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.
Elizabeth Kittle says
Love these biscuits. I’ve made them a few times now! I’ve been thinking about making a few batches ahead of Thanksgiving and freezing them. I haven’t done this before so I’m wondering if I need to thaw the biscuits before baking? Also, how does baking them from frozen change the time and temperature requirements? Thanks for any tips you can offer!
We’re so glad you enjoy these biscuits, Elizabeth! Thank you for sharing! You can cut and freeze the biscuit dough. 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!
Elizabeth Kittle says
Thank you! I read this on the recipe for the mini pot pies: “If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.” Is that still the preferred method for the pot pies, everything all frozen together?
Yes, it is!
Stephanie says
Biscuits or scones?
Depends where you’re located! In the US, these are called biscuits, but in the UK they’re called scones.
Stephanie says
Ive become used to ignoring recipes for biscuits, as they are much higher in fat, but this is definitely more scone ratio. Getting confusing
lazza says
Hi everyone, I just made these and the 1 cup of liquid seemed way to much for 2 cups of flour….so, I added more flour to make the dough workable. I think Tiffany is right about using 3/4 cup for the “buttermilk”. At 2 cups the biscuits did come out fluffy…but served with organic blueberry jam and vegan cream cheese it was happy faces all around. For my next batch I will use 3/4 cup of soy milk instead of oat milk and use vinegar instead of lemon juice since I have great results making pancakes with soy/vinegar combo. I think this recipe could also benefit with a little help of aquafaba.
By the way, I really appreciate the work you do here. Since I usually just bake I found many of the bake recipes to be spot-on. Thanks so much. cheers
Thanks so much for the tips! We’re so glad you enjoyed them!
Tiffany says
Followed recipe to a T and they were perfect! I only ended up using about 3/4 cup of the “buttermilk” to make mine. Sometimes I just tear chunks off and form into a biscuit and sometimes I use the cutter method with a drinking glass to make perfect round biscuits. But this is the easiest biscuit recipe ever. I’m going to attempt freezing them after they are cooked for quick on hand homemade biscuits, not sure how they hold up but hoping for the best!
We’re so glad you enjoyed them, Tiffany!!
Peggy Conger says
This were right on!!
Perfect exactly how you wrote it. Came out beautiful 😍
Yay! Thank you for the lovely review, Peggy! xo
Cassandra Piester says
Hello! These look delicious! Any qualms with substituting oat milk for almond milk?
Nope, go for it!
Bryan Garrett says
Two things you forgot: bake them in a cast iron skillet, and add a touch of lemon juice or apple cider vinegar
lazza says
good idea…I did apple vinegar. cheers
Sophia says
I love those recipe it has never failed me. My biscuits come out fluffy and delicious. I even have made them tea size biscuits for outr breakfast for dinner. They also freeze well.
Whoop! We’re so glad you enjoy this recipe, Sophia. Thank you for sharing your experience! xo
Megan says
I love this recipe so much and have been making it for literally years and years now. I have this idea to use these biscuits as the crust for little personal veggie pot pies I’m planning to make in a cupcake pan. I was curious if you think it would work and if so, if you think I should half bake the biscuits before adding the pot pie filling or just add everything and cook? I feel like it would be so good. Thanks so much!!
Amazing! We’re so glad you enjoy this recipe, Megan. Thank you for the lovely review! You can definitely use it to make mini pot pies. Check out this recipe for guidance. Enjoy!
Nikki George says
Delicious 😋. Perfectly paired with my morning tea. I also made a breakfast sandwich with tempeh bacon (your awesome recipe) and just egg loaded with veggies. I wonder if this recipe would double easily? My family would love these and 7 would not be enough ☺️. Thanks for sharing this yummy recipe. ✌🏼💛🙏🏼
Yum, that sounds like a lovely way to start the day! Thank you for sharing, Nikki! You should be able to double it. It just might be harder to work with that amount of dough!
Jordan Evans says
My wife has developed an intolerance to dairy so I have been looking for recipes that allow her to still enjoy the foods that she used to eat.
Found this biscuit recipe and used it this morning to make biscuits for breakfast to serve to guests that were visiting that also suffer from a dairy intolerance.
Made a couple of modifications just due to not having some of the ingredients on hand. I used coconut milk instead of almond milk and a small amount of apple cider vinegar instead of lemon juice.
Cooking time was a bit longer than stated in the recipe but that is to be expected because everyone’s ovens are different.
Served the biscuits with thick cut bacon and scrambled eggs. Some plant based butter and peach/mango preserves and everyone was going back for seconds. 4 people ate 7 of the 8 biscuits.
Will definitely be remembering this recipe!
We’re so glad everyone enjoyed the biscuits, Jordan. Thank you for sharing your experience!
Amara says
I have made these a couple times and they’re absolutely amazing !
My friend lives in a camper and I guess he doesn’t have an oven. He wants me to make some for him to freeze. Will they freeze/hold well in the freezer after being baked ? 😬
We’re so glad you’re enjoying these biscuits, Amara! Thank you for sharing! They are best when freshly baked (from fresh or frozen), but they will still be good if frozen after baking.
Lauren says
Have you tried added anything to this recipe like blueberries? Do you think it would work?
Hi Lauren, we haven’t in this recipe, but we do have a similar recipe for Coconut Oil Blueberry Scones with Rosemary. Hope that helps!
Pam Cochran says
I made these using the 1-1 flour. I am so glad to have this recipe!
And the second one I ate….with local honey, oh, yes! Thank you this fills a “biscuit void” in our family.
We’re so glad you and your family enjoyed them, Pam. Thank you for sharing!
Beth says
Can these be subbed for the Easy Vegan Biscuits in the Vegan White Bean Pot Pie Soup?
(Sorry I accidentally posted the question in the soup recipe :o\)
Hi Beth, we think it could work, but we haven’t tested it! They may bake slightly faster. We’d love to know how it goes if you try it!
Jae says
Really a mess. They didn’t hold together at all. Far too much baking powder made them taste awful, too. Complete fail.
We’re so sorry they didn’t turn out well for you, Jae. Did you make any modifications? We ask because these are usually a reader favorite!
Deanna Smith says
I once transposed the amounts for baking soda and baking powder in a recipe (biscuits but not these) and they turned out inedible because it was too much baking soda and they had that off/bitter flavor. Wondering if that is what happened in this person’s case. I make these often (like again this morning) and they always turn out great! Hope they try again 🙏🏼
That would definitely cause bitterness! Thank you for the idea, Deanna!
Diana Kolaski says
These were really yummy. They had the nicest flavor of any vegan biscuits I have made thus far. The lemon/vegan milk buttermilk did the trick I think. I love The Minimalist Baker!
Aw, thank you for sharing, Diana! We’re so glad you enjoyed these biscuits! xo
Celina Waddy says
Hi! So excited to try these! If I don’t have baking powder, would the recipe still work? Like using extra baking soda? Thanks :)
Hi Celina, we wouldn’t recommend using more baking soda because it will be bitter. You could possibly look up a recipe for how to make baking powder from baking soda (by adding cream of tartar), but we can’t guarantee the biscuits will turn out as fluffy!
COURTNEY says
I woke up feeling like biscuits and came across this recipe. My husband LOVED the taste! They pair well w syrup, honey, or jam. Super easy to make, and I was thrilled that the ingredients were few. Won’t be purchasing biscuit dough from Pillsbury ever again. !!!
Whoop! We’re so glad you both enjoyed the biscuits, Courtney. Thank you for the lovely review! xo
Jeff says
Do you think full fat coconut milk would as well?
Hi Jeff, Coconut milk should work well! Let us know how you like them!
Anna says
I made these today and had to do some substitutes just because my kitchen is pretty bare (I’m talking making my own baking powder, subbing water for half of the milk, and using all whole wheat flour). They still turned out very nicely! They rose fine and they taste delicious! Definitely will make again!
I did chill the liquid, the flour, and the butter.
That’s a great recipe when even with my limitations they turned out so well!
Amazing! We’re so glad they turned out well with your creative modifications. Thank you for sharing, Anna! xo
David Ward says
are other non-dairy milk options able to be used, such as oat milk? I am looking forward to trying this recipe
Hi David, yes, other neutral-flavored dairy-free milks would work! Oat milk may add a bit of sweetness depending on the brand you’re using, but other readers have reported success with oat milk in this recipe.
CQ says
Agreed, best damn vegan biscuits. I tend to over mix so I was very careful not to do so this time. The dough was very wet and tacky until I turned it out onto the floured surface. I didn’t have white whole wheat and used a combination of spelt and all purpose, maybe 50/50 but I don’t recall.Very tender and yummy.
Whoop! We’re so glad you loved the biscuits. Thank you for sharing your experience! xo
Heidi C Minett says
These look like what I’m wanting. My question is can I make the dough the day before, put in the refrigerator, then bake in the morning?
Hi Heidi, we think so, but we haven’t tested that. However, the cut biscuit dough can be frozen. Set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope you love them!
Deanna Smith says
These were so easy and turned out great!! I couldn’t find my pastry cutter so used the food processor to pulse in the vegan butter. Thank you for all the tips like pushing down the centers so they don’t dome up, worked like a charm!!
Amazing! We’re so glad you enjoyed them, Deanna. Thank you for sharing! xo
Tayeson says
I have NEVER attempted to make biscuits in my life. So as you can guess I ran into some problems, lol, like the dough stuck to everything (because I didn’t use enough flour on my surface, I fixed that quickly). As I placed the misshapened biscuits on the pan, and placed them in the oven I told myself “the market is a 5 min drive, I can run and grab some can biscuits as a back up (because the confidence was not there), but I didn’t. All I can say is…they turned out amazing! My family was asking for more. When hear the words “Daddy can we have this again tomorrow?” Makes you wanna cry a little, lol.
Amazing! We’re so glad you and your family enjoyed them, Tayeson. Thanks so much for the lovely review!
Christy says
I’ve made this many times and it’s the bomb. Can I double it, though? I got nervous with that amount of baking soda and just made two batches in a row.
Hi Christy! We’re so glad you enjoy it. You should be able to double it! It just might be harder to work with that amount of dough.
Monica Grixti says
They look delicious! I would say they are scones rather than biscuits. Taking absolutely nothing away from them, however. Love them.
Hi Monica, they are called different things depending where you’re from! Biscuits in the US and scones in the UK and Australia.
Kacie Larson says
I just made these and they are delicious! I’m wondering if there’s anything I can do thought to tweak the recipe as they came out slightly dense/chewy and not as fluffy. I used Bob’s 1:1 baking flour (blue bag) and I suspect that’s why. Any tips? Thank you so much!
Hi Kacie, we find Bob’s (blue bag) works okay as a 1:1 substitute for all-purpose flour in recipes, but our homemade blend performs better. It’s possible using more of the Bob’s 1:1 could make the biscuits more fluffy. Another option would be to use our gluten-free biscuit recipe. Hope that helps!
Kristin P. says
Would this work with cow’s milk (or premade buttermilk) and butter instead? This lacto-ovo vegetarian would love to save an extra trip to the store, if possible! :)
Yes, it will!
Bella says
Can’t wait to make this recipe! Thank you for all you do.
Thank you so much for your sweet words, Bella! Can’t wait to hear what you think! xoxo
Yvonne says
I made a half batch of these for breakfast this morning, and omg, sooo good! They came together in a snap, and the result was a high, fluffy, buttery and delicious biscuit. I’d already prepared the vegan gravy (mushrooms & Fieldroast sausage), so I enjoyed some like this, and the remainder will be perfect reheated for tomorrow’s grab n’ go breakfast. Thank you so much for sharing this recipe!
Amazing! We’re so glad they were a success, Yvonne. Thank you for sharing your experience! xo
Lindsie says
This has been my go to biscuit recipe for YEARS. I love it. Amazing. I always get compliments on my biscuits.
Whoop! We’re so glad you enjoy this recipe, Lindsie. Thank you for the lovely review! xo
Lacey says
Wow. These were so easy, I don’t know why biscuits were always so daunting to me. I was sure I didn’t get the butter small enough, that I turned it over too much and that the tiny bowl I had to cut them wasn’t right. But oh man none of that mattered. They are better than any biscuit I’ve bought and I now know I can make them whenever! Thank you so much!!
Yay! We’re so glad you enjoyed them, Lacey!
Tay VA says
I would like to make this in advance and freeze it. If I freeze them should I cook from frozen or move to the fridge before cooking?
Hi Tay, Set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. We hope you love them!
Annie says
Truly delicious! I feel like I’m not missing out on the delish side of life with these!!! I used a combo of almond flour, gf flour and tapioca starch😋
Yay! We’re so glad you enjoyed them, Annie. Thank you for sharing! xo
Kim says
Ended up having to turn these into drop biscuits. Heed the note about maybe not needing all the liquid! I added too much and it made the dough too sticky and wet to properly knead and form. I’ll pay better attention next time! I also subbed plain/unsweetened soy milk + ACV for the buttermilk. These still turned out delicious, even with my screw-up!
We’re so glad they were still delicious, Kim! Thank you for sharing your experience.
Brooke says
Lordy these are delicious and EASY to make. This is the first time I’ve ever made biscuits, so I wasn’t sure how it would turn out. I needn’t have worried. I have made them several times and added other spices, with the same delicious results. I love your commentary as well, so all in all, the recipe is an enjoyable read and the biscuits are enjoyable to make and eat!
Aw, thanks Brooke! We’re so happy you enjoy the commentary and recipe. xoxo
Linda says
I made these for my tofu pot pie.
It was simply to make! I did use Kamut and Almond flour & it was Yum.
Thank you for sharing this recipe. Keep it going…
Lovely! Thank you for sharing, Linda! xo