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My vegan biscuits are buttery, flaky, and oh-so-easy to make. There’s NO yeast needed, and they’re made in one bowl!
Ready for more biscuit recipes? Try my 2-ingredient biscuits, air fryer biscuits, cheese biscuits, and coconut flour biscuits next.
If you’re of the opinion that vegan baked goods are dry or lack flavor, my vegan biscuit recipe will convince you otherwise.
They are, without a doubt, as flaky and tall as their non-vegan counterparts. The only difference? A few vegan swaps that cut the dairy but keep the flavor.
Table of Contents
Why I love this recipe
- Made with only 7 ingredients. And none of them are niche substitutions, but rather, basic pantry staples.
- Golden brown, buttery, and flaky. In terms of texture, these biscuits tick all the boxes. (Yes, I know buttery sounds like an oxymoron).
- No yeast needed. It’s a quick bread recipe that’s designed to be ready in minutes.
- All in one bowl. So clean-up is done well before the biscuits finish baking.
★★★★★ REVIEW
“15/10, these are absolutely delicious!! I made them with Violife butter and oat milk. I think the kind of butter you use really matters!” – Karla
Ingredients needed
- Dairy-free milk. I used unsweetened almond milk, but cashew milk and other plant-based milk can also be used.
- Apple cider vinegar. Mixed with the milk, this will create a mock ‘buttermilk.’ Confession: I use this as my ‘buttermilk’ for any recipe, vegan or not.
- All-purpose flour. Preferably sifted, so you get smooth and pillowy biscuits. Use gluten-free flour if needed.
- Baking powder. To help the biscuits rise. Don’t omit or swap this for baking soda.
- Salt. To add flavor.
- Cold vegan butter OR vegan margarine. I prefer the firmer texture of Earth Balance vegan butter, which makes for fluffier, flakier biscuits.
- Sugar. Optional, but I like to add a pinch of something sweet to balance out the savory flavors.
How to make vegan biscuits
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make buttermilk. Combine the milk with vinegar and let it sit for 5 minutes to curdle.
Step 2- Make the biscuit dough. In a large mixing bowl, add the dry ingredients. Add the chopped butter, and use your hands to mix into the dough until crumbly. Add the mock buttermilk and stir until just combined.
Step 3- Shape. Transfer the dough to a lightly floured surface. Roll it out to an inch in thickness. Use a biscuit cutter and transfer the biscuits to the baking sheet. If desired, brush the tops with melted butter.
Step 4- Bake. Bake the biscuits for 12-15 minutes until lightly golden brown. Remove them from the oven and transfer them to a cooling rack and cool completely.
Arman’s recipe tips
- Use a food processor. I don’t mind mixing by hand, but using a food processor is quicker. Simply add the butter to the dry ingredients and pulse until you have the proper texture.
- Work quickly. The trick to guaranteeing the perfect biscuit texture is to work quickly. The biscuits won’t be as flaky if the butter has time to soften as you’re working the dough.
- Avoid overmixing the dough. The more you mix, the more likely the biscuits will turn out flat.
- Press straight down with the pastry cutter. If you wiggle the cutter, you’ll squish the biscuits, and they won’t rise as much.
- Remove them from the oven when they’re barely golden. They may look undercooked, but they’ll continue to cook as they cool down.
Storage instructions
To store: Leftover biscuits can be stored in an airtight container at room temperature for up to five days or in the refrigerator for up to two weeks.
To freeze: Freeze leftover biscuits in a freezer-safe container for up to six months. Let them thaw in the fridge.
To reheat: Microwave the biscuits for 20 seconds or in a preheated oven for 5-10 minutes.
Frequently asked questions
Pillsbury brand of biscuit dough is not suitable for vegans as it contains dairy and egg products in them.
Serving suggestions
Vegan Biscuits
Ingredients
- 2/3 cup almond milk
- 1 tablespoon apple cider vinegar
- 2 1/2 cups all purpose flour gluten-free, if needed
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup vegan butter Chopped
Instructions
- Preheat the oven to 220C/425F. Line a large baking tray with parchment paper and set aside.
- In a small bowl, add the almond milk with apple cider vinegar and let it sit for several minutes to curdle. This will be a mock buttermilk.
- In a large mixing bowl, add your flour, baking powder, sugar, and salt. Add your chopped butter, and use your hands to mix into the dough until a crumbly, thick texture remains. Add your milk mixture 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 them on the baking tray. If desired, brush some extra milk on top.
- Bake the biscuits for 12-15 minutes, or until golden brown on top. Remove from the oven and transfer to a cooling rack for several minutes.
Notes
Nutrition
Originally published August 2022, updated and republished July 2024
In what cups should I make this dessert to look like this on the photo? Muffin plate?
They used a scone or biscuit cutter for the shape.
These biscuits are delicious! So easy to make, so flaky! Mine didn’t brown on top but I’m not confident I did them perfectly right, despite adding milk on top and baking for 15 min. Excited to add this recipe to my regular rotation!!
I will make this for my vegan friend. Just need ti find vegan butter. You have some substitute?
They look so nice. I am not vegan but can use other ingredients.
Goof ingredients. I am not vegan but have them all.
Love these biscuits!
Easy with great results! I followed the recipe as is using my homemade cashew milk and vegan butter substitute from Costco and it was a hit all around. Thanks for sharing this recipe!
15/10 these are absolutely delicious!! I made them with Violife butter and oat milk. I think the kind of butter you use really matters!