Hearty Whole Grain Biscuits

Hearty whole grain biscuits flip the standard biscuit script by ditching butter entirely. In its place, blended silken tofu and a splash of apple juice do the moistening work, giving you a dairy-free, naturally vegan biscuit that still bakes up tender.

The flour blend is what makes these stand out: whole wheat and rye flour bring earthy depth, while toasted wheat germ folds in nuttiness and a serious hit of fiber. Toasted sesame seeds crackle through the dough for a savory finish.

A hot oven at 450°F (230°C) is what gets these biscuits to rise quickly before the heavier whole-grain flours weigh them down. Twelve minutes is all they need.

Pro Tips

• Blend the silken tofu until completely smooth before mixing with the juices. Lumps in the wet base mean lumps in the biscuit.
• Don’t overwork the dough once the flour goes in. Fold just until combined, then turn out onto your board. Whole-grain flours toughen fast under too much kneading.
• Roll to a true ½ inch (1.3 cm) thickness. Thinner and they’re crackers, thicker and the centers stay raw at this short bake time.
• Cut straight down with the cookie cutter. Twisting seals the edges and the biscuits won’t rise as tall.

Variations

• Fold in a handful of dried fruit such as raisins, chopped dates, or cranberries for a sweeter morning biscuit.
• Swap rye flour for spelt or buckwheat for different whole-grain profiles.
• Top with a brush of plant milk and an extra sprinkle of seeds before baking for a glossy crust.