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 (240 ml) unsweetened PLAIN almond milk
- 1 Tbsp (15 ml) fresh lemon juice
- 2 cups (272 g) unbleached all-purpose flour
- 1 Tbsp (7 g) baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp (56 g) 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.
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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 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
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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.
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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.
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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 Per Serving (1 of 7)
- Calories: 170
- Fat: 6g
- Saturated fat: 1.8g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 3.4g
- Protein: 3.4g
Hi, I'm Dana! I am a food stylist, photographer, creator of the Food Photography School and author of the 31 Meals Cookbook and Everyday Cooking.
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I’m a big fan of biscuits. They’ve been one of the best discoveries from following a bunch of US food blogs! Biscuits in the UK are cookies in the US :) I use a really similar recipe, pretty much just subbing wholegrain flour, and they really are perfect.
In the UK these are called ‘Scones’ and I will be trying them soon!
Sort of….
Nope. Scones are not the same. And US biscuits >>> scones.
Madam, vegan or otherwise, these biscuits look the bizniss.
THE BIZNISS. Thanks Miss!
Hi Dana, I love your writing and this recipe looks great. I’ve only begun cooking vegan and only have Soy milk in the fridge but I want to try it. I hope it’ll curdle like almond. I’ve been finding great recipes in a book I already own, “The Sacred Cookbook ( Forgotten Healing Recipes of the Ancients ) Paperback – 2013” that I found some interesting Vegan recipes in. You may want to take a peek at it!
Well, I’ve saved your site to check out when I need to.
Best writing and cooking,
Tracy
I use cashew and it turns out just fine! The main thing, I think,is to just make sure it is plain – unsweetend origional. Not any sort of sweetened milk :)
My son is vegan but is allergic to tree nuts and soy. So this cape could work with coconut milk?
Kathy, coconut milk will be too sweet. I would try pea milk, rice milk, hemp milk, etc.
do you think unsweetened coconut milk would work or still be too sweet??
Taylor, so long as it is not sweet at all and not the kind in a can, I don’t know why it wouldn’t work.
Dang, I’m loving these!!
Yup, perfection is right!!! These biscuits looks amazing and I am going to trust you grandmother. They always seem to know what good!
Tip #8 is very interesting! And I totally agree with tip #9 too :) Would this recipe also work with dairy butter and just regular milk instead of almond milk? Or would I had to adjust the amount of them a little because the fat content will be different? Thanks for the recipe!
This is pretty much identical to my regular biscuit recipe.
Agreed :)
I agree as well :-(
They look such perfect fluffy biscuits – definitely going to give this recipe a go.
oh my god, they look delicious!!!
These look really tasty! I’m definitely intrigued by them being vegan. I need to make them soon!
Ooh. I need these in my life. I can’t wait to try them!
More like daaaaaaaaaaamn! Just from the pictures alone these look like they could pass for dairy-filled delicious fluffy biscuits. Woah! Cannot wait to make them. Thanks for sharing this recipe!
Whoop! Thanks Alexandra!
Just made these with 1.75 stone ground wheat flour and they came out just as delish and amazing! Thank you for the continuos inspiration of vegan recipes!
Yay! Of course! So glad you liked them, Josie.
Can i use rive milk
Can i use rice milk
That should work, yes!
yay! I’m glad you did a biscuit recipe! I look forward to trying them!
These look just like a biscuit should. I think I have some Earth Balance in my fridge too. Hello after-work biscuits!
They look really good, a good recipe to have.
Hi! These look amazing, I can’t wait to try them! I have a question. I am allergic to almonds and was wondering if I could substitute the almond milk for another non-dairy milk?
Unsweetened coconut milk, not canned but the kind from so delicious, works great for me.
Thanks Katie! Yeah, I would guess coconut might give them a slightly different flavor but the texture should be spot on.
What do you think of flax milk? Allergic to dairy, soy, nut, and coconut…
Maybe try rice milk? The taste isn’t overpowering so it shouldn’t affect the taste of the biscuits.
Can coconut butter be used instead of earth balance?
These pictures are making me feel very sad about my oatmeal breakfast! Amazing!
haha, not my intention! But kinda true. BISCUITS > OATMEAL : (
OOOOOOOHhhhh biscuits. me likey.
I think you are a mind reader. I have been searching high and low for a vegan biscuit recipe… this one looks incredible!!
I made these for my daughter and my boyfriend, both biscuit lovers, this morning, with an assortment of jams, fruit preserves, and apple butter. They LOVED them and it saved us from walking down the street to the local (non-vegan) biscuit bakery :-)
Hooray!
Can I make them gluten free? What should I substitute? Thanks much! Love your site!
Monica, I haven’t tried these gluten free yet, but you could try it with my GF blend! 1 1/2 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour, 1/4 cup white rice flour
What’s your gf mix like? I tried some that were measured in volume rather than weight and they never turned out.
I tried these gluten free with Robin Hood gluten free flour (similar flours to your blend, though I don’t know how the proportions compare) and I don’t like them at all. They are sandy, did not rise and not at all flaky or fluffy. Extremely crumbly. It looks like I need to adjust the leavening and binding agents for gluten free :(
I will try with another flour, your blend or something, add xanthan and maybe some ultratex? I think I will also increase the baking soda and I feel like they need more butter, probably the whole stick and adjust the milk accordingly….well looks like I’m completely changing the recipe now.
Amanda, thanks for the update on this! I haven’t tried them GF myself though some other readers have. I’ve never heard of that baking blend so that may be the issue. Please check back with results if you have more success with your modifications! I’d love to know and I’m sure other readers would, too. Thanks again!
The Robin hood gluten free blend is not very good and anytime I have used it has a bad flavor and very sandy and dry. Other lighter blends are alot better. Like Pamelas or Namaste
Just made them gf for thanksgiving today! Yum!!! Used Bob’s red mill 1-to-1…perfection
I used King Arthur’s Gluten Free Multi-purpose flour, whole milk with lemon juice and unsalted butter. You need to add more liquid for sure. It was amazing!!! Thank you for this recipe. I’ll try them gluten free AND vegan next time.
I barely handled them as well. I got picture perfect biscuits and even my husband (who doesn’t have to eat gluten free) says that they were damn good
– totally 5 stars but the star rating isn’t working for me on mobile! Booo
Cree what was your flour ratio? was it 1:1?
I was thinking of trying these with real butter and cassava flour. What do you think?
Hey Dana, if I use your GF flour blend recipe, do I just sub it 1:1 ratio, like 1 cup of your GF blend to 1 cup of the multi purpose flour?
You can scan the comments as other people have tried these GF with success. But I haven’t tested and can’t comment. Sorry!
Is your GF flour blend an even substitute? 1 cup of all-purpose flour to 1 cup of your GF flour blend?
Thank you!
Not in every recipe. For instance with this recipe, it wouldn’t work 1:1.
I made one batch with coconut flour, and one with quinoa flour, both were delicious!!!
Did you use xantham gum or anything or just straight gf flour?
Did you use x-gum or something else like that when changing it up to make it GF? I am GF and vegan . Finding both of those in yummy mix it not always easy.
How did you make these with coconut flour???
Yes How DID you make these with coconut flour?? I am trying now and of course dough is crumbling due to lack of gluten. HELP please! What can I use as binder other than too many eggs? Thanks much
For gf baking try a 50/50 mix of rice flour and sweet rice flour (white or brown). The sweet rice is sticky and makes it just like gluten. You can sub this 1:1 for glutinous flour. No addition of xantham, tapioca, or starch needed.
My question also.Regarding gluten free.
I cannot wait to try these!!!
I cannot wait to try these this weekend!!!
Wow. I just made these and….wow. i would liken it to experiencing love for the first time. And we both know that is not an exaggeration.
These look gorgeous!
I made these this morning and my husband and I couldn’t believe how perfect they were! So fluffy and buttery and amazing! You are a culinary genius! Also… should leftovers be stored in the fridge or just in an airtight container on the counter? We want the leftovers for breakfast tomorrow! :-)
Thanks Jen! These store best in an airtight container or bag on the counter :D
WOW..these are amazing! I have been craving some damn good biscuits and these went above and beyond. I can’t wait to wake up tomorrow and have these with apple butter!!
My mixture was VERY wet. I ended up adding another cup of flour. What did i do wrong??? They are in the oven now. We will see how they turn out.
I had the same problem. ? Not sure what I did wrong. Didn’t even add a whole cup of the ‘buttermilk’…Going to try again today.
They still tasted amazing! I just wasn’t able to handle the dough and cut it into neat shapes.
Me, too. Plopped them on top of the pot pie mixture, and they didn’t cook in 1/2 hour, either. :(
I just made these for breakfast. Easy to prepare, but for me, 3/4 tsp turned out to be way too much salt.
Could you make these and before baking freeze some of them and then bake as needed?
I don’t think so. It would likely affect the flavor and texture. But it’s worth a shot! Let me know if you try it!
I’m crying. These were so good. :’)
THANK YOU THANK YOU THANK YOU.
I’ve been Vegan for about six years and I had not found a biscuit recipe that I loved. I found one basic one that “worked.” But this recipe is the closest I’ve found to “real” biscuits.
The fact that the dough is sticky as you put them together showed me that you really did a good job with the essence of biscuits.
I probably will make mine a bit thicker next time but other than that. This is it!
God bless!
yayaya! this makes me so happy. These biscuits are amazing – so glad you agree!
We made these this morning using unsweetened cashew milk. They turned out beautifully. Next go round we are going to make them savory with herbs!
Hi There!
I substituted the flour for my gluten-free all purpose flour. they didn’t rise well and weren’t very fluffy. Do you think it is because of the flour? Or could this occur from over-handling the dough, etc.?
Thank you for the great recipe!
Yeah, gluten free flours are just kind of finicky, and I haven’t tried making this recipe GF myself. Sorry I couldn’t be of more help!
The same thing happened to me! I thought these biscuits were gf and vegan so I assumed wrong of course! I’m trying to read all the threads to see if it’s even possible with gf flours …
How can you rate it down when you didn’t follow her recipe? I followed it and they were amazing!
Hi I am planning on making these for dinner with tofu and tempeh bacon sandwiches! Can i use bobs redmill whole wheat pastry flour? Should I make any changes if I do??
Heys!
Thanks for the recipe. I’ve tried it twice only to get a very “watery” dough. I can’t proceed to the next step because the dough is not firm enough for me to flip. Is there sth wrong with my wet and dry ingredients mix? I used two cups of unbleached white flour (is this supposed to be tightly packed?), 1 Tbsp of baking powder, 1/2 tsp of baking soda, 3/4 tsp of sea salt, 4 Tbsp of Nuttelex and 1 cup of almond milk with 1 Tbsp of lemon juice.
Q, it seems like your proportions are correct so I don’t know what could be going wrong. My flour wasn’t “packed”; I use the spoon and scrap method to keep the flour light and fluffy, which I’ve heard is a more accurate way to measure. If your dough is too wet, however, try adding a bit more flour. Hope that helps!
hmmms. that sounds similar to what i have done. I’ve tried adding another 1/2 cup of flour, but it’s still sticky though. D: It looks like this after i added another 1/2 cup of flour:
https://plus.google.com/photos/114502613950746865655/albums/5927760281665864993?authkey=CNWOu9SNiICklQE
Is the dough supposed to be firmer?
Yeah, it should be firmer. I’d say very generously flour your surface and sprinkle flour on top, as well as on your hands as you shape it. It’s OK if it’s a little wet but it shouldn’t be that sticky.
here is the finished product! :D THANKYOU SO MUCH!
https://lh6.googleusercontent.com/-f7nYx8MSJdc/UkghNfRa_pI/AAAAAAAAA0A/LlEU1e6BmV8/w921-h612-no/DSC01821.jpg
yay!
Mine looked a lot like that too. Suuuuuper sticky and all over my hands. I got pretty upset and then decided to just drop it into globs on the pan and pretend it wasn’t horrible and I baked them for 15 mins and all was well! They turned out normal enough. Maybe next time I will add less milk and add it slower to find the best point of doughy-ness. I did use bleached white flour and coconut milk because that’s all I had, but I don’t think that should make too much of a difference.
Hi Olivia, i think u can try with 3/4 cup of milk instead. I guess the wateriness of the dough is probably because some milk are creamier while others are more liquid. It’ll give you a more crusty biscuit that you’ll love (:
My second time making these and they are so yummy and easy to make! I do mix the flour up some and do 1 1/4 c of unbleached all-purpose, 1/4 c almond meal, 1/2 c sprouted spelt, and 1/2 c flaxseed meal. It still comes out delicious and little more nutritious.
I think I must make mine less than 1 in thick because even using a 3 1/16 in cutter I end up with 12 biscuits. But that’s okay with me! They’re so tasty it’s hard not to eat them all! ;P
I just made these and they are AMAZING! You have done the vegan world a great service!
Definitely a keeper! Came together from start to NOM! in 30 minutes, and were definitely the best vegan biscuits (and probably the best biscuits period) that I have made. Thank you!
I just made these this morning and had a similar problem as other reviewers did. My dough was very sticky and I had to add quite a bit more flour. Also, mine didn’t rise. :( They were delicious though! I pushed them together like you asked. Do you have an idea of why they didn’t rise and what I could do differently? We still enjoyed them even though they were flat! :)
Your biscuits look gorgeous! They inspired us to make some biscuits too! We did add vegan bacon and pumpkin cheddar. Please check out our version, we link back to this recipe.
I just made these on a whim and they were fantastic!! Thank you!
It is a child-friendly recipe.
Easy and heartwarming.
We bonded baking this and turned
out just great…We just opted for kid’s
cutter sizes :)
A zillion thanks!!!Bless you!
p.s. by the time am doing this,there are only 4 biscuits left :)
My husband fashions himself as a biscuit connoisseur and he completely approved on these biscuits and your rules! Thank you because these biscuits are perfection :)
Will using soy milk affect the fluffy factor?
I don’t think so, just make sure it’s plain and not vanilla!
I made these with soy milk (I cannot have dairy or nuts) and they were excellent! Fluffy like a biscuit should be!
Thanks for the great recipe. I made the biscuits for dinner tonight, and my husband and I both thought they were great. I used one cup white and one cup whole wheat pastry flour.
I just made these using gluten free flour and they were fantastic! They turned out much better than any other gluten free vegan recipe I’ve tried… they’re actually fluffy!
What gluten free flour did you use?! I’m looking to make these gf and would like to not go through trial and error with it! Thanks for any help!
I used Bob’s Red Mill all purpose baking flour
Did you use the same amounts of everything when subbing the gf flour? I use King Arthur all purpose flour, just b/c I don’t prefer the strong garbanzo flavor of bob’s red mill gf. Thanks!
I am so excited that someone has tried the gluten free bob’s flour I am going to try and make them tonight. Who doesn’t love biscuits?!?
I just made these for dinner tonight! They are AMAZING! Easy to make and taste better than any biscuit I have ever eaten. Thanks for posting the recipe. I can’t wait to try more.
I made this this evening and whoa!! So good! I did use soymilk and they came out fine. Thank you so much for your investigative work and sharing this recipe!
Do I need to change anything for high altitude baking?
I would love to know what changes need to be made for high altitude. I’m at 9,000 ft! :) Thank you for the recipe, I have so much trouble baking up here.
Recent studies talk about the potential benefits of such bacteria v3 diet pill voyager We all took two 1 scoop servings per day (per the directions) and kept track of what we were eating, our measurements and how hard we were training.
I made these this morning with a mixture of spelt and whole wheat pastry flour, and coconut oil instead of earth balance. SO.GOOD. They spread a little more than I would have wanted when they baked but it’s totally okay because they are AMAZING!
Good to know! Thanks for sharing :D
How much coconut oil did you use? I want to make these without using butter if possible.
Yum! My first time doing biscuits from scratch turned out delicious, thanks to your tips! I made these today for breakfast using plain, unsweetened soymilk and real butter. I also used whole wheat flour for 3/4 of the flour. Sorry I changed the recipe so much… I’m just kinda particular about my diet. Next time I would only do 1/2 whole wheat as they were a touch grainier than I would have liked, but the whole wheat did impart a nice sweet nuttiness.. My elevation here is around 5700′ and they still rose beautifully, but cooked quickly. I baked ’em for 10.5 minutes, but next time I’ll do 9. They were delicious with our eggs, homemade gravy and more butter! :) Thank you for the great recipe!
(was that last comment your moment of zen? it was for me.)
:D anyway…
o great vegan biscuit goddess … you have accomplished what the rest of us have only dreamed of creating in our kitchens as we gently folded our dough… adding this… tweaking that.
what more can i say? my gratitude overflows as the soft, warm objects i have created after your image of vegan biscuit perfection melt in our mouths and my husband wonders if i’ll try some whole grain flour in the next batch.
deep, deep bow to you, o goddess … and many more to come, i’m sure.
I was craving biscuits and gravy and found this recipe on Pinterest. I just made them and they really are the best! Will probably eat a couple with jam in the morning. Great recipe, thanks!
Now when i say these biscuits made me want to just smack someone… That is what they did.. They were soooo good… :) Thanks
Chef Rain
The Cultured Vegan
I have been looking for the perfect vegan biscuit recipe and I just made these last night and they were delicious!! Thank you for sharing!! :)
Could you use vinegar instead of lemon juice?
Yes!
These are FABULOUS, thank you! I used 1/4 less salt because I only had Earth Balance salted. In a second batch I used unflavored soy milk and that also turned out great. Third batch I added chopped fresh rosemary (estimate about 3 tablespoons chopped) from my garden and a heaping tablespoon of chopped garlic. This recipe is a great base for all sorts of creations!
Made these last night for a Vegan Thanksgiving party. PERFECTION!!
Thanks for this recipe! These are perfect. I, too, have found vegan biscuit recipes lacking in the past, but these are the bee’s knees.
Made these this morn – very yummy! I subbed whole wheat flour, soy milk, and apple cider vinegar. I had to add 1/2 cup flour because the dough was too wet/sticky. I will definitely make it again, thanks!
I love this recipe. I am allergic to gluten, dairy, soy, and eggs! I could not find any biscuit recipes that worked for all of my allergies. So, I adapted your recipe to be gluten free, and I loved it! I actually shared it on my blog at http://whethereatordrink.blogspot.com/2013/12/buttermilk-biscuits.html and I included a link to your page! Check it out :) And thanks so much for the recipe!
SO great to hear! Thanks Emily!
Hey Emily,
Did you sub flax meal for your eggs or do you not get a reaction when adding eggs into your baking? I also have sensitivities to those, except for soy, but i have one for corn. I wanted to know how you subbed things out so I don’t have to tests as much. What flour did you use, if you don’t mind me asking? Thanks!
One word…. DELICIOUS! Best Damn biscuit I have ever eaten and I am from the South!!! Thank you thank you thank you for recipe!
These biscuits are very good. My first time making biscuits ever, tried your recipe and I am very pleased :)
WOW in love at first bite! These are hands down the BESSSSST Vegan Biscuits Ever. I used coconut milk and Earth Balance Coconut Spread and they were wonderful. Thank you for sharing!!!!!
Yay! Glad you like!
Since I was roasting some cauliflower and broccoli, I decided to make this recipe tonight and it was delicious. This is about my 4 time using it and this time I used half white and half whole wheat flour. I made them as drop biscuits which worked well and of course had to sample one. Tomorrow I will make a tempeh dish with gravy and pour it over the biscuits. They are great as a snack in the late morning or afternoon. I am that 80 year old grandmother but never a biscuit maker. Since my husband is German, he is the main bread baker here which is fine. My specialty is making exciting tempeh dishes.
betsy shipley
Betsy, thanks for sharing! So glad these turned out for you and that you’ve been able to take over some of the bread baking in your house ;D Cheers!
These are delicious! I didn’t have lemon juice so I subbed in 1 1/2 teaspoon of apple cider vinegar instead, and they turned out wonderfully. Thank you for the great recipe!
Yay! Glad to hear it!
I must admit that these look fantastic! However, as an Englishman I see you have got it all wrong:) These are not biscuits; they are beautiful ‘scones’. The Queen has them for tea with jam and cream on them. In Cornwall (UK) they are served as an essential part of a ‘cream tea’ – ‘I say biscuits and you say cookies.’.
These are often made with a few raisins or sultanas and I often put a teaspoon of vanilla extract in to add flavour or some brown sugar.
I can’t believe how our celebrated scone has been repackaged this way. The photos are really amazing though..
American biscuits are an item in their own right, while you are right they are very similar to scones. Traditionally served savoury with dinner, and are popular in the south. If you ask for a biscuit in the states, you will not get a scone. And asking for a scone in the UK/Ireland will not get you an American biscuit.
Also, Dana 5 stars with this recipe. It is amazeballs. Made it for my Irish inlaws for thanksgiving last year and it went over really well, although they had a hard time having a “scone” with dinner!
I always search for vegan recipes on Google, and it seems that no matter what I search I usually end up back here. I’d really save some time if I just checked this website first and then do a wider search! You are amazing!
haha, I guess that’s a good problem to have! Welcome back, Rachel! Hope you’ll stick around and thanks for saying hi!
Have you ever had a sweet potato biscuit? (so0000 good)
Maybe give a vegan version a try?
Oh my god. These are awesome! And I didn’t even make them right (I used original Silk milk and made five big biscuits in a crappy toaster oven). Flakey, buttery, easy to make. I will be making these for my non vegan mother. Thank you!
haha! Glad they worked out despite unconventional methods :D
Wow! Congratulations! These are wonderful! I finally have a biscuit that my (reluctantly vegan) husband loves and won’t sneak off and buy unhealthy biscuits! I shared some of the second batch that I made with fellow vegans here at work, I believe we are all in biscuit heaven! You are my new favorite person! Thank you!
Lol these are scones without milk, they are good though
Made these yesterday they are so good. I just had to make them with a name like the best damn biscuit I had to see and they certainly are
The BEST BEST BEST biscuit recipe I’ve ever tried! I subbed cold coconut oil and a tiny bit more salt for the earth balance and unsweetened coconut milk for the almond… So fluffy. THANK YOU
I’ve never made biscuits before but I can’t wait to try these!
I’m making a vegan Alfredo & sautéed asparagus dish tonight and for some reason am totally craving biscuits to go with. I’m not sure if you’ll see this before tonight (no worries if not!) but since there are only 3 people in my family I was wondering if I could just cook 3 biscuits for tonight and freeze the remaining 4-5 to use later on your pot pie recipe that was posted today. Would they thaw well and still work in the pot pie?
Also, do you think this recipe doubles well and freezes? I’d love to have a bunch of biscuits handy but I’ve never frozen uncooked dough and I’m not sure how well it works to thaw then cook. Sorry if this has been answered before! Thanks for your help.
This recipe would double well but I don’t know about freezing. I’ve never tried it! If you do, I think you could just put the unbaked biscuits in the freezer. Then set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope that helps!
I made these biscuits this morning (after pinning them Months ago) and here it’s 9pm and I’m logging back online just to tell you how great they were! I’ve been vegan a year and a half, and the last biscuits I made prior to that were from a can. Nonetheless I have a VERY happy spouse right now, and a request for these at least once a week! I’ll happily oblige. Thanks for the simple, delicious, and quick recipe. Cheers!
Thanks for the help! I also made mine gluten free with a mixture of rice and almond flour. They turned out great super flaky! I also brushed them with terrigon in the melted earthwise which complimented the almond milk nicely! Thanks again!
I wanted to make biscuits this morning and didn’t have any regular milk – only the almond my lactose-intolerant daughter drinks. So I Googled and found this awesome recipe. We had regular butter on hand. They came out ABSOLUTELY PERFECT!!! Fluffy and delicious. For those using Earth Balance – I assume that it would be hard to keep that as cold and firm as regular butter so you’d really have to work quickly – is this correct? Anyway thanks for the recipe!
I used earth balance and it was just fine. It doesn’t seem to soften much faster than regular butter.
Hey I have a question if you don’t use an rolling pin do you use your hands to roll it out before layering it.
That can work!
Very good! Just starting out in this vegan lifestyle. I made them for a meat eating friend and he loved them! Thank you!
I made these. The texture was perfect. They were moist on the inside and a bit crunchy on the outside. However, Earth Balance made them way too salty (and has ruined many other baked goods for the same reason in the past). So, if you make these, use the listed amount of salt if using unsalted vegan butter (such as Fleischmman’s) or only use 1/4 tsp salt if using Earth Balance. I did and then I got the Best Damn Vegan Biscuits.
These are great. I used coconut oil in place of vegan butter because my son is allergic to canola oil.
I put the dry ingredients in the food processor with the solid oil to combine it. They are even good cold with nothing on them – as good as the ones my grandma used to make, and she made the best in the world.
Ah, excellent! I was wondering if coconut oil would work. Thanks :)
I use cocnut oil! Perfect!
These were AMAZING! I made them the second that I read the recipe. I was a little unsure with the stickiness of the dough (mine were VERY sticky) but they turned out like scones – sooooo light, fluffy and buttery. I added a couple of tablespoons of sugar because I used apple cider vinegar instead of lemon, so I wanted to cover up any taste that might leave – and they were perfect! Thank you for this recipe!!
OH MY GOD. I did these biscuits drop style instead of rolling. After a few minutes, I took them out and spooned garlic butter (minced fresh garlic, melted earth balance, and parsley) over them, then popped them back in till they were nice and brown. Amazing!
Yay! So glad you enjoyed these, Amanda!
Hi Dana
I would very very much love to make this yummy looking biscuits.
Was wondering is there any way to omit the vegan butter and totally not adding any oil?
Thanks in advance for your time.
I don’t think so. Sorry!
I just made these, and they turned out pretty great. A little salty, but then again I didn’t use unsalted earth balance. Very tasty though. I was worried about them being dry, but they actually could have been cooked a bit longer. I sprinkled some daiya cheese on top too :) I’m thinking of altering the recipe a bit and adding sugar instead of salt plus some blueberries. I wonder if the berries would make it too moist..
I am mesmerized by your blog … literally don’t think it’s possible for me to be anymore obsessed! I plan on making every single recipe! Lol
These biscuits, the final product, surprised me being that they were vegan! I missed the savory and saltiness that butter would have given these biscuits, but regardless these were pretty darn good! Thank you.
these look sooo good, can i sub butter flavored crisco for the butter replacement?
Sure!
Messiest dish ever but worth it.
Hi! I’ve been thinking of putting a sweet+savory spin on these best damn vegan biscuits by adding in some grated apple and cheddar cheese, since it’s a combo I’ve been obsessed with lately. Maybe I could add one apple and 3/4 cup cheese? I wanted to ask if this would affect the texture of the dough in any way, and whether I would need to adjust anything like the amount of flour or milk. Thanks, Dana!
It shouldn’t! Great idea. If you give it a go, let me know!
Hi! I tried to make two different batches today. One with a mix of different gluten free powders (didn’t turn out). I bought Cup 4 Cup gluten free flour from French Laundry restaurant, tried the recipe again. They turned out a little better, but the middles don’t seem to get done (even after 15+ minutes. Is there another trick? I measurd the biscuits and they are an inch or less thick…
Not sure! I haven’t tried these with GF flour. Sorry!
I can attest. Super biscuits. And I would know, I’m the North American Biscuit boy!
haha, nice! Thanks for sharing. Glad you liked them!
Biscuits are pretty good, and I really do love the fluffiness of them… however, I did not care for how much work this involved to actually form biscuits. Also, I think it would be a *great* addition to show what the dough looks like BEFORE forming and cutting into biscuits, as it was rather confusing determining how much milk/lemon juice mixture to add to the dry ingredients. I would definitely utilize the milky lemon juice mixture for my drop biscuits recipe – may try this one again if my drop biscuits do not turn out as fluffy as these did. Thanks for sharing!
Great idea! You can definitely do drop biscuits, but next time I make these I’ll snap a pick so you can see what it should look like at each step. Glad you liked them anyway!
I just made these but I used whole wheat flour and coconut oil instead, and holy delicious! Thanks for sharing :)
Whoa- you’re not kidding, these are amazing! Super delicious. Thanks!!
let me just say…i woke up this morning slightly hung over and craving a biscuit.. These my dear were PERFECT. You may have saved my life.
AMEN. haha! Yay! So glad you enjoyed them, Kaylee. Thanks for sharing!
Thank you for this recipe! These are soooooo good! Made 2 batches this morning for my family and they are GONE! My 15 yo daughter just was diagnosed with a milk allergy and these are perfect for her. Everyone actually preferred these over any other biscuit I’ve ever made with dairy!! So thank you!! God Bless! :)
I just made these and WOW. They ARE the best damn vegan biscuit. ever.
haha, yes! Thanks for sharing! So glad you enjoyed them.
Actually, stale biscuits are delicious toasted and there are lots of uses for them.
Thank YOU! I am eating these with Dr. Fuhrman’s Black Forrest Cream of Mushroom soup, and a Field Roast Sausage pulsed through the food processor a couple of times to make crumbles!
Made these this morning…they were bomb. Buttery, delicate, soft yet crusty on the outside. It took me 35 min to make them. I really appreciate the simplicity of 7 ingredients. Although, I’m not sure how I ended up using two baking sheets, two bowls, 3 spoons, a knife and a slew of measuring utensils… Worth it though.
BOMB indeed. haha, thanks for sharing Faren! Glad you enjoyed it!
I made these the first time, and they came out AMAZING. SO FREAKING GOOD. I just made them again this evening… and they tasted like baking powder. Like a LOT of baking powder. I was so disappointed cuz I had no idea what I had done wrong… but looking at your recipe, you have baking powder at 1 TBSP to 1/2 tsp of baking powder (it’s actually very easy to miss like I did). The first time I did this recipe I automatically assumed 1 tsp to 1/2 tsp and didn’t really actually LOOK at what the recipe was saying. Today though it’s late and I read it quite literally… and they taste like baking powder. If this is a mistake (which from the taste of them I think it must be…?) I wanted to post something so those who read this recipe line for line, or for those tired among us who need something hard and factual to hold onto, might not go through what I have.
Anyway, I scrolled through you comments to see if this was mentioned and I didn’t see anything, so figured I would post something just in case! These are AMAZING when the baking powder is 1 tsp. Like… drool worthy delicious-ness. Thanks!
Kate, I did use 1 Tablespoons, that’s not an error. It gives them a super fluffy texture and shouldn’t affect the flavor. If you’re concerned, however, make them with 1-2 tsp instead. Hope that helps!
I was so excited to make these based on the amazing reviews. Sadly I had the exact same experience: they taste like overpowering baking powder and are inedible. Maybe I’ll try again with 1tsp and see what happens, but for now they are just a waste of ingredients.
So awesome! I am a born and raised Southerner who (believe it or not) has never made scratch biscuits that I can recall. Now that I have been vegan for a few years and sadly missing one of my favorite restaurants in Asheville ( Biscuithead), I am thrilled beyond belief to have made these and been delighted with the outcome! Thanks for sharing you recipe!
I made these this morning for breakfast and they were amazing! Best. Ever!
I just made this recipe, and it rocked our world!!! My husband, my daughter and me ate them in 15 minutes flat. We had them with jam and vegan butter. YUM! Thank you for sharing this recipe!
Has anyone had any luck with freezing these? I’ve been looking for a good biscuit recipe that I can make a bunch of and then freeze and reheat them for quick dinners.
Somehow this recipe popped up while trying to figure out what to cook one night and I’ve kept the we page open on my phone for a couple of weeks now and have been obsessing over making them. I finally remembered to buy coconut milk (I prefer to almond), yes!! Biscuit time!!!
But alas, no baking powder. After lots of googling (and soul searching to figure out if it was worth a trip to the store), I discovered that baking powder can be made with cream of tartar (don’t have any), or adding other acidic liquids to the recipe.
I tried to do a bunch of math to figure out various substitutions and finally just went for it using Greek yogurt (not vegan, but on hand and definitely acidic).
OMG. These are amazing. I want to eat them all. Immediately. I want to put everything inside my fridge onto these and cram them in my face.
Here’s what I ended up using:
2c flour
1.5 tsp baking soda
3/4 tsp sea salt
4 tbsp earth balance
1c Greek yogurt
1/2c coconut milk
Fluffy, golden brown, perfectly salty… Amazing.
Thank you!!
I’ve made these several times now and we love them. I just wanted to post that I sub coconut oil for butter and it’s awesomely tasty.
Yay! I was literally just scrolling down to ask if I could do that and there you are! Thanks!
Me too! :)
well I followed the recipe, not tasty enough…. I think I’m not used to simple biscuit. Perhaps my almond milk is too sweet and the baking soda+salt made them too salty…
I’ll try again with few modification… ;-)
Has anyone tried this with gluten free flour? I have celiac disease so would need to make this gluten free and would love if these yummy looking biscuits were able to be adjusted.
Same here. I’m going to try to make them gluten free. If you happen to make them i would recommend using vinegar instead of lemon juice maybe and 1 to 1/2 tsp of xanthan gum. It makes it fluff up more.
So easy and so delicious! My husband did a happy dance after the first bite. The biscuits were so fluffy and moist we couldn’t stop raving about them. You’ll have to stop yourself from eating them all in one setting. Seriously!
Amazing
I haven’t made these yet but I intend to some time today. How do you think these would turn out if I were to add some Maple Syrup to the batter in an attempt to remake the Tim Hortons Maple Biscuit sandwich?
Thanks!
When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a
comment is added I get four e-mails with the same comment.
Is there any way you can remove people from that service?
Bless you!
Made these this morning gluten free. Followed the recipe amounts as is, using bobs red mill gluten free flour in place of regular flour. I also did not knead it on the counter. I simply blended it and scooped onto a baking sheet. I then flattened the scoops to resemble a biscuit. My boys loved it!!!! I was still able to slice it to put jam on. Yummy!!!!!
Did you add anything else to the recipe or just subbed the flour only to make them GF?
Completely, and totally, in love! Thank you SO much for sharing this recipe! Delicious:)
Your print function wasn’t working with my browser. I’m using Chrome… Could that be the problem?
Other than that, these biscuits sound delicious! I was looking for something both my non-vegan boyfriend and I could eat and these sound perfect! Breakfast at home will be awesome now! Thanks!
Hi Autumn!
Thanks for the heads up. No, it’s nothing to do with your browser. We have a technical glitch that is doing this to some of our recipes. We’re trying to fix it, but it requires some backend coding. Hopefully it will be fixed soon.
Thanks again!
Made these for my visiting daughter, who is vegan. She loved them, and so did I and I’m not vegan. Easy to make for breakfast and then leftovers for later. I followed the recipe except for the salt, which I put in 1/2 t. rather than the 3/4 t. We saved the recipe for the next time she or I make biscuits. Lives up to the name of Best Damn Vegan Biscuits.
Great! Thanks Peggy! Thanks for sharing :D
These are AMAZING! I just found this recipe while I was making a loaf of vegan bread. These will go perfect with our mung bean stew tonight. Thanks so much for the recipe. I just made 2 batches and already had a biscuit. It will be hard for me to not eat more before tonight! Ha
They taste fantastic!! Looking forward to trying more of your recipes.
Made the BDVB again tonight – love these!!!
This recipe is awesome! I made some last night, and they were all gone by this morning. My dad is a true “meat and potatoes” kind of guy, so he’s always wary of any vegan food. Yet, he loved these, and now he’s warming up to me cooking more vegan things (he’ll probably never give up meat and eggs though).
Aw, good! Glad you and your family enjoyed it, Kelly! I aim to please :D
I just made them for breakfast. They still taste good, but I must have done something wrong…. After 15 min of baking, I opened one up to see if it was ready inside. It looked like the middle part wasn’t really done yet even though it was kind of crispy on the outside. So I decided to leave it for another five minutes or so. The result was super crunchy biscuits. I think they are still fine crunchy, but I really want to make it fluffy inside. Do you know what I might have done wrong?
I used regular butter instead of vegan butter. I read the ingredients wrong, so I ended up using 1 tbs of baking powder. I skipped the lemon juice because I didn’t have it handy. Also, I ended up adding extra 1/4 cup of flour because after adding a cup of almond milk, the dough was not dough at all…it was too gooey that I had to add more powder to make it a little more manageable to handle.
I hope I do it right next time! Thank you for the recipe.
Hi Emma,
I’ve noticed that when I use a darker sheet pan, sometimes it cooks the outside of biscuits and cookies too quickly before the inside is cooked. You may want to try lowering your baking rack or a different sheet pan.
Thank you so much Carey! I do use a dark colored sheet pan. I’ll try with a different sheet pan and see what happens.
No problem! Hope it helps :)
I made these this morning using gluten-free flour (the King Arthur multi-purpose gluten free) and added in about a half-cup of daiya mozzarella, too! They are good as always! The texture is a little grainy but so it goes with the gf stuff.
(I’ve made them several times non-gf, too, and they’re always delicious, esp. when covered in tofu scramble…!)
Only had whole wheat all purpose flour- was a little worried- but sooo delish still! Will make again following to a T soon ;)
I watched them in the oven and mine were done very quickly- about 6 minutes- my oven may be hot I have no idea- just make sure u keep an eye on them so you don’t miss that yummy flaky moment
This recipe is so easy and makes exceptionally good biscuits. Although, I refuse to use Earth Balance because it is not vegan due to palm oil and every ingredient is genetically modified. I used organic canola oil in one batch and coconut in the next and they were really fantastic and everyone loved them. Thanks so much!
Earth balance is non-gmo and I’m not sure why you are saying palm oil is not vegan.
Palm oil IS vegan and EB is non-gmo as long as you’re using organic. You really should know what you’re talking about before making false comments on it.
Sure the ingredients are vegan. You’re right but living a vegan lifestyle is about being kind to the earth and making efforts to buy goods that also do not harm animals. As you said, let’s know what we’re talking about before we speak. I don’t take the company’s claims at face value and have done research. Everyone has the right to eat whatever they want. I wish you well.
If you truly felt people had a right to eat what they wanted, you wouldn’t have made a statement that was sure to garner response.
You said you didn’t use EB due to it not being vegan because of the palm oil and gmo ingredients.
A/ You should’ve clarified it’s GMO if it’s not organic. There is an organic EB.
B/ You should’ve been more clear and mentioned the palm oil industry and the impact it has on the environment and the wildlife; most notably the orangutans.
I absolutely agree with you about choosing items that are friendly to the animals, especially VEGAN items, and I’ve done my due diligence. I don’t use EB either. I don’t believe the palm oil industry is sustaintable in the long run. As demand for palm oil products grow, the “need” to decimate rain forests will also. It is, and can be even further, a very sad situation. Orangutans are incredible creatures and what’s been to them is horrific.
But one could argue that the coconut industry isn’t sustainable either when more and more coconut products are hitting the markets.
Regardless, a person has to take charge and really know (through careful research) if the food they eat is worth eating or if they can find suitable alternatives.
I burned my mouth eating them out of the oven and didn’t care because they were that good! Thanks for the recipe!
haha, that’s how you know they’re good!
I have made these many times with the only difference being whole wheat flour and it is delicious. The last time, I had some oat milk so I decided to try it. I was nervous right away because there was no noticeable reaction between the oat milk and the lemon juice. I went ahead anyway but it wasn’t the usual result. The biscuits didn’t raise much, weren’t really flaky, and kinda crunchy on the outside. They were ok but I would not label that batch as the best damn biscuits. I still love the recipe but do not recommend oat milk!
I’m trying to eat cleaner and love making these for my turkey chili. They are perfect for sopping up chili juices and piling on the solid ingredients (I like my chili kinda soupy).
My husband happy dances every time I say I am making biscuits.
haha sure sign of success!
These came out great but way too salty.
these biscuits are very good. I isedcoconut milk and added a tbsp of brown sugar
Hi, of course this paragraph is genuinely fastidious and I have learned lot of things from it regarding blogging.
thanks.
Made a 1/2 batch this morning (trial run as I don’t have the best luck with biscuit making). I forgot to add the lemon juice to my almond milk, but overall I would say these were a success. I was worried my Earth Balance would make them too salty, so I just used unsalted butter (we are Vegetarian, not Vegan). The biscuits were a tiny bit dense and a little chewy, but they had really nice flavor and a nice crunch on the outside. It took 20 minutes at 450 for me ’til they were done. I may add a little more baking powder next go round to see if that helps them rise a little more.. I still say these were a success and my husband and our 1 year old were quite content with them :-)
I used dairy butter and milk. You definitely have to soften the butter and use about 3/4c milk. I also added oats (rolled, not instant) and crushed flax. They are very tasty. I definitely want to try this recipe as is, but I didn’t have any none hydrogenated margarine (I’m at my in-law’s) and I’m never putting that poison in my body!
How much oats and flax did you use?
I decided to make these this morning for my sister to wake up to because she’s been sick this past week, and her eyes totally lit up when these babies came out of the oven!!
I used organic sprouted wheat flour and some coconut earth balance, and these biscuits came out PERFECTLY! Not too salty, and just chewy enough!
We opted for ours smothered in peanut butter and agave, with sliced banana on top.
Thank you for this amazing recipe that made us feel sooo good too!!
Sounds like perfection! Glad you enjoyed these, Bryanna!
I’ve made these 3 times and once as the topping to veggie pot pies. Delicious every time! Thanks for the recipe!
My boyfriend and I devoured these within a span of 12 hours. <3 so good.
Omg tried a few of your recipes and they all came out great from the brownies and cinnamon rolls and I can’t wait to use this recipe for vegan biscuits and gravy this weekend :D
BLESS YOU!!! These are delicious! It is past my bedtime now, but I found this recipe while reading before bed and they looked so good I had to make them, right then. I am so glad I found this. Thank you thank you! A tick bite(Alpha-Gal Allergy)has made my husband highly allergic to beef and dairy. I have been missing biscuits since we have gone dairy-free. He and I are so glad we can have our biscuits back!!! :D
BTW, I didn’t have lemon and didn’t use vinegar, they still are DEE-LISH. Ill use vinegar next time and see if it makes a difference.
These are superb. I made them last week and will be making them again. Thank you so much for this recipe!
Great! Thanks for sharing, Bill :D
Do you think I would be able to use the recipe to make a crust for a pot pie? Instead of cutting it into biscuits?
I do! I would do it drop biscuits style though, because over-rolling / handling the dough could make it tough. Good luck!
Have made these for my family maybe 6-9 times. This recipe truly is the best, better than any non-vegan biscuit I have ever had.
Keep the awesome recipes coming!
Yay! Thanks Marisa!
I hardly leave comments on recipes, but I am a dairy free cook and I have tried too many biscuit recipes that are just a no go. This is the first one I have ever had success with and they were amazing!!! I actually used sprouted spelt flour and they were nutty and fluffy and oh so good!! I am going to post them on my blog so everyone I know can try them!!
Great! Thanks for the tip, Amanda. Cheers!
Hey,
Great looking recipe, and going to try it tonight to pair with a beef stew, as fall has finally hit in the rockies. I have a nut allergy in our family, so I need to sub for the almond milk – any reason to think that soy milk wouldn’t work?
Thanks
David
PS – sorry if I’m re-asking a question, it would take a few days to read all the comments on this recipe!
Good blog you have got here.. It’s hard to find quality writing like yours nowadays.
I seriously appreciate people like you! Take care!!
I tested a few slightly customized versions of your pumpkin biscuits (all fantastic) before ultimately deciding on this recipe for an office bake-off. I added some special ingredients to really set them apart from the other dishes submitted: pizza toppings!
I mixed some vegan cheese shreds, fresh cherry tomatoes (liquid squeezed out), minced garlic, black pepper, oregano and basil into the dough and then covered the tops in more vegan cheese, basil and oregano. The dough seemed fairly wet but the biscuits turned out absolutely perfect: soft, fluffy and delicious.
Everyone raved about them and even better – I won!
Thank you for an amazing biscuit recipe that I will likely make again and again.
As a side note, I’m not vegan. These are that good – you’d never know they’re vegan. They’re as good as any awesome biscuit you can imagine.
Forgot to mention I added some diced sun-dried tomatoes to my “pizza” biscuits too – very important for a deeper tomato pizza sauce-esque flavor.
These are the absolute best biscuits – vegan and non-vegan!
Thanks, Lisa!
Amazing!!!!!!!!!! So good!! And Vegan!!!!!! Thanks!!!!
Thank you for this recipe! I cooked these biscuits yesterday and they were amazing! My mother and brother tasted them today and they were still soooooo good. I shared the recipe on my (Italian) website (of course I wrote that it was yours), and everyone is literally drooling over it. Thank you!
From a true Southern Girl – and a vegan, these are genius! Love Alton Brown! Imagine they could be made gluten free too. Thank you for this fantastic recipe. Perfect with a hot bowl of soup. Just in time for Thanksgiving. XO
My husband and I aren’t vegan, but we have a granddaughter who is. I’m serving soup for an after Thanksgiving dinner and needed to find something she would eat. These looked and sounded great, so I tried them out on my husband today without telling him they were vegan. He took one bite and said, “This is a really good biscuit.” Then I told him they were vegan and he was surprised. We both ate one with our soup and another for dessert they were so good! They were also easy to make, so I will definitely be making them again and I know my granddaughter will love them.
Noticed this has been asked before but don’t see an answer. Like David (above) we have nut allergies, so can’t use almond milk. Wondering if I could use either rice or soy milk instead?
Hopefully will make these for Thanksgiving but unsure about the milk? Thanks!
I hope I’m not overstepping here because this isn’t my recipe, but I don’t see why soy milk wouldn’t work. Almond milk is fairly thick, so I wouldn’t use Rice milk, though. If soy milk doesn’t give you the texture you need, you could try soy creamer – it’s a bit thicker and richer. Good luck!
Melodie,
I certainly appreciate your input. Have soy milk but also bought some soy creamer, so that sounds a winning idea. Thank you so much :-) and just in time for tomorrow’s meal Yay!
I’m sure they will be delicious! Have a wonderful Thanksgiving!
Thank you. Hope you also enjoy a delightful Thanksgiving!
Thank you for this recipe! These truly are the Best Vegan Biscuits EVER! I make the recipe exactly as you say to and they turn out perfect every time. Even my “I would rather die than eat a vegan diet” loves them. I did notice that you adapted them from Alton Brown – smart move! Lol
Umm….Simply scrumptious! Would never know they are vegan. Due to nut allergies, we used Silk soy creamer and they turned out excellent. Definitely gonna make them again! Thanks.
This recipe is amazing! I made them gluten free using Bob’s Red Mill all purpose gf flour, adding 1/2 tsp xantham gum, and only used 3/4 cup of milk. The biscuits are flaky and delicious and don’t taste gluten free at all! Thank you!!
Thanks for sharing, Emilie!
These biscuits are so good, I could cry! I adapted them to be gluten free and I was truly surprised at how well they turned out–they were actually flaky! I’ve never ever had a flaky, gluten-free anything. Here is what I did: substituted the all-purpose flour for Sarah’s blend http://www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html (the white rice flour option–this blend is magic), added 1/4 tsp. xanthan gum, and used hemp milk in place of almond (just my preference). Thank you Minimalist Baker for The Best Damn (Gluten-Free) Vegan Biscuits!
I am making these for a party, but I’m going to blend in vegan Parm cheese and little bits of vegan sausage in them — do you think that will ruin these?
I made these to go with the potato soup I also made and they turned out very well. Since I avoid all-purpose flour at all costs, I used 2 cups of whole wheat flour (1 sifted, 1 not sifted; because that’s what I had on hand) and plain soy milk (no lemon juice). I reduced the salt to 1/2 tsp and will probably reduce it to 1/4 tsp the next time. I’m glad I now have a vegan biscuit recipe too add to my growing pile of vegan recipes! Thanks!
. . . oops. . . “to”, not “too”. . . . I’m so anal I had to correct that, lol
These biscuits are superb! I have made them several times now for my southern boyfriend, who is giddy every time I make these. We’ve also made a killer vegan biscuits and gravy using these and I don’t think he, or I, have ever had a wider smile. Thank you for posting all these wonderful recipes, you’ve made so many kitchens happier, tastier places!
Good post. Y am like it.
I just made these and they are delicious! I totally messed up by adding more milk once the dough got sticky, so the dough was too liquidy for the cookie sheet. I buttered 6 slots in the cupcake pan I had and that worked perfectly.
Thank you so much for sharing this recipe, I’ll definitely be making these again :-)
Great, thanks for sharing Christina!
I’ve never made biscuits from scratch before. Super easy and delishous! Made tomato gravy to go with them. Just like grandma used to make!
Somehow I can’t seem to get these biscuits right… The certainly taste delicious, but the dough is very sticky and they do not rise properly. Mabye I have made errors in the measurement-coversion. What would be the amounts in grams and ml?
Made a double batch of these for holiday get together. Didn’t tell anyone they were vegan. They got tons of compliments and all got scarfed.
Never made biscuits before. Success! Thanks!
Also meant to add that I didn’t have lemon juice, so I used vinegar. :)
I made these with the 1 hour vegan pot pie for Christmas and they are amazing and super easy. My carnivore friends even loved the vegan pot pie.
Whoop! That’s what I love to hear :D
Thank you so much for this recipe. I have tried many and this is the best!! Finally made biscuits and gravy this morning that my family loved, first time since we became Vegans two years ago!!
Thank you for the recipe,very similar to one out of this old hippy cookbook from tennessee called “The Farm”. The addition of lemon juice and baking soda really helps. If you do not knead them there will be no chance of them “doming” unless they are over-mixed. Thanks again!
I was so excited for these. just spend the evening making them with the pot pie recipe you posted and i must have done something wrong… cause the biscuits tasted like pure baking soda :( I thought I measured exactly… I did not see the lemon juice because it wasn’t bulleted and I skipped it just seeing almond milk… but my boyfriend said it tastes like I put way too much baking soda in :(
dang it. Will try again next week
Delicious biscuits!! Followed the recipe exactly but forgot the lemon juice! I even had it out…. biscuits still came out so yummy and I ate them with a homemade vegan sausage gravy. It was the perfect sunday breakfast. My meat eating fiance was so impressed he wants them every Sunday lol
I’m looking for the vegetable in this recipe? Isn’t that what vegan food is supposed to have?
I tried to read through as many of the comments as possible to answer my question, but there are just so many. I’m sorry if this is a repeat question. Can I use rice milk instead of almond? My son is allergic to nuts (including coconut-which I realize is controversial for me to include in the nut) and soy.
I have to say, these are damn biscuits !! I used Bob’s red mill 1/2 1/2 GF flour, rice milk, and apple cider vinegar. I used 2 knives to cut the flour and butter…that is a painful way I might add. I used sharp knife to cut the shape. All f that to say, even while having crap tools and modified allergy free recipe, it still is the best damn biscuits EVER!! Thank you
Did you use the apple cider vinegar in place of the lemon juice? I would like to make these with rice milk too as my daughter is allergic to almonds. Thanks!
I did use apple cider vinegar
These were so easy to make and sooooooo much easier to make disappear! I first made them with the One Hour Vegan Pot Pies and swapped soy milk for the almond. I also used small bread pans to bake a mini batch of pot pies at a time and stored the rest of the filling in the fridge to use during the week. Of course, with each mini batch of pot pies I made a full batch of biscuits. Dinner & dessert and then breakfast the next day, right? These biscuits are amazing with strawberry preserves! Yummmmmmmmmmmmmm.
Wow these look absolutely amazing. So glad I found this recipe. Now I can get my biscuit fix this weekend!
These are the BEST. THING. EVER! I made them to top your 1 hour pot pie which was also amazing! I already really appreciate the fact that you put the nutritional information, as it makes tracking weight watchers points super easy! I will be a loyal visitor to your site from now on!!
Yep……these are the BOMBDIGGITY!!! Love, love, love!!!
Wow! I made these yesterday and they were just ok…I realized I overworked the dough and didn’t cut them thick enough. I gave it a second try today and they were just awesome! It is very important to not overwork the dough and to cut them at the thickness specified. I also made sure to crowd them in a small baking dish to help them rise–as the instructions suggest ;)
Thank you for this and all your fine recipes!
These were absolutely delicious! I added garlic & herb seasoning to the batter, made them a little smaller and they tasted like garlic knots! Mmm
If you don’t have any milk can you use water and not use the lemon juice? Or if you use coconut milk would you still use the lemon juice?
I make this recipe regularily. Today I substituted coconut oil in place of the vegan margerine. Its for a pot pie that I am making for tonights dinner :)
Thank you so much for this recipe!! It’s become one of my families favorites. It’s so easy and adaptable. I love it!! <3
Sorry if this has already been asked but any tips to increase the fluffiness for gluten free baking? Thanks!
Ah. Maze. Ing. Thank you!!
Wow! These were amazing! Simple, easy, quick and most importantly, delicious! So many biscuit recipes come out like some sort of weird bread, not these. Perfect fluffy and buttery biscuits! Thanks for sharing.
I made these for my daughter’s slumber party and everyone just loved it. And I didn’t even break a sweat making it.
Wonderful! thanks for sharing Nic!
Oh people, make these…. They did not disappoint – I baked and blogged them here http://personal.karlaporter.com/post/112981133092/hello-biscuits. Thank you!
These are so good! A little on the salty side, but I like it that way :)
I love love love this recipe…although instead of all purpose flour I used Bob Mill biscuit mix which turned out fabulous! I will keep this recipe in my recipe box! Thank you so much.
I am curious about vegan substitutes for the Earth Balance butter. We are currently living in China where dairy and dairy substitutes can be difficult to find. Thank you for any suggestions!
i use coconut oil?
Thank you. Do you chill the coconut oil or use it at room temperature?
Your welcome. I just use it straight from the cupboard at room temperature and they always turn out wonderful :)
Being southern by birth I have consumed my fair share of biscuits… With brown gravy, jelly, dipped in fried egg yolk, hugging a sausage patty. Discovered to be gluten intolerant, I’m clamoring for gluten free vegan biscuit recipe. Know of any that are GOOD! Considered putting one together? Please…
I did use apple cider vinegar
How many biscuits does this recipie make
I halved the recipe, and with one inch high dough to cut the biscuits out with I get 3.5 big fat ones.
I saw these looking for transition recipes from vegetarian to vegan and right away wanted to make them… so I did! Definitely did not need the full amount of milk and mine turned out a bit more “rustic” looking (oh well). These are amazing! Well done!
Thanks Amanda! Glad you enjoyed them!
I made these along with the potpies (but I made one big potpie and put these on top), but I did add dairy butter. They were RIDICULOUS. DUMB. DUMB. SO GOOD. Making some tonight.
I’ve attempted making biscuits before with little success. I consoled myself by saying, “I don’t need biscuits. I have a full, happy vegan life without biscuits.” But I just made these and everything has changed. I’m a biscuit maker! I’M A BISCUIT MAKER!!!! They turned out so good. Light, flaky, delicious, perfection.
Amazing issues here. I am very satisfied to see your post.
Thanks a lot and I’m having a look ahead to touch you. Will you please drop me a e-mail?
The first time I made these, they turned out awful, ‘here we go with the hockey pucks again’ I thought, I was so despondent. But the second time, I suddenly ‘got it’. For the first time in my life I discovered what a proper biscuit, scone dough ‘felt’ like. I can’t thank you enough, like I feel like I owe you money or something!! I make these every weekend now.
I made these this morning before work. My co-workers loved them. Then I told them they were vegan. People are so afraid of that word. But they decided they were still awesome and wouldn’t mind if I made them again. Thanks for the recipe.
I really loved how these turned out when I made them. I gave some to my roommates and they loved it. I made sure to only give them one a piece because I wanted the rest for myself!
I must agree, these are the best damn vegan biscuits ever. I made these today and I’m in awe. I was never successful at making other peoples biscuit recipe but this right here like one of the commenters mentioned is DA BIZNESS. Thank you for sharing. I will be making these often. I used spelt flour instead.
Loved these! Thanks
Loved these thanks!
These are now my go to Biscuits! These are the best I have ever made and they are so easy and quick and I usually have all the recipes on hand! They always come out light and fluffly and have this amazing buttery texture which I can’t even really describe other than melt in your mouth. I love them, thank you for sharing!
Best Damn vegan Biscuits ever!!!! So friggin easy too! I hate getting my hands dirty and stuff under my nails, I love how little you have to handle the dough. Thank you!! Thank you! Thank you!!
I am 57 and have been eating and making traditional baking soda biscuits all my life and these are excellent, if not the best I ever tasted. I happened to have Organic Earth Balance in my fridge, and unsweetened almond milk, although vanilla flavored. I am trying to eliminate dairy from my diet for moral reasons. They tasted buttery and fluffy, just as described. I will making these from now on.
Could I use gluten free flour instead? Do you think it would work?
Some people have but I haven’t – just know that they’ll likely come out much flatter and more dense. If you were going to give it a try, I’d recommend using the Bob’s Red Mill 1:1 GF Baking Blend.
I made these today to pair with a lentil gravy from the cookbook Eat Like You Give a F#cK! (check it out, it’s amazing) They do have a biscuit recipe in the book but it calls for pastry flour, which I didn’t have. I forgot to add the lemon juice so they didn’t reach their full potential. That being said, I’ve still been eating them all day! I added an extra half tablespoon of earth balance because I am at a high elevation and generally need more fat or things dry out. I will definitely make these again and not screw them up this time.