The Best Damn Vegan Biscuits

Fluffy Vegan Biscuit Recipe

Before you suggest there’s no way vegan biscuits can taste just as good if not BETTER than regular biscuits, everyone I’ve fed these to agree that these are in fact LEGIT, amazing, fluffy, buttery biscuits.

As in, serve them to your 80-year old grandmother who’s been making biscuits for centuries and she wouldn’t know the difference. As in, slap some gravy on it and you’d think you died and gone to heaven. As in, fluffy, buttery, savory, biscuit perfection. It’s true.

The Best Damn Vegan BiscuitsVegan Biscuits

I have tried making vegan biscuits once before and they did not meet my ridiculously high biscuit standards. They lacked that quintessential buttery flavor and fluffy texture that I so deeply adore. So this time, I read every single tip out there to fail-proof my biscuit making. And I’m happy to report that IT WORKED.

Biscuit CuttinVegan Biscuit Recipe

You need just 1 bowl, 30 minutes and these simple ingredients:

1. Unbleached all purpose flour.
2. Non-dairy butter (such as Earth Balance).
3. Sea Salt
4. Baking Powder
5. Baking Soda
6 Plain almond milk.
7. And lemon juice.

That’s it! And you’re well on your way to vegan biscuit perfection.

The Best Vegan Biscuits | minimalistbaker.com

The commandments of biscuit making, as I’ve discovered, are:

1. Do not over-handle the dough.
2. Never use a rolling pin, fool.
3. Make sure yo’ butter is cold.
4. Baking powder and soda are a must for fluff.
5. Brush the tops with butter to achieve that crusty, buttery top.
6. Make a divot in the middle with your fingers to prevent them from rising in a “dome.”
7. A hot oven (450 degrees) is essential. Don’t ask questions.
8. Biscuits must touch while baking to help them rise properly.

I would include a # 9. but it’s simply to eat biscuits immediately.  I shouldn’t have to tell you that. A BISCUIT FRESH OUT OF THE OVEN > A BISCUIT REHEATED 3 DAYS LATER. Duh.

The Best Damn Vegan Biscuits | minimalistbaker.com

These little guys are PERFECT. Fluffy, moist, buttery, savory, perfect with jam, perfect for breakfast, perfect with anything. Hence the reason I’ve dubbed them THE BEST DAMN VEGAN BISCUIT.

The Best Vegan Biscuit Recipe | minimalistbaker.comThe Fluffiest Vegan Biscuits

And yes, I totally ate that whole damn biscuit (and them some).

The Best Damn Vegan Biscuit!

4.8 from 39 reviews

The Best Damn Vegan Biscuits
 
Prep time
Cook time
Total time
 
Fluffy, buttery vegan biscuits that require just 30 minutes, 7 ingredients and 1 bowl! Perfect for breakfast as is or smothered with jam!
Author:
Recipe type: Breakfast, Brunch
Cuisine: Vegan
Serves: 7
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
  • 1 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice
Instructions
  1. Preheat oven to 450 degrees F.
  2. Mix dry ingredients together in a large bowl.
  3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
  4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
  5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
  6. Form into a 1-inch thick disc, handling as little as possible.
  7. Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
  8. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
  9. Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
Notes
Adapted from the man, Alton Brown.
Nutrition Information
Serving size: 1 biscuit Calories: 170 Fat: 6 g Saturated fat: 1.8 g Carbohydrates: 25 g Sugar: 3.4 g Fiber: 1 g Protein: 3.4 g

 

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Comments

  1. says

    I’m a big fan of biscuits. They’ve been one of the best discoveries from following a bunch of US food blogs! Biscuits in the UK are cookies in the US :) I use a really similar recipe, pretty much just subbing wholegrain flour, and they really are perfect.

  2. says

    Tip #8 is very interesting! And I totally agree with tip #9 too :) Would this recipe also work with dairy butter and just regular milk instead of almond milk? Or would I had to adjust the amount of them a little because the fat content will be different? Thanks for the recipe!

  3. says

    Just made these with 1.75 stone ground wheat flour and they came out just as delish and amazing! Thank you for the continuos inspiration of vegan recipes!

  4. Karen says

    Hi! These look amazing, I can’t wait to try them! I have a question. I am allergic to almonds and was wondering if I could substitute the almond milk for another non-dairy milk?

  5. Sara says

    I made these for my daughter and my boyfriend, both biscuit lovers, this morning, with an assortment of jams, fruit preserves, and apple butter. They LOVED them and it saved us from walking down the street to the local (non-vegan) biscuit bakery :-)

    • Dana says

      Monica, I haven’t tried these gluten free yet, but you could try it with my GF blend! 1 1/2 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour, 1/4 cup white rice flour

      • melly_earth says

        What’s your gf mix like? I tried some that were measured in volume rather than weight and they never turned out.

      • says

        I tried these gluten free with Robin Hood gluten free flour (similar flours to your blend, though I don’t know how the proportions compare) and I don’t like them at all. They are sandy, did not rise and not at all flaky or fluffy. Extremely crumbly. It looks like I need to adjust the leavening and binding agents for gluten free :(

        I will try with another flour, your blend or something, add xanthan and maybe some ultratex? I think I will also increase the baking soda and I feel like they need more butter, probably the whole stick and adjust the milk accordingly….well looks like I’m completely changing the recipe now.

        • Dana Shultz says

          Amanda, thanks for the update on this! I haven’t tried them GF myself though some other readers have. I’ve never heard of that baking blend so that may be the issue. Please check back with results if you have more success with your modifications! I’d love to know and I’m sure other readers would, too. Thanks again!

      • Erin says

        Did you use x-gum or something else like that when changing it up to make it GF? I am GF and vegan . Finding both of those in yummy mix it not always easy.

  6. Julia says

    Wow. I just made these and….wow. i would liken it to experiencing love for the first time. And we both know that is not an exaggeration.

  7. MondayJen says

    I made these this morning and my husband and I couldn’t believe how perfect they were! So fluffy and buttery and amazing! You are a culinary genius! Also… should leftovers be stored in the fridge or just in an airtight container on the counter? We want the leftovers for breakfast tomorrow! :-)

  8. Whitney says

    WOW..these are amazing! I have been craving some damn good biscuits and these went above and beyond. I can’t wait to wake up tomorrow and have these with apple butter!!

  9. Caroline says

    My mixture was VERY wet. I ended up adding another cup of flour. What did i do wrong??? They are in the oven now. We will see how they turn out.

  10. DNMP says

    THANK YOU THANK YOU THANK YOU.

    I’ve been Vegan for about six years and I had not found a biscuit recipe that I loved. I found one basic one that “worked.” But this recipe is the closest I’ve found to “real” biscuits.

    The fact that the dough is sticky as you put them together showed me that you really did a good job with the essence of biscuits.

    I probably will make mine a bit thicker next time but other than that. This is it!

    God bless!

  11. Jennifer Collins says

    We made these this morning using unsweetened cashew milk. They turned out beautifully. Next go round we are going to make them savory with herbs!

  12. says

    Hi There!
    I substituted the flour for my gluten-free all purpose flour. they didn’t rise well and weren’t very fluffy. Do you think it is because of the flour? Or could this occur from over-handling the dough, etc.?
    Thank you for the great recipe!

    • Dana says

      Yeah, gluten free flours are just kind of finicky, and I haven’t tried making this recipe GF myself. Sorry I couldn’t be of more help!

  13. Lisa says

    Hi I am planning on making these for dinner with tofu and tempeh bacon sandwiches! Can i use bobs redmill whole wheat pastry flour? Should I make any changes if I do??

  14. Q says

    Heys!

    Thanks for the recipe. I’ve tried it twice only to get a very “watery” dough. I can’t proceed to the next step because the dough is not firm enough for me to flip. Is there sth wrong with my wet and dry ingredients mix? I used two cups of unbleached white flour (is this supposed to be tightly packed?), 1 Tbsp of baking powder, 1/2 tsp of baking soda, 3/4 tsp of sea salt, 4 Tbsp of Nuttelex and 1 cup of almond milk with 1 Tbsp of lemon juice.

  15. Mary Beth says

    My second time making these and they are so yummy and easy to make! I do mix the flour up some and do 1 1/4 c of unbleached all-purpose, 1/4 c almond meal, 1/2 c sprouted spelt, and 1/2 c flaxseed meal. It still comes out delicious and little more nutritious.

    I think I must make mine less than 1 in thick because even using a 3 1/16 in cutter I end up with 12 biscuits. But that’s okay with me! They’re so tasty it’s hard not to eat them all! ;P

  16. Divamac says

    Definitely a keeper! Came together from start to NOM! in 30 minutes, and were definitely the best vegan biscuits (and probably the best biscuits period) that I have made. Thank you!

  17. Lindsay says

    I just made these this morning and had a similar problem as other reviewers did. My dough was very sticky and I had to add quite a bit more flour. Also, mine didn’t rise. :( They were delicious though! I pushed them together like you asked. Do you have an idea of why they didn’t rise and what I could do differently? We still enjoyed them even though they were flat! :)

  18. says

    Your biscuits look gorgeous! They inspired us to make some biscuits too! We did add vegan bacon and pumpkin cheddar. Please check out our version, we link back to this recipe.

  19. mumsy j says

    It is a child-friendly recipe.
    Easy and heartwarming.
    We bonded baking this and turned
    out just great…We just opted for kid’s
    cutter sizes :)
    A zillion thanks!!!Bless you!

    p.s. by the time am doing this,there are only 4 biscuits left :)

  20. says

    My husband fashions himself as a biscuit connoisseur and he completely approved on these biscuits and your rules! Thank you because these biscuits are perfection :)

  21. Suzanne Favreau says

    Thanks for the great recipe. I made the biscuits for dinner tonight, and my husband and I both thought they were great. I used one cup white and one cup whole wheat pastry flour.

  22. lisa says

    I just made these using gluten free flour and they were fantastic! They turned out much better than any other gluten free vegan recipe I’ve tried… they’re actually fluffy!

  23. September Long says

    I just made these for dinner tonight! They are AMAZING! Easy to make and taste better than any biscuit I have ever eaten. Thanks for posting the recipe. I can’t wait to try more.

  24. says

    I made this this evening and whoa!! So good! I did use soymilk and they came out fine. Thank you so much for your investigative work and sharing this recipe!

  25. says

    Recent studies talk about the potential benefits of such bacteria v3 diet pill voyager We all took two 1 scoop servings per day (per the directions) and kept track of what we were eating, our measurements and how hard we were training.

  26. marlies says

    I made these this morning with a mixture of spelt and whole wheat pastry flour, and coconut oil instead of earth balance. SO.GOOD. They spread a little more than I would have wanted when they baked but it’s totally okay because they are AMAZING!

  27. Judy says

    Yum! My first time doing biscuits from scratch turned out delicious, thanks to your tips! I made these today for breakfast using plain, unsweetened soymilk and real butter. I also used whole wheat flour for 3/4 of the flour. Sorry I changed the recipe so much… I’m just kinda particular about my diet. Next time I would only do 1/2 whole wheat as they were a touch grainier than I would have liked, but the whole wheat did impart a nice sweet nuttiness.. My elevation here is around 5700′ and they still rose beautifully, but cooked quickly. I baked ‘em for 10.5 minutes, but next time I’ll do 9. They were delicious with our eggs, homemade gravy and more butter! :) Thank you for the great recipe!

  28. suz says

    (was that last comment your moment of zen? it was for me.)

    :D anyway…

    o great vegan biscuit goddess … you have accomplished what the rest of us have only dreamed of creating in our kitchens as we gently folded our dough… adding this… tweaking that.

    what more can i say? my gratitude overflows as the soft, warm objects i have created after your image of vegan biscuit perfection melt in our mouths and my husband wonders if i’ll try some whole grain flour in the next batch.

    deep, deep bow to you, o goddess … and many more to come, i’m sure.

  29. Brynrose Foote says

    I was craving biscuits and gravy and found this recipe on Pinterest. I just made them and they really are the best! Will probably eat a couple with jam in the morning. Great recipe, thanks!

  30. Chef Rain says

    Now when i say these biscuits made me want to just smack someone… That is what they did.. They were soooo good… :) Thanks

    Chef Rain
    The Cultured Vegan

  31. Anne says

    I have been looking for the perfect vegan biscuit recipe and I just made these last night and they were delicious!! Thank you for sharing!! :)

  32. Debbie says

    These are FABULOUS, thank you! I used 1/4 less salt because I only had Earth Balance salted. In a second batch I used unflavored soy milk and that also turned out great. Third batch I added chopped fresh rosemary (estimate about 3 tablespoons chopped) from my garden and a heaping tablespoon of chopped garlic. This recipe is a great base for all sorts of creations!

  33. Sarah A says

    Thanks for this recipe! These are perfect. I, too, have found vegan biscuit recipes lacking in the past, but these are the bee’s knees.

  34. kirsten says

    Made these this morn – very yummy! I subbed whole wheat flour, soy milk, and apple cider vinegar. I had to add 1/2 cup flour because the dough was too wet/sticky. I will definitely make it again, thanks!

  35. Sheri says

    One word…. DELICIOUS! Best Damn biscuit I have ever eaten and I am from the South!!! Thank you thank you thank you for recipe!

  36. Adia Taliaferro says

    These biscuits are very good. My first time making biscuits ever, tried your recipe and I am very pleased :)

  37. Niki says

    WOW in love at first bite! These are hands down the BESSSSST Vegan Biscuits Ever. I used coconut milk and Earth Balance Coconut Spread and they were wonderful. Thank you for sharing!!!!!

  38. says

    Since I was roasting some cauliflower and broccoli, I decided to make this recipe tonight and it was delicious. This is about my 4 time using it and this time I used half white and half whole wheat flour. I made them as drop biscuits which worked well and of course had to sample one. Tomorrow I will make a tempeh dish with gravy and pour it over the biscuits. They are great as a snack in the late morning or afternoon. I am that 80 year old grandmother but never a biscuit maker. Since my husband is German, he is the main bread baker here which is fine. My specialty is making exciting tempeh dishes.
    betsy shipley

    • says

      Betsy, thanks for sharing! So glad these turned out for you and that you’ve been able to take over some of the bread baking in your house ;D Cheers!

  39. Emily says

    These are delicious! I didn’t have lemon juice so I subbed in 1 1/2 teaspoon of apple cider vinegar instead, and they turned out wonderfully. Thank you for the great recipe!

  40. says

    I must admit that these look fantastic! However, as an Englishman I see you have got it all wrong:) These are not biscuits; they are beautiful ‘scones’. The Queen has them for tea with jam and cream on them. In Cornwall (UK) they are served as an essential part of a ‘cream tea’ – ‘I say biscuits and you say cookies.’.

    These are often made with a few raisins or sultanas and I often put a teaspoon of vanilla extract in to add flavour or some brown sugar.

    I can’t believe how our celebrated scone has been repackaged this way. The photos are really amazing though..

  41. Rachel says

    I always search for vegan recipes on Google, and it seems that no matter what I search I usually end up back here. I’d really save some time if I just checked this website first and then do a wider search! You are amazing!

  42. Jessica says

    Oh my god. These are awesome! And I didn’t even make them right (I used original Silk milk and made five big biscuits in a crappy toaster oven). Flakey, buttery, easy to make. I will be making these for my non vegan mother. Thank you!

  43. Stacie says

    Wow! Congratulations! These are wonderful! I finally have a biscuit that my (reluctantly vegan) husband loves and won’t sneak off and buy unhealthy biscuits! I shared some of the second batch that I made with fellow vegans here at work, I believe we are all in biscuit heaven! You are my new favorite person! Thank you!

  44. bunny says

    Made these yesterday they are so good. I just had to make them with a name like the best damn biscuit I had to see and they certainly are

  45. weirdscience says

    The BEST BEST BEST biscuit recipe I’ve ever tried! I subbed cold coconut oil and a tiny bit more salt for the earth balance and unsweetened coconut milk for the almond… So fluffy. THANK YOU

  46. Robin says

    I’ve never made biscuits before but I can’t wait to try these!
    I’m making a vegan Alfredo & sautéed asparagus dish tonight and for some reason am totally craving biscuits to go with. I’m not sure if you’ll see this before tonight (no worries if not!) but since there are only 3 people in my family I was wondering if I could just cook 3 biscuits for tonight and freeze the remaining 4-5 to use later on your pot pie recipe that was posted today. Would they thaw well and still work in the pot pie?
    Also, do you think this recipe doubles well and freezes? I’d love to have a bunch of biscuits handy but I’ve never frozen uncooked dough and I’m not sure how well it works to thaw then cook. Sorry if this has been answered before! Thanks for your help.

    • Dana Shultz says

      This recipe would double well but I don’t know about freezing. I’ve never tried it! If you do, I think you could just put the unbaked biscuits in the freezer. Then set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope that helps!

  47. Stephanie says

    I made these biscuits this morning (after pinning them Months ago) and here it’s 9pm and I’m logging back online just to tell you how great they were! I’ve been vegan a year and a half, and the last biscuits I made prior to that were from a can. Nonetheless I have a VERY happy spouse right now, and a request for these at least once a week! I’ll happily oblige. Thanks for the simple, delicious, and quick recipe. Cheers!

  48. Skate says

    Thanks for the help! I also made mine gluten free with a mixture of rice and almond flour. They turned out great super flaky! I also brushed them with terrigon in the melted earthwise which complimented the almond milk nicely! Thanks again!

  49. Larissa says

    I wanted to make biscuits this morning and didn’t have any regular milk – only the almond my lactose-intolerant daughter drinks. So I Googled and found this awesome recipe. We had regular butter on hand. They came out ABSOLUTELY PERFECT!!! Fluffy and delicious. For those using Earth Balance – I assume that it would be hard to keep that as cold and firm as regular butter so you’d really have to work quickly – is this correct? Anyway thanks for the recipe!

    • Dana Shultz says

      I used earth balance and it was just fine. It doesn’t seem to soften much faster than regular butter.

  50. Nnenna Ota says

    Very good! Just starting out in this vegan lifestyle. I made them for a meat eating friend and he loved them! Thank you!

  51. Diana says

    I made these. The texture was perfect. They were moist on the inside and a bit crunchy on the outside. However, Earth Balance made them way too salty (and has ruined many other baked goods for the same reason in the past). So, if you make these, use the listed amount of salt if using unsalted vegan butter (such as Fleischmman’s) or only use 1/4 tsp salt if using Earth Balance. I did and then I got the Best Damn Vegan Biscuits.

  52. Debbie Jones says

    These are great. I used coconut oil in place of vegan butter because my son is allergic to canola oil.
    I put the dry ingredients in the food processor with the solid oil to combine it. They are even good cold with nothing on them – as good as the ones my grandma used to make, and she made the best in the world.

  53. Georgia says

    These were AMAZING! I made them the second that I read the recipe. I was a little unsure with the stickiness of the dough (mine were VERY sticky) but they turned out like scones – sooooo light, fluffy and buttery. I added a couple of tablespoons of sugar because I used apple cider vinegar instead of lemon, so I wanted to cover up any taste that might leave – and they were perfect! Thank you for this recipe!!

  54. Amanda says

    OH MY GOD. I did these biscuits drop style instead of rolling. After a few minutes, I took them out and spooned garlic butter (minced fresh garlic, melted earth balance, and parsley) over them, then popped them back in till they were nice and brown. Amazing!

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