With the holidays coming up, baking powder biscuits are so versatile and always tasty. We enjoyed this variation using spinach and sun-dried tomatoes.

Spinach and Sun-dried Tomato Biscuits

Yield: 8-12 biscuits


  • 2 cups AP flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons vegan margarine
  • handful l baby leaf spinach
  • sun-dried tomatoes
  • ¾ cup soy yogurt or non-dairy milk

Spinach and Sun-dried Tomato Biscuits


  1. Preheat the oven to 450°F/232°C.
  2. Wash, spin dry and roughly chop the spinach.
  3. Cut the sun-dried tomatoes in small pieces.
  4. Place the flour in a large bowl.
  5. Add the baking powder and salt and stir a bit.
  6. Cut in the vegan margarine and mix until the mixture breaks down like sand particles. I do this by hand, it goes quickly and is not really that messy to do.
  7. Add the spinach and cut tomato pieces and gently mix.
  8. Add the soy milk and stir until the mixture clings together.
  9. Turn out onto a floured bread board or countertop and knead for 1 or until the dough is smooth.
  10. Add more flour as needed if the dough is sticky. Be careful to not over-work the dough.
  11. Roll the dough out to about a ½-inch thickness.
    The biscuits do not rise much, so don’t roll the dough out to thinly.
  12. Using a juice glass, dipped in flour at the rim, cut the dough into rounds
  13. Place on an un-greased cookie sheet, and bake for 12 to 15 minutes.
  14. Serve hot.