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.
Origins of Biscuits
Soft, flaky biscuits are believed to be a pre-Civil War Southern creation. And because flour was expensive back then, they were enjoyed as a special treat on Sundays. The concept may have been inspired by British biscuits which were more like a thin cookie or cracker.
Our recipe resembles the Southern version, but is a plant-based take on this delicious, buttery creation. Outside the US, you’ll more commonly hear this type of biscuit referred to as scones.
How to Make Vegan 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.
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. Lemon juice.
That’s it! And you’re well on your way to vegan biscuit perfection.
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 F / 232 C) 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.
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.
And yes, I totally ate that whole damn biscuit (and them some).
The Best Damn Vegan Biscuits
Ingredients
- 1 cup unsweetened PLAIN almond milk
- 1 Tbsp fresh lemon juice
- 2 cups unbleached all-purpose flour*
- 1 Tbsp baking powder (see notes for brand recommendations)
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
Instructions
- Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make “vegan buttermilk.” Set aside.
- In a large mixing bowl, whisk together dry ingredients.
- 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.
- Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. You may not need all of it. Stop when it resembles a slightly tacky but moldable dough, stirring until just combined.
- 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. Add more flour as needed to prevent sticking.
- Form into a 1-inch thick disc, handling as little as possible.
- 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 (as original recipe is written).
- 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.
- Bake 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.
Video
Notes
*Some brands of baking powder can leave a bitter aftertaste. We recommend using aluminum-free for best results. We like Trader Joe’s brand, Bob’s Red Mill, and Rumford.
*Adapted from the man, Alton Brown.
*Nutrition information is a rough estimate.
Canuck in the kitchen says
It’s cute that you think this recipe “serves 7”. My husband ate 4 in one sitting… Just sayin’… :-)
Ladona says
I’ve made these quite a lot and they always turn out lovely. I always just mix them in the bowl , and use an ice cream scoop to drop them into a pan, much easier. I used water tonight because I was out of almond milk, and they turned out just the same! So to save money I’ll be using water from now on. Mind you I did smother them in mushroom gravy hehe. I also leave out the lemon juice. Thank you so much for the recipe!!
Thera says
I am not a big fan of country food. I do not like gravy or biscuits, but my husband does, and as he is not really vegan but eats what I cook, which is vegan, I decided to make him this, with his help cooking of course. It turns out though, that this does not taste like it is gravy filled and the biscuits are really good. I thought it was amazing. The only problem I had was handling the biscuits because they were soooo sticky, lol. Thanks so much for the recipe, it will be one that I use often in the winter!
Thera says
I also didn’t realize when I went shopping, but I only had soy milk and vanilla almond milk, so I went for the soy milk and it still turned out great!
Jeffy says
These look attempt-worthy but had a question regarding PLAIN Almond milk vs. VANILA, any noticeable significance to this part of the recipe?
yes, vanilla will make them taste like vanilla.
Jennifer says
Made these today for brunch and they’re DELICIOUS!! I only had white whole wheat flour so I used that and my bf still loved them xD
Lanie says
Can I make the dough and refrigerate overnight to bake in the morning? or will it mess up the dough? I have a Christmas Eve party in the morning and I want them to be as fresh as possible. Thanks
Hmm, I’m not sure. I think these really are best when made/baked the same day. But if I were you, I’d cut them, place them on a plate, and then let them come to room temp on top of the oven while it preheats. Bake as instructed. Report back!
Lanie says
I ended up just making them and warming them up in the oven before serving. They turned out great, everyone loved them! I’ve made this recipe before multiple times and even non-vegans think they’re great! I’m actually making them tonight to go with some vegan chilli! ?
Marian says
Excellent! Thank you!
The LadyByrd says
I am going to try these tomorrow! Wish me luck.
Danielle says
I want to try theses this weekend and was wondering if plain regular soy milk would be ok instead of the almond milk? But these look amazing!!
Thera says
I had to use soy milk and it turned out great. I used the Silk organic original soy milk though. Hope its as good for you as it was for us!!
Jennifer says
I made these for the 1 hour vegan pot pie. They were so easy and really delicious. This is a keeper!
Thanks Jennifer!!
Patrick says
I just tried this recipe for the first time, and it is unanimous, these are our favorite biscuits of all time! That is huge for one very simple reason, I am a southern man! Biscuits are my comfort food of choice, and these biscuits have eclipsed all others. They are everything one craves in a biscuit! I have a juicer so I juiced a lemon, and I truly believe it made all the difference. Flaky, fluffy, buttery, and delicious. Try this recipe you will not be disappointed!
Tara says
I’ve made these countless times and they always turn out perfect. Love the simplicity of this recipe and the tips are spot on.
Cat says
Just made these moments ago and they were the easiest recipe I think I’ve ever made. They came out perfect. My biscuit cutter is very small so we got lots of darling, delicious biscuits. I might make these Christmas morning now, as they are so simple and just really, really good.
Sara S. says
I just made these with some homemade vegan butter and they were amazing! I ended up using apple cider vinegar instead of lemon juice since I am out of lemons to make the buttermilk but it didn’t hurt them. Great recipe!!
Jacque says
Hands down these were the best biscuits I’ve ever made or had. I followed your directions exactly. Thank You soo much for the recipe. I had them with vegan sausage gravy and tomatoes.
Wonderful! Thanks for sharing, Jacque!
Kaila says
These were seriously good! I’ve made a lot of biscuits in my day, and these were excellent.
lina says
So I somehow missed the lemon juice part till the very end…. SO I ended up putting my already cut and ready biscuits back in the bowl and mixing in the lemon juice. They still ended up SO amazingly good. Next time I’ll try it again correctly..
Thanks!
Lindsey says
These biscuits have become a weekend breakfast staple for us! With some vegan “sausage” gravy! I usually make a double batch, punch out the biscuits, and freeze half of them. I’ve found that the same bake temp/time work cooking from frozen. Thanks for another great recipe!
Cat says
These look amazing! Can you do a direct substitution with almond flour or whole wheat flour for similar results? Or what changes do you need to make to use a different type of flour?
I haven’t tried making biscuits GF, but I’ve tried making GF scones and it didn’t work out using ALL gluten free flour blend. If I were you, I’d try using a mix of oat flour, a little almond meal, and my gluten free blend. Good luck!
Dominica says
These are great!! First time I made them I cut the recipe in half and it made about 5 biscuits. The second time I made them I did the whole recipe, I used a muffin tin and rolled 3 small balls and put all three in one time and continued on until all the dough was gone. It made the best pull aparts! Awesome recipe
Candace Hill says
Made our thanksgiving amazing. And I had 2 for breakfast this morning. Thank you so much for this recipe! You make being vegan fun and delicious. We made these with your pot pie recipe and were in so happy lol
Matt says
Outstanding moist fluffy biscuits. I used apple cider vinegar instead of the lemon juice. I find that putting the margarine in the freezer in tablespoon size pieces for 10-15 minutes before cutting it into the mixture really helps. Said my wife: “They taste like KFC biscuits!” This was a fantastic addition to our Thanksgiving table!
Carolyn says
Not that this recipe needs any more comments but these biscuits are the shit! I made them for thanksgiving today, along with the pumpkin ones and they were both amazing, and all my non vegan fam loved them too. Thanks girl!
eva faith says
i made this for thanksgiving…. one word AMAZINGGGGG
C Lo says
I followed this recipe ABSOLUTELY and the one thing that I may have done wrong was I used the big ol sea sat I normally use, but I think I should have used GROUND sea salt, yes? Because my biscuits are wonderful………..BUT have the occasional chunk of sea salt in them.
Next time I’ll use ground sea salt. These still turned out great. Having them with Turkey Day dinner tomorrow. Excellent recipe.
Nicole says
Do you think coconut oil would work as a sub for vegan butter? If it is cold and solid?
Yes! I could use it in scoopable form.
liz n. says
I hope I’m not asking a stupid question that’s already been answered, but do you think shortening would work for these biscuits? My daughter’s fiance is vegan, and I’m trying to put together Thanksgiving dinner with as many vegan dishes as possible for him. I don’t want the poor guy to sit there just eating salad!
That should work!
Anastasia Noll says
I have been craving biscuits for weeks- finally made these this morning, and they were divine! Fluffy, soft, perfect. I subbed unsweetened coconut milk for the almond milk and it worked great. A soul soother for this Southern girl!
Cathryn Sheeran says
Thank you…these truly are the best damn biscuits and I will be using this recipe forever now!
Riley says
I ate so many of these tonight. So… many… biscuits.
Nicki says
I stupidly used salted spread, so they were a little too saltly but the texture was gorgeous. Will definitely be making them again. I know this is an old post so you may have figured this out already but if you don’t twist the cutter your biscuits will rise evenly without the need to make them touch.
Dre says
Fantastic!
I made the recipe exactly as stated- perfect!
Then I made the recipe with the whole wheat flour I had on hand- still wonderful!
Then I made the recipe with 3 tbsp earth balance and 1 tbsp coconut oil since I ran out of earth balance- still excellent!
Thank you for another great standard :)
Elisha says
My daughter is allergic to dairy and eggs so I turn to vegan recipes for my baking. I’ve made them twice now and my daughter begs for them every day. Thanks for the best damn vegan biscuits ever!
Line says
Well Ive learnt something new, buns are called ‘biscuits’ in America, hmmm. I loved them:-) made them for my family one rainy afternoon, we were divided. My eldest daughter and husband ate up, but it wasn’t their favorite. My youngest (she’s nearly two) never eats bread, but she necked them in a flash, so; success!
Lisa Arrow says
Want to try making a gluten-free vegan version of these. Any tips on flour or handling so they come out fluffy and not dense?
Deepa says
Hi There, these turned out great, however would these still work if I used either Coconut flour or another white flour substitute? Thanks
Leiana says
So nice :^)! Just made them and my mum and brothers love them! Thanks so much :^)) by the way I used coconut oil instead of the non dairy butter and it turned out great :)
ann says
I’ve made these biscuits a couple of times with tradional flour and they turned out amazing! So perfect in fact, I wanted to make them every weekend. Since having to go GF, I can’t get them right. I’m using a GF flour mix that has everything in it that is needed to simply subsitute cup for cup in recipes. The uncooked dough seems fine, but when they bake… well, let’s just say you could play frisbee golf with them and then if you got hungry, you could still eat them! They are edible, but not palatable. I use the same GF flour to make your GF pumpkin pancakes and they rock! So, just not sure how the recipe needs to be adjusted to get the same great biscuits as when using traditional flour. Any suggestions would be most apprciated, because this girl needs her buttermilk-like biscuits. Vegan is easy, and GF is easy, but I’m finding the two together, not so easy. Thanks!
james says
This is a great recipe! I’ve made them 3x using this recipe. My first attempt was a sticky curse word expressed event, but the biscuits were amazing. My second attempt I went easier on the milk, no cursing, still sticky and still amazing biscuits. Tonight I substituted 3/4 of the butter for unsweetened apple sauce, and went even lighter on the milk, no sticky mess and still amazing biscuits! I love your site and recipes! Thanks!
Ha! Thanks for sharing your experience, James!
Johanna says
I just made these using Bob’s Red Mill whole wheat flour and they came out perfectly! Delicious with raspberry jam. :)
M. Gonzalez says
Thank you SO MUCH for this recipe! I have made it twice already :-) Our pediatrician took me off of dairy, soy, and eggs, so I was thinking that I wouldn’t get to eat “breakfast” food anymore. I absolutely love these! I used coconut oil instead of the butter substitute (all of the ones I saw had soy in it) and vinegar instead of lemon juice and it was still great, and honestly way easier to cut in than the butter in the biscuits that I used to make. I’m so glad to be able to eat any sort of bread again! (I haven’t got back into baking bread since my baby was born, and all store-bought bread where I live has soy-something in it). Even my family who is skeptical of substitutions ;-) approved!
Mary says
oh my goodness, I was wondering if it would work with coconut oil or not. Did you melt or soften it?
M. Gonzalez says
Ive done both ways but not on purpose- just depended on the temp in my house that day haha. It’s probably best for it to be solid, as biscuits work out best the colder the butter..
Mary says
Oh, ok. I think I may have to soften it. Temperature is a little bit of an issue where I am from. I only recently discovered that softened coconut oil has the same properties as butter. And thanks to the tutorial on pies here, I know how to do it better. And try to make it properly scoopable. Thank you so much
Erin says
Hey, Dana!
The last two recipe Google searches I’ve done this week led me to the Minimalist Baker’s website.
Keep up the good work! YUM!
How great! Glad you found us, Erin!
Jesse says
These are great! (Totally not gonna admit to scarfing down 3 while doing horse chores) my horses even reached out to sniff them while I had one wedged in my mouth mixing their feed, like I’d brought them a treat. Ha. They didn’t get a crumb. :)
Pedra Minnis says
YUMMMMM! I used spelt flour instead and I didn’t have baking powder
Lauren says
These biscuits are delicious! Seriously, the best we’ve ever made! We had them with the veggie pot pie and it was a hit for my whole family (husband and two kids). I used regular butter instead of vegan (we’re vegetarian, not vegan) and they were amazing. This is one of my favorite sites. Thank you for sharing such amazing and simple recipes!
So great! Thanks for sharing, Lauren! xoxo
Taylor says
I probably don’t need to leave another comment on this recipe which already has such rave reviews but… holy shit! These are fantastic! I make them with spelt flour keeping everything else the same and they luckily still turn out AWESOME (and much easier to digest)! I’m going to try using Bob’s 1:1 flour with these and I may also try them with coconut oil instead of vegan butter. This recipe is quite forgiving (I probably way over-handled the dough but they were still fluffy and soft) so I think I can play around with it a bit.
Thank you for this recipe… seriously. These kinds of recipes show that vegan food is just as good as “regular” food.
Megan says
You had me at fool.
Thank you for this recipe, and all the info that came with it.
Josie says
Just made these and they were AMAZING!!! Thank you!
Natashia says
Since being vegan on October 23rd I thought my options were very limited until I started looking up vegan versions of the food I previously ate. I was searching on Google for vegan cookies, vegan waffles, etc. and then I started to notice every page that was top suggested is your website. I have fallen in love with everything you post, it looks so beautiful and delicious! I just got all the ingredients for the best damn vegan biscuits and I shall be making these this coming Sunday! I hope they turn out and I am printing out recipes for all my other favorite foods that can be done vegan! Your site and food photography is beyond beautiful! I know I’ll be cooking more home-made meals than I ever have before! An the best part is they are all vegan!! This is crazy! Thank you so much!
Ah, thanks Natasha! This made my day!
Margo says
Oh yum….I just made these and they’re terrific ! So easy to make. They’ll be on my Holiday table for sure ! Thank you !
Sue says
Hey Dana
I am all ready to make these damn biscuits and have every ingredient but forgot the lemon!! I do have a lime in the fridge though. Do you know if a lime will work?
Hmm, that should work. Lemon is best though, or vinegar!
Stacy says
OMG!!!!!! My stomach is not feeling the best, so I wanted some biscuits…SO GLAD I FOUND THIS RECIPE!!!!!
Absolutely delicious!!!! I used whole wheat flour and coconut almond milk….MUST KEEP RECIPE!!!!!
Daylarie says
I just made these for the first time and you were not kidding! They really are the best! I used a gluten free flour combination and unsweetened coconut milk and I also baked them in a greased muffin pan and WOW! So glad I stumbled on this recipe :-) thanks so much for sharing!
Alyssa says
What ratio did you use for the flours? I want to try a GF version too :) Thanks!
Daylarie says
I used a flour combination that is already pre mixed, can’t remember the brand but you can get it at natural grocer. Hope that helps :-)
Shelley says
Can I make dough ahead of time and keep refrigerated? My son’s preschool has a baking project coming up and I’d love to make the dough ahead of time and send to school unbaked. Would that work? (You can tell I’m not naturally a baker… I’m developing the skill from necessity.)
Allison says
I have this same question and would love an answer!
I haven’t tried that, but yes, it should work!
Sarah says
Tried these tonight. I am a beginner when it comes to baking… Mine tasted good, but they did not rise as much as yours. Wonder what I did wrong?
Must’ve been something with your baking soda or powder….are they fresh?
Tiffany says
I’m not vegan, but I have been making a few recipes from your blog. I made these biscuits yesterday and they were the Best tasting homemade biscuits EVER! My 6 year old put a biscuit in his lunch box. He is a pancake lover so that speaks volumes. ?
Oat&Sesame says
Bob’s Red Mill Biscuit and Baking Mix definitely has that garbanzo flavor and is salty! I recommend following Dana’s gf blend or if you have a store-bought mix – watch the salt! The gf version isn’t going to give you any super soft crumb with Bob’s. I’m going to try Cup4Cup next time.
Jeffery Hultman says
This was the first recipe of yours I made. I’ve been making them every weekend for months now at the request of my wife, who was very critical of me going vegan and anything I make. I want to try the gravy too but I’m afraid to put something else on these great biscuits.
Dayna Martin says
This was the BEST recipe ever! I used cashew milk, instead of almond. I doubled the batch and my family is enjoying them with some black bean soup. So easy to make too!!
Sarah says
These truly are the best biscuits! Followed the recipe exactly and the only thing I’d change next time is put less salt – 1/2 tsp would probably be enough as I found them a bit too salty. Ended up using 3/4 cup of almond milk. These biscuits are just perfect! Thanks for yet another awesome recipe!
Wonderful! Thanks for sharing, Sarah!
Maria says
Can I substitute for Buttermilk? Made the chocolate chip pumpkin muffins ( delicious! ) But now have extra buttermilk…
Thanks!
Jeneique says
“Wow” these biscuits were amazing! Thank you for such a great recipe . My roommate and I enjoyed them very much!
* I used apple cider vinegar instead of the lemon juice . They still came out great:)
Shannon says
Bets biscuits EVER!! I’ve tried numerous vegan biscuit recipes and they have all been major fails. So, I gave yours a try for one last ditch effort. It was super easy and awesome! Thank you, thank you!
Elizabeth says
Absolutely delicious.
Susan Guerra says
*I said they were easy to bake as dairy-free, these are already dairy-free, I meant that I switched out coconut oil for the vegan butter and came out delish!
Susan Guerra says
hi there! I just got into baking recently, and have found your recipes to be A-MAZING! They are so easy to follow and so far have not failed to come out super yummy! They are also really easy to convert to dairy-free, and come out equally delicious. Your recipes have given me a confidence that I honestly can’t believe comes from baking, but thank you for helping out the pastry challenged!
Amber says
Can you use bread flour in place of all purpose flour?
Haven’t tried it! Let me know if you do!
Jasmine says
Hi! Have you discovered if bread flour works? Thanks!
Ruthann says
Do you think it would be possible to fill these with something, then bake? Like maybe some vegan chili. I saw someone use Pillsbury Grand biscuits, open it up and fill with sloppy Joe then close the edges and bake them.
Ooh, give it a try! Let me know if it works!
Rach says
Awesome! It’s a little scary how easy it was to make these and have delicious biscuits in no time.
Mara says
Just tried this recipe and it is by the far the best biscuit recipe I’ve made and the fact that there is little handling involved makes it pure gold to me.
Thanks for sharing, Mara! Glad you enjoyed it!
Cait says
Hi! I just made these biscuits last night with some homemade jam, and let be just say; yumm! However, instead of using vegan butter (we didn’t have any) I tried coconut oil and it worked great. Thanks for the recipe!
Oh awesome! Thanks for sharing, Cait!
Allentown Mitsubishi says
What’s up everyone, it’s my first visit at this site, and paragraph is genuinely fruitful designed
for me, keep up posting these articles.
Robin says
I’ve experimented with different biscuit recipes and yours is BY FAR the BEST! I used two drops of CPTG lemon essential oil in place of the lemon juice and my family absolutely loved them! Thank you, I look forward to trying many more of your recipes!
P.S. If you happen to actually read the comments like I *think* you do, I just have to comment that it was just slightly annoying to have to scroll all the way to the bottom to leave a comment, instead of being able to do it at the top. Just sayin. :)
Hey Robin! Thanks for the feedback. We do read the comments and if you look under the “Talk about it” header at the beginning of the comment section, you’ll find a link to “or jump to leave a comment & review”, which will take you to the bottom of the comment section. Moving new comments to the top is difficult with the rating system we use, but something we’re always keeping in mind!
Wonderful! Thanks for sharing, Robin!
Kathryn says
Made them and they worked great! Used soy milk instead of almond milk. Are you sure it’s meant to be 1 TABLESPOON of baking powder? I feel like I can kinda taste it. Seems like a lot… Thanks :)
Yep! 1 Tbsp.
Tiahna says
I make these at least twice a month and have been making them more frequently recently! I’m going to try homemade vegan butter and then use it in the biscuits. Hope it turns out even more delicious than Earth Balance! Thanks so much for this staple!
Amber H. says
Sorry if I have already commented on this. I am trying to leave feedback for each recipe of yours that I try. These really are THE BEST DAMN BISCUITS! I grew up in the south. My mom made biscuits all the time and shared her recipe with me when I went off to college. I never made them until I married my husband and I just kept butchering them! That was nearly 8 years ago. I sucked at baking. I ruined simple chocolate chip cookies. I gave up on baking for 7 years. Then last year my husband told me he really wanted me to try and make some biscuits for Thanksgiving. I had gotten better at cooking by then and so I thought I would try my hand at baking again. I am happy to say that I think my biscuits are better than the biscuits my mom made. Then I found your recipe because I decided to try and go dairy free. THEY ARE SO AMAZING! My husband and I prefer these to the real thing. I actually add 6 Tablespoons of butter to my batter. That is the only difference. Thank you for sharing.
Angela says
Here in South Africa we call ’em scones! And yours look suspiciously like the very non-vegan ones my aunt makes!!! *excited *
I have a question though, do you have a suggestion for something to use instead of non-dairy butter? We only have vegan margarine here and it’s not so super from an ingredients point of view (lots of icky things in it).
Do you think I could use refrigerated coconut oil maybe? :)
Tiahna says
Coconut oil works well in cookie recipes so I think it would work fine, but I don’t know if you’d need to change the amount. I say give it a shot!
Michelle Sonnenreich says
Can this dough be used to make monkey bread?
Not sure, but I would guess so!
Melissa Rose says
FYI I substitute equal parts gluten free all purpose flour and these come out great every time! I’ve even shared the recipe with several of my gluten-free friends.
Shel says
Wowza…my only regret is that I only made half a batch! Got 4 nice sized biscuits two of which got quickly devoured with some strawberry jam by my lil man and I. He kept saying, “mmmm….” with every bite. If we manage to leave the other two alone we’re having them with your mushroom gravy for dinner tonight with a fruit salad. Made them exactly as instructed (just 1/2 of each ingredient) and they are perfect. Thanks a bunch. Quick and easy so even on a busy work day I can whip these up for our once-a-week breakfast dinner :)
That’s always a good sign. Glad you enjoyed them, Shel!
Jo says
Was just wondering if I can use the gluten free flour blend from your blog as the all purpose flour?
I love your blog and recipes. Thanks for sharing.
Kristen says
BEST DAMN VEGAN BISCUIT, praise be the biscuit god aka you.
Jessica says
I’ve made these biscuits in the past and really liked them, but I made a batch this morning and just had to tell you how great they are! We southerners are picky about our biscuits (and cornbread), but these things are amazing! I don’t think anyone would guess they are vegan. I’m going to have to exercise some self control not to eat the entire batch in one sitting;)-
yay! Thanks for sharing, Jessica!
poabear says
Absolutely delicious. My husband doesn’t like bread-y things very much, and we don’t have an oven so I made a quarter of the recipe. I made 4 small biscuits and baked them in the toaster oven, and they came out perfect!
Dairy is really ridiculously expensive where I live so I make a lot of vegan recipes and this is by far one of the best I’ve tried.
Ah, thanks! So glad you enjoyed these!
Ignacio says
No oiling/dusting the sheet pan at all?
nope!
Jessica says
Hi! I was wondering if I could possibly substitute the butter for coconut oil? I don’t have any stores nearby that sell vegan butter.
I think so! Let me know if you give it a try.
Josie says
These look more like scones than biscuits… Do you guys call scones biscuits in America..?
poabear says
essentially, yes. American biscuits are similar to scones, but are almost never sweet and have lots of butter in the dough.
april says
Do you mix in all 4 tablespoons of butter, or do you leave some out to brush over the top?
Mix it all in, then melt a little more for brushing on top.
april says
thanks! just made these…
i accidentally used 4 teaspoons instead of 4 tablespoons of earth balance and they still turned out great! this is bizarre…they taste like normal biscuits actually look like the picture and everything…
definitely going to make these again! (and see how they turn out using the right amount of butter!)
Merry Tillman says
Mixed the dry ingredients & stored in a glass jar. Cut in vegan butter & ND milk….baked in our mini RV toaster oven….wow what a camper’s dream! So glad to have yet another delightful recipe from one of my favorite go-to food bloggers…thank you!
Thanks Merry! xo
K-dawg says
Whoa. Genius! Thank you for posting this comment – I need to just mix up a jar of the dry ingredients to keep in my cupboard for when I want these amazing biscuits but also feel lazy or am short on time.
Ash Doyle says
Mmm these look tasty can’t wait to try them! Love your blog by the way, never get tired of looking at the pictures! Feel free to stop by and visit us :o)
Thanks Ash! I will!
Rachael says
BEST biscuits ever! I made one by jamming daiya in the middle before I baked it for my five year and he was so blown away. I made the rest per the recipe (thanks for the cocktail shaker idea to cut the biscuits) for my husband for Father’s day and they turned out perfect!
So wonderful – thanks for sharing! Glad they turned out so well for your husband!
Jeffery Hultman says
I have only been a vegan for about 3 months but so far these were my favorite thing I have made. I want to make them for everybody! Nobody would ever believe they were vegan.
Suz says
Thank you for your heavenly recipe. The only flour that I can eat right now is coconut flour.
So I am wondering, I would cut the flour by half & increase the coconut milk by 1/2 cup.
I am on Paleo Autoimmune Protocol Diet. I would be on Vegan Diet but then I would not be eating much…
Thank you for your help . You ROCK
JoyUK says
This is the first recipe I made from this blog (been following for a few weeks!). In the UK we call these savoury scones not biscuits. However they came out GREAT! Loved the texture, the only thing I would change is the amount of salt. 3/4 tsp is way too much (I tastebuds are very sensitive to salt) . I’ll probably use just 1/4 next time.
Brittany says
The only problem with these biscuits is that they are too good haha! I used coconut oil instead of butter and they were so delicious! Can’t wait to make them again when I have butter :D Now I need to whip up some gravy ;)
Great! Thanks for sharing, Brittany!
Professor McMeowMeow says
I made these today to pair with a lentil gravy from the cookbook Eat Like You Give a F#cK! (check it out, it’s amazing) They do have a biscuit recipe in the book but it calls for pastry flour, which I didn’t have. I forgot to add the lemon juice so they didn’t reach their full potential. That being said, I’ve still been eating them all day! I added an extra half tablespoon of earth balance because I am at a high elevation and generally need more fat or things dry out. I will definitely make these again and not screw them up this time.
Arijeta says
Could I use gluten free flour instead? Do you think it would work?
Some people have but I haven’t – just know that they’ll likely come out much flatter and more dense. If you were going to give it a try, I’d recommend using the Bob’s Red Mill 1:1 GF Baking Blend.
Lori says
I am 57 and have been eating and making traditional baking soda biscuits all my life and these are excellent, if not the best I ever tasted. I happened to have Organic Earth Balance in my fridge, and unsweetened almond milk, although vanilla flavored. I am trying to eliminate dairy from my diet for moral reasons. They tasted buttery and fluffy, just as described. I will making these from now on.
Shae says
Best Damn vegan Biscuits ever!!!! So friggin easy too! I hate getting my hands dirty and stuff under my nails, I love how little you have to handle the dough. Thank you!! Thank you! Thank you!!
Nik says
These are now my go to Biscuits! These are the best I have ever made and they are so easy and quick and I usually have all the recipes on hand! They always come out light and fluffly and have this amazing buttery texture which I can’t even really describe other than melt in your mouth. I love them, thank you for sharing!