Light, flaky, buttery and full of cheese. Everything you could ever want in a biscuit and everything you’d think a vegan couldn’t have. Think again. This Vegan Cheese Biscuit Breakfast Sandwich is all vegan and all delicious.
Brunch, it’s a time to bring out the big guns. We’re talking stacks of pancakes, vegan eggs benedict and of course breakfast sandwiches. With Mother’s Day on the approach, next week’s vegan brunch is a big one. Mother’s Day is a time to celebrate and spend time with that one person in your life who would be there for you no matter what. They’re basically real life superheroes and we think they deserve a superhero brunch, because there is no better celebration than a good brunch.
If you fell asleep right now and dreamed up your perfect brunch, it would be this Vegan Cheese Biscuit Breakfast Sandwich. A homemade biscuit baked to perfection. A crispy outer layer with a soft pillow-y interior that’s buttery, flaky and cheesy. Could you ask for anything more? Maybe a vegan sausage patty, smoked tofu, tomato, arugula and sriracha mayo? Well, we brought that too. Inside the pillow-y fresh biscuit is a delicious vegan breakfast sandwich that only dreams are made of. What a way to show your mom just how much you love her.
Check out the full recipe and video below.
Vegan Cheese Biscuit Breakfast SandwichPrint
Vegan Cheese Biscuits
- 1 cup (225 mL) almond milk
- 2 tsp (15 mL) apple cider vinegar
- 2 1/2 cups (375 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1 tbsp (15 g) baking powder
- pinch salt
- 1/2 cup (113 g) very cold vegan butter
- 1 cup (105 g) vegan cheese shreds, (we used Daiya)
- vegan sausage, (we use Lightlife)
- 1 block smoked tofu, (we use Soyganic)
- 1 beefsteak tomato, sliced
- 1 cup arugula
- sriracha mayo, to taste
- Before you start this recipe, remember that you want all your ingredients for the biscuit as cold as possible. This helps the biscuits get beautiful flaky layers when baked. It's best practice to keep ingredients in the fridge whenever you're not using them.
- Preheat oven to 450F
- To a bowl combine almond milk and apple cider vinegar and set aside in the fridge to curdle about 5-10 minutes. This makes a vegan version of buttermilk.
- To a bowl combine flour, baking soda, baking powder and salt. Stir until combined. Grate cold butter into the flour mixture. We use the grater attachment on our food processor to grate quickly without touching the butter too much, but you could also use a regular cheese grater. A grated butter to the flour mixture and with a wooden spoon stir until incorporated - but you still want butter chunks in the flour! Set in the fridge until you need it again.
- Make a vegan buttermilk by combining apple cider vinegar and almond milk. Mix into dry mixture and using a spoon mix until half incorporated. Turn the mixture out onto the counter and using your hands gently mix the rest of the flour into the wet. All you want is most of the flour incorporated. Using your hands form the dough into the thickness you want. Using a cookie cutter, cut out rounds but DO NOT twist. This prevents rise.
- Place on a lined baking sheet right against each other.Any empty spaces fill in with some tin foil, this helps to creating a taller biscuit. Bake for 15-18 minutes.
- Now prepare the sandwich components. Fill with whatever you choose or do what we did and use a vegan sausage, smoked tofu, tomato, arugula and sriracha mayo.
- Once the biscuits have baked, slice and create your sandwich.