The Best Damn Vegan Biscuits

So delicious! I had unsweetened plain soy milk and used that rather than almond milk and they turned out light and flaky. Big hit with the husband and the kids!

Thank you for this recipe! I’ve made it several times with Miyoko butter and whole wheat flour. Excellent!

Excellent recipe. My son has milk and egg allergies which prompted me to look for a good vegan biscuit recipe. This is it. A mainstay for the family. Hard/expensive sometimes to find vegan butter so I usually use vegan margarine. No issues. Comes out perfectly. Says you can keep them for 2-3 days but normally do not last that long. Thanks for the recipe. You have made some kids (and adults) very happy!

This recipe calls for way too much baking powder 1tbsp overpowered all of the other flavours.
They looked great but we’re inedible.

I really like this recipe. I used cashew milk because I was out of almond, and white vinegar instead of lemon juice, which many biscuit recipes say you can do. That made no difference, they still tasted great.

I will preheat to 425F next time, though. In my stove, this recipe browns up very nice, very quickly…but the inside is still a bit doughy at the end of bake time.

First time attempting these and boy oh boy was it easy and they are delicious!! I will have to spread the dough a bit thinner as mine didn’t get as brown as I hoped and a bit doughy in the middle. I was afraid of the outside getting a bit too hard, so I pulled them out at 18 minutes. But with some vegan sausage gravy, we won’t know the difference. These bad boys doubled in height and were flaky in the non doughy sections. Can’t weight to try the Jalapeño Cheddar version!!

Oh man, I wish I had read some of the comments first because mine too came out tasting super salty baking soda. I’m going to turn them into breadcrumbs and hope those turn out!

Followed this recipe and they were delicious! My only difference is I only got 4 biscuits out of the recipe. Not sure what I did wrong, but no big deal I just made another batch. Super tasty and thanks for all the tips!

These biscuits have become a one-three times a week staples in our home. Whether we serve them with your mushroom gravy recipe or as a snack with butter and jam, we always have a big batch of dough pre-made in the freezer! We have been using whole wheat flour because that is what we normally buy and they are just sooooo good!

Ok. This recipe wins, hands down. I did read comments and lessened the baking soda, used oat milk (which is all I had) and they were perfect. I honestly was expecting hockey pucks but SO OPPOSITE. I actually prefer these over buttery biscuits as they are airy, fluffy and well, just better for you. Slapped on some jam and magic! Thank you for sharing this fabulously delicious recipe. Happy holidays!!

I just made and ate 4! Yes, 4 biscuits! I used King Arthurs measure for measure gluten free flour and oat milk. Next time I will sift then measure to lighten them up some. I did taste a little too much baking soda…and double checked the measurements in advance 1/2 tsp soda & 1 Tbls powder. Not sure if there’s a way to use less of the soda, but I’d rather not lose the fluffiness. But these made me super happy and paired well with my raspberry jam. Ooh, I also split one open and placed it open side down in a vegan buttered pan and grilled to brown—-over the top! Thank you MB for all your fabulous recipes and making my life better ❤️

i made these twice this week! they are incredibly easy and fast, i’ve made them before work, i make them for brunch. but if i’m being honest, i love the leftovers too! i make breakfast sandwiches, serve them with stew, or vegan mac. the ingredients are simple, pantry staples. 10/10 recommend!

YUM! Thank you!

I made the cheddar herb biscuit recipe from your recipe book today which uses this as a base. These are definitely delicious. Thank you for the recipe.

Tip for someone who doesn’t have biscuit or cookie cutters – use the screw-on lid attachment from your mason jars if you have those. Works just as well – maybe a little more effort needed since the edge isn’t sharp, but it gets the job done.

Your recipes make me look like an expert- thank you

I Ioved this recipe! So simple and delicious. Thank you!

This recipe was perfect!! I didn’t think it would but the lemon juice made a huge difference compared to my last batch. Delicious biscuits and just the right amount of personality and humor included. This blog has quickly become my go-to for vegan recipes that satisfy all eaters. Thank you!!

Wow! Sooo good! I feel like I am cheating when I eat these! I used coconut oil instead of vegan butter, all whole wheat flour and added an extra Tbsp. of baking powder to help with that. They are a little more substantial because of it, but they rose beautifully and are flaky and delicious. I enjoy them with berries on top, like a shortcake. Soooooo yummy! Thanks for the recipe!!

Overall: A little salty.

Gluten Free: We have a lot of gf people in our house so I used a cup of gluten free all purpose flour and then all I had was almond flour, so that’s what I used. Gonna be honest, I expected to be disappointed and they were perfect. While they didn’t rise and become super airy, they weren’t as dense at. They were still crumbly and light and lovely. Everybody loved them and I will make them again. Thanks for a good start.

I substituted oat milk and they came out perfect! Great recipe!

These were AMAZING and so easy to make! I made them exactly as the recipe stated except I used Oat milk instead of Almond milk. I made them for one of the best cooks I know and she said they were “the best biscuits of any kind, vegan or not,” that she’s ever had! Thank you for this great recipe! It will be my go-to biscuit recipe from now on.

Today’s personal challenge was to make a 💯 % plant-based biscuit and gravy dish.
This biscuit recipe was perfect!! Simple and easy and relatively quick.
I mastered my challenge:)
—Thanks for sharing, excellent recipe! Jacquie xx

I can taste the Baking SODA. Not good. I will try again with half the soda. They looked and smelled good.

I used ripple and they were AMAZING

Ok I am a vegan going on 6 years and I discovered minimalist baker way back in 2015 and am a HUGE fan of literally every single recipe I have made from her. I had to come by and leave a comment on these biscuits – I have made them twice, once a while back with a little can of hatch green chiles thrown in and just this past week on my cabin honeymoon (no green chiles only because I didn’t have any) ❤️ Both times they came out beautifully!! Seriously so good and everyone who tries them loves them – I may be biased but even my family cannot tell that these are vegan 😉 These are so easy to make – follow the instructions and you cannot fail!!

Amazing! Made these with whole wheat flour and the recipe still worked well!

Lol at your instructions for storing leftover biscuits. There are never any leftovers! These are soooo good. They are my wife’s favorite snack with a little strawberry jelly. Best biscuits ever.

Made these on the stove instead and the fam loved them!

This recipe is fantastic. I’ve made them about five or so times. I have found recently that Miyokos stick butter works fantastic. As a southern cook with a country grandma, never twist the cutter. It tears the gluten and can make your biscuit sides hard.

Used real butter but stuck with the almond milk and they are the best biscuits I’ve ever had!

I halved the recipe and used cow’s milk which is what I had on hand. Turned out perfect! Flaky and golden brown. My oven runs a little cold, so I had to leave them in longer than 15 minutes, but i just checked one before I left the batch out to cool.
Awesome recipe!

I made these and they turned out great. I’m no experienced baker and the fact they were good the first time I tried making them says a lot about the recipe 😅 I used almond milk and Miyokos butter. I made them a few hours ahead of time and left them sitting in fridge bf baking. Seems like that didn’t change the outcome. Will certainly make again 😋thanks for sharing this recipe 🙋🏻‍♀️

I did not have vegan butter on hand or almond milk. I substituted coconut oil that I refrigerated to solidify it and full-fat coconut milk, which I did have on hand. I also made my own fresh baking powder substituting baking soda plus cream of tartar. I blended the ingredients in my food processor. It turned out FABULOUS. Best biscuits I ever ate!

This recipe is fantastic! I used unsweetened organic soy milk due to an unfortunate nut allergy, and bottled lemon juice rather than fresh. I neglected to read through the entire recipe until after mixing in all of the vegan buttermilk, so I added a bit more flour. These came out perfect! I ended up with 7 biscuits – I used a wide-mouthed glass to cut them with.
Next batch I’ll try adding herbs!

These are excellent and I just ate five straight out of the oven! It’s been many years since I’ve had biscuits, and this vegan recipe did not disappoint.

I was worried I would mess it up somehow, as I’ve never made biscuits before, but I followed the recipe exactly, using Miyoko’s vegan butter, and they were perfect.

I used about half the “buttermilk”. I didn’t have almond milk, so I used rice milk.

The dough was lucious.

I had no unsalted butter and this did come out pretty salty. It’s the pandemic, so I had to make due with what I had on hand.

Hello!

The use of the lemon and the almond milk wasn’t explained specifically, so I ended up missing the lemon and didn’t make the vegan buttermilk, just added the almond milk on its own. Making the vegan buttermilk step more clear would be really helpful!

Thank you!

These make excellent biscuits. My family has been obsessed with bicuits and gravy for quite some time, and this recipe is what we use every time. Equally as awesome: You know those little doughnut bites you get from the Chinese restaurants with the granulated sugar on them? I tried out this recipe for those, and it was brilliant. Form doughnut holes or regular doughnuts, fry them up and toss them in some sugar (add a little cinnamon if you’d like), and it’s a perfect little sweet treat to curb the sweet tooth without going overboard on the sugar intake.

So easy to make and so delicious! I used oat milk and vinegar, and they turned out great. Thank you.

Wow! Your granny must be really up there to have been making biscuits for centuries (that’s 100 years). If you don’t have vegan butter, unsweetened applesauce can also be used in place of fat. 1:1 ratio. Whole wheat works well too.

I was trying to find a recipe to compete with my husband’s beloved fave supermarket biscuits. We are not vegan but I prefer vegan baking as it’s generally easier and often a little healthier. Saw this recipe and the many tips and I knew I had to give it a shot. It did not disappoint! My first time making biscuits from scratch and both hubby & I loved them! Thank you!!! Will be making these again to add to my COVID baking repertoire. :) FYI I subbed Miyoko’s Vegan Butter. Worked super well.

I always made homemade biscuits but never found a vegan one that was good. Now I have! I uses apple cider vinegar in pea milk and whole wheat pastry flour. Oh my gosh! I have missed these. Thank you!!!!

These biscuits were real good! I’m making a double batch just to keep some in the freezer for a quick treat. I loved having a cashew gravy with them. So good!

I substituted organic coconut oil for the earth balance.

I also put the dry mix in a glass bowl in the freezer overnight so when I mixed the oil and flour together it stayed nice and cold.

Thanks for the awesome recipe!

Just made these biscuits for lunch with some apple cinnamon butter and they were so good! My biscuits didn’t rise as much but maybe it’s because I only had oat milk? Or was it too warm in the kitchen maybe?

These biscuits are soooo good! Nice and fluffy! I’m not vegan but lactose intolerant so I am always excited to find recipes that sub out the dairy. A friend sent me this recipe. I had never made biscuits from scratch before. And now I’ve made it about 5 times. I followed the recipe exactly as is the first time. Then I subbed unsweetened coconut milk for the almond milk as that is what I typically buy/use. It came out exactly the same! Just made it again this am. Great recipe. Thanks!!

Thank you! These biscuits are delicious and easy!

💗💗💗

These are lovely! The process, though detailed and important to follow, is simple and easy. I added these to my pot pies, and enjoyed the extra biscuits with honey. Thanks for great vegan recipe!

These are so good! I used 1/2 oat flour, 1/2 unbleached white flour. And coconut oil instead of dairy free butter- which I measured out and put in the fridge for a while first. I had no idea how they’d turn out with so much oat flour but they’re delicious!! I’m going to try another mix of 1/2 oat and something else GF. I know there’s a separate gf recipe but this is just so good and simple! I cut one in half almost immediately and put jam on it, I could eat the entire pan! 😊

These were the BEST damn vegan biscuits! They were good plain, but they’re REALLY good with homemade peach jam.

I’ve always found vegan butter to melt easier than “normal” butter, so I would recommend chilling it for a little bit before baking (I cleaned the kitchen while they hung out in the fridge), because then you can make sure the butter stays nice and cold.

The recipe is great, the instructions are perfect, this is an absolute winner!

I’ve made these three times for my wife and kids…unbelievable recipe, you NAILED IT!! Thanks so much for making this available to all. Even the meat eater in our family LOVES these biscuits. I hate baking, but even I found this recipe easy to follow. Thank you!

I made these biscuits this morning, right after finding this recipe.
THEY ARE AMAZING!!!
I followed the directions exactly, except I used soy milk because I am allergic to almonds. I kept the ingredients chilled until I was ready to add them. Then I put the dough in the freezer for about 10 minutes. I did not roll the dough, I patted it flat.
These biscuits rose so nicely, they are so flakey, and they are AMAZING with jam, butter, or honey!!! So melt-in-your-mouth YUMMY!!!!

I made these as written, except I used white whole wheat flour. They were so so good! Then today, I made them again, but I didn’t have almond milk so I upped the vegan butter by two tablespoons and used water instead. They still turned out excellent!

I know this isn’t a whole wheat recipe, but these are the best whole wheat biscuits I’ve ever made-vegan or not.

Best vegan scone (we call biscuits scones here in NZ) recipe I have made yet! I was super excited when they came out of the oven smelling and looking like the “real” thing so thank you! Easy recipe to follow, with standard ingredients and the tips are useful too. I will be recommending it to others and thanking the friend who recommended this recipe to me again.

This was the first time I made vegan biscuits, and they were wonderful! My sister commented that they were the best biscuits she had ever had – vegan or not! All four of us adults loved them. They were tender, soft and full of flavour. Every crumb was gone in record time. Thanks for this amazing recipe!

These are the best! I make them weekly and they haven’t failed me yet. I think I accidentally change the amount of liquid I put in every time, and somehow they still always turn out great. If you’re looking for a super simple and pretty foolproof biscuit recipe, this is it!! They are always fluffy and delicious.

When I googled this recipe this morning to make these biscuits for the millionth time, even google told me “You visit this page often”. So I figured it’s about time I write a review. I love these biscuits, I love them exactly as written and they’re my go to vegan biscuit! I should have it memorized by now by how much I make them!

This is my go to biscuit recipe for sure! One of my batches tasted kind of bitter so next time I reduced the amount of baking powder to 1 tsp from 1 Tbsp and they still rose perfectly and the bitterness was no more! Want to try a variation in the future using nooch and/or fresh herbs. 10/10 recommend this recipe!

I made these this morning and they were delicious. I think I might have made them a bit too thin because they did not rise much, but they were great with some veggie sausage.

This was so easy and soooooo good. My very first batch was good, but a little dry. My second batch (yes on a second batch) used all the liquid. Just for a little something something, I added garlic powder and onion flakes. So savory and good. Gave some to my sister, niece and neighbor, all raved. So happy I found this recipe.

Looking forward to trying others.

These were sooo good. I used some for breakfast and some for shepherds pie. I was afraid they’d be hard when I pulled them out the oven but was pleasantly surprised at the fluffy insides.

Delicious & fluffy! I have tried several vegan biscuit recipes and this one is the best! I have tried with every kind of nut milk, oat milk, and soy milk. They all work the same. I have substituted apple cider vinegar for lemon juice when I have been out of lemons. That also worked just as well. I have also used several brands of vegan butter and all have worked great. I have also used a potato masher instead of a pastry cutter when I wasn’t at home and both work equally as well. This is super easy too. This is a great recipe! My go to for weekend breakfasts! I highly recommend!

Followed the recipe exactly – used Miyokos cultured vegan butter…turned out great! Fluffy & tasty. Might add a small amount sugar next time if I’m using them for strawberry shortcake but these are perfect the way they are.

Okay so I’ve never made biscuits except the kind you roll out of a Pillsbury can onto a baking sheet. Yet, I’ve eaten a who bunch in my lifetime and I can tell you this biscuit is in my top 3 for sure.These biscuits were so quick, easy and basically “dummy proof”. It’s only right if I use the “Damn” word in my comment considering… I see why they are call that. Oh my goodness they where so delightful. Now I’ve become the baker in my family and it all started from your Damn good biscuits.. oh I mean “Vegan”biscuits.

OMG these are AMAZING!!!!

Next time I think i’ll do a teeny bit less salt, maybe 1/4 tsp-1/2 tsp. But they are freaking amazing. MAKE THEM NOW

Also, I didn’t have any baking soda, so I added an extra tsp of baking powder and they were perfect. Fluffy, melt in your mouth, flaky. WINNER

These are amazing. Paired with the Vegan Pot Pie recipe…OUT OF THIS WORLD! Thank you for making this quarantine a little bit cosier…

Sadly these came out really salty tasting like a few others have mentioned. Salty, with a bit of an aftertaste so i’m guessing it’s too much baking soda and instead of 1 tbsp as directed 1 tsp might be enough? I might try this again later to see if it is that. Such a shame as the texture was perfect, fluffy on the inside and crispy on the outside.

I love MB recipes either way so wont be giving up on trying more!

Love this recipe I make it all the time! I’m running low on vegan butter and was wondering if you could sub for regular butter? Thanks!

Made these this morning for breakfast and they were amazing. Will definitely be replacing this recipe with the one I had been using. My husband loved them, said they were like ones you would get in a restaurant.

Wonderful! Used oat milk and it curdled nicely.

My got to biscuit recipe. The biscuits are Fluffy , delicious and the right side

I absolutely LOVE this recipe and have made it 3 times already in the last month of COVID quarantine and when I make them my family devours them up so fast, I was about to make them again just now and thought to write a review and let you know how much we love them! I am lacto-vegetarian and it’s hard to find recipes that don’t contain eggs so I often do vegan recipes so thank you so much for this recipe! It satisfies all my biscuit cravings!

Yum! First time making biscuits and these were a success. Easy to make – so don’t be afraid to try them out! I used regular butter and subbed in 1 cup of wheat flour – tasted light and delicious. I used a glass to cut out the biscuits and it worked just fine :)

These are the most flaky, fluffy, and dangerously delicious biscuits I’ve ever made since becoming plant-based 11 years ago.
I used the original recipe for the first batch and altered the second batch for a post-heart surgery friend to exclude the oil. I sub’d with 1:1 refrigerated whole avocado.
The avocado cut into the flour just like coconut oil and made the batter a lovely shade of green.
The only difference in the final product is the color – I could not be more thrilled to find a recipe I can avoid using oil in. I’ll just continue making these with avocado instead of coconut oil forever.
Thank you so much!

O.M.G., these were the best damn biscuits I’ve ever eaten! I made your vegetable pot pie recipe this afternoon with a few variations and topped them with these biscuits, and it was to die for! I then had one of the extra biscuits with blackberry preserves for dessert because they are best right out of the oven! I’ve recently discovered you on Instagram and am looking forward to trying more of your recipes. In fact, I was talking to my youngest daughter about something I made last week and made the comment that it had less than ten ingredients. She asked where I found the recipe because she thought it might be you. When I told her Minimalist Baker, she got excited and said that she follows you, too! Thanks for the great biscuit recipe!

Made these this morning and they were delicious! Used vegan margarine and whole wheat flour and they turned out great (even realized after my baking powder expired but they still rose). Had it fresh out of the oven with a little peanut butter for breakfast- yum! Thank you!

I have made these several times and I love them! Best Damn Vegan Biscuits indeed! So easy to make and come out perfect every time…made them again this morning.

Like another comment says, I made these and they were also inedible… Are you sure the baking soda is 1 tablespoon and not 1 teaspoon? They have a horrible bitter taste to them, which is very sad because they looked delicious coming out of the oven! Maybe I will try again with less baking soda…

Made them this morning – love how simple the recipe is. Subbed whole wheat flour – which is all we have & they turned out fine! But I’m used to using that instead of AP. Used a floured drinking glass to cut them. Enjoyed first with jam and then with homemade gravy. Yum!

These biscuits are incredible! If you’re making them with a savory dish, I recommend adding a handful of rosemary and/or vegan cheese shreds to the mix. :)

I also tried freezing the dough cut into biscuit shapes, then baking them at 450 for ~19min and they turned out beautifully.

My family loved these. The recipe is so easy. I will definitely make these again and double the recipe . The only thing I changed was the salt because I didn’t have sea salt. I used regular table salt. Thank you for your website. I can’t wait to try your other recipes.

Very very very delicious. Topped it with some vegan cheese * French kiss * délicieux

Unfortunately, as much as I typically LOVE MInimalist Baker recipes, these biscuits are inedible. I am not a novice baker. I followed this recipe exactly as written. They are much too salty and taste overwhelmingly of baking soda. I’m wondering if the author has tasted these as they are without anything to mask the taste? I was suspicious of the quantities, but usually like to follow recipes as written and make changes if necessary on the second go. There won’t be a second go on these. I feel like I’ve wasted quite a bit of ingredients during a time when they are very precious.

The name of your recipe is perfect! They are the best damn vegan biscuits ever! Not just vegan biscuits, but any biscuit. Wonderful!

Delicious recipe! I made them a tad thinner and got a dozen out of the recipe. Thank you!

Alright, so i went ahead and tried this recipe using plain oat milk and it came out just fine. Directions were extremely easy, as i’ve never tried to make biscuits from stretch before. Biscuits were so yummy and fluffy. Thank you, Minimalist Baker!

My non-vegan boyfriend is what you might call a biscuit connoisseur, and he LOVES this recipe! He said he can barely tell the difference between these, and the much more fattening type, containing (nasty) shortening and dairy/buttermilk.

I substituted unsweetened vanilla cashew milk for the almond milk, and used lime instead of lemon juice — only because that’s what I happened to have on hand. Luckily, there was no noticeable lime, nor vanilla taste.

I’ve tried multiple, much more difficult and time-consuming biscuit recipes in the past, and every time, they turned out like hockey pucks. So when I first read the ingredients and super simple directions for this one, I honestly had my doubts about them coming out even HALF as good as they actually did.

I am my own worst critic when it comes to cooking, yet even I love how moist and tasty these are. Likewise, I appreciate that they’re so incredibly easy to make, and do not require the use of a rolling pin.

Thanks-a-million for making me look good! :)

Just made this for Easter breakfast. We covered it with cooked down sweetened berries and plant based yogurt- like shortcake. It was soooo good! I wish I could figure out how to add a photo. Also, in an effort to not waste any of the dough by doing cut out, I just cut it sort of like a tic tac toe board With a knife (making 9 slightly smaller biscuits.) They weren’t round that way, but came out perfect. Followed the tips about having them slightly touching while baking, and brushed melted plant based butter on top before baking. My daughter finished her giant plate and was upset that we weren’t making a second batch. I suspect this will become a weekend breakfast around here.

These are fantastic. I only had sweetened soya milk and salted flora which doesn’t harden much(froze it slightly) and they still came out great! Thank you!

Love the biscuits!!

Absolutely amazing! Perfect rise and fluffy inside with crispy outside! This vegan biscuit is the best biscuit I’ve ever had. I was intimidated to make biscuits but the video was very helpful and it was actually very easy

AMAZING! Thank you, your recipes never disappoint! Been a fan for years and tell all my friends that are trying to eat more vegan dishes where to look first:)

Love these! my go to recipe

Literally the best. I freeze the leftovers, reheat in toaster and they are still yummy. My three year refuses to eat any other biscuit, lol.

Great recipe and easy to follow. The biscuits were a hit! I will definitely save the recipe and make these again. I love vegan baking.

Delicious! I’m still practicing my baking skills and these were easy for me to make! We ate the biscuits with Razzleberry jam from Costco! t)The only thing I was disappointed by, was that we ate the biscuits so quickly. :( Great Recipe

I made biscuits for the first time tonight. To say I was in culinary heaven would be an understatement! These biscuits are amazing!!!!
I didn’t have fresh lemon juice, or almond milk. But I did have fresh lemonades from our garden, and soy milk. My substitutions worked perfectly.
We enjoyed them so much, that we had them with jam after dinner too!
Thank you so much for sharing this recipe! It will definitely be a family favourite from here on. ?

I’d been looking forward to making these for a while and finally got around to it this weekend. I followed the recipe exactly EXCEPT I totally skipped the butter step and went straight to adding the buttermilk on accident…I realized it after I’d mixed in the buttermilk but decided to forge ahead and try adding the butter after the fact. I thought I had ruined them, but surprisingly they still turned out really well! I think the texture was probably slightly chewier than if I’d followed the correct order of steps, but I was pleasantly surprised at the outcome. I topped them with your berry compote recipe.

Thank you for another great recipe, I’m looking forward to making these again in the right order!

Every once in a while I get a craving for a biscuit I used to get at a diner before I went vegan. Well this fit the bill! Thank you. And my non-vegan family devoured them. I only had unsweetened vanilla almond milk, but it was perfect.

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

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 :))

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.

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!

This is the Very first time I’ve EVAR made a biscuit and have it work! So flaky and delicious!

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. :)

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! ♥️

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.

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.