Enjoy the goodness of whole wheat in these fluffy and tender vegan biscuits. Made without any dairy or eggs, these biscuits are perfect for breakfast or as a wholesome snack. With a hint of sweetness and a touch of nuttiness, these biscuits will satisfy your cravings without any guilt.
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup coconut oil, solid
- 1 cup unsweetened almond milk
- 1 tablespoon maple syrup
Directions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, and salt.
- Add the solid coconut oil to the dry ingredients and use a pastry cutter or fork to cut it into the flour until crumbly.
- Stir in the almond milk and maple syrup until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
- Roll out the dough to about 1-inch thickness and use a biscuit cutter to cut out biscuits.
- Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
- Serve warm and enjoy!
