Biscuit Recipe Healthy Vegan: Easy & Delicious Ideas

Biscuits are a beloved comfort food that can be enjoyed any time of day, but traditional recipes often rely on butter, milk, and eggs, making them less suitable for those following a vegan or health-conscious lifestyle.

Fortunately, this healthy vegan biscuit recipe offers a delightful alternative that doesn’t compromise on flavor or texture. Crafted with wholesome plant-based ingredients and free from refined sugars and dairy, these biscuits are tender, fluffy, and perfect for breakfast, snacks, or alongside your favorite meal.

Whether you’re vegan, looking to eat cleaner, or simply want to try something new in the kitchen, this recipe is easy to follow and uses ingredients that are pantry-friendly. Plus, the biscuits have a subtle richness and a golden crust that will have you coming back for more.

Keep reading to discover how to make these vegan biscuits from scratch, along with handy tips, variations, and serving ideas to elevate your biscuit experience.

Why You’ll Love This Recipe

This healthy vegan biscuit recipe is a game changer for several reasons:

• Plant-based and wholesome: Made without animal products or processed ingredients, these biscuits fit perfectly into vegan and health-focused diets.
• Simple ingredients: You likely already have most of the ingredients in your pantry, making this recipe super convenient.
• Fluffy and tender texture: The combination of oat milk and coconut oil creates a biscuit that’s light yet satisfying.
• Versatile: Enjoy them sweet with jam or savory with vegan butter and herbs.
• Quick prep: Ready in under 30 minutes, these biscuits are perfect for busy mornings or last-minute gatherings.

Ingredients

• 2 cups whole wheat pastry flour – for a lighter texture than regular whole wheat flour
• 1 tbsp baking powder – to help your biscuits rise beautifully
• 1/2 tsp baking soda – adds extra lift
• 1/2 tsp salt – balances flavors
• 2 tbsp coconut sugar – natural sweetness (optional)
• 1/4 cup coconut oil, solid – provides healthy fat and flakiness
• 3/4 cup unsweetened oat milk (or any other plant milk)
• 1 tbsp apple cider vinegar – reacts with baking soda for rise and tenderness
• 1 tsp vanilla extract (optional) – for a subtle, sweet aroma

Equipment

• Mixing bowl
• Measuring cups and spoons
• Whisk or fork
• Pastry cutter or two knives (for cutting in coconut oil)
• Baking sheet
• Parchment paper or silicone baking mat
• Rolling pin (optional)
• Biscuit cutter or round cookie cutter (about 2.5 inches diameter)
• Cooling rack

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, and coconut sugar until well combined.
3. Cut in the coconut oil: Using a pastry cutter or two knives, cut the solid coconut oil into the flour mixture until it resembles coarse crumbs with pea-sized pieces. This step is key for flaky biscuits.
4. Prepare the wet ingredients: In a separate small bowl, combine the oat milk, apple cider vinegar, and vanilla extract. Let it sit for 2-3 minutes to curdle slightly, creating a vegan buttermilk effect.
5. Add the wet to dry: Pour the wet mixture into the dry ingredients and gently fold everything together using a spatula or your hands. Be careful not to overmix; the dough should be shaggy but hold together.
6. Form the dough: Turn the dough out onto a lightly floured surface. Pat or gently roll it into a rectangle about 1-inch thick. For extra fluffy biscuits, fold the dough in half and press down again 2-3 times.
7. Cut the biscuits: Use a biscuit cutter or round cookie cutter dipped in flour to cut out biscuits from the dough. Place them on the prepared baking sheet, spacing evenly. Gather scraps, re-roll, and cut more biscuits until all dough is used.
8. Bake: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
9. Cool and serve: Remove from oven and transfer biscuits to a cooling rack for a few minutes before serving. Enjoy warm!

Tips & Variations

“For the best texture, don’t overwork the dough. Handling it just enough to bring it together keeps biscuits tender and flaky.”

• Flavored biscuits: Add fresh herbs like rosemary, thyme, or chives to the dry ingredients for a savory twist.
• Sweet options: Mix in cinnamon, nutmeg, or dried fruit such as raisins or cranberries.
• Gluten-free: Substitute whole wheat pastry flour with a gluten-free baking blend, adjusting liquid as needed.
• Oil swap: Use vegan butter or margarine instead of coconut oil for a richer flavor.
• Make ahead: Freeze unbaked biscuits on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to baking time.

Nutrition Facts

Serving Suggestions

These vegan biscuits are incredibly versatile and can be enjoyed in many delicious ways:

• Classic: Slather with vegan butter and your favorite jam or honey alternative.
• Breakfast sandwich: Split open and fill with tofu scramble, avocado, and tomato slices.
• Soup accompaniment: Serve warm alongside hearty soups like the Clam Chowder San Francisco Recipe or a vegan mushroom stew for a comforting meal.
• Sweet treat: Top with nut butter and sliced bananas or a drizzle of maple syrup.
• Herb and garlic butter: Mix finely chopped herbs and garlic with vegan butter, spread over warm biscuits for an irresistible snack.

Conclusion

This healthy vegan biscuit recipe is a perfect addition to any plant-based kitchen, offering a nourishing and tasty alternative to traditional biscuits. With simple, wholesome ingredients and an easy-to-follow method, you can whip up a batch in no time and enjoy the comforting flavors without any guilt.

Whether you’re new to vegan baking or a seasoned pro, these biscuits will quickly become a favorite for breakfast, brunch, or even as a side to your dinner.

Don’t forget to experiment with the variations and pair these biscuits with other delicious recipes like the Cinnamon Pecan Ice Cream Recipe for dessert or the savory Classico Sun Dried Tomato Alfredo Sauce Recipe to drizzle over roasted veggies.

Enjoy baking, and happy eating!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Healthy Vegan Biscuits”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Fluffy and soft vegan biscuits made with whole wheat flour and plant-based milk. Perfect for a nutritious snack or breakfast option.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “8 biscuits”, “recipeIngredient”: [“2 cups whole wheat flour”, “1 tablespoon baking powder”, “1/2 teaspoon baking soda”, “1/2 teaspoon salt”, “1/4 cup coconut oil, solid”, “1 cup unsweetened almond milk”, “1 tablespoon apple cider vinegar”, “1 tablespoon maple syrup”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 425\u00b0F (220\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix almond milk and apple cider vinegar; let sit 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Combine flour, baking powder, baking soda, and salt in a large bowl.”}, {“@type”: “HowToStep”, “text”: “Cut in coconut oil until mixture resembles coarse crumbs.”}, {“@type”: “HowToStep”, “text”: “Add almond milk mixture and maple syrup; stir until just combined.”}, {“@type”: “HowToStep”, “text”: “Turn dough onto a floured surface and gently knead 3-4 times.”}, {“@type”: “HowToStep”, “text”: “Pat dough to 1-inch thickness and cut into 8 biscuits.”}, {“@type”: “HowToStep”, “text”: “Place biscuits on a baking sheet and bake for 15 minutes until golden.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “3 g”, “fatContent”: “7 g”, “carbohydrateContent”: “20 g”}}