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.
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
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
Instructions
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Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make “vegan buttermilk.” Set aside.
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In a large mixing bowl, whisk together dry ingredients.
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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.
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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.
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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.
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Form into a 1-inch thick disc, handling as little as possible.
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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).
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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.
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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.
Notes
*Adapted from the man, Alton Brown.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 7 biscuits)
- Calories: 170
- Fat: 6g
- Saturated fat: 1.8g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 3.4g
- Protein: 3.4g
Used refined coconut oil in the recipe and brushed with vegan becel after they came out of the oven. They were fantastic!!! My family was fighting over them. Great recipe – thanks!
These biscuits were easy and the F**king bomb of scratch biscuits!!! Even doubling and tripling the batch they come out b*tchin’!! Thanks so much during our time of lock down, comfort food helps!!💙🍀🌹!
Love, good health, and safe travel!!
Debra
haha, thanks, Debra!
I love love your recipes! I have made many of them! I have been searching for a biscuit recipe using oat flour, would it be possible with this recipe?
Hi Barb, Hmm, we aren’t sure that would work as it is more dense. Another reader mentioned using some oat flour in this biscuit recipe in place of some of the almond flour though! So maybe you could replace some of the all purpose with it, but we aren’t sure? Let us know if you try it!
These are so good, and have the exact comforting biscuit-y flavor and crumb I was craving! Notes:
-I put the butter and my “dough cutter” (a glass) in the freezer while the oven preheated to keep everything as cold as possible.
-I used 1/2 tsp of salt instead of 3/4 tsp since earth balance is already quite salty for my taste- I’m happy with the salt level but I think the originally called for 3/4 tsp would have been alright too.
-Mine cooked for 18 minutes but barely browned at all on top, but the flavor and moisture content is perfect so maybe the lack of browning is due to how much butter I used on top or an issue with my oven temp. ¯\_(ツ)_/¯ They taste good anyway!
Can’t wait to try biscuits and gravy with these later this week :))
Hi! If I only have salted vegan butter (Earth Balance baking sticks), can I just omit salt in recipe?
We would say reduce instead of omit. Let us know how it goes!
Excellent biscuits. I swapped almond milk with oat milk and added chives, and it was a winning combination. My dairy-eating husband said he had no idea these were vegan.
Newly plant-based eaters in my home and a novice baker to boot– I have made this recipe twice and we absolutely love it!
My first attempt was a success in my book, though I inevitably worked the dough too much, & my biscuits were chewy and dense…. not fluffy. Second time around, even better results but I only had whole wheat flour on hand, which made these a little too hearty in my opinion.
What worked best for me was grating frozen “butter” into the bowl. I HIGHLY recommend doing that. Secondly, I saw a tip elsewhere that recommended not twisting your cutter so it doesn’t seal the edges and inhibit fluffiness…
I will definitely be making this recipe again, to the delight of my family.
Great idea, Lacey! Thanks for sharing!
So much success with this recipe! My grandma used Crisco and lard in her biscuits so I use half Miyokos butter and half Crisco and they are so fluffy! I also use Ripple vegan milk because it is a bit thicker and sweeter than almond, and curdles beautifully with the lemon juice. Biscuits are big in my family and I love have a delicious vegan option. Thanks MB!
Thanks so much for the lovely review, Emily. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I used oat milk and apple cider vinegar instead of lemon and they turned out so good!!! Definitely recommend only using what you need of the buttermilk to get the correct texture, I didn’t use all of it. 10/10!
Thanks for sharing, Jessica!
This is the Very first time I’ve EVAR made a biscuit and have it work! So flaky and delicious!
xoxo!!
Can I substitute Gluten Free Flour for the All Purpose Flour and get the same results?
Try this recipe instead.
Using the pastry cutter worked great for incorperating the butter, and I used miyokos butter, placing it in the freezer a few minutes before I needed it! This is my second recipe I’ve used from you all (vegan chocolate cake as well), and I love it. I did find with me, they started to lightly brown and crack a bit at the 16 minute mark. :)
Thanks for sharing, Elizabeth! So glad you enjoyed them!
This is the 2nd time THIs WEEK I’ve made these biscuits and probably the hundredth time overall. I LOVE these biscuits! I made them to go with soup, over pot pies and for breakfast sandwiches. They are easy to make and the are flaky and tasty as hell! My husband loves them too! I made them on a stone and they take about 14 minutes in my oven. Best recipe! Thanks for sharing it with us all! ♥️
Yay! SO glad you both enjoy them, Tracy! xo
I’ve made these at least five times in the last week and I now double the recipe. I actually found using ripple pea milk to be best as it thickens to the consistency of real buttermilk (I used this in my last batch and it was amazing!) I have also managed to make it with room temp vegan becel. The end result was a bit more dense but still so good!
As for anyone who gets a super sticky result, just keep adding flour and mix by hand in a kneading motion. Tends to work out fine in the end.
So great! Thanks for sharing, Mandy!!
Tips: put your pastry cutter in freezer for awhile so it is nice and cold. Also, I ALWAYS shape my “ready to cut”
dough in a rectangle and cut biscuits in squares. No more handling dough.
Finally, after placing in baking pan, put it freezer to chill dough again before baking. These tips are fir any type of homemade biscuits.
Great tips! Thanks for sharing, Dianne!
If I use 2 cups of almond flour instead of all purpose flour do I need to change anything else in this recipe??
Hi Brandy, we wouldn’t recommend just using almond flour as it will impact the texture. But maybe check out this recipe for inspiration (it uses almond flour): https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/
What did I do wrong?! I followed every direction and ingredient to the letter and I am looking at a pile of goo that I can’t handle at all, its just sticky wet mush, and I didn’t even add all the milk- I only used 3/4 of the cup.
I guess I should’ve gone even slower and stopped at 1/2 cup. (I was adding 1/4 at a time but I didn’t think it was going to be THAT much less,) adding only 1/2 seemed like that couldn’t be right if it called for up to 1 cup. Of all times, I am rationing every ingredient, every CRUMB of food in my house, (quarantine life,) and I am crying at the loss of all of these ingredients. Where did I go wrong?? Would it really have been only 1/2 cup? It looks NOTHING like the video. It’s a mess. I just keep adding more flour to try to make it into a dough and it’s hopeless. I am so sad. Especially seeing a million comments where other peoples’ came out great. God I suck at baking and need to go have a PMS rage cry.
Hi Briana, so sorry to hear that was your experience! We aren’t quite sure where it went wrong, but you may be able to salvage by continuing to add more flour?
Hi! So I did add a bunch of flour until it resembled dough, I knew the ratios would be off but I was able to salvage it and get them onto the baking sheet. My boys totally didn’t care that they were ugly, they ate them anyway! I tried again with another batch and ended up using around 3/4 cup, going SUPER slowly with the liquid and they came out great! I think maybe the first time my 1 cup was a tiny bit over the 1 cup and I used closer to the whole cup thinking it was between 1/2 and 3/4? I have NO idea what happened. These are crazy times, who knows what I did lol. But I’m so glad the next batch came out nice and the first one wasn’t a total loss. Thank you!
Thanks for sharing, Briana! Glad it worked out!
these are freaking awesome! i looked all morning for a recipe to make bread or biscuits with the ingredients i had already. my partner is GF and i am DF, so your website usually has everything we need for baking or at least the options to make most things gf.
I followed this recipe exactly, used all the “buttermilk”. not sure what the person did who had a mess with only 1/2c milk! i wasn’t even sure the 1c would be enough, but it was right on point when combined. this will be my go-to biscuit recipe now. dangerous!
So glad you enjoyed them, Taylor! Thanks for sharing!
This recipe was quite easy to make. It was fluffy and soft. However, I did not like the baking soda taste and will modify it when I make my next batch. Beside from that and all in all, it was tasty.
I was happy with my first ever from scratch biscuits – now, many of the comments and tips make sense and I have a plan for next time. I also didn’t like the baking soda flavor and I’m wondering how much I can cut back without upsetting the balance of things??? Many thanks! Love your recipes.
That might work! Let us know if you try it!
Staying at home due to coronavirus. Trying to use staples in the panty. My husband made these biscuits with a little 3/4 cup soy milk and 1/4 cup water for the liquid and used 1 cup quinoa flour and 1 cup brown rice (I’m gluten free) We substituted 2 tablespoons of coconut oil for 2 of the tablespoons of butter, added rosemary, thyme and fennel (finely crushed using a pestle and mortar) and they were delicious!! My question is can we use coconut flour? I have a lot on hand and know it’s difficult to bake with. I also have garbanzo bean flour. Would you know how to incorporate that as well? Thanks again for a flaky, yummy biscuit!
Hi Susan, we’re so glad you enjoyed them and were able to modify with what you had! We think coconut flour and garbanzo flour would both be tricky in this recipe, but maybe check out these recipes for using them up: https://minimalistbaker.com/fluffy-curried-socca-chickpea-bread/, https://minimalistbaker.com/no-bake-carrot-cake-bites/, and https://minimalistbaker.com/5-ingredient-golden-milk-snack-bites/
Would these biscuits work with wholemeal flour and would I still use a 1:1 ratio?
Thanks Emily
We haven’t tried that! But if you do, let us know how it goes.
So easy, fluffy and delicious! Will definitely be making again!
the best and the only biscuit recipe i have ever made. thanks for posting this recipe.
xoxo!
Can I substitute the baking powder for anything ?
Hmm, maybe additional baking soda + cream of tartar? But we haven’t tried it and can’t guarantee results. We would recommend looking up recipes for homemade baking powder. Let us know if you try it!
Question. I live in foreign lands, but love my American biscuits. The rest of the world does not always have baking powder. Can you explain what the chemical interaction is. And what an alternative may be?
Thank you kindly,
Living at the Ocean
Hi Michelle, Baking powder is basically baking soda plus an acid to activate it. You could try a combo of baking soda + cream of tartar for homemade baking powder. We recommend looking up a recipe online. Hope that helps!
These were the best vegan biscuits I’ve ever made.
I substituted oat milk instead of the almond because that’s what I had.
Also subbed ACV for the lemon juice and it worked just fine.
I used Country Crock’s plant based butter and it worked beautifully.
I also charred a whole jalapeño on my stove top, put it in a sealed container and then peeled off the skin, chopped it up seeds and all and added that into the batch before I added the buttermilk along with 2 big pinches of nutritional yeast to give it a bit of a cheesy flavor.
The results were delicious! Ate 3 biscuits as soon as they came out of the oven. Will definitely be making these again with different flavors combinations.
Whoop! Thanks so much for the lovely review, Molly!
I never bake. No baking, no cooking- nothing. But I was craving biscuits and wanted to try something other than the canned Pillsbury ones (though I do think those are DELICIOUS). This recipe was so easy to follow that even I could do it! I seriously can’t even bake chocolate chip cookies without stuffing something up. Replaced lemon juice with apple cider vinegar like another commenter (it’s what I had on hand). These are amazing! And I get to be proud of myself for making something from scratch for once. :) Thanks so much for this recipe!!
Thanks so much for the lovely review, Jillian. We are so glad you enjoyed them and found the recipe easy to follow! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I have made this twice this month it couldn’t be easier and delightfully flakey and light.I then make my vegan egg and vegan sausage and make up breakfast sandwiches for the week can be frozen and popped in microwave for 45 seconds,thank you for perfect recipe!
xoxo! Thanks for sharing, Carol!
This recipe is now a family favorite. Thanks!
Thanks so much for the lovely review, Marian. We are so glad your family enjoys it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I LOVE a nice crispy chicken biscuit 😍. However, I’m trying to layoff the diary and carbs (a little). Does anyone know if this could be made using almond flour? Would it just be a 1:1 ratio? And would I need to add anything else to get a good result. I’m hoping I don’t make it too crumbly. I need them to hold the chicken
Hmm, I’m not sure about that! I’m guessing you could sub a portion but not all. Let us know if you give it a try!
Can’t wait to try! Can I sub coconut milk for almond milk?
It should work well! Let us know how it goes!
AMAZING! I made this recipe twice already and can’t get enough of it. It’s a keeper when your 14 year old daughter asks for more! Thank you so much for all the wonderful vegan recipes. It’s made my transition into eating vegan a whole lot easier and enjoyable! As we say in Hawaiian, so ono (delicious)!
Mahalo!
Thanks so much for the lovely review, Tiare. We are so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Seriously, this is a great recipe! I was never one that could make tea buns/biscuits/pastries, etc…I could never get it to work, but the first time I made these, I could not get enough of them! I made these again today exactly to recipe directions and they were PERFECT! This recipe is so easy and so delish! I would recommend it to anyone. Thank you for excellent directions and for posting this recipe! I love it!
Aw, thanks so much for your kind words and lovely review, Laura! We’re so glad you enjoyed them! xo
Made small substitutions and they came out excellent.
1c Regular Oat Milk replaced Almond Milk
1 Tbsp Apple Cider Vineagar replaced Lemon Juice
Used 4Tbsp salted vegan butter and removed a little added salt.
Gathered into a thicker square/rectangle, cut in 4 and cooked for full 15 minutes.
I didn’t have any “milk” so I went with vegetable broth and added some dried Mediterranean herbs. They were super delish, but a bit crumbly! If I do it again with the vegetable broth I will add a little “vegan egg” or some ground and soaked chia or flax seeds as a binder.
I have trouble with Earth Balance, maybe it is canola, but I used Miyoko’s cultured vegan butter that I get at Trader Joe’s. This made them really buttery flavored. I would cut the salt in half with the Miyoko’s too.
Great! Thanks for sharing! Helpful to know the butter differences.
My first time making biscuits and wow these are amazing! I used soy milk and they came out perfectly!
How could I make these in my airfryer?
Hi Lisa, we haven’t used an airfryer and don’t have any tips. Let us know if you try it!
I’ve made these a bunch of times and love them!
Could this dough be pre-made and kept in the fridge until it’s time to bake? If so, would it be best to cut them to the appropriate shape/size first? Could the dough also be frozen this way? Again, if so would you bake the biscuits straight from the freezer or defrost it first?
Hi Andrea, We would say 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!
This is a great vegan recipe for biscuits. I used regular (not unsweetened) almond milk, and ended up using about 5/8 cup of it. I have only started making vegan recipes, and delightfully found that this recipe uses less shortening than regular non-vegan recipes. Thank you for sharing the recipe!
Sorry, I meant 7/8 instead of 5/8 cup…
So delicious! Easy to make and you can’t tell they are vegan.
I used to make these biscuits regularly in the US but I finally made them for the first time since moving to South Korea. They continue to be absolutely perfect! I used soy milk instead of almond, apple cider vinegar instead of lemon, and coconut oil instead of vegan butter. Then I baked them on a silpat which left the bottoms soft, not crunch. Overall, great recipe! It was a biiit salty for my taste, so I might half the salt next time. :)
Thanks for sharing your experience, Valerie! We’re so glad you enjoy them!
So easy and so good!!! I only had canned Trader Joe’s coconut milk, and it worked great.
I just made these and they were amazing! Thank you for the recipe, I will surely make them again!
I’m not sure what went wrong but they were very crumbly and very very salty. Any suggestions
Oh no! Did you make any modifications? What kind of salt did you use? As for them being crumbly, it sounds like they needed additional almond milk.
Hi Thank you for replying. I used sea salt. No other modifications.
Hmm, did you use salted butter?
Substituted whole wheat flour- but followed your technique to the letter! They ARE the best damn biscuits! Thanks!
I’ve made many many biscuits, these are the best ! I did one thing different, I put my butter/flour mixture in freezer for 15/20 minutes, also put my milk & lemon juice in fridge. Fantastic recipe ! Thanks ?
This recipe is awesome…it is my weekly Sunday breakfast (along with your Ramen recipe for lunch)! Your recipes are very detailed, easy to follow and taste absolutely delicious. Thank you for your commitment.
The first time I made this, I was so happily surprised at how flaky and fluffy these vegan biscuits were! We ate them with butter and jelly fresh out of the oven. We ate the rest of them the next day and the kept very well. I followed the recipe as-is the first time and found perfect success as described by the recipe. I did end up using all of the almond milk + lemon juice mixture. The inside was a lot softer than I was expecting, or maybe more moist than I was expecting, even at 15 minutes of cooking. I planned to add 1 more minute before taking them out next time.
The second time I made this, I didn’t have almond milk, so I decided to sub it for soy milk. I followed the rest of the recipe as-is, including using (all of) the soy milk + lemon juice mixture…MISTAKE! I ~should~ have been more careful measuring it out when I was pouring it, but got a little heavy handed and then it was too late. The dough was so sticky, too sticky to even handle. I added a lot more flour just to get it so I could handle it, which I know led to over-handling. What a mess! I have subbed soy milk and almond milk out during baking so many times before, but I am discovering that I have some things to learn about how those milks are used in this recipe. Does anyone know why the soy milk sub didn’t work out as well as the original almond milk recipe? I think I need a chemistry lesson, haha! I guess I just thought because last time I made this and ended up using all of the buttermilk mixture, it would be the same for me with the soy milk. The soy milk was noticeably more chunky as a buttermilk than the almond milk mixture from last time. The soy milk was definitely fresh, too. I think I would try this again if I didn’t have almond milk on hand and would just go with the 1/4 cup at a time measurement more closely. My bad! BUT…despite all of this…they were still good!
Despite my mistake, I do recommend this recipe. It’s relatively easy to make, quick, and they are so tasty. Follow the recipe. :)
These were an easy tasty treat for my family. I will make them often. THANKYOU for the recipe!
Thanks so much for the lovely review, Nancy. We are so glad everyone enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
My go to biscuit recipe, turns out great every time
I substituted unsweetened soy milk and kosher salt and doubled the recipie. They turned out really great!
Is it best to use the soft vegan butter in the square container or the firm sticks in the box? I’m also wondering if I can substitute any other plant milk and still get the same results.
Firm sticks. Other plant-based milks should work well!
We’re in a small town and my stores don’t carry dairy free sticks, would the tub be ok?
We haven’t tried it, but it should work okay! Let us know how it goes!
Never expected to find a great tasting, fluffy biscuit that didn’t use 1/2 c of butter, but here it is. Everyone loved them! Definitely a keeper!
Thanks for sharing, Tiffany!
Made biscuits using Myoko’s vegan butter. Otherwise followed the recipe to the letter. My family quietly devoured these perfectly marvelous biscuits. Already added the recipe to the family collection.
Obsessed with this! Just made these— I used oat milk instead of almond milk and it worked out great! They were delish and my entire Southern family was rather impressed!!
I’m in heaven! Have been craving this for so long!! Used cashew milk instead of almond milk and only needed half the amount of liquid. So so delicious! Thank you for the recipe!!!
I haven’t had biscuits for over ten years when I cut out dairy from my diet but since Christmas, I have made them everyday since! My kids beg for them! Thanks for this recipe! I will never have to live without biscuits ever again! ?
Thanks so much for the lovely review, Anna. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Buttermilk has milk is the buttermilk a vegan version?
Hi Joseph, combining non-dairy milk with lemon juice creates something similar to buttermilk. Hope that helps!
I whipped these up last minute for breakfast. So easy and so delicious! I substituted oat milk for almond milk. Since my oat milk was homemade and already leaning more toward the consistency of buttermilk, I omitted the lemon juice. They turned out absolutely perfect. You cannot go wrong with this recipe!
These came out amazing! I was a little worried about how they would come out at high altitude, but they came out perfect with little modification. I just added a Tablespoon of flour and used almost all of the “buttermilk” mixture. Thank you!
Thanks for sharing, Scott! We’re so glad they turned out for you!
Novice biscuit maker here. I tried to follow the directions exactly but used soy milk and ACV because that is what I had on hand. Used chilled butter and bowl. Mine ended up as drop biscuits because the dough was so tacky it got all over the board and my hands. Not sure if it was the difference in milk, if I used to much liquid, or worked it too much or too little. Any advice? They taste good but I’d like to make pretty round biscuits! :)
Thanks for sharing, Shannon! Add the liquid a little at a time next time, as to not get too sticky!
Thank you so much for this recipe. You made my first biscuit making experience a breeze with very impressive results! I used regular butter instead of vegan butter but they turned out great. I also can’t speak to storing them since they didn’t last past the meal.
Thanks so much for the lovely review, Morgan. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
These sound amazing. Can I substitute gluten free all purpose flour?
Hi Joey, we recommend this recipe for a gluten-free version: https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/
@Joey I substituted gluten free all purpose flour (cup4cup) and they turned out great!
I have been wanting to make vegan biscuits and this recipe is really easy to make. They came out really delicious. They are not as flaky as I like. I was really careful not to overwork the dough. I will make these again.
Fantastic recipe. I substitute all whole wheat flour for the white flour and for the non-dairy butter, a mixture of 50% olive oil, 50% applesauce either refrigerated or frozen until almost completely solid. Then I cut the oil/applesauce mixture into the dry ingredients in the same way as the non-dairy butter. I’ve had the best results when both the bowl and the flour has been refrigerated and is very cold. Thanks for a great recipe.
Great! Thanks for sharing, A.W.!
I made this recipe as part of the vegan pot pie recipe. The biscuits and entire dish got raving reviews from my family. I followed the biscuit recipe exactly and they were deli. I used six of them for the pot pies and we are looking forward to eating the other two with breakfast tomorrow morning. I will definitely be making these again sooner than later.
I’m unable to have almond milk, would coconut milk work a substitute? If not, do you know of any substitutes that may?
It should! Let us know how it goes!
Made these and they were good but butter. I think 1 T is too much baking powder. Will make again but reduce the amount to 2 t.
They really are the Best Damn Vegan Biscuits I’ve ever made!! I’ve made these 3 times and my husband, who’s not vegan, really likes them too! They are super easy to make :)
Next I’m going to try the gluten-free vegan biscuits for my mother-in-law. That recipe has great reviews too so I can’t wait to try them!
Thank you for this recipe minimalist bakers!
Whoop! Thanks so much for the lovely review, Edith. We are so glad you enjoy this recipe!
Wondering if any oils would work instead of butter? TIA
We have tested refined coconut oil, which was OK. But not as good as vegan butter. You might be able to try a nice olive oil?
Do you think I can use apple cider vinegar instead of the lemon juice?
Sure!
Simple and perfect!
Yay! Thanks for sharing, Beth!
These were great! Next time I’ll reduce the baking powder a bit because I could definitely taste it, but other than that, I loved the recipe Thanks!
We’re glad you enjoyed them, Katrina! Thanks for sharing!
Let me tell you about these biscuits. They truly are the best damn biscuits around! There’s zero reason to differentiate these as vegan, because I PROMISE you when I say that no one will know that you used vegan butter. I discovered this recipe almost three years ago and have made these at least once a week since. Making these biscuits is muscle memory to me at this point and I’m able to wake up in the morning at my usual time for work and have these ready to go in exactly 25 minutes. It’s as easy as breathing. I have served these to my family and friends, and have never had a conplaint or had one not get eaten. Take this recipe. Keep it pinned to your refrigerator. I’m b3ot lying when I say that this is one of the best recipes on the internet and that you’ll forever have an easy recipe to make biscuits for breakfast, lunch, dinner, or a midnight snack. They are just that good. ❤
Thanks so much for the lovely review, Athena. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
These are INSANE. Pair them with the gravy recipe and you and/or the rest of your family will think these are the best biscuits EVER. Not kidding. Just made these bc I didn’t want cereal Christmas morning and it takes like no time and requires basic ingredients. 10 out of frickin 10.
Yay! Thanks, Allison!
I have made this recipe now several times and I am SO PLEASED!!! I love that your readers left so many comments so I could know what to expect when trying it on my own. The video was great too!
I love the idea of a reader of yours who turned them into cinnamon rolls, I am going to be trying that out this Christmas morning!!! I can’t wait! I also would love to try adding dried fruits and other seasonings/spices/herbs to make them new and different each time like one of your other readers. I have had no problem making the dough the day before and then just keeping them in the fridge till I am ready to cook them – the are not as perfect when warmed up, but that is bc I am a “snob” ;) they were still better the next day warmed up than anything I would buy precooked from the store. They don’t stay around long enough to have tried them in the freezer ;0) The yield has been 7-8. I used milk once instead of butter to coat the top – both worked, but I prefer the results from using butter.
There were a lot of people who commented about “saltiness” & “sourness” – I noticed that your recipe calls for “UNSALTED butter” – I only noticed that when I was actually making them…couldn’t help but wonder if other people overlooked that?? I caught it though and cut down the amount of salt I added – I use EarthBalance NO SOY SALTED butter and found that using 1/2 tsp gives my tongue a pleasantly salty (but not too salty) biscuit – I didn’t think it was salty enough at 1/4 tsp of salt, although my first attempt I tried that and figured the butter I added on later would add enough salt..hope that helps! I didn’t have any “sourness” issues..also wondering if people could have let the mixture sit too long, as the longer it sits, the more time the milk has to curdle? I also end up using about 3/4 cup milk every time I have made them, but I definitely recommend adding 1 Tbsp at a time – a cold bowl, cold butter, & a hot oven too are all part of this recipes success for sure!
Long review, but I just feel that this recipe KNOCKED IT OUT OF THE PARK and GAVE ME EXACTLY WHAT I WANTED :) so THANK YOU!!!! Good luck to everyone :)
Thanks so much for sharing! We’re so glad you enjoy this recipe!
Is there a reason why you specifically say to twist after you cut the biscuits? I’ve always read that you shouldn’t so they’ll rise better. Or do these behave a little differently than non-vegan biscuits?
It’s important to push down firmly first, and then slightly twist. That helps them rise! It’s a very subtle movement.
recently went vegan like 4 months ago && wanted to try out some recipes for my family for christmas (who are non vegans) and this recipe came out SO good!!! definitely will be making more often!!
xoxo!
I’m not much of a baker but these turned out so yummy! Even my husband is skeptical of vegan anything really liked them. can’t wait to try some of the add ins from the comment section!
We’re so glad you both enjoyed them, Carol! Thanks for the lovely review!
Super yummy. My friend couldn’t believe they were vegan! Can’t wait to try out the gluten-free biscuit recipe. :)
Thanks Sorcia!
I followed this vegan biscuit recipe to a ‘T’ (though I laid out four rows on a pan (because I wanted to bake them all at once) And they were freaking fantastic!! Thank you for all the great tips.
Thanks so much for the lovely review, Sorcia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Oh strange! I thought I had. Serves me right for doing it on my little phone ;)
Quite literally the BEST biscuits I have ever made…I’m on the 4th try, and I’d say the most important advice that she gives is to let them be a bit crumbly, barely having them mixed for true biscuit perfection!
Whoop! We’re so glad you enjoy, Annie! Thanks for sharing your experience!
Can you sub a gluten-free flour blend for the wheat flour? :)
Hi Jaynie, we would suggest using our gluten-free recipe instead: https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/
Hi! I am a big fan of your vegan recipes and this one in particular. I have made it multiple times now, and it was the star of our vegan Thanksgiving feast this year! I wrote about it on my blog. Thanks so much for all of the amazing recipes! ❤️
We’re so glad you enjoy this recipe, Chloe! Thanks for sharing!
I’ve made these a few times and they are so easy and delicious! I’ve added in vegan cheese into one batch as well and they were a yummy twist :)
Every time I’ve made them I have not had to use all of the liquid so be sure to follow that tip of adding 1/4 at a time
Thanks for sharing, Sam! We’re so glad you enjoy this recipe!
Perfect. Made as written. Fast and easy special breakfast. Thank you!
We’re so glad you enjoyed them, Amy! Thanks for sharing!
My husband made these without modification for our first ever vegan Thanksgiving, and they did not not disappoint! They were fluffy and delicious! Even the omnivores and vegetarians raved about how fabulous they were. Of all the things he made, he was most proud of these. Thanks for sharing this wonderful recipe!
Whoop! We’re so glad everyone enjoyed them! Thanks so much for the lovely review!
This recipe came out great !! Sometimes I make a few modifications, this worked out great: added chopped fresh sage, 3 tbsp of nutritional yeast, 1/2 cup spelt flour with 1 1/2 cups of reg. flour, additional 1 tbsp of coconut oil (solid) with the vegan butter, used soy instead of of almond milk. Ended up baking for 18 mins total – so much Yum!!! Thank You for the great recipes, both my boyfriend and I are vegans and have enjoyed baking/cooking over the years with your recipes :)
Yay! Thanks for sharing!
LOL – “this recipe came out great”…..BUT…”I also modified it so much that it’s not anywhere near the original recipe”. 6 changes to the recipe in a recipe that has 7 ingredients?! Come on now….
Honestly so good!!
I subbed apple cider vinegar and soy milk for the wet, and added about a teaspoon of fresh chopped rosemary and… WOW.
so easy, 10/10. Thanks.
Whoop!
You are a genius. These were perfect. My very picky husband said he thought they were even better than the traditional version I’ve been making for years. Definitely going to sweeten these for strawberry shortcakes!
Yay! We’re so glad you both enjoyed them, Kristen! xo
YES! YES YES YES! I can finally make the most amazing biscuits, in my own kitchen, whenever I want. How is something so simple so wonderfully perfect? I was worried I may have mixed too hard or folded too often, but these still came out wonderfully. I considered myself a biscuit aficionado before my transition to veganism, and these taste as good as the ones I used to munch on.
Thanks for sharing, Katie!
So excited to try these! Have you tried making these with a gluten-free flour by chance?
Hi Rebecca, we would recommend these for a gluten-free version: https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/
I love this recipe! I was wondering what the steps are after the biscuits have been frozen, do I wait for them to thaw out or put them in for a longer amount of time?
Thanks for sharing, Stacy! Wait for them to thaw before baking.
I think there may be a mistake in your ingredients list: 1 tablespoon of baking powder seems a lot! Should this be 1 teaspoon?
Nope! 1 Tbsp. That’s what makes them super fluffy.
Easy to make! Although a little heavy on the salt for our family. Made again with 1/2 the amount of salt and a happier crowd was served!
Thanks for sharing, Jo!
Hi! I am making a big batch of these to bring to thanksgiving so I cut and froze the dough like the instructions say. How long should I bake the now frozen biscuits for once I’m ready to make them?
Hi Kasey, let them thaw before baking for best results!
Can I premake the dough the night before and cook the next day?
Hi Courtney, we think that would work! Let us know how it goes!
Made these today as a snow-day treat and they’re amazing! I had to make some swaps to accommodate for what we had on hand – acv for lemon and coconut milk for almond, but they were still all that was promised! Thank you for another delicious, and easy recipe!
Thanks so much for the lovely review, Piper. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Have you ever used self rising flour? That’s what I’ve seen many people making simple cast iron buttermilk biscuits use.
Hi Kevin, If you use self rising flour in place of unbleached all-purpose flour, you’re likely going to want to leave out the baking soda and reduce the salt! Let us know if you give it a try!
hi! i’m in a town that doesn’t have vegan butter substitutes like earth balance, and i wanted to know if coconut oil worked for those who have tried it?
Hi Ashlyn, others have mentioned success with chilled coconut oil! For future reference, if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!
These biscuits were awful. Sour and way too much baking powder or soda. Trust me, I didn’t mix up these ingredients. Triple checked the measurements and type of “baking” ingredient. Disappointed and ruined dinner.
Hi Kat, we’re so sorry to hear that was your experience! It’s strange since so many others have had success. Not sure what might have gone wrong. Wishing you better luck with the next recipe!
Haha! “A hot oven is essential…don’t ask questions.” You have a great personality that comes through your directions, Dana! I’m back to get my favorite biscuit recipe in time for Thanksgiving. This is my holiday breakfast AND side for stew and soup, and it’s always a crowd favorite, too. Can’t get enough of the ‘best damn vegan biscuit’! Thanks, again (I’m sure I’ve commented on this recipe before). Happy Holidays.
We’re so glad you enjoy them, Lisa =) Thanks so much for the lovely review!
I’m going to make these for Thanksgiving to go on top of the 1 hour vegan pot pie recipe. Can you make the dough a day ahead and keep in the refrigerator? Thanks!
Hi Laura, we think that would work! Let us know how it goes!
This worked really well! I prepared the dough and cut out the biscuits the night before and then removed them form the fridge fro about an hour before baking. They turned out perfect!
Thank you!
Whoop! Thanks for sharing!
These biscuits are amazing!! The only alteration I made was using soy milk and vinegar rather than almond milk and lemon juice. Soy “buttermilk” has a thicker consistency more like real buttermilk. This recipe is definitely a keeper. Thank you!
Wonderful! xo
Just made these for a Friendsgiving! The biscuits came out fluffy and buttery. Make sure you read the directions where it says to put in the almond milk 1/4 cup at a time… I didn’t read this and dumped it all in and had to add in much more flour to compensate! Overall, delicious!
Thanks for sharing, Annie!
Forgot to mention that I used ACV instead of lemon juice!
These turned out amazing! I followed exactly the recipe. My butter was in the freezer so took a little time to work in to the flour, although I think that extra time was good to start and get the oven nice and hot. Only in for 10min. Thank you for this recipe we all really enjoyed and keeping in my recipe collection.
We’re so glad you enjoyed them! Thanks for sharing!
Why do they taste sour? I used Miyoko’s Cultured Vegan Butter. It tastes really good and buttery then I get hit with a weird after taste. Tried seeing if jelly made it better but I can still taste it. Not sure what I did wrong.
Hmm, was your almond milk fresh? Did you make sure to use 1 Tbsp baking powder but only 1/2 tsp baking soda?
I have made these and they were a hit, I was wondering if the recipe could be doubled.
I know some recipes just don’t double well
Thanks a lot
Anita Wood
It should work well! Enjoy!
I made these for Friendsgiving and they were a hit! I did double the recipe and ended up adding an extra ~2tbsp of earth balance butter, and I used unsweetened soy milk instead almond, because that’s just what I had. Most of my friends are full-on omnivores and they all loved them
We’re so glad everyone enjoyed them, Melody! Thanks so much for sharing! xo
I made these last night with gluten-free flour and they did not taste good. They were very very dry and just tasted bad. I used about 3/4 of the cup of the almond milk. Do you think it was the gluten-free flour or did I not use enough milk?
hmm, which gluten-free flour did you use? They can vary quite a lot.
Can I use ACV instead of lemon to curdled the milk?
That should work!
Will this recipe work with any other type of flour besides all purpose?
If you’re looking for a GF version, try these! Otherwise, spelt or whole wheat may work here.
This is my go-to recipe for biscuits- simple, tender and fluffy every time, ESPECIALLY when combined with the magic that is the vegan pot pie recipe. :)
We’re so glad you enjoyed them! Thanks for sharing!
Absolutely delicious biscuits!!!! I made them for my a vegan and non vegan; both raved about them. This will definitely be an add on to brunches, dinners and snacks alike.
Yay! Thanks so much for the lovely review, Natalie! xo
These were amazing! I sprayed the top with a butter spray. Didn’t have a cutter so put this into a round cake pan and cut into 8. These were the best biscuits I’ve ever made. Not handling the dough a lot was key. Thank you!
Thanks so much for the lovely review, Margaret. We are so glad you enjoy these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
These biscuits came out beautifully! I only needed 3/4 cup of the vegan buttermilk to get to the tacky moldable dough as suggested. It yielded 8 biscuits for me. My husband and I really enjoyed these so I will be making these again!
Yay! We’re so glad you both enjoyed them! Thanks for sharing! xo
Can I make this a day before Thanksgiving, do you think they will be yummy, fresh and soft?
They’ll still be good, yes! Just heat in a 350 degree F oven until hot before serving.
Can I replace lemon juice with apple vinegar, soy milk for almond milk, and coconut oil for butter? Thanks!!
We haven’t tried that, but we think it should work! Let us know how it goes!
I am in LOVE with your recipes!! Just made your yellow gold sauce, cheese sauce and Chickpea Peanut butter stew! I not a vegan and I really want to make these but I dont have this butter you mention- can I just use normal butter or oil? Would I use the same quantities then? Thanks for your website!
We haven’t tried it, but think regular butter or refined coconut oil might work. Let us know if you give it a try! And we’re so glad you enjoy our recipes, Steph! xo
You can find earth balance at almost any store.
Delicious. The family loves them. I added 1tbsp of ground black pepper, used home made walnut milk instead of almond and used refined coconut oil in place of butter. Worked out great. Light, fluffy and delicious. I only ended up using about 3/4 cup of the walnut milk so did not need the full cup.
Thanks for sharing, Kirk! We’re so glad everyone enjoyed them!
Easy to make and absolutely delicious!
A staple in my house for any event!! Or even just a nice family dinner! Pleases vegans and non-vegans alike :)
Yay! Glad to hear it, Julia! Thanks so much for the lovely review! xo
I used Mykonos cultured butter & cooked an extra 5 minutes as they weren’t browning. They look just like the pics but I prefer a fluffier biscuit. I’m a southerner & the traditional way to make a biscuit usually involves Crisco. I’m thinking I may use this recipe next time but replace the butter with Crisco to see if they rise more I get fluffier. What do you think?
FYI, My significant other loved these & ate several!
Hi Amanda, that might work! Let us know if you give it a try!
I’m not much of a baker now days and I’ve never made biscuits before…but these were SO easy and SOOO delicious. Without a doubt my rating is a 5 star!! What’s not to like?! I was glad that my batch made 9!! Hot out of the oven with a little pepper jelly and I was in biscuit heaven! Thanks for the recipe. I’ll be making these little fuffy yummies again!
We’re so glad you enjoyed them, Jo! Thanks so much for the lovely review! xo
I absolutely love these! So simple, quick, and tasty. I do have one question. It says you can freeze the precut dough, but is the oven temp and cook time the same, or do I not cook them frozen (let them thaw first). I’d love to have a stock of these babies ready in the freezer, but I don’t want to ruin them by cooking them incorrectly. Thanks so much!
Ah, thanks, Rianna! So kind! As for freezing them, definitely let them thaw before baking for best results!
I made these for a dinner I was preparing and my non-vegan boyfriend couldn’t tell the difference! Thanks for the recipe!
Wonderful, thanks for sharing, Cydney! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
I come back to the page every time I make biscuits to remind myself of the biscuit making commandments. Very helpful and enjoyable to read.
We’re so glad you find this post helpful, Katrina! Thanks for sharing! xo
I decided to try these out in preparation for Thanksgiving. Good heavens this recipe needs a 10 star option. If I could throw glitter through the screen I would! I immediately made your gravy and mashed potatoes to go with it. Thank you so much for this culinary perfection!
haha, thanks Katy! So kind!!
These sound yummy. Can I use gluten free flour here?
Try this recipe instead!
I’m not vegan, but my daughter is and I made these for when she came home from college one weekend. Oh my gosh. . . they are delicious! I like these better than what I normally make! Very flaky and soooo good. My non-vegan husband loved them too! I forgot to make the divot before baking, but that didn’t seem to affect anything. . . they came out perfect anyway thankfully.
We’re so glad everyone enjoyed them, Pamela! Thanks so much for sharing! xo
I’m a newbie in the kitchen and very encouraged by these biscuits coming out WONDERFULLY! I originally got Bob Red Mill’s gluten free all purpose flour as it’s made up of different kinds of beans – which sounded more nutritious. However, I used it in another recipe first (muffins on a different site) and it did not work that well. The reason might be that I didn’t use xanthan gum which it says to use on the back of the packet… So, for this I just got a few cups of unbleached all purpose flour from Bulk Barn. Any advice on using healthier flours would be appreciated though!
I stalled on making these, however, as I found step 6 and 7 a bit confusing. I looked for youtube videos to try see how to go about this. I found a video titled ‘Southern Biscuits with no Rolling Pin’ – as their method requires no cookie cutters or correctly shaped jars/bottles, etc. So, I followed your recipe to number 5 and then floured my hands and rolled out 8 balls. I pressed each a little down, making sure they touched and then returned to your number 8 and 9. Perhaps this is an easier way of doing it? In any case they came out wonderfully – thank you!
Great! Thanks for sharing, MdE! We find that using a biscuit cutter is more helpful because it allows them to be handled less vs. rolling. Glad you enjoyed the recipe overall!
Haven’t made them YET! But I surely will! As an experienced home cook, I can already taste them so I know I can tell you I am sure they will be GRRREAT!!! Thumbs up for you and I subscribed to your channel! Amen :)
Love these and make them regularly, but if you were to make ahead and cut then freeze to have on hand, how would you adjust baking temp or time? Just put the dough in frozen at same temp but longer time? Or do I need to thaw them in fridge? Or can I make dough and store in fridge for a couple days then bake as usual? I hoped to prep ahead to bring to a gathering in a couple days. Love your recipes! Thanks!
Thanks for your kind words, Emily! We haven’t tried it, but would say 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!
Will this recipe work with whole wheat flour?? Thanks!
It should. But I’d recommend whole wheat pastry flour as it’s lighter in texture.
could I use coconut flour in place of the all – purpose?
I wouldn’t recommend that. But try this recipe instead!
The best biscuit ever. So easy, so delicious. Perfect recipe! Thank you!
Thanks for sharing!
Wow! My husband is from the south and he is very particular about his biscuits… he LOVED these!
I used a metal whisk to cut the butter into the mix since I didn’t have a pastry cutter, it worked perfectly.
My only complaint about this recipe is that it’s way too easy to make! I’ll just have to make them all the time now! I blame the future extra pounds we’ll gain on you! Hahah
I just made these with oat milk and turned out beautiful! I was able to squeeze out 7 regular sized biscuits and 1 smaller one.
My little human approved it for his brunch this morning. I ate mine with “chicken” fried tofu and it was delicious. I will keep this in rotation year round.
Thanks so much for the lovely review, Diana. We are so glad you and your little one enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Tasting my first batch and these are good! I used 3/4 unbleached flour and ¼ all purpose because that’s what I had on hand. I also used Shedd’s Spread Country Crock margerine and chilled it in the freezer before adding it to my dough. Less salt, ½ tsp, took into account the extra salt from my margerine.
Everything worked as described. I didn’t need a full cup of the vegan buttermilk. The dough was quite “lively”, rising and getting sticky as I shaped and cut the biscuits.
The results are very satisfying. Thank you!
These came out very bitter for me, maybe too much baking soda? 1 Tbsp is a lot.
Hi Michelle, baking powder can leave a bitter taste, especially when using too much! We would say try using less next time and see if it makes a difference.
Great recipe! Too salty! I would recommend adding one quarter teaspoon of salt, and using salted butter later if you would like!
These were absolutely delicious! And so easy!
These are ssssssoooooo good! I added some crushed sweet potato to mine and absolute perfection! Thank you for this ❤️
Thanks so much for the lovely review, Alia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Will do!! Made them again for a bbq and they were perfection again ❤️
xoxo!
Could you make this same recipe with regular butter to make a nonvegan biscuit?
That should work! Let us know if you give it a try!
Dana, these biscuits are perfection! I actually did go ahead and make them with whole wheat flour, simply because I was making your 1-hour vegan pot pies and didn’t have time to run to the store for all purpose, but they turned out very well with the pot pies! I can imagine that they will be even better when I make them the next time following your recipe! To address another comment here, I also did use regular butter instead of vegan butter (again because I was out of vegan butter and just used what I had on hand) and it turns out just fine! Thank you for constantly making recipes, you always get it right!
Yay! So glad you enjoyed them, Brittany!
The biscuits were exactly what I was searching for and I didn’t know making amazingly delicious homemade biscuits was this easy! Thank you for this vegan friendly recipe that was so easy to follow and turned out exactly as expected even for the cook like me who usually has to try a recipe a few times before it comes out right! I can’t wait to make them again.
I made these today because I had no dairy milk or cream in the house and they came out about like my grandmother’s recipe (with dairy milk and shortening), but not as good as my favorite recipe (with dairy cream). There are a few things I did that may have made them less successful, and I may try again because I would like to have a good vegan biscuit recipe.
First, I missed the instruction to mix the almond milk and lemon in the beginning. It would help to adjust the instructions to make this a separate step, as it really has nothing to do with turning on the oven. I figured out to mix the two when I saw to add the mixture, but I didn’t give it a chance to sit and “buttermilk” up. It seemed like most of my lemon ended up leftover in the cup when I reached the correct biscuit dough consistency, so I added the rest and then floured my surface more. This could easily be the reason I didn’t get the rise I wanted. In hindsight, I would recommend trying drop biscuits if the dough is too wet.
I also typically use self-rising winter wheat flour for biscuits rather than mixing all-purpose with baking powder, baking soda, and salt. The unbleached all-purpose flour we typically use in my house is summer wheat, so it doesn’t have the structure for the best biscuits. This might also be the reason I felt the biscuits were too dense. I would recommend using White Lily brand or another Southern winter-wheat flour for probably better results.
I have been craving a good southern biscut, and these hit the spot! Followed the recipe and commandments as written,( they started rising before I could put them in the oven, that made me hopeful) so easy, so quick, so good. Thank you.
So glad to hear you enjoyed these, Gayle! Thanks so much for the lovely review! xo
Anyone every try this with gluten free 1-1 flour? I have tried a few times and they are always flat and a little crumbly. Great flavor but the 1-1 flour is disagreeing for some reason!
Try this recipe instead!
My favorite biscuits recipe, make this recipe at least twice a month
Love this recipe! These biscuits are so easy to make and delicious. A must make if you are a carb lover.
Thanks, Caroline!
Will do thanks! Can’t believe I missed it!
I made these to go with a coconut lentil curry soup tonight and my whole family LOVED them. Once dough was like really thick pancake batter, I simply spooned it into a greased muffin tin. My husband said they were the best I’d ever made. Thanks for such a delicious recipe! Saving for later as my new go-to biscuit recipe.
**I used homemade oat milk without issue. If you’re more accustomed to salt, like us, I used closer to 1 tsp. Also, I had a non-vegan biscuit recipe I used to use that I would throw herbs into. They would likely taste delicious here, as well, and I plan on trying that out the next time I make these.
So glad you and your family enjoyed these, Katie! Thanks so much for the lovely review!
Love it! A must have for everyone (Even non-vegans!)
Worst recipe ever…entire batch with very pricey vegan butter and almond milk had to be discarded…it was a sticky, unusable mess. When there are basically 2 ingredients to this recipe— liquid added to flour— it would be nice if the expert baker posting the recipe (clearly not me) could say how much to add. I made a cup of buttermilk as instructed. Why make a cup if it’s then a guessing game in regard to how much to add? How sticky is sticky? Shouldn’t you know by trial and error how much to add? A waste of time and ingredients.
Susan, so sorry you had difficulty with this recipe. I modified the instructions to make it more clear as to what “sticky” texture means. And I also bolded the instruction that describes how to add the wet ingredients in at 1/4 cup at a time, highlighting that you may not need the entire 1 cup (this will depend on brand / softness of vegan butter and what type of flour is used). We are also adding a video tutorial to this post very soon so stay tuned! Hopefully that helps. Again, sorry for any confusion or frustration!
The only modification I did was to use oat milk. This might have been the difference that wasn’t good. The biscuits rose really well. But they tasted too basic- like too much baking powder or soda. It did taste of oats. That said, when I dipped them in soup, they were fine. And slathered in the margarine was better too. Not as good as what I am used to, but they are vegan, which was great.
I think I forgot to rate this recipe and I also used self-rising unbleached flour.
What can I say? It seems to me that every recipe I use from your blog is always beyond fantastic! And I have made a lot of them. I basically just use you for every meal I make, and I can always count on them to be delicious. These were, of course, perfect. Thank you so much for all of the food goodness you share with the world. Its always appreciated in this house by adults and kids alike, from these delicious biscuits to your Thai curries and your Indian dishes, your salads, healthy deserts, and everything else.
Aww, thanks so much, Georgi! We are so glad you enjoy our recipes! xo
Mine came out a little too crumbly, but I’m sure it’s because I didn’t use enough almond milk. A cup would be too much cow’s milk for the amount of flour, but almond milk behaves differently, I guess.
The first time I used this recipe I topped a mixed berry cobbler with the biscuits. I used a little more almond milk than the recipe calls for and dropped them from a spoon, and that was really good!
can you freeze these after baking?
I think so yes! Let us know how it goes!
It’s true, these are wonderful and never fail. I’ve been vegan for 25 years and these kind of recipes make everyone happy.
So glad you enjoy this recipe, Crow!
Seriously game changing.
I used the ratios as a base and made these changes:
1/4 fresh orange juice
1/2 cup almond milk
Pinch coriander
Pinch nutmeg
Pinch cinnamon
1/2 cup chopped walnuts
3/4 cup chopped fresh figs
Seriously so good I just took them out of the oven and my family of 4 destroyed them. All gone now ?
Thank you for another amazing recipe!
Whoop! Thanks for sharing!!
Hi Dana.
I’ve made these biscuits many times. They are the BEST! The first time I made them I added fresh rosemary. I made them this morning & I used maple syrup which made them taste like pancakes. Just SO yummy. Sometimes you just need to eat a biscuit or 3?
Thank you for sharing.
Thanks, Angela!
I freeze my vegan butter overnight and I grate the butter into the flour. My go to biscuits recipe thanks
These came out so amazing!my nonvegan family absolutely enjoyed them, and I hadn’t had a biscuit this good since before I was vegan!
I made the following changes for lack of above ingredients, and also because I wanted them to be extra savory:
-soy instead of almond milk
-apple cider vinegar instead of lemon juice
-miyokos as my nondairy butter
-added extra salt, a pinch of garlic powder, dash of fennel seeds, dried rosemary, and fresh thyme
-brushed the tops with olive oil
These biscuits came out food enough to eat plain or with just a dash of (vegan) butter! Will be making again and often!
Thanks so much for the lovely review and for sharing your modifications. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I inadvertently made the same substitutions because of what I had on hand: soy for almond milk, apple cider vinegar for lemon juice, and Miyoko’s butter (which happened to be frozen; it conveniently chipped into shards as I cut into it). I didn’t use the herbs or brush the tops with olive oil, but worked the dough as lightly as possible on a floured piece of non-stick parchment paper cut to the size of the baking sheet. Turned out great, thanks!!
I’m interested in making these, but got some questions first. Growing up, my Mother used water not milk. So could I do the same with your recipe? Her biscuits were always tender, light and delectable. Could you use part vegan butter/part coconut oil? Thanks, Anna
I think the oil / butter mix would work. I wouldn’t recommend doing all water. But if you try it let us know how it goes!
I made this biscuit recipe on the 4th of July for breakfast. I used half vegan butter, which I put in the freezer about 30 minutes to have it really cold. The other half I used coconut oil. Then for the liquid, I used about 2/3 cup filtered water. They turned out SO tender, moist and delish. Thanks for your recipes. Three days later, I had the rest, part with cheese and the rest with strawberry and peach preserves. So yummy!?
I have made these numerous times and they are always a hit! Not only best but really no fail. Thank you for this recipe.
I need these for early morning and wanted to know if I can prepare the dough the night before and store covered in fridge to bake the next morning?
Thanks for sharing!
Have you ever prepared the dough the night before and stored in fridge to bake fresh the next morning?
I haven’t, but I *think* that would work!
In a regular bakery, the day before prep is to measure all dry ingredients in a bowl, and wrap up, then measure your milk ( or dairy sub, ) cover and set this in fridge. Do not add the lemon nor the butter ( or sub ) until ready to bake. But can measure, put in fridge, and have ready to go ( 5 little pats of butter in a bowl)
I used this recipe to make cinnamon rolls and they turned out AMAZING. My mom said they were better than her tried and true basic (non vegan) biscuit recipe. Also I used Silk Cashew with apple cider vinegar as well for the buttermilk. I didn’t roll it as per your rules, but patted it into a rectangle.
Thanks so much!
(Added 5 star rating!)
Whoa, smart! Thanks for sharing!!
How did you turn it into a cinnamon roll recipe out of interest? :)
Once it was patted into a rectangle, I spread cinnamon sugar butter all over it. Then rolled up and cut it in slices! Cooked in a muffin tray.
I just made these for the first time / forst time wver making biscuits! They came out pretty good except they’re waaaayyyy too salty. I’m thinking it’s because i only had Pink Himalayan salt on hand? Next time ill be using much less or a different salt
Sorry I forget to rate the recipe. Definitely a five star ?????
REALLY good recipe. I used Westsoy organic unsweetened soy milk and apple cider vinegar instead of lemon juice (didn’t have a lemon). Used Miyoko’s butter and a food processor so as not to handle too much.
Fluffy, delicious and all around great! Definitely my new favorite.
Really appreciated the advice to place them so they touch. Never tried that before and thus never had evenly raised biscuits before.
Thanks so much for the feedback and lovely review, Karen. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I’ve made these biscuits three times now and my husband now asks for them above any other recipe I may have used! The Earth Balance ‘butter’ substitute is great in this recipe and the texture of the overall biscuit has that perfect balance of fluffy on the inside and slightly crispy on the outside.
Thanks so much for the sweet note and lovely review, Fiona. We are so glad you enjoy these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Yep, can confirm these are the best damn biscuits. I follow the recipe exactly and they turn out amazing every time! So happy to have found this.
Thanks so much for the lovely review, Cathleen. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I just made these for breakfast and they are DELICIOUS!!!!!!! I only had original almond milk which i think is sweetened. But the biscuits were perfect , fluffy, fit my pan 9 biscuits in an 8×8” . Just as great with orange marmalade as with nothing at all… bravo to the minimalist baker and to Alton Brown. More Lent friendly recipes please. Thank you
Thanks for sharing!!
These were so good! I wasn’t terribly confident in my biscuit making skills, to be honest, but they came out perfect. I made them for the vegan pot pie recipe and had extra that I made according to this recipe. I am already thinking of all the other recipes I can make using these biscuits!
I did use regular almond milk because I didn’t have unsweetened and I added some rosemary out of my garden, but other than that followed this recipe to a T!
Thanks for sharing, Arielle!
Outstanding result with this recipe…we used garlic salt and fresh dill and added a little Tahini (1 tsp)…they were beyond perfect texture thank you for sharing!
Yay! Thanks for your review, Jessica!
I have used this recipe many, many (many!) times — my wife and I love these biscuits. I follow the recipe exactly as written and they are perfect.
Having said that, last week I made them for my wife’s birthday while also minding our parrot. It wasn’t until after I had surprised my wife with the biscuits that I realized I had been distracted and had completely forgotten to add any of the vegan butter! Any yet, they looked just as they always looked. And while they were not as flaky as when correctly made, they were still very good — especially with butter slathered on top. I was happily surprised since I didn’t have enough ingredients to make another batch.
Thanks for sharing, Josh!
I’ve made these twice and I ABSOLUTELY love them!! Thank you for posting this recipe. I do have a question – do you think these would work if I used Almond Flour??
Hi Melissa, so glad you enjoyed these! We aren’t sure these would work with almond flour, but we use almond flour in our gluten-free biscuits. Hope that helps!
Just made these with king arthur gluten free flour. Turned out fantastic. Thank you for the recipe
My go to biscuit recipe thank
Anyway to have these stay awesome and make them gluten free too?
Try this recipe!
I made this last night and tripled the recipe, which may have been an over-reach for my first time making bisquits (well, other than using Bisquick in the past)! I used unsweetened Almond milk (Silk), and Miyoko’s Vegan butter (Trader Joes, $4.99). I think I overworked the dough a bit because it was tough with a big batch to get it all mixed together (6 Cups of unbleached flour). HOWEVER, aside from being dense and a bit heavy (maybe they are even if you don’t over-do the dough?)…They are great! VERY tasty and for me they totally satisfy the traditional bisquit craving. They might “feel” like hockey puck…haha…but they are soft and moist on the inside. I did not use a full 3 Cups of the Almond milk (as suggested by previous users). I am bringing them to a potluck tonight so I will try to report back the consensus, but I would def make these again. Thank you!
I was stuck, vegan guest for afternoon tea, what to do???? Googled vegan biscuits came across this recipe, I know them as scones, tried them without changing anything and they were a delight to behold. Tasted yummy.
Next time I will use only 3/4 cup of milk.
Thank you for the tip on making “buttermilk”. I will use this often also the recipe.
Absolutely delicious. I use unsweetened Cashew milk in place of almond, and it also works well. Biscuits are so soft and delicious, and good at any size — a few big biscuits, or a ton of one-bite biscuits. Great recipe, all time favourite.
Best recipe ever! My go to recipe! Easy, quick, tender and flaky! These freeze and reheat fabulously!
What a great recipe! I’ve just made lovely looking and delicious tasting biscuits in no time at all!
I read the comments below before I made it, so I only used 3/4 cup of cashew milk. I also used mostly vegan butter, but also a little chilled coconut oil too! I was in a rush and I misread brushing the tops with butter, so i used cashew milk instead, lol. (They still turned a light golden color though.)
I am planning to use coconut milk in stead of almond milk .. also can k substitute dairy free butter with either peanut butter or coocbut oil.
Would it turn out fine. … Please let me know
Other readers have had success with chilled coconut oil. Hope that helps!
Thanks for this amazing recipe. I made this for breakfast and didn’t tell anyone it was vegan. They were in disbelief after tasting! I did make the mistake first time of using self rising flour (already has salt, yeast, and baking soda), so they were extra salty. Definitely didn’t make that mistake the next time! I love this website and share it with all my friends.
Aww thanks so much for the kind review, Sarah! And for sharing with your friends! xo
OMG, so in love! I’m a newbie with vegan food and I truly enjoyed making this. In fact, tonight was the second time that I made them and they were perfect. I shared the first batch with my colleagues. They were super impressed that they were vegan and how delicious they were. Thank you so much and I look forward to exploring more recipes here:).
Swapped the salt for a couple tbsp of sugar, and added chopped frozen fruit… scones!
Delicious! I did substitute lemon for apple cider vinegar. I also did not have almond milk so I used coconut milk in a can.
Thank you for all the great tips! Goodness, I make all of these mistakes! I am so excited to try out your recipe, nudge my biscuits, and let them be close friends in the oven!
I have made these a bunch of times and I love them! however, mine come out a little miss shaped and a little too crumbly to cut open and place stuff on the inside of. I love a crumbly biscuit and eat them plain any ways but my husband (not vegan) likes to put eggs on his. What am I doing wrong/ how can I alter it to look like yours?
Hi Heather, so glad you are enjoying this recipe! We would suggest playing around with adding a little more almond milk (starting with just a splash) to see if that helps make them less crumbly. Keep us posted!
I made these with flax milk and real butter and they turned out great! Thanks for sharing!
Amazing! I used real butter since I’m not fully vegan and vegan butter is expensive, and they turned out great!
I found out that baking powder is just 2 parts cream of tartar, 1 part baking soda. So, 2 tsp cream of tartar and 1 tsp baking soda makes the 1 tbsp baking powder for this recipe!
Anyway, getting down to business:
I used bobs red mill all purpose flour and followed the recipe to a T. The vegan buttermilk seems to be way too much for this recipe. Not sure if I should have just used 3/4 cup? I’m not an experienced dough maker or baker in general, so I actually didn’t know when to stop. I see your instructions say “you may not need all of it” but there was nothing helpful about what to look out for (though it might be obvious for some).
I ended up with a pile of wet “dough” that was not foldable. I ended up putting it in a pyrex and cooked it like like cornbread instead haha. It wasn’t nearly as good as biscuits but was still edible.
Magnificent my dear! These are amazing. Don’t use Earth balance, so I substituted coconut oil instead, was delicious. Couldn’t taste coconut at all. Don’t keep plain nut milk around either, I used unsweetened vanilla cashew milk, turned out great. These were so good we (husband & I) ate all but 2 before the night was over. Ugh…so good. Loved them with and without jelly. OH I also used King Arthur Whole Wheat Flour. The biscuits were light, fluffy, melt in your mouth amazing. I put the coconut oil in the fridge over night and it was hard as a rock! There was no way I was going to break that up using my fingers or a pastry cutter, I threw hard as a rock coconut oil chopped up a little with a knife into the food processor with the flour and just pulsed it a few times until it looked like very small rocks. Poured it back into the big glass bowl and finished up with the rest of your amazing recipe! Thank you
Ok – the first time I made this recipe the biscuits were OUT OF THIS WORLD!! So so good. Ever since though, every time I try to make them they come out with a strange, bitter aftertaste. I feel like haven’t changed anything about the way I was making them, and followed the recipe to a T. What could I be doing wrong? Is anyone else experiencing this?
Hi Emily! Chemical leavening agents like baking powder can leave a bitter taste, especially when using too much! Try using less next time and see if it makes a difference.
Thanks! I’ll give that try. PS I love your blog! So grateful for a place to find quality vegan recipes.
Really delicious biscuits! So much for lasting for days in an airtight container…they didn’t even last 30 minutes between me and my husband ? They went great with the gravy or with jam. I only used about 3/4 cup of the buttermilk and I rolled them out a bit too thin so they were much smaller than yours and I only cooked them 10 minutes. Smaller just meant we ate more though!
These were fluffy and delicious! So easy to make as well. Thanks ? I used organic soy milk since I only had flavored almond milk. Worked great
Hi, for this recipe am I able to use a gluten free flour mix in replace of the unbleached flour it calls for. Like the gluten free recipe you have in your vegan apple cider donuts?
Hi Leandra! You may be interested in this gluten-free biscuit recipe!
These turned out beautifully with Bob’s 1 to 1 gluten-free flour (light blue package). I didn’t change anything. Just baked them about 5 extra minutes, so for a total of 20 minutes.
Is there a trick to making gluten-free baked goods get golden brown?
Hi Natalia!
The first part of step 8 should facilitate browning. It might depend on the brand of non-dairy butter that is used. We have had success with Miyokos and Earth balance previously. Hope this helps!
Interesting, I did that – brushing with Earth Balance vegan butter – generously. And have also done it in the past successfully, a million times, when making this original non-vegan, non-gluten-free recipe from The Joy of Cooking …
I feel gluten-free flours must have a specific property/characteristic that doesn’t allow them to brown. If anyone is reading this and has an answer for me, please let me know!
My daughter and I are self-proclaimed biscuit connoisseurs and this recipe was absolutely perfect! Melt-in-your-mouth, fluffy, golden brown and delicious. You nailed it! Thank you for a wonderful recipe. It’s now our #1 go-to vegan biscuit recipe.
Yay! We’re so glad to hear that, Suzie!
I’ve made these 3 times now, the first time they came out perfect and amazing. The second time I didn’t need as much of the “buttermilk” and accidentally added all of it so they were just liquid-y and mush. I made them again today for the 3rd time and they’re perfect again. I love these biscuits and they’re very easy and quick to make.
I always substitue the lemon juice for apple cider vinegar, works like a charm.
I make these biscuits all the time, they work great in any context, from strawberry chortcake to biscuits & gravy! Thanks Minmalist Baker!!
A tip for anyone who avoids working with dough like the plague – put parchment paper under your floured surface. I’ve made these many times (because they taste so wonderful!) but had difficulties every time with the dough sticking to my surface. This may be common knowledge and I’m over here acting like I discovered a new planet, but I was so happy I tried this.
Thanks for this great tip Sara! I will try this next time.
I have a lemon allergy can I just leave it out or substitute it with something else ?
I made them and used apple cider viniger instead! They came out great!!!
Wonderful!!! Perfect snow day dinner. I made it with frozen peas, corn, green beans, fresh mushrooms and sautéed tempeh. I added some ground chia for protein and extra thickening. I made the vegan biscuit recipe mentioned and it was perfect on top. Our only complaint was it didn’t make enough. We all wanted seconds! Thank you. This is a keeper (as stated by my vegan teen, non-vegan teen and husband.)
I doubled the recipe, froze them and baked them the next day at 425 for 15 minutes and they were perfect!!!!! Definitely the best damn vegan biscuits.
This is my go-to biscuit recipe. The only thing I do different is use regular butter. We are an almond milk household and I found your recipe trying to concoct biscuits using almond milk. It’s seriously loved by everyone I make the recipe for. Aside from the butter, I follow your recipe exactly and have never had any issues. If anything, they’re getting better lol. Thanks so much for all your recipes! Love your concept(:
These are the best damn biscuits. Vegan or not. I’ve made these now twice. The first time around I followed the recipe exactly. The only complaint I had is that there was an aftertaste of the baking powder. The second time I made these I cut back on the baking powder slightly. I also didn’t have any lemons so I used lime to make the buttermilk. This turned out absolutely delicious. Thanks!!