Fluffy vegan biscuits (5 ingredients!)

These buttery, flakey American style biscuits are made with no yeast, no eggs, and no buttermilk, but you’d never tell! Quick, easy and delicious, they are made in one bowl and ready in minutes! Vegan, Gluten Free, Dairy Free.

vegan buttermilk biscuits

We love our quick bread recipes, like this yeastless bread, soft pretzels, and these buttery vegan biscuits.

Butter, milk, eggs, and yeast are becoming difficult to find in our supermarkets.

What was once considered basic kitchen and pantry staples in any supermarket, they have now become quite the rarity. 

We’ve given one of the staple quick breads, biscuits, an EASY vegan makeover!

No eggs, no butter, no oil and no yeast needed, but you’ll be left with soft, fluffy, flakey, buttery biscuits, and you only need 5 ingredients!

What are American biscuits? 

American biscuits are a type of quick bread. Fluffy and flaky in texture, they are often made with butter and buttermilk. They can be enjoyed both sweet and savory, with either jam or gravy. Although, I tend to prefer them with a smear of butter!

Are biscuits the same as scones? 

In England, America and many other Asian countries, American biscuits would be considered the same thing as a British Scone.

They both can either be rolled out or dropped on the baking tray. 

The non-American ‘biscuit’ would be what Americans call cookies or crackers. 

Here in Australia, these are essentially scones. 

The kind you eat with jam and cream.

Or high tea. 

vegan English scones

How to make homemade vegan biscuits from scratch 

Also referred to as baking powder biscuits or yeast-free scones, these homemade biscuits need just 5 ingredients and follow a simple 4-step process. 

The Ingredients

  • All-purpose flour– Also referred to as plain flour. If your flour is clumpy, be sure to sift it first. You can use gluten-free all-purpose flour too.
  • Baking powder– A must to ensure the biscuits are leavened well. Do not substitute or omit. 
  • Salt– A must for any bread or baked good. 
  • Vegan butter OR vegan margarine– Either vegan butter or vegan margarine works. I recommend butter, as it is a firmer texture and provides an even fluffier and flaky texture. 
  • Milk of choice– I used unsweetened almond milk, but oat milk and other plant-based milks can also be used. 

The Instructions

  1. Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
  2. Prepare the dough by combining your dry ingredients, and mixing well. Then, add your chopped up vegan butter and mix into the dough, until a crumbly, course texture remains. Pour in your milk and stir until just combined. 
  3. Lightly flour a kitchen surface and transfer your biscuit dough onto it. If it is a little sticky, add a tablespoon of flour on top of it. Roll the dough out, about an inch thick. Then, using a scone or cookie cutter, cut out the biscuits and place them on the lined pan.
  4. Bake the biscuits (scones) for 12-15 minutes, or until they begin to go golden brown. Remove from the oven and transfer to a wire rack to cool completely. Once cool, brush with melted vegan butter, if desired. 

flaky vegan biscuits

Tips for PERFECT vegan biscuits

  • Your vegan butter or margarine should be firm, and NOT melted or soft. You want the dough (before adding the milk) to be crumbly and course. If your butter is melted or too soft, your cooked biscuits will not be as fluffy or flaky.
  • Do not over-mix the dough- you want it just combined. Over-mixing will flatten the biscuits and they will not rise as much. 
  • Remove from the oven when they are just golden brown- They may look undercooked, but they continue to cook as they cool down. 
  • You want the biscuits to be flaky and buttery, so be careful when you transfer them to the cooling rack- they will be fragile!

Storing and Freezing biscuits

  • To store: The leftover biscuits can be stored at room temperature in a sealable container, for up to 5 days. They can also be stored in the refrigerator, for up to 14 days (2 weeks). 
  • To freeze: Freeze leftover biscuits in a ziplock bag, and keep in the freezer for up to 6 months. They can also be frozen individually, for quick grab and go breakfasts or snacks.
  • To thaw: The biscuits must be thawed to room temperature, before reheating. It is best to thaw overnight in the fridge. If not, you can also thaw it at room temperature, but do so early on! 
  • To reheat: You can either reheat it in the microwave or in the oven. Heat in the microwave for 20-30 seconds, or in a preheated oven for 10 minutes (at 180C/350F). 

What to serve with homemade vegan biscuits

  • Spreads– The classic way! Slice a biscuit in half and top with cream, jam, homemade almond butter or homemade Nutella
  • Stews– A delicious side dish, spread lightly with butter and enjoy on the side. 
  • Soups– Perfect to dip and soak up all the flavors of the soups. 
  • Breakfast sandwiches– Sweet or savory- Slice a biscuit in half and add a slice of vegan cheese and vegan butter and enjoy! 

gluten free vegan biscuits

More EASY vegan bread recipes (NO yeast)

fluffy vegan biscuits

Vegan biscuits (5 ingredients!)

Easy fluffy vegan quick biscuits made with just 5 ingredients! Flaky, buttery and fluffy biscuits made with no yeast, no dairy and no eggs. One bowl, no fancy mixers and 100% vegan, gluten-free and dairy-free.
5 from 6 votes
Print Rate
Course: Breakfast
Cuisine: American
Keyword: American biscuits, vegan biscuits, vegan scones
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 12 Biscuits
Calories: 133kcal
Author: Arman

Ingredients

  • 2 cups all-purpose flour (plain flour) gluten-free, if needed
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/2 cup vegan butter Chopped * See notes
  • 1/2 cup milk of choice I used unsweetened almond milk

Instructions

  • Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
  • In a large mixing bowl, add your flour, baking powder, and salt. Add your chopped butter, and use your hands to mix into the dough, until a crumbly, thick texture remains. Add your milk and mix until just combined.
  • Lightly flour a kitchen surface. Transfer your dough onto it. Roll out the dough until it is an inch in thickness. Then, use a biscuit or scone cutter to cut the biscuits out, and place on the baking tray. If desired, brush some extra butter on top.
  • Bake the biscuits for 12-15 minutes, until it just begins to brown. Remove from the oven and transfer to a cooling rack and cool completely.

Notes

* You can substitute for margarine. Butter/margarine must be firm. 
  • TO STORE: Leftover biscuits can be stored at room temperature in a sealable container, for up to 5 days. They can also be stored in the refrigerator, for up to 14 days (2 weeks). 
  • TO FREEZE: Freeze leftover biscuits in a ziplock bag, and keep in the freezer for up to 6 months. 
  • TO THAW: Biscuits must be thawed to room temperature, before reheating. It is best to thaw overnight in the fridge.
  • TO REHEAT: Heat in the microwave for 20-30 seconds, or in a preheated oven for 10 minutes (at 180C/350F).

Key Recipe Equipment and Ingredients

Nutrition

Serving: 1biscuit | Calories: 133kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Sodium: 326mg | Potassium: 22mg | Fiber: 1g | Vitamin A: 360IU | Calcium: 74mg | Iron: 1mg | NET CARBS: 15g
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    Categories:

    Bread Breakfast Gluten Free recipe Vegan

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