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February 15, 2012


Hot and homemade, they are hard to beat

The Vegan Family Cookbook

  • These easy biscuits can be made with several variations. Michelle Riley/The HSUS

Makes 12 biscuits

3 1/2 cups (790g) flour (or 1 1/2 cup (340g) whole wheat flour plus 2 cups (450g) white flour)
5 teaspoons baking powder
1 1/2 teaspoon salt
1 1/2 cups (340ml) unsweetened soy milk
3/5 cup (135ml) extra-light olive oil

Preheat oven to 450 F (232 C).

In a large bowl, whisk together the flour, baking powder, and salt. With a spoon, stir in the soy milk and oil. Stir until just moistened.

Scoop or spoon the biscuit dough onto a lightly oiled cookie sheet.

Bake for 12 minutes or until a toothpick inserted into the center of a biscuit comes out clean.


  • Cutout biscuits: Increase the flour to 4 cups (900g). On a floured surface, roll out the dough to 1 inch (2.5cm) thick. Using your favorite cookie cutter, cut out the biscuits and bake on a lightly oiled cookie sheet.
  • Italian herb biscuits: Add 2 teaspoons basil and 1 teaspoon oregano to the flour mixture.
  • Traditional herb biscuits: Add 1 tablespoon parsley flakes, 1 teaspoon thyme, and 1/2 teaspoon sage to the flour mixture.

Recipe from Vegan Family Cookbook by Brian McCarthy.


All figures are for a two-biscuit serving.

Calories: 461
Fat: 22 g
Carbs: 56 g
Fiber: 2 g
Protein: 9 g
Sodium: 584 mg

Read more from the Guide to Meat-Free Meals