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Biscuits in bowl lined with red and white striped napkin
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5 from 1 vote

Whole Wheat Biscuits - Vegan and Oil Free

These oil-free vegan biscuits are perfect for breakfast sandwiches, topping for veggie pot pie, or just eating fresh out of the oven with a bit of jam.
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Breakfast
Cuisine: American
Keyword: baking, biscuits, Oil Free, Vegan
Servings: 8
Calories: 164.4kcal
Author: Teresa Sklenicka


  • ½ cup soy milk
  • 1 1/2 teaspoon white vinegar
  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar optional
  • 1 teaspoon salt
  • ½ cup Tofu Cashew Mayo or non dairy yogurt


  • Preheat oven to 450°F.
  • Stir the white vinegar into the soy milk and set aside.
  • In a medium bowl, mix together the flour, baking powder, sugar, and salt.
  • Add the mayonnaise to the flour mixture and combine with a pastry cutter or fork to mix until crumbly.
  • Add the soy milk and stir just until combined.
  • On a floured surface, knead the dough just a few times – do not over mix.
  • Pat out the dough to about a ½ inch thickness and cut into biscuits with a round cookie cutter or a glass.
  • Place the biscuits on a parchment lined pan and bake for 10-12 minutes, until they begin to brown on top.


Serving: 1biscuit | Calories: 164.4kcal | Carbohydrates: 31.8g | Protein: 4.6g | Fat: 1.6g | Saturated Fat: 0.3g | Sodium: 569.2mg | Fiber: 1.3g | Sugar: 0.9g | Vitamin A: 50IU | Calcium: 130mg | Iron: 0.9mg