English Digestive Biscuits
Prep time
Cook time
Total time
This classic cookie-like biscuit is a real treat after a meal. But unlike many recipes, it's made with whole wheat flour for a wholesome touch.
Serves: about 3 dozen biscuits
  • ½ cup unbleached all-purpose flour
  • 1½ cups stone ground whole wheat flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup non-hydrogenated shortening
  • ¾ cup powdered confectioners' sugar
  • ¼ cup cold dairy-free milk beverage
  1. Put the flours, baking powder, and salt in a mixing bowl and whisk to combine.
  2. Add the shortening and whisk until coarse crumbs form.
  3. Add the sugar and enough milk to make a stiff dough.
  4. Knead this mixture on a flour surface until smooth.
  5. If you have time, return the dough to your bowl, cover and refrigerate for 1 hour. This resting time will make the biscuits more tender and crisp.
  6. After the dough has chilled, preheat your oven to 350ºF.
  7. Roll out the dough until it is a bit more than ⅛ inch thick. Cut with a 2½-inch biscuit cutter or into your desired shapes.
  8. Place the biscuits on greased cookie sheets, and prick evenly with a fork.
  9. Bake until pale gold, about 15 to 20 minutes.
  10. The biscuits will keep in an airtight container at room temperature for about 1 week.
Flour Note: If you don't have whole wheat flour on hand, you can substitute all-purpose flour. You can also cut in a little oat flour for part of the flour for a slightly different texture.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/english-digestive-biscuits-vegan