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  • Makes 10 biscuits
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These comforting breakfast biscuits are a perfect way to slow down and savor holiday mornings. It’s one of a few choice recipes from Lani Muelrath’s latest book, The Mindful Vegan: A 30-Day Plan for Finding Health, Balance, Peace, and Happiness. Muelrath’s just-out guide not only teaches us how mindfulness can combat common dietary challenges (which are often amplified during the holiday season), but also aims to “restore the pure joy of eating.”

By Lani Muelrath, MA,

Ingredients

  • 1 cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1½ cup whole-wheat pastry flour
  • ½ cup almond meal
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 450°F.
  2. Combine plant-based milk and vinegar in a glass. Let sit for 5 minutes.
  3. Mix together pastry flour, almond meal, baking powder, and salt in a large mixing bowl.
  4. Add the soured milk to the dry ingredients, and mix until all ingredients moistened; avoid over-stirring.
  5. Drop dough by large spoonfuls onto a nonstick baking sheet.
  6. Bake for 10 to 12 minutes, until lightly browned.
(5)
7 Comments

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(5 from 5 votes)
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Vivian2 months ago
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These are so delicious and who could guess how much healthier they are than the biscuits my mother used to make? I added 1 teaspoon fresh rosemary cut into tiny pieces to mine and they are delicious. Today I made a double batch so I could freeze some. They are excellent and thanks for posting this recipe.

Michelle3 months ago
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Has anyone tried this with a gluten free flour mix?

Karen4 months ago
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Soooooo good! Easy too.
I added a sprinkle of rosemary and garlic powder and Butter Buds. The flavor and texture were awesome. First biscuit I’ve eaten since going WFPB. My husband loved them also.

Avocadork1 year ago
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Love these super simple drop biscuits! I add some other spices such as garlic powder and onion powder or various dried herbs (parsley, sage, rosemary, oregano) for different taste sensations! On Christmas morning this year I’ll try some cinnamon and drizzle them with icing!

Lynn1 year ago
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Anyone try oat flour or spelt to replace wheat?

Maria Dewhirst2 years ago
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Awesome! New favorite biscuits! Great for strawberry shortcake in a healthier WFPB way.

Diane2 years ago
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So quick, easy, and delicious, especially with jam.

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“People can get bogged down in the details of dietary change, distracted by the excessive scrutiny of nutrition in an effort to make it all so perfect that they forget the pleasure of simply sitting down to and enjoying a plate of delicious plant-sourced food,” says Muelrath. That’s precisely why she chose to include some of her very favorite recipes in the book, including this tasty re-do of her mother’s go-to biscuits for strawberry shortcake.

In this version, Muelrath replaces some of the flour in the original recipe with almond meal, making them “more cake-like, somewhat like a scone, which is truly celebrated around our house!” These versatile biscuits are equally delightful served for breakfast with jam or a smear of nut butter, as a delicious addition to a festive holiday dinner, or used as a base to a berry shortcake for brunch or dessert. Plus, they can be prepped and on the table in 15 minutes or less—which is surely something to be grateful for come holiday-time.

Headshot of Lani Muelrath
about the author

Lani Muelrath, MA

Lani Muelrath is an award-winning teacher, author, and certified specialist in behavior change and plant-based nutrition. Presenter for Physicians Committee for Responsible Medicine, Complete Health Improvement Program, and guest lecturer at San Francisco State University, Muelrath is associate faculty at Butte College where her book has been adopted as required text. She is the author of The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight, recognized by VegNews as Top Media Pick for 2015, and Fit Quickies: 5 Minute Workouts. Visit her website and follow her on Facebook for more info.

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