Before you suggest there’s no way vegan biscuits can taste just as good if not BETTER than regular biscuits, everyone I’ve fed these to agree that these are in fact LEGIT, amazing, fluffy, buttery biscuits.
As in, serve them to your 80-year old grandmother who’s been making biscuits for centuries and she wouldn’t know the difference. As in, slap some gravy on it and you’d think you died and gone to heaven. As in, fluffy, buttery, savory, biscuit perfection. It’s true.
I have tried making vegan biscuits once before and they did not meet my ridiculously high biscuit standards. They lacked that quintessential buttery flavor and fluffy texture that I so deeply adore. So this time, I read every single tip out there to fail-proof my biscuit making. And I’m happy to report that IT WORKED.
You need just 1 bowl, 30 minutes, and these simple ingredients:
1. Unbleached all-purpose flour.
2. Non-dairy butter (such as Earth Balance).
3. Sea salt
4. Baking powder
5. Baking soda
6 Plain almond milk.
7. Lemon juice.
That’s it! And you’re well on your way to vegan biscuit perfection.
The commandments of biscuit making, as I’ve discovered, are:
1. Do not over-handle the dough.
2. Never use a rolling pin, fool.
3. Make sure yo’ butter is cold.
4. Baking powder and soda are a must for fluff.
5. Brush the tops with butter to achieve that crusty, buttery top.
6. Make a divot in the middle with your fingers to prevent them from rising in a “dome.”
7. A hot oven (450 degrees F / 232 C) is essential. Don’t ask questions.
8. Biscuits must touch while baking to help them rise properly.
I would include a # 9. but it’s simply to eat biscuits immediately. I shouldn’t have to tell you that. A BISCUIT FRESH OUT OF THE OVEN > A BISCUIT REHEATED 3 DAYS LATER. Duh.
These little guys are PERFECT. Fluffy, moist, buttery, savory, perfect with jam, perfect for breakfast, perfect with anything. Hence the reason I’ve dubbed them THE BEST DAMN VEGAN BISCUIT.
And yes, I totally ate that whole damn biscuit (and them some).
The Best Damn Vegan Biscuits
Ingredients
- 1 cup unsweetened PLAIN almond milk
- 1 Tbsp fresh lemon juice
- 2 cups unbleached all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
Instructions
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Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make “vegan buttermilk.” Set aside.
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In a large mixing bowl, whisk together dry ingredients.
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Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
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Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. You may not need all of it. Stop when it resembles a slightly tacky but moldable dough, stirring until just combined.
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Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading. Add more flour as needed to prevent sticking.
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Form into a 1-inch thick disc, handling as little as possible.
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Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8 (as original recipe is written).
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Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
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Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
Notes
*Adapted from the man, Alton Brown.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 7 biscuits)
- Calories: 170
- Fat: 6g
- Saturated fat: 1.8g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 3.4g
- Protein: 3.4g
I haven’t had biscuits for over ten years when I cut out dairy from my diet but since Christmas, I have made them everyday since! My kids beg for them! Thanks for this recipe! I will never have to live without biscuits ever again! 😂
Thanks so much for the lovely review, Anna. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I whipped these up last minute for breakfast. So easy and so delicious! I substituted oat milk for almond milk. Since my oat milk was homemade and already leaning more toward the consistency of buttermilk, I omitted the lemon juice. They turned out absolutely perfect. You cannot go wrong with this recipe!
These came out amazing! I was a little worried about how they would come out at high altitude, but they came out perfect with little modification. I just added a Tablespoon of flour and used almost all of the “buttermilk” mixture. Thank you!
Thanks for sharing, Scott! We’re so glad they turned out for you!
Novice biscuit maker here. I tried to follow the directions exactly but used soy milk and ACV because that is what I had on hand. Used chilled butter and bowl. Mine ended up as drop biscuits because the dough was so tacky it got all over the board and my hands. Not sure if it was the difference in milk, if I used to much liquid, or worked it too much or too little. Any advice? They taste good but I’d like to make pretty round biscuits! :)
Thanks for sharing, Shannon! Add the liquid a little at a time next time, as to not get too sticky!
Thank you so much for this recipe. You made my first biscuit making experience a breeze with very impressive results! I used regular butter instead of vegan butter but they turned out great. I also can’t speak to storing them since they didn’t last past the meal.
Thanks so much for the lovely review, Morgan. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
These sound amazing. Can I substitute gluten free all purpose flour?
Hi Joey, we recommend this recipe for a gluten-free version: https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/
I have been wanting to make vegan biscuits and this recipe is really easy to make. They came out really delicious. They are not as flaky as I like. I was really careful not to overwork the dough. I will make these again.
Fantastic recipe. I substitute all whole wheat flour for the white flour and for the non-dairy butter, a mixture of 50% olive oil, 50% applesauce either refrigerated or frozen until almost completely solid. Then I cut the oil/applesauce mixture into the dry ingredients in the same way as the non-dairy butter. I’ve had the best results when both the bowl and the flour has been refrigerated and is very cold. Thanks for a great recipe.
Great! Thanks for sharing, A.W.!
I made this recipe as part of the vegan pot pie recipe. The biscuits and entire dish got raving reviews from my family. I followed the biscuit recipe exactly and they were deli. I used six of them for the pot pies and we are looking forward to eating the other two with breakfast tomorrow morning. I will definitely be making these again sooner than later.
I’m unable to have almond milk, would coconut milk work a substitute? If not, do you know of any substitutes that may?
It should! Let us know how it goes!
Made these and they were good but butter. I think 1 T is too much baking powder. Will make again but reduce the amount to 2 t.
They really are the Best Damn Vegan Biscuits I’ve ever made!! I’ve made these 3 times and my husband, who’s not vegan, really likes them too! They are super easy to make :)
Next I’m going to try the gluten-free vegan biscuits for my mother-in-law. That recipe has great reviews too so I can’t wait to try them!
Thank you for this recipe minimalist bakers!
Whoop! Thanks so much for the lovely review, Edith. We are so glad you enjoy this recipe!
Do you think I can use apple cider vinegar instead of the lemon juice?
Sure!
Simple and perfect!
Yay! Thanks for sharing, Beth!
These were great! Next time I’ll reduce the baking powder a bit because I could definitely taste it, but other than that, I loved the recipe Thanks!
We’re glad you enjoyed them, Katrina! Thanks for sharing!
Let me tell you about these biscuits. They truly are the best damn biscuits around! There’s zero reason to differentiate these as vegan, because I PROMISE you when I say that no one will know that you used vegan butter. I discovered this recipe almost three years ago and have made these at least once a week since. Making these biscuits is muscle memory to me at this point and I’m able to wake up in the morning at my usual time for work and have these ready to go in exactly 25 minutes. It’s as easy as breathing. I have served these to my family and friends, and have never had a conplaint or had one not get eaten. Take this recipe. Keep it pinned to your refrigerator. I’m b3ot lying when I say that this is one of the best recipes on the internet and that you’ll forever have an easy recipe to make biscuits for breakfast, lunch, dinner, or a midnight snack. They are just that good. ❤
Thanks so much for the lovely review, Athena. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
These are INSANE. Pair them with the gravy recipe and you and/or the rest of your family will think these are the best biscuits EVER. Not kidding. Just made these bc I didn’t want cereal Christmas morning and it takes like no time and requires basic ingredients. 10 out of frickin 10.
Yay! Thanks, Allison!
I have made this recipe now several times and I am SO PLEASED!!! I love that your readers left so many comments so I could know what to expect when trying it on my own. The video was great too!
I love the idea of a reader of yours who turned them into cinnamon rolls, I am going to be trying that out this Christmas morning!!! I can’t wait! I also would love to try adding dried fruits and other seasonings/spices/herbs to make them new and different each time like one of your other readers. I have had no problem making the dough the day before and then just keeping them in the fridge till I am ready to cook them – the are not as perfect when warmed up, but that is bc I am a “snob” ;) they were still better the next day warmed up than anything I would buy precooked from the store. They don’t stay around long enough to have tried them in the freezer ;0) The yield has been 7-8. I used milk once instead of butter to coat the top – both worked, but I prefer the results from using butter.
There were a lot of people who commented about “saltiness” & “sourness” – I noticed that your recipe calls for “UNSALTED butter” – I only noticed that when I was actually making them…couldn’t help but wonder if other people overlooked that?? I caught it though and cut down the amount of salt I added – I use EarthBalance NO SOY SALTED butter and found that using 1/2 tsp gives my tongue a pleasantly salty (but not too salty) biscuit – I didn’t think it was salty enough at 1/4 tsp of salt, although my first attempt I tried that and figured the butter I added on later would add enough salt..hope that helps! I didn’t have any “sourness” issues..also wondering if people could have let the mixture sit too long, as the longer it sits, the more time the milk has to curdle? I also end up using about 3/4 cup milk every time I have made them, but I definitely recommend adding 1 Tbsp at a time – a cold bowl, cold butter, & a hot oven too are all part of this recipes success for sure!
Long review, but I just feel that this recipe KNOCKED IT OUT OF THE PARK and GAVE ME EXACTLY WHAT I WANTED :) so THANK YOU!!!! Good luck to everyone :)
Thanks so much for sharing! We’re so glad you enjoy this recipe!
Is there a reason why you specifically say to twist after you cut the biscuits? I’ve always read that you shouldn’t so they’ll rise better. Or do these behave a little differently than non-vegan biscuits?
It’s important to push down firmly first, and then slightly twist. That helps them rise! It’s a very subtle movement.
recently went vegan like 4 months ago && wanted to try out some recipes for my family for christmas (who are non vegans) and this recipe came out SO good!!! definitely will be making more often!!
xoxo!
I’m not much of a baker but these turned out so yummy! Even my husband is skeptical of vegan anything really liked them. can’t wait to try some of the add ins from the comment section!
We’re so glad you both enjoyed them, Carol! Thanks for the lovely review!
Super yummy. My friend couldn’t believe they were vegan! Can’t wait to try out the gluten-free biscuit recipe. :)
Thanks Sorcia!
I followed this vegan biscuit recipe to a ‘T’ (though I laid out four rows on a pan (because I wanted to bake them all at once) And they were freaking fantastic!! Thank you for all the great tips.
Thanks so much for the lovely review, Sorcia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Oh strange! I thought I had. Serves me right for doing it on my little phone ;)
Quite literally the BEST biscuits I have ever made…I’m on the 4th try, and I’d say the most important advice that she gives is to let them be a bit crumbly, barely having them mixed for true biscuit perfection!
Whoop! We’re so glad you enjoy, Annie! Thanks for sharing your experience!
Can you sub a gluten-free flour blend for the wheat flour? :)
Hi Jaynie, we would suggest using our gluten-free recipe instead: https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/
Hi! I am a big fan of your vegan recipes and this one in particular. I have made it multiple times now, and it was the star of our vegan Thanksgiving feast this year! I wrote about it on my blog. Thanks so much for all of the amazing recipes! ❤️
We’re so glad you enjoy this recipe, Chloe! Thanks for sharing!
I’ve made these a few times and they are so easy and delicious! I’ve added in vegan cheese into one batch as well and they were a yummy twist :)
Every time I’ve made them I have not had to use all of the liquid so be sure to follow that tip of adding 1/4 at a time
Thanks for sharing, Sam! We’re so glad you enjoy this recipe!
Perfect. Made as written. Fast and easy special breakfast. Thank you!
We’re so glad you enjoyed them, Amy! Thanks for sharing!
My husband made these without modification for our first ever vegan Thanksgiving, and they did not not disappoint! They were fluffy and delicious! Even the omnivores and vegetarians raved about how fabulous they were. Of all the things he made, he was most proud of these. Thanks for sharing this wonderful recipe!
Whoop! We’re so glad everyone enjoyed them! Thanks so much for the lovely review!
This recipe came out great !! Sometimes I make a few modifications, this worked out great: added chopped fresh sage, 3 tbsp of nutritional yeast, 1/2 cup spelt flour with 1 1/2 cups of reg. flour, additional 1 tbsp of coconut oil (solid) with the vegan butter, used soy instead of of almond milk. Ended up baking for 18 mins total – so much Yum!!! Thank You for the great recipes, both my boyfriend and I are vegans and have enjoyed baking/cooking over the years with your recipes :)
Yay! Thanks for sharing!
LOL – “this recipe came out great”…..BUT…”I also modified it so much that it’s not anywhere near the original recipe”. 6 changes to the recipe in a recipe that has 7 ingredients?! Come on now….
Honestly so good!!
I subbed apple cider vinegar and soy milk for the wet, and added about a teaspoon of fresh chopped rosemary and… WOW.
so easy, 10/10. Thanks.
Whoop!
You are a genius. These were perfect. My very picky husband said he thought they were even better than the traditional version I’ve been making for years. Definitely going to sweeten these for strawberry shortcakes!
Yay! We’re so glad you both enjoyed them, Kristen! xo
YES! YES YES YES! I can finally make the most amazing biscuits, in my own kitchen, whenever I want. How is something so simple so wonderfully perfect? I was worried I may have mixed too hard or folded too often, but these still came out wonderfully. I considered myself a biscuit aficionado before my transition to veganism, and these taste as good as the ones I used to munch on.
Thanks for sharing, Katie!
So excited to try these! Have you tried making these with a gluten-free flour by chance?
Hi Rebecca, we would recommend these for a gluten-free version: https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/
I love this recipe! I was wondering what the steps are after the biscuits have been frozen, do I wait for them to thaw out or put them in for a longer amount of time?
Thanks for sharing, Stacy! Wait for them to thaw before baking.
I think there may be a mistake in your ingredients list: 1 tablespoon of baking powder seems a lot! Should this be 1 teaspoon?
Nope! 1 Tbsp. That’s what makes them super fluffy.
Easy to make! Although a little heavy on the salt for our family. Made again with 1/2 the amount of salt and a happier crowd was served!
Thanks for sharing, Jo!
Hi! I am making a big batch of these to bring to thanksgiving so I cut and froze the dough like the instructions say. How long should I bake the now frozen biscuits for once I’m ready to make them?
Hi Kasey, let them thaw before baking for best results!
Can I premake the dough the night before and cook the next day?
Hi Courtney, we think that would work! Let us know how it goes!
Made these today as a snow-day treat and they’re amazing! I had to make some swaps to accommodate for what we had on hand – acv for lemon and coconut milk for almond, but they were still all that was promised! Thank you for another delicious, and easy recipe!
Thanks so much for the lovely review, Piper. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Have you ever used self rising flour? That’s what I’ve seen many people making simple cast iron buttermilk biscuits use.
Hi Kevin, If you use self rising flour in place of unbleached all-purpose flour, you’re likely going to want to leave out the baking soda and reduce the salt! Let us know if you give it a try!
hi! i’m in a town that doesn’t have vegan butter substitutes like earth balance, and i wanted to know if coconut oil worked for those who have tried it?
Hi Ashlyn, others have mentioned success with chilled coconut oil! For future reference, if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!
These biscuits were awful. Sour and way too much baking powder or soda. Trust me, I didn’t mix up these ingredients. Triple checked the measurements and type of “baking” ingredient. Disappointed and ruined dinner.
Hi Kat, we’re so sorry to hear that was your experience! It’s strange since so many others have had success. Not sure what might have gone wrong. Wishing you better luck with the next recipe!
Haha! “A hot oven is essential…don’t ask questions.” You have a great personality that comes through your directions, Dana! I’m back to get my favorite biscuit recipe in time for Thanksgiving. This is my holiday breakfast AND side for stew and soup, and it’s always a crowd favorite, too. Can’t get enough of the ‘best damn vegan biscuit’! Thanks, again (I’m sure I’ve commented on this recipe before). Happy Holidays.
We’re so glad you enjoy them, Lisa =) Thanks so much for the lovely review!
I’m going to make these for Thanksgiving to go on top of the 1 hour vegan pot pie recipe. Can you make the dough a day ahead and keep in the refrigerator? Thanks!
Hi Laura, we think that would work! Let us know how it goes!
This worked really well! I prepared the dough and cut out the biscuits the night before and then removed them form the fridge fro about an hour before baking. They turned out perfect!
Thank you!
Whoop! Thanks for sharing!
These biscuits are amazing!! The only alteration I made was using soy milk and vinegar rather than almond milk and lemon juice. Soy “buttermilk” has a thicker consistency more like real buttermilk. This recipe is definitely a keeper. Thank you!
Wonderful! xo
Just made these for a Friendsgiving! The biscuits came out fluffy and buttery. Make sure you read the directions where it says to put in the almond milk 1/4 cup at a time… I didn’t read this and dumped it all in and had to add in much more flour to compensate! Overall, delicious!
Thanks for sharing, Annie!
Forgot to mention that I used ACV instead of lemon juice!
These turned out amazing! I followed exactly the recipe. My butter was in the freezer so took a little time to work in to the flour, although I think that extra time was good to start and get the oven nice and hot. Only in for 10min. Thank you for this recipe we all really enjoyed and keeping in my recipe collection.
We’re so glad you enjoyed them! Thanks for sharing!
Why do they taste sour? I used Miyoko’s Cultured Vegan Butter. It tastes really good and buttery then I get hit with a weird after taste. Tried seeing if jelly made it better but I can still taste it. Not sure what I did wrong.
Hmm, was your almond milk fresh? Did you make sure to use 1 Tbsp baking powder but only 1/2 tsp baking soda?
I have made these and they were a hit, I was wondering if the recipe could be doubled.
I know some recipes just don’t double well
Thanks a lot
Anita Wood
It should work well! Enjoy!
I made these for Friendsgiving and they were a hit! I did double the recipe and ended up adding an extra ~2tbsp of earth balance butter, and I used unsweetened soy milk instead almond, because that’s just what I had. Most of my friends are full-on omnivores and they all loved them
We’re so glad everyone enjoyed them, Melody! Thanks so much for sharing! xo
I made these last night with gluten-free flour and they did not taste good. They were very very dry and just tasted bad. I used about 3/4 of the cup of the almond milk. Do you think it was the gluten-free flour or did I not use enough milk?
hmm, which gluten-free flour did you use? They can vary quite a lot.
Can I use ACV instead of lemon to curdled the milk?
That should work!
Will this recipe work with any other type of flour besides all purpose?
If you’re looking for a GF version, try these! Otherwise, spelt or whole wheat may work here.
This is my go-to recipe for biscuits- simple, tender and fluffy every time, ESPECIALLY when combined with the magic that is the vegan pot pie recipe. :)
We’re so glad you enjoyed them! Thanks for sharing!
Absolutely delicious biscuits!!!! I made them for my a vegan and non vegan; both raved about them. This will definitely be an add on to brunches, dinners and snacks alike.
Yay! Thanks so much for the lovely review, Natalie! xo
These were amazing! I sprayed the top with a butter spray. Didn’t have a cutter so put this into a round cake pan and cut into 8. These were the best biscuits I’ve ever made. Not handling the dough a lot was key. Thank you!
Thanks so much for the lovely review, Margaret. We are so glad you enjoy these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
These biscuits came out beautifully! I only needed 3/4 cup of the vegan buttermilk to get to the tacky moldable dough as suggested. It yielded 8 biscuits for me. My husband and I really enjoyed these so I will be making these again!
Yay! We’re so glad you both enjoyed them! Thanks for sharing! xo
Can I make this a day before Thanksgiving, do you think they will be yummy, fresh and soft?
They’ll still be good, yes! Just heat in a 350 degree F oven until hot before serving.
Can I replace lemon juice with apple vinegar, soy milk for almond milk, and coconut oil for butter? Thanks!!
We haven’t tried that, but we think it should work! Let us know how it goes!
I am in LOVE with your recipes!! Just made your yellow gold sauce, cheese sauce and Chickpea Peanut butter stew! I not a vegan and I really want to make these but I dont have this butter you mention- can I just use normal butter or oil? Would I use the same quantities then? Thanks for your website!
We haven’t tried it, but think regular butter or refined coconut oil might work. Let us know if you give it a try! And we’re so glad you enjoy our recipes, Steph! xo
You can find earth balance at almost any store.
Delicious. The family loves them. I added 1tbsp of ground black pepper, used home made walnut milk instead of almond and used refined coconut oil in place of butter. Worked out great. Light, fluffy and delicious. I only ended up using about 3/4 cup of the walnut milk so did not need the full cup.
Thanks for sharing, Kirk! We’re so glad everyone enjoyed them!
Easy to make and absolutely delicious!
A staple in my house for any event!! Or even just a nice family dinner! Pleases vegans and non-vegans alike :)
Yay! Glad to hear it, Julia! Thanks so much for the lovely review! xo
I used Mykonos cultured butter & cooked an extra 5 minutes as they weren’t browning. They look just like the pics but I prefer a fluffier biscuit. I’m a southerner & the traditional way to make a biscuit usually involves Crisco. I’m thinking I may use this recipe next time but replace the butter with Crisco to see if they rise more I get fluffier. What do you think?
FYI, My significant other loved these & ate several!
Hi Amanda, that might work! Let us know if you give it a try!
I’m not much of a baker now days and I’ve never made biscuits before…but these were SO easy and SOOO delicious. Without a doubt my rating is a 5 star!! What’s not to like?! I was glad that my batch made 9!! Hot out of the oven with a little pepper jelly and I was in biscuit heaven! Thanks for the recipe. I’ll be making these little fuffy yummies again!
We’re so glad you enjoyed them, Jo! Thanks so much for the lovely review! xo
I absolutely love these! So simple, quick, and tasty. I do have one question. It says you can freeze the precut dough, but is the oven temp and cook time the same, or do I not cook them frozen (let them thaw first). I’d love to have a stock of these babies ready in the freezer, but I don’t want to ruin them by cooking them incorrectly. Thanks so much!
Ah, thanks, Rianna! So kind! As for freezing them, definitely let them thaw before baking for best results!
I made these for a dinner I was preparing and my non-vegan boyfriend couldn’t tell the difference! Thanks for the recipe!
Wonderful, thanks for sharing, Cydney! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
I come back to the page every time I make biscuits to remind myself of the biscuit making commandments. Very helpful and enjoyable to read.
We’re so glad you find this post helpful, Katrina! Thanks for sharing! xo
I decided to try these out in preparation for Thanksgiving. Good heavens this recipe needs a 10 star option. If I could throw glitter through the screen I would! I immediately made your gravy and mashed potatoes to go with it. Thank you so much for this culinary perfection!
haha, thanks Katy! So kind!!
These sound yummy. Can I use gluten free flour here?
Try this recipe instead!
I’m not vegan, but my daughter is and I made these for when she came home from college one weekend. Oh my gosh. . . they are delicious! I like these better than what I normally make! Very flaky and soooo good. My non-vegan husband loved them too! I forgot to make the divot before baking, but that didn’t seem to affect anything. . . they came out perfect anyway thankfully.
We’re so glad everyone enjoyed them, Pamela! Thanks so much for sharing! xo
I’m a newbie in the kitchen and very encouraged by these biscuits coming out WONDERFULLY! I originally got Bob Red Mill’s gluten free all purpose flour as it’s made up of different kinds of beans – which sounded more nutritious. However, I used it in another recipe first (muffins on a different site) and it did not work that well. The reason might be that I didn’t use xanthan gum which it says to use on the back of the packet… So, for this I just got a few cups of unbleached all purpose flour from Bulk Barn. Any advice on using healthier flours would be appreciated though!
I stalled on making these, however, as I found step 6 and 7 a bit confusing. I looked for youtube videos to try see how to go about this. I found a video titled ‘Southern Biscuits with no Rolling Pin’ – as their method requires no cookie cutters or correctly shaped jars/bottles, etc. So, I followed your recipe to number 5 and then floured my hands and rolled out 8 balls. I pressed each a little down, making sure they touched and then returned to your number 8 and 9. Perhaps this is an easier way of doing it? In any case they came out wonderfully – thank you!
Great! Thanks for sharing, MdE! We find that using a biscuit cutter is more helpful because it allows them to be handled less vs. rolling. Glad you enjoyed the recipe overall!
Haven’t made them YET! But I surely will! As an experienced home cook, I can already taste them so I know I can tell you I am sure they will be GRRREAT!!! Thumbs up for you and I subscribed to your channel! Amen :)
Love these and make them regularly, but if you were to make ahead and cut then freeze to have on hand, how would you adjust baking temp or time? Just put the dough in frozen at same temp but longer time? Or do I need to thaw them in fridge? Or can I make dough and store in fridge for a couple days then bake as usual? I hoped to prep ahead to bring to a gathering in a couple days. Love your recipes! Thanks!
Thanks for your kind words, Emily! We haven’t tried it, but would say put the unbaked biscuits in the freezer. Then set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope that helps!
Will this recipe work with whole wheat flour?? Thanks!
It should. But I’d recommend whole wheat pastry flour as it’s lighter in texture.
could I use coconut flour in place of the all – purpose?
I wouldn’t recommend that. But try this recipe instead!
The best biscuit ever. So easy, so delicious. Perfect recipe! Thank you!
Thanks for sharing!
Wow! My husband is from the south and he is very particular about his biscuits… he LOVED these!
I used a metal whisk to cut the butter into the mix since I didn’t have a pastry cutter, it worked perfectly.
My only complaint about this recipe is that it’s way too easy to make! I’ll just have to make them all the time now! I blame the future extra pounds we’ll gain on you! Hahah
I just made these with oat milk and turned out beautiful! I was able to squeeze out 7 regular sized biscuits and 1 smaller one.
My little human approved it for his brunch this morning. I ate mine with “chicken” fried tofu and it was delicious. I will keep this in rotation year round.
Thanks so much for the lovely review, Diana. We are so glad you and your little one enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Tasting my first batch and these are good! I used 3/4 unbleached flour and ¼ all purpose because that’s what I had on hand. I also used Shedd’s Spread Country Crock margerine and chilled it in the freezer before adding it to my dough. Less salt, ½ tsp, took into account the extra salt from my margerine.
Everything worked as described. I didn’t need a full cup of the vegan buttermilk. The dough was quite “lively”, rising and getting sticky as I shaped and cut the biscuits.
The results are very satisfying. Thank you!
These came out very bitter for me, maybe too much baking soda? 1 Tbsp is a lot.
Hi Michelle, baking powder can leave a bitter taste, especially when using too much! We would say try using less next time and see if it makes a difference.
Great recipe! Too salty! I would recommend adding one quarter teaspoon of salt, and using salted butter later if you would like!
These were absolutely delicious! And so easy!
These are ssssssoooooo good! I added some crushed sweet potato to mine and absolute perfection! Thank you for this ❤️
Thanks so much for the lovely review, Alia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Will do!! Made them again for a bbq and they were perfection again ❤️
xoxo!
Could you make this same recipe with regular butter to make a nonvegan biscuit?
That should work! Let us know if you give it a try!
Dana, these biscuits are perfection! I actually did go ahead and make them with whole wheat flour, simply because I was making your 1-hour vegan pot pies and didn’t have time to run to the store for all purpose, but they turned out very well with the pot pies! I can imagine that they will be even better when I make them the next time following your recipe! To address another comment here, I also did use regular butter instead of vegan butter (again because I was out of vegan butter and just used what I had on hand) and it turns out just fine! Thank you for constantly making recipes, you always get it right!
Yay! So glad you enjoyed them, Brittany!
The biscuits were exactly what I was searching for and I didn’t know making amazingly delicious homemade biscuits was this easy! Thank you for this vegan friendly recipe that was so easy to follow and turned out exactly as expected even for the cook like me who usually has to try a recipe a few times before it comes out right! I can’t wait to make them again.
I made these today because I had no dairy milk or cream in the house and they came out about like my grandmother’s recipe (with dairy milk and shortening), but not as good as my favorite recipe (with dairy cream). There are a few things I did that may have made them less successful, and I may try again because I would like to have a good vegan biscuit recipe.
First, I missed the instruction to mix the almond milk and lemon in the beginning. It would help to adjust the instructions to make this a separate step, as it really has nothing to do with turning on the oven. I figured out to mix the two when I saw to add the mixture, but I didn’t give it a chance to sit and “buttermilk” up. It seemed like most of my lemon ended up leftover in the cup when I reached the correct biscuit dough consistency, so I added the rest and then floured my surface more. This could easily be the reason I didn’t get the rise I wanted. In hindsight, I would recommend trying drop biscuits if the dough is too wet.
I also typically use self-rising winter wheat flour for biscuits rather than mixing all-purpose with baking powder, baking soda, and salt. The unbleached all-purpose flour we typically use in my house is summer wheat, so it doesn’t have the structure for the best biscuits. This might also be the reason I felt the biscuits were too dense. I would recommend using White Lily brand or another Southern winter-wheat flour for probably better results.
I have been craving a good southern biscut, and these hit the spot! Followed the recipe and commandments as written,( they started rising before I could put them in the oven, that made me hopeful) so easy, so quick, so good. Thank you.
So glad to hear you enjoyed these, Gayle! Thanks so much for the lovely review! xo
Anyone every try this with gluten free 1-1 flour? I have tried a few times and they are always flat and a little crumbly. Great flavor but the 1-1 flour is disagreeing for some reason!
Try this recipe instead!
My favorite biscuits recipe, make this recipe at least twice a month
Love this recipe! These biscuits are so easy to make and delicious. A must make if you are a carb lover.
Thanks, Caroline!
Will do thanks! Can’t believe I missed it!
I made these to go with a coconut lentil curry soup tonight and my whole family LOVED them. Once dough was like really thick pancake batter, I simply spooned it into a greased muffin tin. My husband said they were the best I’d ever made. Thanks for such a delicious recipe! Saving for later as my new go-to biscuit recipe.
**I used homemade oat milk without issue. If you’re more accustomed to salt, like us, I used closer to 1 tsp. Also, I had a non-vegan biscuit recipe I used to use that I would throw herbs into. They would likely taste delicious here, as well, and I plan on trying that out the next time I make these.
So glad you and your family enjoyed these, Katie! Thanks so much for the lovely review!
Love it! A must have for everyone (Even non-vegans!)
Worst recipe ever…entire batch with very pricey vegan butter and almond milk had to be discarded…it was a sticky, unusable mess. When there are basically 2 ingredients to this recipe— liquid added to flour— it would be nice if the expert baker posting the recipe (clearly not me) could say how much to add. I made a cup of buttermilk as instructed. Why make a cup if it’s then a guessing game in regard to how much to add? How sticky is sticky? Shouldn’t you know by trial and error how much to add? A waste of time and ingredients.
Susan, so sorry you had difficulty with this recipe. I modified the instructions to make it more clear as to what “sticky” texture means. And I also bolded the instruction that describes how to add the wet ingredients in at 1/4 cup at a time, highlighting that you may not need the entire 1 cup (this will depend on brand / softness of vegan butter and what type of flour is used). We are also adding a video tutorial to this post very soon so stay tuned! Hopefully that helps. Again, sorry for any confusion or frustration!
The only modification I did was to use oat milk. This might have been the difference that wasn’t good. The biscuits rose really well. But they tasted too basic- like too much baking powder or soda. It did taste of oats. That said, when I dipped them in soup, they were fine. And slathered in the margarine was better too. Not as good as what I am used to, but they are vegan, which was great.
I think I forgot to rate this recipe and I also used self-rising unbleached flour.
What can I say? It seems to me that every recipe I use from your blog is always beyond fantastic! And I have made a lot of them. I basically just use you for every meal I make, and I can always count on them to be delicious. These were, of course, perfect. Thank you so much for all of the food goodness you share with the world. Its always appreciated in this house by adults and kids alike, from these delicious biscuits to your Thai curries and your Indian dishes, your salads, healthy deserts, and everything else.
Aww, thanks so much, Georgi! We are so glad you enjoy our recipes! xo
Mine came out a little too crumbly, but I’m sure it’s because I didn’t use enough almond milk. A cup would be too much cow’s milk for the amount of flour, but almond milk behaves differently, I guess.
The first time I used this recipe I topped a mixed berry cobbler with the biscuits. I used a little more almond milk than the recipe calls for and dropped them from a spoon, and that was really good!
can you freeze these after baking?
I think so yes! Let us know how it goes!
It’s true, these are wonderful and never fail. I’ve been vegan for 25 years and these kind of recipes make everyone happy.
So glad you enjoy this recipe, Crow!
Seriously game changing.
I used the ratios as a base and made these changes:
1/4 fresh orange juice
1/2 cup almond milk
Pinch coriander
Pinch nutmeg
Pinch cinnamon
1/2 cup chopped walnuts
3/4 cup chopped fresh figs
Seriously so good I just took them out of the oven and my family of 4 destroyed them. All gone now ?
Thank you for another amazing recipe!
Whoop! Thanks for sharing!!
Hi Dana.
I’ve made these biscuits many times. They are the BEST! The first time I made them I added fresh rosemary. I made them this morning & I used maple syrup which made them taste like pancakes. Just SO yummy. Sometimes you just need to eat a biscuit or 3?
Thank you for sharing.
Thanks, Angela!
I freeze my vegan butter overnight and I grate the butter into the flour. My go to biscuits recipe thanks
These came out so amazing!my nonvegan family absolutely enjoyed them, and I hadn’t had a biscuit this good since before I was vegan!
I made the following changes for lack of above ingredients, and also because I wanted them to be extra savory:
-soy instead of almond milk
-apple cider vinegar instead of lemon juice
-miyokos as my nondairy butter
-added extra salt, a pinch of garlic powder, dash of fennel seeds, dried rosemary, and fresh thyme
-brushed the tops with olive oil
These biscuits came out food enough to eat plain or with just a dash of (vegan) butter! Will be making again and often!
Thanks so much for the lovely review and for sharing your modifications. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I inadvertently made the same substitutions because of what I had on hand: soy for almond milk, apple cider vinegar for lemon juice, and Miyoko’s butter (which happened to be frozen; it conveniently chipped into shards as I cut into it). I didn’t use the herbs or brush the tops with olive oil, but worked the dough as lightly as possible on a floured piece of non-stick parchment paper cut to the size of the baking sheet. Turned out great, thanks!!
I’m interested in making these, but got some questions first. Growing up, my Mother used water not milk. So could I do the same with your recipe? Her biscuits were always tender, light and delectable. Could you use part vegan butter/part coconut oil? Thanks, Anna
I think the oil / butter mix would work. I wouldn’t recommend doing all water. But if you try it let us know how it goes!
I made this biscuit recipe on the 4th of July for breakfast. I used half vegan butter, which I put in the freezer about 30 minutes to have it really cold. The other half I used coconut oil. Then for the liquid, I used about 2/3 cup filtered water. They turned out SO tender, moist and delish. Thanks for your recipes. Three days later, I had the rest, part with cheese and the rest with strawberry and peach preserves. So yummy!?
I have made these numerous times and they are always a hit! Not only best but really no fail. Thank you for this recipe.
I need these for early morning and wanted to know if I can prepare the dough the night before and store covered in fridge to bake the next morning?
Thanks for sharing!
Have you ever prepared the dough the night before and stored in fridge to bake fresh the next morning?
I haven’t, but I *think* that would work!
In a regular bakery, the day before prep is to measure all dry ingredients in a bowl, and wrap up, then measure your milk ( or dairy sub, ) cover and set this in fridge. Do not add the lemon nor the butter ( or sub ) until ready to bake. But can measure, put in fridge, and have ready to go ( 5 little pats of butter in a bowl)
I used this recipe to make cinnamon rolls and they turned out AMAZING. My mom said they were better than her tried and true basic (non vegan) biscuit recipe. Also I used Silk Cashew with apple cider vinegar as well for the buttermilk. I didn’t roll it as per your rules, but patted it into a rectangle.
Thanks so much!
(Added 5 star rating!)
Whoa, smart! Thanks for sharing!!
How did you turn it into a cinnamon roll recipe out of interest? :)
Once it was patted into a rectangle, I spread cinnamon sugar butter all over it. Then rolled up and cut it in slices! Cooked in a muffin tray.
I just made these for the first time / forst time wver making biscuits! They came out pretty good except they’re waaaayyyy too salty. I’m thinking it’s because i only had Pink Himalayan salt on hand? Next time ill be using much less or a different salt
Sorry I forget to rate the recipe. Definitely a five star ?????
REALLY good recipe. I used Westsoy organic unsweetened soy milk and apple cider vinegar instead of lemon juice (didn’t have a lemon). Used Miyoko’s butter and a food processor so as not to handle too much.
Fluffy, delicious and all around great! Definitely my new favorite.
Really appreciated the advice to place them so they touch. Never tried that before and thus never had evenly raised biscuits before.
Thanks so much for the feedback and lovely review, Karen. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I’ve made these biscuits three times now and my husband now asks for them above any other recipe I may have used! The Earth Balance ‘butter’ substitute is great in this recipe and the texture of the overall biscuit has that perfect balance of fluffy on the inside and slightly crispy on the outside.
Thanks so much for the sweet note and lovely review, Fiona. We are so glad you enjoy these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Yep, can confirm these are the best damn biscuits. I follow the recipe exactly and they turn out amazing every time! So happy to have found this.
Thanks so much for the lovely review, Cathleen. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I just made these for breakfast and they are DELICIOUS!!!!!!! I only had original almond milk which i think is sweetened. But the biscuits were perfect , fluffy, fit my pan 9 biscuits in an 8×8” . Just as great with orange marmalade as with nothing at all… bravo to the minimalist baker and to Alton Brown. More Lent friendly recipes please. Thank you
Thanks for sharing!!
These were so good! I wasn’t terribly confident in my biscuit making skills, to be honest, but they came out perfect. I made them for the vegan pot pie recipe and had extra that I made according to this recipe. I am already thinking of all the other recipes I can make using these biscuits!
I did use regular almond milk because I didn’t have unsweetened and I added some rosemary out of my garden, but other than that followed this recipe to a T!
Thanks for sharing, Arielle!
Outstanding result with this recipe…we used garlic salt and fresh dill and added a little Tahini (1 tsp)…they were beyond perfect texture thank you for sharing!
Yay! Thanks for your review, Jessica!
I have used this recipe many, many (many!) times — my wife and I love these biscuits. I follow the recipe exactly as written and they are perfect.
Having said that, last week I made them for my wife’s birthday while also minding our parrot. It wasn’t until after I had surprised my wife with the biscuits that I realized I had been distracted and had completely forgotten to add any of the vegan butter! Any yet, they looked just as they always looked. And while they were not as flaky as when correctly made, they were still very good — especially with butter slathered on top. I was happily surprised since I didn’t have enough ingredients to make another batch.
Thanks for sharing, Josh!
I’ve made these twice and I ABSOLUTELY love them!! Thank you for posting this recipe. I do have a question – do you think these would work if I used Almond Flour??
Hi Melissa, so glad you enjoyed these! We aren’t sure these would work with almond flour, but we use almond flour in our gluten-free biscuits. Hope that helps!
Just made these with king arthur gluten free flour. Turned out fantastic. Thank you for the recipe
My go to biscuit recipe thank
Anyway to have these stay awesome and make them gluten free too?
Try this recipe!
I made this last night and tripled the recipe, which may have been an over-reach for my first time making bisquits (well, other than using Bisquick in the past)! I used unsweetened Almond milk (Silk), and Miyoko’s Vegan butter (Trader Joes, $4.99). I think I overworked the dough a bit because it was tough with a big batch to get it all mixed together (6 Cups of unbleached flour). HOWEVER, aside from being dense and a bit heavy (maybe they are even if you don’t over-do the dough?)…They are great! VERY tasty and for me they totally satisfy the traditional bisquit craving. They might “feel” like hockey puck…haha…but they are soft and moist on the inside. I did not use a full 3 Cups of the Almond milk (as suggested by previous users). I am bringing them to a potluck tonight so I will try to report back the consensus, but I would def make these again. Thank you!
I was stuck, vegan guest for afternoon tea, what to do???? Googled vegan biscuits came across this recipe, I know them as scones, tried them without changing anything and they were a delight to behold. Tasted yummy.
Next time I will use only 3/4 cup of milk.
Thank you for the tip on making “buttermilk”. I will use this often also the recipe.
Absolutely delicious. I use unsweetened Cashew milk in place of almond, and it also works well. Biscuits are so soft and delicious, and good at any size — a few big biscuits, or a ton of one-bite biscuits. Great recipe, all time favourite.
Best recipe ever! My go to recipe! Easy, quick, tender and flaky! These freeze and reheat fabulously!
What a great recipe! I’ve just made lovely looking and delicious tasting biscuits in no time at all!
I read the comments below before I made it, so I only used 3/4 cup of cashew milk. I also used mostly vegan butter, but also a little chilled coconut oil too! I was in a rush and I misread brushing the tops with butter, so i used cashew milk instead, lol. (They still turned a light golden color though.)
I am planning to use coconut milk in stead of almond milk .. also can k substitute dairy free butter with either peanut butter or coocbut oil.
Would it turn out fine. … Please let me know
Other readers have had success with chilled coconut oil. Hope that helps!
Thanks for this amazing recipe. I made this for breakfast and didn’t tell anyone it was vegan. They were in disbelief after tasting! I did make the mistake first time of using self rising flour (already has salt, yeast, and baking soda), so they were extra salty. Definitely didn’t make that mistake the next time! I love this website and share it with all my friends.
Aww thanks so much for the kind review, Sarah! And for sharing with your friends! xo
OMG, so in love! I’m a newbie with vegan food and I truly enjoyed making this. In fact, tonight was the second time that I made them and they were perfect. I shared the first batch with my colleagues. They were super impressed that they were vegan and how delicious they were. Thank you so much and I look forward to exploring more recipes here:).
Swapped the salt for a couple tbsp of sugar, and added chopped frozen fruit… scones!
Delicious! I did substitute lemon for apple cider vinegar. I also did not have almond milk so I used coconut milk in a can.
Thank you for all the great tips! Goodness, I make all of these mistakes! I am so excited to try out your recipe, nudge my biscuits, and let them be close friends in the oven!
I have made these a bunch of times and I love them! however, mine come out a little miss shaped and a little too crumbly to cut open and place stuff on the inside of. I love a crumbly biscuit and eat them plain any ways but my husband (not vegan) likes to put eggs on his. What am I doing wrong/ how can I alter it to look like yours?
Hi Heather, so glad you are enjoying this recipe! We would suggest playing around with adding a little more almond milk (starting with just a splash) to see if that helps make them less crumbly. Keep us posted!
I made these with flax milk and real butter and they turned out great! Thanks for sharing!
Amazing! I used real butter since I’m not fully vegan and vegan butter is expensive, and they turned out great!
I found out that baking powder is just 2 parts cream of tartar, 1 part baking soda. So, 2 tsp cream of tartar and 1 tsp baking soda makes the 1 tbsp baking powder for this recipe!
Anyway, getting down to business:
I used bobs red mill all purpose flour and followed the recipe to a T. The vegan buttermilk seems to be way too much for this recipe. Not sure if I should have just used 3/4 cup? I’m not an experienced dough maker or baker in general, so I actually didn’t know when to stop. I see your instructions say “you may not need all of it” but there was nothing helpful about what to look out for (though it might be obvious for some).
I ended up with a pile of wet “dough” that was not foldable. I ended up putting it in a pyrex and cooked it like like cornbread instead haha. It wasn’t nearly as good as biscuits but was still edible.
Magnificent my dear! These are amazing. Don’t use Earth balance, so I substituted coconut oil instead, was delicious. Couldn’t taste coconut at all. Don’t keep plain nut milk around either, I used unsweetened vanilla cashew milk, turned out great. These were so good we (husband & I) ate all but 2 before the night was over. Ugh…so good. Loved them with and without jelly. OH I also used King Arthur Whole Wheat Flour. The biscuits were light, fluffy, melt in your mouth amazing. I put the coconut oil in the fridge over night and it was hard as a rock! There was no way I was going to break that up using my fingers or a pastry cutter, I threw hard as a rock coconut oil chopped up a little with a knife into the food processor with the flour and just pulsed it a few times until it looked like very small rocks. Poured it back into the big glass bowl and finished up with the rest of your amazing recipe! Thank you
Ok – the first time I made this recipe the biscuits were OUT OF THIS WORLD!! So so good. Ever since though, every time I try to make them they come out with a strange, bitter aftertaste. I feel like haven’t changed anything about the way I was making them, and followed the recipe to a T. What could I be doing wrong? Is anyone else experiencing this?
Hi Emily! Chemical leavening agents like baking powder can leave a bitter taste, especially when using too much! Try using less next time and see if it makes a difference.
Thanks! I’ll give that try. PS I love your blog! So grateful for a place to find quality vegan recipes.
Really delicious biscuits! So much for lasting for days in an airtight container…they didn’t even last 30 minutes between me and my husband ? They went great with the gravy or with jam. I only used about 3/4 cup of the buttermilk and I rolled them out a bit too thin so they were much smaller than yours and I only cooked them 10 minutes. Smaller just meant we ate more though!
These were fluffy and delicious! So easy to make as well. Thanks ? I used organic soy milk since I only had flavored almond milk. Worked great
Hi, for this recipe am I able to use a gluten free flour mix in replace of the unbleached flour it calls for. Like the gluten free recipe you have in your vegan apple cider donuts?
Hi Leandra! You may be interested in this gluten-free biscuit recipe!
These turned out beautifully with Bob’s 1 to 1 gluten-free flour (light blue package). I didn’t change anything. Just baked them about 5 extra minutes, so for a total of 20 minutes.
Is there a trick to making gluten-free baked goods get golden brown?
Hi Natalia!
The first part of step 8 should facilitate browning. It might depend on the brand of non-dairy butter that is used. We have had success with Miyokos and Earth balance previously. Hope this helps!
Interesting, I did that – brushing with Earth Balance vegan butter – generously. And have also done it in the past successfully, a million times, when making this original non-vegan, non-gluten-free recipe from The Joy of Cooking …
I feel gluten-free flours must have a specific property/characteristic that doesn’t allow them to brown. If anyone is reading this and has an answer for me, please let me know!
My daughter and I are self-proclaimed biscuit connoisseurs and this recipe was absolutely perfect! Melt-in-your-mouth, fluffy, golden brown and delicious. You nailed it! Thank you for a wonderful recipe. It’s now our #1 go-to vegan biscuit recipe.
Yay! We’re so glad to hear that, Suzie!
I’ve made these 3 times now, the first time they came out perfect and amazing. The second time I didn’t need as much of the “buttermilk” and accidentally added all of it so they were just liquid-y and mush. I made them again today for the 3rd time and they’re perfect again. I love these biscuits and they’re very easy and quick to make.
I always substitue the lemon juice for apple cider vinegar, works like a charm.
I make these biscuits all the time, they work great in any context, from strawberry chortcake to biscuits & gravy! Thanks Minmalist Baker!!
A tip for anyone who avoids working with dough like the plague – put parchment paper under your floured surface. I’ve made these many times (because they taste so wonderful!) but had difficulties every time with the dough sticking to my surface. This may be common knowledge and I’m over here acting like I discovered a new planet, but I was so happy I tried this.
Thanks for this great tip Sara! I will try this next time.
I have a lemon allergy can I just leave it out or substitute it with something else ?
I made them and used apple cider viniger instead! They came out great!!!
Wonderful!!! Perfect snow day dinner. I made it with frozen peas, corn, green beans, fresh mushrooms and sautéed tempeh. I added some ground chia for protein and extra thickening. I made the vegan biscuit recipe mentioned and it was perfect on top. Our only complaint was it didn’t make enough. We all wanted seconds! Thank you. This is a keeper (as stated by my vegan teen, non-vegan teen and husband.)
I doubled the recipe, froze them and baked them the next day at 425 for 15 minutes and they were perfect!!!!! Definitely the best damn vegan biscuits.
This is my go-to biscuit recipe. The only thing I do different is use regular butter. We are an almond milk household and I found your recipe trying to concoct biscuits using almond milk. It’s seriously loved by everyone I make the recipe for. Aside from the butter, I follow your recipe exactly and have never had any issues. If anything, they’re getting better lol. Thanks so much for all your recipes! Love your concept(:
These are the best damn biscuits. Vegan or not. I’ve made these now twice. The first time around I followed the recipe exactly. The only complaint I had is that there was an aftertaste of the baking powder. The second time I made these I cut back on the baking powder slightly. I also didn’t have any lemons so I used lime to make the buttermilk. This turned out absolutely delicious. Thanks!!
We’re so glad you enjoyed them, Erica! :D
These are by far the most amazing biscuits and they are adequately named! I actually made them two days in a row. I did substitute equal parts ACV for the lemon juice and instead of almond milk (b/c of family allergies) used a blend of Ripple Milk and Coconut milk.
These were PERFECTION right out of the oven.
Thank you for this easy and delicious recipe!
I’ve been following you for a while and as I am a self-proclaimed “non-baker”, am sad I didn’t try these sooner!
Whoop! Thanks for sharing, Jay!
I’ve never made biscuits from scratch before, but I’m glad I tried these. I found the dough QUITE sticky and a bit difficult to manipulate, but with patience I managed a batch of 10 successful biscuits! I baked them the full 15 min, and my carnivorous husband enjoyed them as well. Thank you Dana for making my recently new vegan kitchen a manageable place to cook and bake!
I literally just posted a tip about this…. I too have always been challenged with the stickiness (and lacked the patience that you see to have!). Put parchment paper down and work on that with the dusting of flour. Game changer.
Awesome, thank you!
It is cold tonight and we made vegan biscuits and vegan gravy … you biscuit recipe was on point.
Hi. Loved that the biscuits looked like biscuits and had a great texture. The one downside was the after taste that I believe comes from either the amount of baking soda or powder. Do you have any solutions to get rid of the aftertaste? I followed the recipe (no substitutions).
I found the same thing. I cut back to about 3/4 tablespoon of baking powder instead of the full tablespoon. This did the trick for me.
These are the BEST biscuits I have ever made. After getting the hang of it they are very easy to make but do leave the kitchen a mess ;) my family gets mad at me if I don’t share. Mine are not as fluffy looking as yours and not as blown up, do you think it’s cause I use plain flour and not all purpose? I also switched the butter for cold coconut oil
My holiday mornings were so pleasurable this year because of these biscuits!! WOW am I impressed and tickled that I can have yummy biscuits again. For Christmas morning I found this recipe by googling “vegan biscuits” and substituted Pamelas All Purpose Gluten Free flour for my needs. I don’t use Earth Balance butters bc of the canola oil but did find Miyokos which is a new discovery for me and worked great! Today, New Year’s Day, I made them again (great again) but see the updated gluten free recipe and will try that next time. SO HAPPY, THANK YOU!!
Thank you so much Dana! These are a winner, even the non-vegans were rapt. Seven scones , four guys…all gone! Heading for lentil nut loaf with your vegan gravy tonight! Love your website ? Mark
I tried this recipe and am so disappointed :( first I tried 1 1/2ing it (instead of doubling) and it was horribly bitter, so I tried again using the recipe as is, 1 serving, and I was still so out of control bitter I can’t get the taste out of my mouth lol. I just made focaccia bread two nughts ago, not a seriously different recipe, so unsure what the issue is?? Too much baking soda or powder?? Any thoughts?
It sounds like you’ve miscalculated the amount of baking powder or soda as it shouldn’t taste bitter.. Sorry to hear it didn’t go well for you!
You’ve done it again! These biscuits are perfect and delicious! I made them tonight to go with the leftover Thyme and White Bean pot pie filling. Two great recipes collide.
I asked my husband to buy vegan butter and recommended Earth Balance. He came home with the spreadable variety, not the sticks. Will that work, or should I just use the coconut oil recipe instead? Thanks so much!
Hmm we haven’t tried using the spreadable kind, so I’m not sure if you’d get the same results. I know that others have had success with coconut oil, so that is probably your best bet!
I use the spreadable kind because I have had a hard time finding the sticks. I assume they’re always sold out before I get to them! I currently have the whipped spreadable and it’s worked just fine, no noticeable difference.
I made this recipe for the first time today. They are so delicious, as is everything on this site! My one issue: the biscuits didn’t brown up. I did brush on vegan butter before baking, but they never really got brown – only the bottoms turned a little brown.
Thanks for all of your amazing recipes!!
Made a small batch of these for Thanksgiving and they were incredible! I had never made biscuits before, so I was a little worried, but I followed all of the (super helpful) tips and they turned out even better than I was expecting. They even impressed my non-vegan relatives, who requested that I make multiple batches for Christmas. Very quick to make and super delicious – I’d give a 6 star rating if I could!
My comment is specifically to do with freezing the dough to bake later. I saw several comments asking about this, but I may have missed it if someone already tried it and reported on it. I made a batch (8 biscuits) and immediately baked 4 and froze the other 4 for about 36 hours. The freshly baked ones were phenomenal!! The recipe is perfect and so easy. I was sooooo very pleased when I baked the frozen ones 36 hours later and they were also perfect!! There was not a bit of difference in rise, taste, or texture. My fresh batch was done after 10 minutes. My frozen batch was cooked directly from frozen (no thawing, although I did brush some Earth balance over the top right before popping in the oven) at 450 F and took 15 minutes. Hope this helps anyone who was wondering about freezing! Just a killer recipe!
Thanks so much for sharing, Sarah!
Hi everyone!
Okay so I just made these, gluten free! I used coconut oil instead of butter as well! I used a pre-made mix from arrowhead mills all purpose gluten free flour. It does have tapioca in it, so I think it made them slightly gummy. Otherwise..they are delicious! They fluffed up quite well and turned golden. Going to use them to make some mini pot pies.
I made these today for a special treat for me and my sweetie.
They were amazing! We are having a romantic get away so I had to improvise with oat milk and vinegar substitution but I would challenge anyone to tell me that they are not made with dairy!
Thank you, Thank you, Thank you
Thanks for sharing, Diane!
Hi there! I’m not an experienced baker by any means but i’ve been following you minimalist recipe’s since I went plant based back in August and I LOVE what you’re cooking up.
The one edit I was hoping to suggest is changing out the wording in step 4 when you say “pouring in the almond milk mixture” to “pouring in the VEGAN BUTTERMILK mixture…” I prepped the vegan buttermilk and forgot to take it out of the fridge when I started making everything because the terminology wasn’t the same.
They still turned out well! I also used GF flour so they’re a bit heavier but not bad. Sad I missed out on the fresh squeezed lemon.
Thanks!
Dana
Oh shoot! Thanks for sharing! I’ll see if we can clarify the wording on that.
OMG. I have always been terrified of making biscuits, afraid that they would turn out dense or flavorless. These are amazing, and the tips you shared helped me make my first ever batch PERFECT. I used unsweetened cashew milk and earth balance…. I might need to make a second batch while I demolish these… and might need to order some bigger pants… thank you!
LOL! I was thinking the same thing :) I was always afraid of making biscuits too, I hate wasting food and I thought for sure I would just make a mess of this….But Dana’s step by step and do’s and don’t made it seem just like something I could handle. I too used the unsweetened cashew milk. They turned out perfect.
Do you know if these would do well to make ahead of time, freeze, and then bake just before they’re needed? I’d like to make them for thanksgiving, and will be driving nearly two hours. If possible, I’d like to stick them in the oven when I arrive so they can be hot. Thoughts?
I don’t know about freezing these, but you could always make them ahead and store them in an airtight container or bag.
So, I’m definitely making these for Thanksgiving, but do these freeze well? I’d love to make them in advance if I could! And if so, what would be the adjustment for cooking time?
Loved the texture and flavor of these biscuits! Wonder what diameter biscuit cutter to use, however. Mine needed a bit more baking time so I thought perhaps the 3 inch cutter I use was too big. The directions only specify a biscuit cutter that is 1 inch thick. Thanks!
I’ve made these before when I made the vegan pot pie, they are that amazing!
I’m going to make them for my (non-vegan) family at Thanksgiving and they’ll never know!
this is delish truly surprised how amazing this masterpiece is
I don’t have any butter could I use shortening??????? (PS. I’m in the middle of making a dinner for my family and no we are not vegans but we do have dairy allergies)
Ya know what I’m just gonna try it and pray for the best!
Yes that should work!
I just made these biscuits. Well, really a modified version of them. Yes they were the best biscuits I have had in years and the best I have ever made. I didn’t have milk so I just used water. I didn’t have lemon juice so I used apple cider vinegar. My butter (smart balance) wasn’t cold, it was room temperature. even with these changes they were still awesome! I just printed the recipe and wont be looking any more for another biscuit recipe. Thank you so much for sharing
P.S. I was short on time so I just spooned clumps of the dough onto the pan and they were still awesome.
Yay! Thanks for sharing, Kirt!
Hi, I’m new to biscuit making and was wondering where I could find a 1″ thick dough cutter? Most of the ones I’ve seen are quite a bit bigger, around 3″.
Very good! Tastes like my grandmother’s biscuits. I only had vanilla flavored Almond milk, but the biscuits were not sweetened by the vanilla – just added a little flavor but not much. I also used unsalted organic butter. They were flaky and I made them smaller, cut out with a small jar dipped in flour. Will definitely teach my granddaughters how to make them when they come to visit. Whipped up my eggs and cheese, buttered and jellied my biscuits and had a grand time! I ate three and was super full. Will definitely make again. The recipe is added to the others on my fridge.
Thank you.
Looks great. Can the biscuits be frozen after they are baked?
Yes, that should work!
Did anyone successfully make these with unsweetened coconut milk? My son is allergic to some treenuts including almonds. I’m allergic to pea and soy milk so while those are my normal go tos for him I can’t bake for the whole family with them.
can I use margarine instead of butter?
Will rice milk work for thise recipe?
That should work, yes!
How long can I store the dough in the refrigerator
Hi Trianna! I think these really are best when made/baked the same day. But if I were you, I’d cut them, place them on a plate, and then let them come to room temp on top of the oven while it preheats. Bake as instructed. Report back!
Fantastic, thanks for the recipe. This is the best recipe I have come across in a few years of trial and error. In all fairness to the other recipes it could just be me.
The biscuits turned out great, thanks again.
Please stop rating down a recipe you modified at your own peril! When followed to a T, which is simple as pie (or biscuit), they turn out beautiful.
With my hot air oven they only required 8 mins and they were perfect. I used an unsweetened oat milk which is quite creamy so I used almost all of the milk mixture. Thanks for this recipe, lazy Sundays ahead will be better than before!
These really are amazing! Thank you for an awesome recipe!
Thanks Darlene!
Hi, I’m new to vegan baking and full disclosure I made some substitutions for ingredients I had (whole wheat flour, cashew milk, vegetable shortening instead of vegan butter). The texture of these biscuits is perfect, but mine have quite a strong aftertaste of baking soda. I don’t really think my subs would have caused this, but wanted to know if this has ever happened with yours? or if you had some ideas? Thanks!
Hmm, it was likely changing up the ingredients that led to this flavor, because baking soda / powder shouldn’t affect the flavor too much.
Hey there! What do you recommend I do to make a sweet version of these to use in a peach-thyme shortcake? Can I just add a little sugar? I saw your GF recipe but I don’t need GF. Thanks!
Yes, that should work nicely!
Fairly new to baking. Didn’t see that the cup of milk might not be entirely needed because it’s not mentioned until the end of that step.
Had to add a bunch more flour to compensate. They still turned out okay though!
I have made these twice, once with soy milk and once with flax milk. Both times were DELICIOUS. I used the earth balance “butter”, and my husband and 6 year old couldn’t tell the difference! They were only excited I made homemade biscuits haha. The first time I shaped them, the second time I didn’t, and they were great both times. I still painted them with fake butter and made a dent in the center with them all touching. Oh, wait, my husband decided to shape one using a gingerbread cookie cutter *eye roll* it held its shape surprisingly good!! Best biscuits I’ve ever had, if I do say so myself!
We’re glad that your family enjoyed these biscuits, Krystal!
I just made these, following the recipe except I used 1/2 cup whole wheat flour and the rest white. They are awesome with my mom’s strawberry freezer jam.
Thanks!
Woot woot! Glad to hear that, Wendy!
Amazing! I literally had to stop myself from eating the whole batch. Thanks for this easy to make YUMMY recipe. I wrapped them in foil overnight and heated them up the next day and they were just as good.
Whoop! Glad you loved them!
I made these subbing gluten free Bob’s Red Mill 1 to 1 Baking Flour- and I doubled the recipe using extra vegan butter milk (needed 2 2/3 cups total) along with doubling all ingredients, and I did not brush the biscuits with butter before baking… and they still came out amazing!!! Super moist and fluffy! I hade choices of: vegan butter and strawberry jam; and Nutella and banana, to top the biscuits. YUM!!!
Yay! Thanks for sharing your recipe changes, Heidi!
I have made these about 4 times. Absolutely Delicious! As a matter of fact, I founf out yesterday before I surprised my Signifcant Other with some hot biscuits, he was praying that I had made them.
Can I use same recipe for a pie crust
For those who get a really sticky, loose dough: flours, and baking, react differently in humidity. The more humid it is, the less liquid you will need, and more flour. The flour itself is affected by the humidity. If your flour has more moisture, you will need less liquid. And I always go by what Martha Stewart says: “make it cold, bake it hot”. Meaning, cold milk or liquid and cold butter (or butter sub). Then bake at a high temp.
My first ever attempt at making biscuits! Thanks for the great recipe. They were good, but I may have overworked the dough. I’m a northerner and I just don’t have an inner southern soul ;) Will try again. Thanks, Dana!!
We’re glad you enjoyed it! Yes, no need to overwork the dough!
I’ve never baked a thing in my life and these were easy and seriously the best damn biscuits I’ve ever had.
Yay!
I make these biscuits all the time and no one can believe they are vegan! And they are SOOO easy!
We’re thrilled that you love them, Jackie!
Started with whole wheat flour & cold ghee, subbed V8 for almond milk & lemon juice, and added veggie bouillon for a savory biscuit. So going to make your pot pie recipe to go with these!
Thanks for sharing your recipe changes!
HOLY COW. When Dana says you won’t be able to tell the difference between these biscuits and non-vegan biscuits, she’s not kidding. These are AMAZING. They have an incredible texture (crisp on the outside, soft flaky inside) and a kind of pretzel-yeasty aftertaste. As someone who’s allergic to yeast, I loved that these just used the baking powder/soda. Thanks, Dana — you killed it!
these were SO GOOD! fluffy, and well, just SO GOOD. i cheated and used real butter – but the lemon and almond milk worked fantastic! served them hot with honey and butter. I also added parmesan (i’d make a terrible vegan) and dry rosemary – delicious! thank you for sharing this excellent recipe.
Can I use coconut oil as a butter?
We haven’t tried and can’t say for sure, but if you do, report back! Good luck!
I found this searching for a quick recipe for ‘vegan whole wheat dumplings’. I made soup yesterday, and it “wanted” dumplings in it, so I used a package of my son’s store-bought biscuits, knowing dumplings and biscuits are practically the same thing. They weren’t awful , but I knew I’d need to make my own to put into the leftover soup for today. They turned out pretty good, but I forgot I should’ve upped the baking powder to “fluff” the w/w flour, as I usually do. My tweaks: We’re almost out of Earth Balance, so I subbed coconut oil, and used flax milk for almond milk. I think next time, I will make the actual biscuits, but these worked for my dumplings.
This was SOOOOO tasty and easy to follow! I can’t recommend this blog enough – your recipes are always a sure thing. Thanks so much!
These are so amazing! However I’m trying to get away from Earth balance as they contain palm oil and in my opinion are not vegan like they claim: ( have you perhaps run into this issue? Trying to find a vegan butter that does not contain palm oil? I’ve been using them for years but am now trying to find an alternative. Any suggestions?? I can’t go without these amazing biscuits!!
Hi Jessie! Check this newer biscuit recipe out, as we use coconut oil in this recipe!
OMG THANK YOU DANA. Your recipes are always amazing! You never disappoint :) Thank you so much for this recipe it was so good with some baked beans! YUM
These look amazing! Can you substitute the all purpose flour for gluten free flour??
Hi Dana , can I use coconut flour instead of all purpose flour ?
That won’t work, sorry. Try this recipe instead!
Hi. I made these gluten free and vegan and they turned out amazing the first time!
I used and brown rice oat and potato starch combo. And brushed the the top with aguafaba…So yum
Thanks
Biscuit lover
Is there any way to adapt this recipe to make it gluten free as well? Thanks you!!
Hi Diana! We do have a gluten-free biscuit recipe which may be of help to you?
Hey there was too sure about this one, but used it BUT changed and put in buttermilk pumpkin 2/3 cup plus 1/3 almond milk. Came out smiling wonderful. Oh and i ran out gluteen free oat flour so i used half cheap white flour came out in 15 minutes wonderful. Thank you!!! Zohara:)
To quote you:
2. Never use a rolling pin, fool.
Now, you are using my kinda language. Bahahahahaha……..
THANK YOU for your true genius idea.
These really are the Best Damn Vegan Biscuits EVER!!! I make them about every other week and freeze them! They are sooooo good!! Thank you for this recipe!
Thank you for this recipe. I just made it and it was yummy. I did have to substitute soy milk for the almond milk as my son is allergic to almonds. I’m wondering if this could have caused my dough to be extremely slimy? I couldn’t form beautiful round shapes but instead just free formed them.
Agreed – Best Damn Vegan Biscuits. Thanks for sharing!!!!
Followed exactly other than having to use some original soy milk rather than unsweetened because we needed biscuits NOW! So quick and easy and so, SO delicious!!!!
GREAT Recipe (esp w/ the pot pie that I adore!)
QUESTION- I have removed all oil from my diet so I’m trying to do the Vegan Biscuits w/out the vegan butter-so far I’ve “cheated” and used it (YUMMY)but I’m dealing with a lot of inflammation (lupus/RA) and am improving w/o any oil or processed. Do you have ANY suggestion for a no oil/vegan butter w/biscuits? I have a feeling I’m going to have to cheat with this recipe (again-my daughter and I LOVE the Pot Pies-we just eliminate the oil w/onions-and it’s great bc it lasts for several days!). If anyone has any suggestions please throw them my way! Love the site btw…great great vegan cooking! I’m GF also (that’s an easy switch w/gf flour).
Awesome Biscuits! I was making cabbage and veggie soup for dinner and didn’t have any dinner rolls or bread and then remembered my grandmothers delicious buttermilk biscuits. Quick internet search for a vegan version and I found this recipe. Quick, easy, and amazingly delicious! Perfect for this cold winters night. Thank you!
I am an avid baker and amateur cook, so I read online recipes often. I have NEVER left a comment on an online recipe until now.
THIS.
RECIPE.
RULES.
After becoming a vegan I never thought I’d have good biscuits again. <3
The only thing I changed was adding just a pinch of salt to the melted butter that I brushed on the top. Otherwise, this is an excellent recipe the way it is.
I made these this morning and even though I do a lot of baking I’ve never really made biscuits from scratch. I can’t wait to tell my friends how amazing these are. The only problem with them is you can’t stop at eating two. So light and fluffy they remind me of my mothers biscuits
What about making the dough the night before? Have you done this? Feeling doubtful on the quality of the product.
Hi Kelly! It should work to make the dough ahead of time!
These were delicious, Dana. I wanted to double the recipe, so I used three cups of all-purpose flour and about 3/4-cup of whole wheat flour. I also added some dried rosemary into the batter and then sprinkled some additional rosemary on top before baking. I only needed about 3/4 of the almond buttermilk. I will definitely make these again. Thanks for the recipe.
Ummm… I hate to break it to you, but when made non-vegan (mix of dairy milk and almond, dairy butter instead of vegan butter) the name changes to “The Best Damn Biscuits Period Vegan Or Otherwise.” (It’s long, I know) So good. Super easy. Big enough to make a bfast sandwich out of. Made many times and never disappointed. (Clapping emoji here)
I made these and they are really good!
These biscuits were amazing. Thank you. I never could make homemade biscuits until now. The only deviation was using almond vanilla milk and pink salt because that’s what I had. Great!
The wet/dry ingredients ratio is a joke. It took less than half the wet ingredients and had to keep adding
These were amazing, I made them tonight my boyfriend could not stop eating them and my vegan skeptic mom even loved them. The only thing I did differently was adding a tablespoon of nutritional yeast and I used whole wheat flour. They were absolutely delectable. Definitely worth a try!
Easy and delicious! They came out marvelous! Biscuits are an old time fav and I was skeptical that I would find a great vegan recipe, but these are hands down some of the best biscuits I’ve ever had. Never looking back. :)
I made one small substitution:
Subbed coconut vinegar at ratio for the lemon.
Omgoodness, just made these for visiting grandson and fiance` and they loved them. They are not vegan and wanted to serve them something they should like for breakfast. I have never made biscuits before and was apprehensive but these turned out great! They loved them as did we! I used half oat flour and half hard white spring wheat flour, earth balance and soy milk. Thanks so much for the wonderful recipe, Julie!!
I made these tonight and though I forgot the leavening altogether in my excitement they tasted great. Didn’t look like much, but the flavor is reeeaaally good. So I’m going to try again with ALL of the ingredients. Definitely a keeper in my book.