Mushroom Biscuits with Vegan Cheese

We enjoyed these biscuits for Sunday morning brunch with a lovely Vegan White Bean Spread, coffee and juice. They are a variation of “All American Biscuits” or also scones. They are quick and easy to make with a nice hearty flavor.

Mushroom Biscuits with Vegan Cheese- Click here to license this image from Stocksy

Serving Size: 4


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cold vegan margarine
  • 1/3-1/2 cup mushrooms cut in very small pieces and sautéed
  • 1 teaspoon oil to sauté mushrooms
  • 1-2 ounces vegan cheese cut in small pieces
  • 3/4 cup cold soy milk


  1. Preheat the oven to 450 F / 232 C.
  2. Clean and cut the mushrooms in very small pieces.
  3. Heat the teaspoon of oil in a small frying pan and lightly sauté the mushrooms.
  4. Remove from the heat and allow to cool until needed.
  5. Cut the vegan cheese into small pieces, leaving a few as slices to go on the top of the biscuits.
  6. Place the flour in a bowl. Add the baking powder and salt and whisk to mix.
  7. Cut in the vegan margarine to make a course sandy like meal.
  8. Add the sautéed mushroom pieces and vegan cheese pieces and mix.
  9. Add the vegan soy milk and stir to mix and make a soft dough.
  10. Turn the dough out onto a lightly floured workspace and fold gently 3-4 times. Be careful to not over-work the dough.
  11. Cut the dough in your preferred biscuit shape.
  12. Place the biscuits on a cookie sheet lined with baking parchment.
  13. Place a slice of vegan cheese on the top of each biscuit and place in the oven to bake for 15-18 minutes or until golden brown.


These biscuits taste best warm from the oven. They can be enjoyed a couple of hours later but, best eaten on the day they are made. The recipe works well halved, in case you want to make fewer.

One response to “Mushroom Biscuits with Vegan Cheese”

  1. Debbie says:

    I made these today with whole wheat flour – they are amazing! Thanks for sharing.

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