Vegan Baking

Aunt Sarah’s Biscuits

I think they’re probably from one of my mom’s old cookbooks really, like Joy of Cooking maybe.

But My sister Sarah gave me the recipe and my kids loved them like crazy and asked for them by name – Mom, can you make Aunt Sarah’s Biscuits for breakfast?

They’re tasty sweetened as served with butter and jam.

They’re tasty without sugar and served with soups and stews.

And they’re super easy to make!

I (obviously) substituted the milk for a non-dairy variety, as well as the butter.

Vegan Biscuits

Yields 12


2 Cups Flour
3 Tablespoons Sugar (optional and/or to taste)
3 Tsp Baking Powder
A Dash of Salt
1/3 Cup Vegetable Oil
2/3 Milk I use Soy Milk but I imagine any non-dairy milk would work too. Just note that some are thinner and thicker than others so you might need to adjust accordingly.


Preheat oven to 475 degrees

Sift together all dry ingredients. Add wet ingredients and combine thoroughly but without over mixing.
Roll out dough on a floured board and cut out with a cookie cutter, jar, glass etc…

Bake biscuits on an ungreased cookie sheet for 10 minutes or until golden brown, depending on the size you made them of course.


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