Nothing is better than a warm, flaky biscuit. They’re so versatile too, pairing as the perfect vehicle for both sweet and savory foods. What makes my recipe for biscuits even better is that they have that same texture and flavor of the biscuits you love, but they are vegan! I know these vegan biscuits will be a hit however you serve them.
How to make vegan biscuits
This recipe for vegan biscuits is a great one for the kids to assist in! Lucky for me, I had the help of Olivia and Franklin. Start by preheating the oven to 375 degrees Fahrenheit and line the baking sheet with a silpat or parchment paper. In a large bowl, have the kids add the flour, baking powder and salt and mix. Next, you or the kiddos can begin to cut the coconut oil into the flour mixture. You can do this by using two butter knives, or a pastry cutter. Once the flour and coconut oil mixture resembles pea-sized granules, add the almond milk. This is the point of the recipe where you could add additional flavorings or ingredients (see Sweet and savory variations). Stir the mixture until just combined.
From here, add flour to a clean surface and begin to roll out the dough to ¼ inch thick. To laminate, or create layers for flaky biscuits, fold the sides of the dough into the center so the dough resembles a trifold and then fold the bottom half of the dough up. Next, roll the dough out to ½ inch thickness. Here is a fun part for the kiddos. You can use a circle cookie cutter or cup for traditional biscuits, or have the kids choose fun cookie cutter shapes! Once the biscuits are made, place them on the baking sheet and bake for 20 minutes, turning halfway through. Viola, vegan biscuits straight from the oven!
Sweet and savory variations
These vegan biscuits are great because you can make sweet or savory variations. While my recipe calls for the addition of chives for a savory option, you can also omit the chives for ¼ teaspoon cinnamon and 1/8 teaspoon nutmeg to make it sweet. Other optional additions can include brushing the top of the biscuit with coconut oil and a sprinkle of maple sugar or adding in vegan cheddar cheese and jalapeno.
If you chose the sweet route, you can enjoy these vegan biscuits with some strawberries and vegan cream for a strawberry shortcake. However if you chose the savory route, you can opt for a dairy-free eggs benedict. There are so many options available!
What is whole wheat pastry flour?
As a chef, I often get asked about what makes whole wheat pastry flour different from all purpose flour. There are two major differences between the two. First, whole wheat pastry flour uses wheat that is low in protein and second, the flour for whole wheat pastry flour is ground very fine.1 These two differences allow for a lighter texture and is perfect to use when baking pastries, hence its name.
Health benefits of whole wheat pastry flour
Like all purpose whole wheat flour, whole wheat pastry flour contains all parts of the wheat – this is the germ, endosperm and bran. The addition of the germ and the bran, compared to refined flour, imparts beneficial nutrients to the recipe.2 Nutrient-wise, benefits of eating whole grains, like whole wheat, include the addition of fiber, B vitamins, iron, riboflavin and magnesium (in varying amounts depending on the product).2
Health-wise, these nutrients help with different processes in the body. For example, fiber assists with GI function and may help reduce the risk of heart disease and diabetes, B vitamins are important for energy metabolism and nervous system function, and iron (in combination with a source of vitamin C for plant-based sources of iron, like whole wheat products) is important to oxygenate the blood.3 It is definitely important to include whole grains, like whole wheat pastry flour, into your cooking and baking!
- Sweitzer-Lammé M. All-Purpose Flour vs. Bread Flour vs. Pastry Flour vs. Cake Flour: What’s the Difference? MyRecipes. https://www.myrecipes.com/cooking-method/baking-recipes/difference-between-all-purpose-bread-pastry-cake-flour. Published April 24, 2020. Accessed July 24, 2020.
- Chapter 1 Key Elements of Healthy Eating Patterns. A Closer Look Inside Healthy Eating Patterns – 2015-2020 Dietary Guidelines. https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/chapter-1/a-closer-look-inside-healthy-eating-patterns/. Accessed July 24, 2020.
- Nutrients and health benefits. ChooseMyPlate. https://www.choosemyplate.gov/eathealthy/grains/grains-nutrients-health. Accessed July 24, 2020.
- 1 cup whole wheat pastry flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons coconut oil
- ¼ cup unsweetened plain almond milk
- 1 tablespoon chopped chives
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat.
- In a bowl, mix flour, baking powder, and salt together. Cut coconut oil into the dry ingredients. Add almond milk and chives and stir together until just combined.
- On a clean surface, add some flour. Roll dough ¼ inch thick. Fold ends toward each other and fold up dough, adding in a little flour if necessary.
- Roll out a ½ inch thick. Use a circular cookie cutter or the top of a small glass to make 6 biscuits.
- Bake for 10 minutes. Turn and bake another 10 minutes, until golden brown.