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 |

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 |

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 54 reviews

The Best Damn Vegan Biscuits
Prep time

Cook time

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Fluffy, buttery vegan biscuits that require just 30 minutes, 7 ingredients and 1 bowl! Perfect for breakfast as is or smothered with jam!
Recipe type: Breakfast, Brunch
Cuisine: Vegan
Serves: 7

  • 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

  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.

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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  1. Faren says

    Made these this morning…they were bomb. Buttery, delicate, soft yet crusty on the outside. It took me 35 min to make them. I really appreciate the simplicity of 7 ingredients. Although, I’m not sure how I ended up using two baking sheets, two bowls, 3 spoons, a knife and a slew of measuring utensils… Worth it though.

  2. Kate says

    I made these the first time, and they came out AMAZING. SO FREAKING GOOD. I just made them again this evening… and they tasted like baking powder. Like a LOT of baking powder. I was so disappointed cuz I had no idea what I had done wrong… but looking at your recipe, you have baking powder at 1 TBSP to 1/2 tsp of baking powder (it’s actually very easy to miss like I did). The first time I did this recipe I automatically assumed 1 tsp to 1/2 tsp and didn’t really actually LOOK at what the recipe was saying. Today though it’s late and I read it quite literally… and they taste like baking powder. If this is a mistake (which from the taste of them I think it must be…?) I wanted to post something so those who read this recipe line for line, or for those tired among us who need something hard and factual to hold onto, might not go through what I have.

    Anyway, I scrolled through you comments to see if this was mentioned and I didn’t see anything, so figured I would post something just in case! These are AMAZING when the baking powder is 1 tsp. Like… drool worthy delicious-ness. Thanks!

    • Dana Shultz says

      Kate, I did use 1 Tablespoons, that’s not an error. It gives them a super fluffy texture and shouldn’t affect the flavor. If you’re concerned, however, make them with 1-2 tsp instead. Hope that helps!

  3. TappinTamara says

    So awesome! I am a born and raised Southerner who (believe it or not) has never made scratch biscuits that I can recall. Now that I have been vegan for a few years and sadly missing one of my favorite restaurants in Asheville ( Biscuithead), I am thrilled beyond belief to have made these and been delighted with the outcome! Thanks for sharing you recipe!

  4. ana says

    I just made this recipe, and it rocked our world!!! My husband, my daughter and me ate them in 15 minutes flat. We had them with jam and vegan butter. YUM! Thank you for sharing this recipe!

  5. Kristen Melton says

    Has anyone had any luck with freezing these? I’ve been looking for a good biscuit recipe that I can make a bunch of and then freeze and reheat them for quick dinners.

  6. Liana says

    Somehow this recipe popped up while trying to figure out what to cook one night and I’ve kept the we page open on my phone for a couple of weeks now and have been obsessing over making them. I finally remembered to buy coconut milk (I prefer to almond), yes!! Biscuit time!!!

    But alas, no baking powder. After lots of googling (and soul searching to figure out if it was worth a trip to the store), I discovered that baking powder can be made with cream of tartar (don’t have any), or adding other acidic liquids to the recipe.

    I tried to do a bunch of math to figure out various substitutions and finally just went for it using Greek yogurt (not vegan, but on hand and definitely acidic).

    OMG. These are amazing. I want to eat them all. Immediately. I want to put everything inside my fridge onto these and cram them in my face.

    Here’s what I ended up using:
    2c flour
    1.5 tsp baking soda
    3/4 tsp sea salt
    4 tbsp earth balance
    1c Greek yogurt
    1/2c coconut milk

    Fluffy, golden brown, perfectly salty… Amazing.

    Thank you!!

  7. Beth says

    I’ve made these several times now and we love them. I just wanted to post that I sub coconut oil for butter and it’s awesomely tasty.

  8. symon says

    well I followed the recipe, not tasty enough…. I think I’m not used to simple biscuit. Perhaps my almond milk is too sweet and the baking soda+salt made them too salty…
    I’ll try again with few modification… ;-)

  9. Amanda says

    Has anyone tried this with gluten free flour? I have celiac disease so would need to make this gluten free and would love if these yummy looking biscuits were able to be adjusted.

  10. Rashaan says

    So easy and so delicious! My husband did a happy dance after the first bite. The biscuits were so fluffy and moist we couldn’t stop raving about them. You’ll have to stop yourself from eating them all in one setting. Seriously!

  11. Cassandra says

    I haven’t made these yet but I intend to some time today. How do you think these would turn out if I were to add some Maple Syrup to the batter in an attempt to remake the Tim Hortons Maple Biscuit sandwich?

  12. Christine L says

    Made these this morning gluten free. Followed the recipe amounts as is, using bobs red mill gluten free flour in place of regular flour. I also did not knead it on the counter. I simply blended it and scooped onto a baking sheet. I then flattened the scoops to resemble a biscuit. My boys loved it!!!! I was still able to slice it to put jam on. Yummy!!!!!

  13. says

    Your print function wasn’t working with my browser. I’m using Chrome… Could that be the problem?
    Other than that, these biscuits sound delicious! I was looking for something both my non-vegan boyfriend and I could eat and these sound perfect! Breakfast at home will be awesome now! Thanks!

    • John Shultz says

      Hi Autumn!

      Thanks for the heads up. No, it’s nothing to do with your browser. We have a technical glitch that is doing this to some of our recipes. We’re trying to fix it, but it requires some backend coding. Hopefully it will be fixed soon.

      Thanks again!


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