Easy Vegan Biscuits

 Not your Grandmother’s recipe but…their great flavor is worth trying. Try topping them off with Veggie Sausage with Cream Gravy.

  • 3¾ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1½ teaspoons salt (optional amount)
  • 8 tablespoons vegan mayonnaise 
  • 3 tablespoons vegan butter
  • 2 cups almond, soy or rice milk, unsweetened

Preheat oven to 425°F (220°C). Spray two muffin pans with cooking spray.  Mix flour, baking powder and salt. Cut in vegan mayonnaise and vegan butter and mix until flour mixture creates pea-size crumbles. Add small amounts of milk a teaspoon at a time and mix.

If mixture is too dry, add a little more milk or mayonnaise, dough should not be too wet. Try not to overwork dough. Fill muffin pans half- way. Bake 12 minutes or until golden brown. Check center with toothpick. Do not overcook because it makes the biscuits too dry. Serve hot.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.