Vegan Moist and Fluffy Biscuits

You know how every biscuit recipe you see asks for you to chill your dough for at least 30 minutes in the fridge before baking so you get a fluffy product? Well, there is a simple secret to NOT having to chill them and waste waiting 30 minutes - use very cold vegan margarine and very cold almond milk; and I mean almost ice cold, cold. You will be impressed how they come out equally moist and fluffy.

Serves: Makes about a dozen


  • 1 1/2 cup white whole wheat flour (made out of white whole wheat berries, or just use regular whole wheat)
  • 1 1/2 cup unbleached all purpose flour
  • 1 1/2 tablespoon aluminum free baking powder (you can absolutely taste the difference!)
  • 3/4 teaspoons salt
  • 6 tablespoons very cold vegan margarine
  • 8-10oz very cold almond milk


  1. Preheat your oven to 425 degrees Fahrenheit.
  2. In a mixing bowl, combine flours, baking powder, and salt.
  3. Add chilled and cubed vegan margarine and use your hands to rub it into the flour until the whole mixture is kind of crumbly.
  4. Pour in your cold almond milk. Feel free to add almond milk or add a teaspoon or two of flour until your dough is slightly sticky, but fairly easy to handle.
  5. Turn dough out on to a clean, lightly floured surface. Roll dough (or press with fingers) until it is in a 1 inch thick rectangle.
  6. Use biscuit cutter (or jar or cup) to cut biscuits into desired size and shape.
  7. Place on sprayed or non-stick lined baking sheet, and bake at 425 degrees F for 10 minutes.
  8. Serve warm with gravy or fruit preserves.
  9. Enjoy!

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