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Healthy Fast Food Biscuits

What you need: 

3 cups unbleached flour
1 cup whole wheat flour
2 teaspoons salt
2 tablespoons Sucanat
6 teaspoons baking powder
1 1/2 cups nondairy milk + 2 tablespoons white vinegar
6 tablespoons canola oil
1 tablespoon vegan margarine, melted, optional

What you do: 

1. Mix dry ingredients in a large bowl. Add other ingredients. Stir until dough forms. Allow to sit for 30 minutes if time permits.
2. Preheat oven to 425 degrees F. Roll out to 1/2" thickness. Cut into 12 biscuits using a biscuit cutter or a glass.
3. Brush the tops with melted margarine, if desired. Bake on an ungreased cookie sheet for 10 minutes or until browned. (Do not let biscuits touch.)
These biscuits are thick and are best used to sandwich other items. Scrambled tofu is a great filler!

Preparation Time: 
Cooking Time: 
Recipe Category: 


Great biscuits!  They're easy to make and great-tasting. 

I keep the biscuits in a sealed container in the kitchen, so it's simple to pop one or two in the toaster oven, then cover with margarine or jam.

I recommend brushing the tops of the biscuits with lots of margarine (or shortening you want to be fast-food authentic) before baking them.

IMO, they're too flat and dense to be from a fast food restaurant.  Oh well...

I'll definately be making these again and again.


I made these today and they didn't turn out as everyone could knock a bull out with one (if you'll pardon the pun.) I followed the recipe  :-\  I have a gas range, could that be why they turned out  so dry and dense? Being a new vegan I was really looking forward to a good homestyle biscuit.


;)b These turned out great will be making again!!


Here are the substitutions I made:  2 c whole wheat pastry flour, 2 c whole wheat flour.  I was out of all purpose (white) flour.  Like others have said, this makes a big batch.  My biscuits were really dense, probably because of all of the heavy whole wheat flour.  I think if I make this again I will add half as much salt (they were slightly unpleasantly salty) and 1 tbsp of wheat gluten to help them fluff up a little more.  As is however, these biscuits (my ultra-whole-wheat version) were  MADE to go with punk rock chickpea gravy.  It was PERFECT.


I thought these were okay. Made them for thanksgiving and i didnt have time to let them rise. I think I was expecting them to have the texture of those biscuits in the refrigerated section that pop out of a can..but much to my dismay they didnt  :'( i used to love those!
they were kind of dense (i thought) but everyone else loved them.


I just now made these, and they weren't that good. They didn't have much taste, and they were very thick & chewy, and I did follow the recipe exactly.


I'm in love. So is everyone else who ate these.

I made sloppy joe's out of some and I'm eating one right now. The rest will be saved for peanut butter and jelly or margarine and jam. Or sandwiches. Or just plain.
Man, anything goes with these.


I love these! I made them the first time to put them on top of a veg pot pie filling..they didn't get quite done on the bottom (next to the filling), but they were still great. I saved some of the dough in the fridge and made them later...fabulous! Thanks. : )


I don't think that these are quite fluffy enough to earn the title of "fast food-like", but within the biscuit realm, these are some of the best! I've never tried making biscuits with whole wheat flour, but I am glad I did. Thanks for the lovely recipe! I'll never have to cut in shortening again!  :D


I only used unbleached flour and let them rise for only 10 minutes without the melted margarine. We decided to put vegan gravy on some and jam on others. They  were a bit dry, but some gravy or jam makes it perfect.
So if you are planning to eat biscuits with something these will definetly do. Otherwise.. not so good.



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