When we have soups or salads for dinner, I’m always looking for something to fill in the carb gap. No one at our table is going to be satisfied with a meal that doesn’t have a hefty dose of carbs! I went on a big bread making kick for months a couple of years ago. I made every kind of bread imaginable. From sandwich loaves to bagels (recipe here – they’re amazing!) I made it all. And now for some Vegan Multigrain Garlic Biscuits!
I love making bread. But everyone loves eating it as much as I love making it. So I always fell short of demand, which is how I came up with these quick little gems one day. These Multigrain Vegan Garlic Biscuits are made in less than 15 minutes in a simple frying pan. They’re garlicky, satisfying, and the epitome of easy bread making. I love to make these when I’m tight on time because they’re filling and satisfying – and kid-friendly!
In this batch, I had fresh parsley in the fridge. It brightens the garlicky flavor and lightens the multigrain base. If you’re a fan of green onions, those also work really well in these biscuits. They pack in even more flavor and give them more bite. Green onions and dough aren’t commonly put together – but they should be. If you’ve even had a Green Onion Cake, you’ll know what I’m talking about.
How to make them
Combine all of the ingredients into a dough and work it with your hands, a spatula, or a mixer until it feels smooth throughout. Then oil and heat up your nonstick frying pan over medium to medium-low, and divide the dough into 6-8 pieces. Roll the dough into balls, and then flatten them to about 1/2″ in thickness. Place them into the pan, along with 1-2 tablespoons of water, and put a lid on the pan.
Let them cook over medium-low heat for ~5 minutes before flipping and then cook for about another 3-5 minutes on the other side. Resist the temptation to take off the lid unless they’re burning. But if you do and the pan is dry, put another tablespoon of water back in the pan before replacing the lid. The steam from the water is key to cooking the biscuits right through to the center.
The length of time you cook them depends on the exact heat of your stove, so make adjustments according to how hot your pan is. Just don’t let your pan get too hot, otherwise, the outsides of the biscuits will burn while the insides remain uncooked.
More Vegan Deliciousness
- Vegan Buffalo Cauliflower Wings
- Vegan Chickpea Egg Salad
- Chipotle Instant Pot Potatoes
- Healthy Vegan Energy Balls – Date Sweetened
If you make this recipe, let us know how it went in the comments below! Or leave us a rating and show us your results on Instagram #plantednoshery. Enjoy!
Vegan Multigrain Garlic Biscuits
- 1⅓ cup Whole multigrain bread flour
- 1 tbsp Fresh parsley
- 1 tsp Granulated garlic
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Sea salt
- ¼ cup Unsweetened soy, almond or oat milk
- ¼ cup Olive oil
- 1 tbsp Lemon juice
- Add dry ingredients to a mixing bowl and stir well to combine.
- Add the wet ingredients into the dry bowl. Stir and fold together with a spatula until completely combined and no dry spots remain.
- Heat a non stick pan over medium low heat and spray or brush with oil to prevent sticking. Separate the dough into 6 pieces and form into biscuits that look like patties.
- Place each biscuit into the heated pan, and add 2 tbsp of water. Quickly place the lid on the pan and cook for 3-5 minutes. Reduce heat if necessary, to prevent the bottoms of the biscuits from burning.
- Once the biscuits are fully cooked on the bottom side, flip them in the pan. Place another 1-2 tbsp of water in the pan if it has gone dry, and quickly place the lid back on. Cook another 3 minutes, or until the biscuits are cooked throughout. Reduce the heat to low if the pan is getting so hot that the bottoms are too brown.
- Once the biscuits are cooked throughout, they are ready to serve. Enjoy!
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