Fluffy Whole Wheat Biscuits (dairy free, soaked, vegan)


These biscuits have a wonderful light texture from the soaking period and are nice and rich even though they are whole wheat. We enjoy them with eggs, or with hearty soups and stews and baked beans. I love how easy these are to make too! One morning, I was able to finish these up in 15 minutes (and that’s with cooking time).

I have always loved biscuits, but I thought my biscuit days were over when I learned about the soaking method that Sally Fallon outlines in Nourishing Traditions-at least biscuits like I was used too.  Then when I took dairy out of my diet, it seemed like the final nail was being hammered into my biscuit coffin.

Not so!

I am very excited to say that these biscuits are both dairy free and soaked and are absolutely delicious. We should know because have eaten ourselves through many batches the last few weeks. My husband complains if I make them during the day because baby and I eat too many of them and he doesn’t get his fair share!

But you wouldn’t have to make these dairy free, you could definitely use buttermilk and butter for a more traditional and yummy biscuit goodness. Since buttermilk is thicker, you will need to use more then the liquid specified below.

You will notice Elena, my two year old’s arms and fingers in the following photos. She likes to help with this project, as it’s fun to make!

Fluffy, Whole Wheat Biscuits
Makes 20 small biscuits
I have used both palm oil and coconut oil with great results. The coconut oil gives a sweetness to the biscuits that is very nice, the palm oil is more neutral. But beware, coconut oil melts at a much lower temperature, so keep this dough “soaking” under 76 degrees (at which point it will melt). Otherwise, you should use palm oil which melts at 85 degrees. My house was between 65 to 70 degrees when I was testing this recipe.

    2 1/2 cups of whole wheat pastry flour (you could substitute other flours for part of the flour amount too).
    6 tablespoons palm oil or coconut oil
    3/4 cup of coconut milk tonic, other dairy free milk or water (last time I made it with just water and it was very good! Just make it a scant 3/4 of a cup when using water.)
    1 tablespoon lemon juice or raw apple cider vinegar

    1/2 teaspoon baking soda
    1 1/2 teaspoons baking powder
    3/4 teaspoon salt

1-The night before, measure the flour into a medium size bowl. Using a pastry cutter, or a fork and knife with a cutting motion, cut in the palm oil or coconut oil into the flour. When the oil is the size of peas or smaller, you are done. Add the coconut milk tonic/water and lemon juice/vinegar, and mix in until just combined. Leave overnight at room temperature, well covered. This mixture will be wetter then your average biscuit recipe. This is so we can more easily mix in the salt and rising agents the next day.

2-The next morning, place the oven rack in the middle of the oven and preheat the oven to 450. Press down the dough a bit right in the bowl.ng_biscuit1 Sprinkle the baking soda, baking power and salt on top of the dough,


then fold it in half, top to bottom

ng_biscuit31 and press down firmly


Fold in half again from the side, and press down firmly again.

ng_biscuit6 Starting at the top, repeat this process until you have folded the dough about 10-15 times (do so until you feel assured that the rising agents and salt have been well mixed in).

3-Now it’s ready to roll it out!


I found that because the folding process develops the gluten a bit, I didn’t need to use any flour. But if you need to, feel free to use some white flour or arrowroot flour when you roll this out. Place on a clean surface, and roll out into a rectangle.ng_biscuit8 It should be about 1/2 an inch thick.

4-You can use biscuit cutters to get nice round biscuits, but I like to simply cut it into squares as there is no waste this way. A pizza cutter works great here. ng_biscuit9 I cut them into small pieces, so I get 20 pieces. If you wanted to make bigger biscuits I recommend that you lower the temperature to 425 degrees and cook for a bit longer .

5-Place on an un-greased cookie sheet or jellyroll pan and pop it in your preheated oven.ng_biscuit10 Cook for 8-10 minutes, or until the top and bottom is lightly browned and the middle is cooked all the way through. Remove to cooling racks when done.

Biscuits are best warm, but we certainly enjoy them cold too!


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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


  1. Love says

    I also am gluten free and these biscuits look so good they are tempting me to want to cheat and make them. I would
    love to know your subs for GF.
    I love the little helping hands. So sweet.

  2. Ellen says

    The number of hours isn’t listed here, but I am assuming you could set them soaking in the morning and make them fresh for dinner? How long of a soak is required?

    They look amazing! I’m pretty good with sourdough, but otherwise don’t soak… this would be a great intro!

  3. Cassandra says

    Just found this while looking for recipes. Wanted you to know your remark at the end of the post “Biscuits are best warm” made me smile. It’s so simple and profound. 🙂 There’s some Zen in that.

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