- Prep-time: / Ready In:
- Makes 10 biscuits
- Serving size: 1 biscuit
- Print/save recipe
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.”
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
- Preheat oven to 450°F.
- Combine plant-based milk and vinegar in a glass. Let sit for 5 minutes.
- Mix together pastry flour, almond meal, baking powder, and salt in a large mixing bowl.
- Add the soured milk to the dry ingredients, and mix until all ingredients moistened; avoid over-stirring.
- Drop dough by large spoonfuls onto a nonstick baking sheet.
- Bake for 10 to 12 minutes, until lightly browned.
Nutritional Information:
Per serving (1 biscuit): 98 calories, 15 g carbohydrates, 3.7 g protein, 3.5 g total fat, 0.3 g saturated fat, 0 g cholesterol, 253 mg sodium, 2.7 g fiber, 0.4 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (12)
(5 from 10 votes)To all those wondering if you can use Gluten Free Flour instead of whole wheat flour: YOU CAN! It works wonderfully! My children ate them all. They are a bit crunchy on the outside, fluffy and soft inside. It works best with a gluten free mixture, so make sure you buy/use a gluten free flour with a mixture of flours, rather than the ones with only one kind (for example I don’t think it would have come out as fluffy if I only used oat flour). Delicious and really easy to make.
These biscuits are so good! And very versatile. I like to make a savoury version with nutritional yeast and herbs. I've also made a sweeter version with raisins added. All turned out yummy.
Appreciate the clean ingredients! Biscuits came out delicious. I sprinkled a bit of organic sugar in the batter and on top before baking because I used them for strawberry shortcakes. I avoid most biscuit recipes because of the amount of fat in the oil or vegan butter. This one is a keeper.
Excellent recipe. I was looking for a good biscuit recipe and of course went to the internet. Of all the recipes I tried this was not only the easiest but the best tasting.
Super easy, fast, moist, delicious. This is a keeper!
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.
Has anyone tried this with a gluten free flour mix?
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.
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!
Anyone try oat flour or spelt to replace wheat?
Awesome! New favorite biscuits! Great for strawberry shortcake in a healthier WFPB way.
So quick, easy, and delicious, especially with jam.