brown. Enjoy!