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Savory Vegan Biscuits with Scallions

Whole wheat savory biscuits made vegan. Top them with butter for a delicious snack or side dish. These biscuits are the perfect addition to a big dinner with family or friends.
Course Side Dish
Cuisine vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12


  • 2 1/2 cups whole wheat bread flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter or margarine, cold
  • 1 cup almond milk, unsweetened
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons nutritional yeast
  • 1/3 cup scallions (green onions), finely sliced


  • Preheat oven to 425F. Line a baking sheet with parchement paper.
  • Add the flour, baking powder and salt to a large bowl. Whisk until combined. Set aside.
  • Combine the milk and apple cider vinegar to make your vegan buttermilk. Set aside.
  • Add the cold vegan butter to the dry ingredients and cut into the flour using a pastry cutter, a fork or by using the stand mixer until you get a coarse crumb.
  • Make a well into the center of the bowl. Pour the prepared buttermilk into the well, then mix everything together. Don’t overwork the dough! It should look crumbly. Add the scallions and nutritional yeast and mix until just combined.
  • Place the dough onto a lightly floured surface. Lightly press the dough to form a rectangle using your hands or a rolling pin. Fold the dough, one side to the center, then the other. Flatten, then repeat this step 2 more times. This helps you get flaky biscuits.
  • Roll out the dough using a rolling pin until about ½ inch thick. Cut into 2.5 or 3-inch circles. Make sure not to twist the cutter as this will seal the sides and prevent the biscuits from rising. Shape the dough again as needed until all the dough is used. You should get about 12 biscuits.
  • Place the biscuits on the prepared baking sheet. Make sure they’re touching as this helps them rise higher.
  • Brush the top of the biscuits with almond milk if desired.
  • Bake for 15 minutes or until crisp on the outside and soft on the inside.


Once the biscuits have cooled down completely, store them in an airtight container to avoid them becoming dry.
Make sure you're using cold butter. You can put it in the freezer for 30 minutes before starting if desired.
For proper measurements, scoop the flour into the measuring cups using a spoon, then scrape the top to level the flour. If you scoop the flour using the measuring cup directly, you may end up using too much flour.
If using unsalted butter in this recipe, increase the salt to 1 teaspoon.