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Vegan Breakfast Biscuit Sliders

January 1, 2011

Since it’s the New Years holiday, going out to any stores just seems like a hassle with practically the entire Valley off from work and driving the streets to return unwanted Christmas presents. So we decided to stay in and make breakfast biscuit sandwiches. For the biscuit part, I used a super easy recipe that I usually make with gravy flavored with vegan sausage crumbles. Instead of gravy, I kept the soy sausage patties intact, (Yves or Trader Joes  Sausage Patties) melted vegan cheese from Leonor’s Vegetarian Mexican restaurant (they sell it by the pound & it’s very convincing when melted or shredded), added a few leaves of spinach and made sliders.

Instead of consisting of mostly white flour, I made the biscuits with white, whole wheat, & Bob Red Mill Garbanzo & Fava flour. This made the biscuit less crumbly and more smooth, which helped the bread to hold everything together. Here’s how easy the biscuits are to make:

1 c        White flour
3/4 c   Whole wheat flour
1/4 c   Garbanzo & Fava Bean flour (Bob Reb Mill)
1 Tbsp  Baking Powder
1/4 tsp Salt
4  Tbsp Earth Balance margarine (cold)
3/4 c     So Delicious Coconut Milk – unsweetened
2 tsp.    Apple cider vinegar


1. Preheat oven to 375 degrees. Mix the flours, baking powder, & salt together in a large bowl.

3. In a separate small bowl, add the apple cider vinegar to the coconut milk. Set aside to allow it to curdle. (For a buttermilk flavor)

4. Cut the margarine into small cubes and mix in with the dry ingredients. You can use a fork or wooden spoon to press the margarine into the flour, until the mixture is evenly crumbly. I tend to just use my hands to quickly incorporate the fat with the dry ingredients.

5. Pour the curdled coconut milk mixture into the bowl of dry ingredients & mix until you get a soft light dough. You may want to get your hands in there too.

6. If the dough is still sticking to your hands, wooden spoon, or side of the bowl, add a bit more flour – a tablespoon at a time, until it is soft & NOT sticky.

7. Knead lightly for 2 – 3 minutes

8. Roll out the dough to 1/2″ thick on a floured surface & cut out with biscuit cutters. You’ll get 6 – 8 biscuits depending on how big the cutter are.

TIP: I don’t actually have a biscuit cutter, so I just mold these with my hands. I actually mold them in the same way that I mold & fold larger bread loaves. This works really well if you’re cutting them in half, width-wise, for biscuit sandwiches – after they come out of the oven.  For a picture-filled step-by-step of how to fold dough to make sandwich loaves, go here.

9. Place on a greased baking sheet and put them in the oven for about 12 minutes. At 12 minutes, they should be ready, but stick a toothpick through the middle of one of them to see if it comes out clean.

ANOTHER TIP: After the 12 minute mark, I sometimes brush some melted margarine on the tops of them and leave them in the oven for another 2 or 3 minutes. It gives them a nice toasty top.

3 Comments leave one →
  1. Caryn permalink
    January 2, 2011 10:12 AM

    Wow! These biscuits sounds great! Too bad the sliders aren’t vegan, though. The sausage patties contain both egg whites and whey. 😦 But I think Trader Joes, Lightlife, and Gardenburger sausage patties are all vegan, so I’m really excited to try this. 🙂

    • January 2, 2011 6:41 PM

      thank you for pointing this out about the morningstar patties. I’m usually better at reading the labels, so now I’m pretty miffed about missing that. Yves breakfast patties are also good and what I normally use to make gravy. I didn’t know Trader Joes had vegan patties, so I’m going to try that too! 🙂

  2. Vivian permalink
    January 2, 2011 10:18 AM

    I’ve been looking for a recipe for vegan biscuits, and I’m so excited to have found this one! I love cooking and baking with So Delicious coconut milk. These sound great! Thanks!!!!!

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