Recipe: Vegan Whole Wheat Biscuits

Ingredients

Preheat the oven to 450°F.
Drop the coconut oil and vegan butter onto a plate lined with parchment paper, flatten slightly, and freeze for about 10 minutes.
Combine the apple cider vinegar and cashew milk to make vegan 'buttermilk' and set aside.
In a large bowl, combine the flours, baking powder, baking soda, and salt, mixing well.
Chop the frozen fats finely and return to the freezer if they soften.
Add the chopped fats to the flour mixture and mix until it resembles coarse sand.
Make a well in the center of the mixture and pour in the 'buttermilk', stirring until the dough just comes together.
Turn the dough onto a floured surface, shape it into a flat ball, and pat it out to a thickness of ¾ inch.
Cut out biscuits using a round cookie cutter and arrange them on a baking sheet so they touch slightly.
Reshape any leftover dough into more biscuits, brush the tops with melted vegan butter or olive oil.
Bake for 12 to 15 minutes until puffed and golden brown.
Serve warm and store any leftovers in an airtight container at room temperature.

Servings

16 biscuits

Calories

Total fat

Total carbohydrates

14g

Total protein

Sodium

129mg

Cholesterol

0mg