Recipe: “Old Fashioned” Vegan Baking Powder Biscuits (no shortening or oil!)

homemmade vegan buttermilk biscuits

This post contains affiliate links. If you click on one of my links, I may receive a small compensation at no cost to you. Thank you for supporting The Penny Pantry! Read My Disclosure Policy

I love biscuits, but I don’t love the shortening old fashioned biscuits call for. I had tried different recipes over the years, but they just didn’t resemble the type of biscuit I longed for. I wanted a tall biscuit that would generously split open and hold up to vegan sausage gravy, maple syrup or the like. Flat biscuits just weren’t going to work, and they were too dense.

biscuits cooling on a tray

I hit upon an idea to substitute for the shortening: homemade tofu sour cream. It worked! The biscuits are tall, and even have “layers” like their less healthier counterparts. No, they are not quite as “flaky” as traditional biscuits, but they are darn near close in appearance, taste and texture.

Update 4/18: I tried using silken tofu last night, and it worked too! Details below.

vegan sour cream

I highly recommend using Bob’s Whole Wheat Pastry Flour, as it provides similar nutrition to whole wheat flour with a lighter taste. I use this flour in all of my quick breads.

biscuits on a tray straight out of oven

Shortening & Oil-Free Baking Powder Biscuits

Recipe adapted from the one found on vintage Tupperware pastry mats

Cutting out biscuits with circle cutter


2 cups all-purpose flour (I use whole wheat pastry flour)

1 TB baking powder

1/2 tsp. salt

1/4 cup homemade tofu sour cream (OR for a shortcut use 1/4 cup pureed silken tofu!)
The sour cream I use is Chloe Coscarelli’s recipe.
I found it is included in the FREE preview of Amazon HERE. I leave out the oil.  My older recipe doesn’t call for xanthan gum, so that is optional as well.

OR Try this NEW link (thanks Renee!): Tofu Sour Cream Recipe

3/4 c. milk (I use unsweetened almond)


Mix dry ingredients together, then cut in sour cream or tofu with a pastry cutter.  (Or two knives if you don’t have one). Stir in milk, form into ball with hands. Roll out on lightly floured surface (I use a vintage Tupperware pastry mat) and cut out 12 biscuits with circle cutter.   Bake at 450 degrees 10 to 15 mts.  I check after 10 minutes, baking until lightly brown.  I cook the biscuits on a silpat non stick liner. Cool on wire rack.  Makes 12 tall biscuits. Serve warm. Enjoy!

It costs me about $.50 for a batch of 12 biscuits, just $.04 each!


Leave a Reply

Your email address will not be published. Required fields are marked *

The Penny Pantry

The Penny Pantry