Healthy Vegan Biscuits

March 24, 2017

In the south, biscuits are a staple. They’ve been a custom in southern culture for hundreds of years. There is something about them that is just special. When I was growing up, a basket of mama’s homemade biscuits accompanied most meals. She would wrap them in a towel and put them in a basket, just like her mama probably taught her. The thought of a flakey, buttery biscuit just warms my heart and I will always love eating them because of how it makes me feel. It’s not just the taste, it’s the memories.

When I started my journey of eating healthy, plant-based foods I remember thinking that people who ate healthy had to sacrifice so much. Since then, I have made it my goal to keep tradition in my family and create my favorite comfort foods with good-for-you ingredients. Two Sundays ago before church I made these biscuits for the first time and when I put them on them on the breakfast table Wiley said “did you just make those?”, he was amazed that they whipped up so quickly and looked so delicious. I served them with some homemade blueberry chia seed jam and an omelet made from Rosemary and Lavender’s eggs.

I love when food brings back memories and that’s just what these little fluffy breakfast treats do. I hope that they might inspire you to make breakfast traditions that will fuel your body and your spirit.

Side note: I use Kamut flour in this recipe. If you don’t have this type of flour at your local grocery store you can order it here. Kamut flour is made from Khorasan Wheat, an ancient relative of modern day wheat that has a buttery flavor and is rich in nutrients.

Healthy Vegan Biscuits

Serving Size: 5-6 biscuits


  • 2 cups Kamut flour
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 4 tbsp coconut oil (not melted)
  • 1 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar


  1. Preheat oven to 450 degrees F. Grease a large baking pan with a little bit of coconut oil and set to the side.
  2. In a large measuring cup, pour almond milk and apple cider vinegar together. This will create a “buttermilk”. Allow to sit while preparing other ingredients.
  3. In a medium glass bowl mix flour, baking powder, and salt together. Then ½ tbsp. at a time drop the coconut oil into the dry mixture. Using a fork or a pastry blender mix the solid oil and flour mixture together.
  4. Next pour in the almond milk. Using a spatula, mix in the milk until it is just combined (don’t over mix).
  5. Sprinkle a bit of flour onto your counter and roll out the dough to be about 1 inch thick. Using a biscuit cutter or small glass, cut out biscuits and place them close together on the prepared pan. You will need to re-roll the dough a couple of times in order get 5-6 biscuits out of it.
  6. Once biscuits are on the pan, using your thumb push slightly in the middle of each biscuit creating a little hole. This will allow them to rise properly.
  7. Put pan in oven and cook 12-17 minutes or until golden brown. Remove and allow to cool for about 5 minutes, then serve.

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  • Reply Meghan June 21, 2017 at 11:48 PM

    Oh. My. Goodness. I found you through Reese Witherspoon and her company but I never in a million years thought there was someone else who was vegan/ plant based trying to make southern classics but a little healthier. I am absolutely in love with your blog and feel blessed that I found it. All your recipes look so good all that’s left for me to do is make all of them! I can’t tell you how excited I am!

    • Reply melissahaithcock June 22, 2017 at 9:58 AM

      Hey Meghan! You have no idea how happy this makes me! Thank you for your sweet words and for your support 🙂 I can’t wait for you to try the recipes, please let me know what you think! Your excitement literally makes me want to happy cry!!!!

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