Strawberry Almond Biscuits- Vegan

Strawberry Almond Biscuits- Not So Perfect Life

One of the things that I wanted to learn to make in my second year of this blog was biscuits. Me making biscuits is sort of an inside joke in my family. In college one Thanksgiving my mom decided that she wasn’t going to make her traditional homemade rolls so I decided I was going to make biscuits. The end result was not to good, they were hard as a rock and dry. Where did Martha Stewart’s buttermilk biscuit recipe go wrong? I have no idea, but I’ve never been able to live down the fact that I served awful biscuits Thanksgiving day.

Fast forward to 2013 and … Strawberry Almond Biscuits!

Strawberry Almond Biscuits- Not So Perfect Life

Fluffy delicious biscuits. Fresh summer strawberries, almond milk pulp and my favorite emulsions (butter AND almond!). If you don’t have any spare almond milk pulp lying around you can skip it just add a 1/2 teaspoon more of almond emulsion. I used the leftover pulp from my strawberry almond milk, it really hit the spot. Remember the pulp can be frozen to be used later!

If you don’t own butter or almond emulsion please do yourself a favor and get it! The smell and taste of this fresh baked bread is definitely enhanced with the emulsion flavors.

The best part about this recipe is that it is insanely easy. Almost too easy, it makes baking fresh biscuits a possible daily activity. 10 minutes of prep time… that is it!

Strawberry Almond Biscuits- Vegan

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 10 Biscuits


  • 3 Cups White Flour
  • 1 1/5 Tablespoon Baking Powder
  • 4 Tablespoons Almond Milk Pulp (If you have it)
  • 3/4 Teaspoon Salt
  • 6 Tablespoons Chilled Cubed Earth Balance Margarine
  • 1 1/4 Cup Very Cold Almond Milk
  • 1 Teaspoon Butter Emulsion
  • 1 Teaspoon Almond Emulsion
  • 3-4 Strawberries Rough Chopped


  1. Turn oven to 425.
  2. In a large mixing bowl sift together flour, baking powder and salt. Using a fork and knife cut in the chilled cubed margarine until dough is crumbly.
  3. In a small bowl combine the wet ingredients and set aside.
  4. Using your hands fold and work in the chopped strawberries and almond milk pulp trying to distribute it as even as possible.
  5. Pour in the liquids and stir with a big spoon to combine.
  6. On a well floured surface roll and knead the dough with your hands until it is about 1 inch thick.
  7. Cut out biscuits with a floured circle or square cookie cutter. Keep rolling and shaping until you use all the dough.
  8. Place biscuits on a well floured baking pan or cast iron skillet.
  9. Bake for 12 minutes.
  10. Let cool and then enjoy!

The baking powder is the key ingredient in this baking magic. Just look at the way the dough bakes up.

Strawberry Almond Biscuits- Not So Perfect Life

Strawberry Almond Biscuits- Not So Perfect Life

Strawberry Almond Biscuits- Not So Perfect Life

These biscuits are light, sweet, fluffy and will make your kitchen smell like a bakery. You can also make these and freeze them before you bake them so that way you always have fresh biscuits to bake any day. I would store them in individual ziplock bags… Fancy smancy frozen breakfast!

I’m going to have to make these again this weekend!

Tell me about a baking fail you have had. Have you had success going back and re-doing it?

Strawberry Almond Biscuits- Not So Perfect Life

Download PDF

About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
This entry was posted in Uncategorized. Bookmark the permalink.

20 Responses to Strawberry Almond Biscuits- Vegan

  1. Oh my…these biscuits sound fantastic! Yummy!
    Holly @ EatGreatBEGreat recently posted…Pro Compression Socks ReviewMy Profile

  2. Oh those look so good! I love a yummy biscuit!
    Kelly @ Kelly Runs For Food recently posted…Black Bean and Avocado SaladMy Profile

  3. so, when i clicked over on your link from bloglovin, i was intrigued by the title and then when i saw the picture at the top of the page i just paused. yeah, i paused and stared because those look SO GOOD. i then scrolled back up to see the title again because in that moment my mind went blank- i dont know what kind of voo-doo these biscuits did to me, but all i know is that i want these in my tummy!!
    Charlotte @ Commitness to Fitness recently posted…Top 8 Historical TwerkersMy Profile

  4. Yay for another Earth Balance lover! I’ve thought about using it to make croissants and biscuits but I never got around to it. These look seriously awesome- I wish I had one for a post breakfast snack right now!
    Sarah @ Making Thyme for Health recently posted…10K Training Update + TIU Beach Babe DVD ReviewMy Profile

  5. While it’s tough to actually admit to my baking short comings–especially when I’m a type A perfectictionist–my one baking fail that I’ll likely never forget is related to when I was baking a cake (for one of my family members, nonetheless). I didn’t let cake the cool enough before putting icing on….so it collapsed, and the icing dripped off everywhere. Fortunately, I had enough time to recover from my mistake and bake a new one just in time! (Is there a support group for this sort of thing? lol….)
    Julie @ A Warrior and A Nurse recently posted…1,001 Free eBooks that You Must Read to Succeed (at Just About Anything!) (eBooks #11 to #20) — Part #2My Profile

  6. These biscuits look heavenly and they need to be in my belly RIGHT NOW! I cracked up at your Thanksgiving Day story, totally sounds like something I would do! Glad you’ve improved and are now making these beautiful gems! Yummy!!
    Sarah @ Sweet Miles recently posted…Girl Crush ThursdayMy Profile

  7. I had no idea you could freeze the pulp!! These look fantastic. I really need to make your strawberry almond milk!
    Davida @ The Healthy Maven recently posted…A Smorgasbord of FoodMy Profile

    • rebacox says:

      Yea its pefectly fine to freeze. The strawberry pulp will go bad faster than regular almond milk pulp so freeze it quick. You can freeze it in ice cub trays then transfer it to plastic freezer bags. Just thaw it when you need it.

  8. These biscuits look phenomenal! I love how you added strawberries and almonds. :)

  9. I think these just may be the prettiest muffins ever!
    Kim @ Hungry Healthy Girl recently posted…Pumpkin Recipe RoundupMy Profile

  10. Those look so perfect! And, since the Thanksgiving incident…I’m sure you have perfected every biscuit recipe! You’re a pro. You must be like me…if it turns out wrong, I keep making it and learning so it will be perfect. Brownies took me six months before I could get the right texture and everything that I wanted! (=
    Gloria @ Simply Gloria recently posted…Show Stopper Saturday #4My Profile

  11. These look delicious!
    Matt @ The Athlete’s Plate recently posted…Paleo Banana-Walnut BreadMy Profile

  12. Oh wow, these biscuits might be the best recipe I’ve seen on a blog lately! I cannot wait to make these!
    Alex @ Kenzie Life recently posted…The Surprising Person I Fell In Love With In New York CityMy Profile

Leave a Reply

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

CommentLuv badge