Vegan Biscuits

My Southern-style vegan biscuits are buttery, flaky, and oh-so-easy to make. There’s NO yeast needed, and they’re made in one bowl. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 133kcal

Author Arman Liew

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 cold and chopped

Instructions

Preheat the oven to 425°F (210°C). 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 five minutes to curdle. This will be a mock buttermilk.
In a large mixing bowl, add the flour, baking powder, sugar, and salt. Add the chopped cold butter, and use your hands to mix into the dough until a crumbly, thick texture remains. Add the 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 15 minutes or until golden brown on top. Remove from the oven and transfer to a cooling rack for several minutes.

Video

Notes

Vegan butter brands: I highly recommend Earth Balance, as it yielded the flakiest biscuits. Other brands that will work are Miyokos and Kite Hill. Different brands will have varying levels of success in terms of how flaky they turn out.
Gluten-free flour: I tested this with Bob's Red Mill all-purpose flour successfully. I can't vouch for other brands.
Leftovers: Keep at room temperature, covered, for 5 days or in the fridge for 2 weeks. They freeze well and can keep frozen for up to 6 months.

Nutrition