Strawberry Shortcake Biscuits
Prep time
Cook time
Total time
Swap out strawberries for raspberries or blueberries, and use orange zest instead of lemon zest! Make the flavour combination that best matches your spring picnic.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 12 biscuits
  1. Preheat your oven to 425F and line a baking sheet with a silicone baking mat or parchment paper.
  2. Combine ¾ cups soy milk and vinegar together to create vegan buttermilk. I do this directly in my pyrex measuring cup. Let it sit.
  3. In a medium-size mixing bowl, stir together strawberries and 2 tbsp sugar. Set aside.
  4. In the bowl of a food processor, whisk together flour, 3 tbsp sugar, baking powder, salt, and baking soda.
  5. Add butter and process for about 30 seconds until it resembles a coarse crumb. Transfer it to a large mixing bowl, and make a well in the center of the mixture.
  6. Pour the lemon zest and buttermilk into the well and stir until just combined.
  7. Transfer the dough onto a floured work surface and pat it into a rectangle.
  8. Fold the rectangle in thirds. Turn the dough, and flatten it. Then fold into thirds, turn and flatten twice more.
  9. Roll out the dough until it's about a ½ inch thick.
  10. Using a 2½-inch biscuit cutter, or a glass push straight down (do not twist) to cut out 12 biscuits.
  11. Transfer the biscuits to the prepared baking sheet, making sure they are barely touching each other.
  12. Gently, press an indent into the top of each biscuit with your thumb, and brush with the maple-milk mixture.
  13. Bake for 15 mins, or until browned.
  14. Serve cut in half, and filled with strawberries and whipped cream.
Nutrition Information
Serving size: 1 serving Calories: 92 Fat: 6.7g Carbohydrates: 6.8g Sugar: 6.5g Fiber: 0.7g Protein: 0.7g
Recipe by The Edgy Veg at