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Healthy Fast Food Biscuits

What you need: 

3 cups unbleached flour
1 cup whole wheat flour
2 teaspoons salt
2 tablespoons Sucanat
6 teaspoons baking powder
1 1/2 cups nondairy milk + 2 tablespoons white vinegar
6 tablespoons canola oil
1 tablespoon vegan margarine, melted, optional

What you do: 

1. Mix dry ingredients in a large bowl. Add other ingredients. Stir until dough forms. Allow to sit for 30 minutes if time permits.
2. Preheat oven to 425 degrees F. Roll out to 1/2" thickness. Cut into 12 biscuits using a biscuit cutter or a glass.
3. Brush the tops with melted margarine, if desired. Bake on an ungreased cookie sheet for 10 minutes or until browned. (Do not let biscuits touch.)
These biscuits are thick and are best used to sandwich other items. Scrambled tofu is a great filler!

Preparation Time: 
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

These were excellent.  My whole family loved them.  I didn't have a full 30 minutes to let the dough rest either and they still came out wonderfully.  The recipe made more than 12 for me as well. Thanks for sharing!

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These were awesome, I even got asked for the recipe.  I had one with mushrooms, gravy and green beans.  Yummmmm!  Kinda just eyeballed the thickness and patted it down into a circle with my fingertips, worked out great. If anyone is interested, each biscuit is about 180 calories.

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These turned out great. They were fun and easy to make, and worked well with my vegan sausage patties and gravy.

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I made these with coconut oil and a 50/50 blend of white and whole wheat flour. The biscuit dough was the perfect texture - not too wet, not too dry. The biscuits were great! They were all gone before lunch!! Next time I'll try them with about a third less salt and sugar.

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Worked out great for us, even using turbinado and applesauce as substitutes. Will definitely make again, our picky 5 year loved them so thats all the proof we need!

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These are awesome! And sooooo easy. I halved the recipe because I just wanted a few for breakfasts this week, but I wanted to eat them all right away! I made 12 with the recipe halved, so I guess my biscuits were smaller than the norm... but they were just as delicious! I have been craving biscuits like this for I don't know how long. Very glad I found the recipe. And the butter on top just makes them that much better  :)>>>

To anyone who had issues, I'm not sure what to suggest. Mine were not too dense and were light and fluffy. Other than halving the recipe, I followed it exactly (adding a few minutes to the cook time so they were nice and brown on top). It could be a matter of correct measurements or a difference in type of ingredients, or even the type of oven you use. The one thing I have learned since making breads and what might be the issue for some... never ever overwork the dough. Try to mess with it as little as possible. It seems to make the dough tough and have an unpleasent texture, no matter what kind of bread is being made. Good luck!

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I haven't made biscuits since before I went vegan, and I've really missed them. This recipe was really easy (I totally omitted the part where the dough was rolled and cut out, and made drop biscuits instead). Everyone who's tried these thinks they're amazing, and I agree! Definitely recommended!!

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I halved the recipe, used Gluten Free flours, and subbed all cold earth balance for the melted oil and butters. Yum, thanks!

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Really good recipe.  I was worried they wouldn't rise well because of all the comments but they really got HUGE.  I've been experimenting with something called white whole wheat flour so maybe that had something to do with it.  I used 2 cups whole wheat flour and 2 cups white flour and added some dried Italian herbs for a little savory touch.  Next time I use the smaller biscuit cutter and roll them a little flatter.

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