These Fluffy, Flaky Vegan Biscuits Were Made for Weekends

These Fluffy, Flaky Vegan Biscuits Were Made for Weekends

The husband and I woke up this weekend to some dreary weather.

It did not look like it was going to be a warm or sunny day by any stretch. I don’t know what prompted him, but the husband decided that it was the perfect time to make biscuits and I wasn’t going to argue!

Warm, fluffy, biscuits are the perfect accompaniment to a dreary day alongside a cup of tea and a good book.

Or a day of video games which is what the husband and I actually did. And, although I think we ate three biscuits each yesterday, we still have about eight left.

When you want to warm up the leftover biscuits, the best way to do it (if using a microwave) is to wrap each biscuit in a wet paper towel. The wet paper towel will prevent the biscuit from getting dried out and hard. And you definitely do not want that!

These fantastic little fluffy delights are so good when still warm from the oven. Spread them with butter and a small bit of salt or spread them with butter and apricot jam (or any jam you like for that matter)! I’m guessing that they would be perfect with a good helping of mushroom gravy as well!


Looking for more recipes for a dreary weekend morning? These vegan blueberry pancakes are made for Sundays. The recipe features oats, dairy-free milk, bananas, blueberries, and maple syrup. You can serve these pancakes with coconut yogurt, extra syrup, berries, or whatever you like.

These vegan fruitcake pancakes can be whipped up with ingredients like brown sugar and almond milk. They’re topped with dairy-free chocolate chips, bananas, strawberries, dried cranberries, peaches, pecans, almonds, and walnuts, to name a few. They might be holiday-themed but let’s be honest, you can enjoy these any time of the year.

Hungry for more? Try this recipe for chickpea cookie dough and chocolate nice cream, perfect for spreading on crepes for a truly glorious breakfast. The nondairy ice cream is made by blending bananas, cacao powder, and plant-based milk.

This recipe was republished with permission from A Forkful Life.