The Best Damn Vegan Biscuits

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Fluffy Vegan Biscuit filled with butter and jam

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.

Baking sheet with a batch of the Best Damn Vegan Biscuits
Vegan butter in a bowl of dry ingredients

Origins of Biscuits

Soft, flaky biscuits are believed to be a pre-Civil War Southern creation. And because flour was expensive back then, they were enjoyed as a special treat on Sundays. The concept may have been inspired by British biscuits which were more like a thin cookie or cracker.

Our recipe resembles the Southern version, but is our plant-based take on this delicious, buttery creation.

Vegan Biscuits

I have tried making vegan biscuits once before and they did not meet my ridiculously high biscuit standards. They lacked that quintessential buttery flavor and fluffy texture that I so deeply adore. So this time, I read every single tip out there to fail-proof my biscuit making. And I’m happy to report that IT WORKED.

Using a pastry cutter to mix vegan butter and flour
Batch of Vegan Biscuits ready to go in the oven

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.

Baking sheet with a freshly baked batch of Vegan Biscuits on it

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.

Batch of our Best Damn Vegan Biscuits recipe resting on a baking sheet

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.

Batch of The Best Vegan Biscuits wrapped in a kitchen towel
Sliced open biscuit with a slab of vegan butter

And yes, I totally ate that whole damn biscuit (and them some).

Vegan biscuit sliced open with jam and vegan butter inside

The Best Damn Vegan Biscuits

Fluffy, buttery vegan biscuits that require just 30 minutes, 7 ingredients, and 1 bowl! Perfect for breakfast as is or smothered with jam!
Author Minimalist Baker
Print
Baking sheet with six freshly baked Vegan Biscuits
4.84 from 579 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7 (biscuits)
Course Breakfast, Brunch
Cuisine Vegan
Freezer Friendly 1 Month (cut & freeze dough)
Does it keep? 3-4 Days

Ingredients

  • 1 cup unsweetened PLAIN almond milk
  • 1 Tbsp fresh lemon juice
  • 2 cups unbleached all-purpose flour
  • 1 Tbsp baking powder (see notes for brand recommendations)
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)

Instructions

  • Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make “vegan buttermilk.” Set aside.
  • In a large mixing bowl, whisk together dry ingredients.
  • Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
  • Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. You may not need all of it. Stop when it resembles a slightly tacky but moldable dough, stirring until just combined.
  • Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading. Add more flour as needed to prevent sticking.
  • Form into a 1-inch thick disc, handling as little as possible.
  • Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8 (as original recipe is written).
  • Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
  • Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.

Video

Notes

*Some brands of baking powder can leave a bitter aftertaste. We recommend using aluminum-free for best results. We like Trader Joe’s brand, Bob’s Red Mill, and Rumford.
*Adapted from the man, Alton Brown.
*Nutrition information is a rough estimate.

Nutrition (1 of 7 servings)

Serving: 1 biscuits Calories: 170 Carbohydrates: 25 g Protein: 3.4 g Fat: 6 g Saturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 1 g Sugar: 3.4 g

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  1. Paige says

    This truly is the best vegan biscuit recipe ever. Look no further!! I am newly vegan, within the last year or so, and I had a hankering for biscuits. Thank god this was the first recipe to pop up! Please, I beg you, try these.

  2. Monique Amar says

    These were so tasty! Used the new Becel vegan butter sticks. Took only 40 minutes start to finish and were perfect.

  3. Sarah says

    These are amazing! I took a risk by multiplying the recipe and subbing ripple milk. They were light and flaky and perfect! I paired them with a vegan spicy sausage gravy which made my southern heart happy :) This was the best vegan biscuit I’ve made and will surely make them again. Thank you!!

  4. Christina says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Christina. 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

  5. Alan MacPhee says

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

  6. Harry says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Harry. We are so glad you and your family 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

  7. Paige says

    Hi Dana – I just realized I’m out of baking soda, but still have plenty of baking powder. I know you can usually use a 1:3 substitute for soda to powder ratio, but wanted to check to see what you’d recommend first. Thank you!

  8. Lindsay says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lindsay, we’re sorry it tasted off! The interesting thing is we think it has more to do with the brand / freshness of baking powder than it does the amount as overwhelmingly people have great results with the recommended amount. What brand of baking powder did you use? Our favorites are Trader Joe’s, Bob’s Red Mill, or Rumford.

  9. Elle says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Asher, what these are commonly called depends on where you live. In the US, they are called biscuits, while in the UK, it’s our understanding that they’re more commonly called scones. Hope that clears up any confusion!

  10. Silas says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Silas! Thanks so much for sharing! Baking a little longer or using slightly more flour should help with texture.

      • Simone says

        Made these twice and they turned our soft and flaky and exactly as pictured! But, both times, they tasted essentially like flour, not exactly like a biscuit. They still got gobbled up, but is there any way to make them taste more like a finished product and less like the individual ingredient?
        Or, can you suggest how to add some additional flavors to make it a flavored biscuit?
        Thanks!

  11. Brooke says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that happened, Brooke. Did you use mostly baking powder and just a bit of baking soda? If yes, we’re thinking some brands of baking powder may contribute a more metallic taste. So many readers have enjoyed this one and we haven’t been able to replicate this issue so we’re a little stumped as to what else might be causing some to notice more of a baking soda taste.

    • Sarah says

      Made a half batch yesterday and they were so good that I made more today and froze the extras. Glad that there was note that they can be frozen, but no directions on cooking from frozen. I’ll try it tomorrow and see!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoyed them, Sarah! You can 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!

  12. Jessica says

    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!

  13. Christina says

    My dough/ biscuits were not as fluffy as yours (the taste was awesome though!); could it have been because I rolled them out like you would non gf biscuits?

  14. Isis Harrington says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Incredible! Thanks for sharing, Isis! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  15. Stef says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for sharing, Stef! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. Peggy says

    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 ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, so kind, Peggy! Thanks so much for the lovely review! We wonder if trying a different brand of baking powder would help? We prefer Rumford.

  17. emily says

    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!

  18. Kelly says

    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.

  19. Julia says

    Could I use almond flour as a substitute for the all purpose to make this GF? I have coconut and almond flour on hand and am hoping to use those instead of having to buy GF All purpose flour.

    I checked out the GF Vegan biscuits and that recipe has even more ingredients I don’t have on hand.

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia, you could try it, but with gluten-free flours it’s really best to have a mix of different flours, otherwise the texture isn’t right. You can learn more here.

  20. Erin says

    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!!

  21. Katherine says

    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!!

  22. Kim says

    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.

  23. Michael A Schaadt says

    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.

  24. Jacquie says

    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

    • Jessi Hill says

      I have made these several times. I freeze the butter and the metal bowl I use. I also fold over and roll several more times and I get a beautiful biscuit with lots of layers. EVERYONE loves these. They are delicious.

    • Edna says

      I made these and we love them. We give them a 10. They’re so authentic like momma used to make. Will definitely make them again. I want to double recipe and freeze for later. Should I brush with butter and put the dent in them before I freeze them?

  25. Jessica says

    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!!

  26. Nyssa says

    Can I use bleached all purpose flour in this recipe? Is there any difference in terms of cooking time, measurement, texture, flavor etc between bleached and unbleached? Thank you!

  27. Michele D. says

    I was told these were amazing by my husband and 8-year old daughter. I cannot taste them, as I am gluten free. Is there any way to make GF biscuits well? I have tried other recipes that use gf flour and they were not good. Any suggestions?

      • Mahuwena says

        I made this the other day for my brother (we are vegans) and my mom (not a vegan) and they loved them! The biscuits were flaky, soft, and buttery just as promised! I was a little reluctant to make them at first because I’d made biscuits before using another recipe and those tasted like baking soda flavored rocks. So I’m glad these turned out well! The only modification I made (and I didn’t do it in purpose) was leaving out the salt. I didn’t even miss it though! The salt from the butter makes up for it imo. I’m about to make these again with some vegan mushroom gravy!

  28. Joel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, we haven’t tried that and aren’t sure if it would work. We wouldn’t recommend adding extra baking soda to replace the baking powder as it could cause a bitter taste. Let us know if you try with self raising flour!

    • Kayla Reisser says

      Thank you for this recipe. These are so good! I would like to be able to make and store. Have you put these in the freezer, either the dough or the finished product? I even thought about baking them until almost done before freezing so that when I go to use them they don’t get over cooked.
      Thanks!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I think that’s a great idea! You could either freeze the dough portioned out. Or do a par bake for 1/2 – 2/3 the suggested time, cool, cover and freeze! Thaw before baking and reheat at the suggested temperature until fluffy and golden brown!

  29. Deborah Reeves says

    Short comment: These are truly fantastic! Quick and easy, I’ll be making them again (and again) for sure.

    Longer comment: I’m from Ireland and haven’t eaten a whole lot of biscuits since moving here, so I’m not entirely sure what they’re supposed to taste like. I asked my American husband how this vegan version compared to the biscuits he was used to and he said they’re exactly as they’re supposed to be texture-wise and are genuinely some of the best biscuits he’s ever had. Yay!

    Note: I made mine with oat milk as that’s the plant-based milk we drink, and they are great.

  30. Donna says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Donna. 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

  31. Brianna says

    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!

  32. Denice says

    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 🙋🏻‍♀️

  33. Emily says

    I have made these at least 2 dozen times now with a few modifications and they are absolutely perfect. I swear by using Ripple™️ milk curdled with lemon juice any time you want a vegan substitute for buttermilk. The consistency and sugar content are SPOT ON and yield amazing fluffy results. I also come from a southern family that used Crisco™️ for biscuit so I use half shortening and half Miyokos™️ butter for a flavor that takes me Right back to my grandmas kitchen – sitting on the counter helping her make biscuits EVERY MORNING. 💗

    Now the question, MB: I am wondering if you or anyone else has frozen dough and made biscuits from either frozen or freshly thawed dough? Looking to be able to gift them and also keep them on hand. What do you think MB!?

    Have made an recommended SO MANY of your recipes. Thanks for everything.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy this recipe! Thanks so much for sharing, Emily! You can 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!

  34. Kate McMurry says

    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!

  35. Emily Foulkes says

    I’m wondering what alternative flours could be used? My son had a wheat and nut allergy ( in addition to egg and milk ) so curious if you’ve found a good substitute. I read through your GF vegan biscuit recipe but the almond flour tripped me up.

    Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, we’d say the GF recipe is probably a better bet. In that one, you could maybe try subbing more GF blend for the almond flour. We haven’t tried it though, so can’t guarantee results. Let us know if you try it!

  36. Cherie says

    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!

  37. Catherine says

    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.

  38. Audrey Bean says

    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.

  39. Laura Aitken says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, thanks for the feedback! We’ll take a look and see if improvements can be made. Did the biscuits still turn out okay?

  40. Nik says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them! And love that modification idea! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  41. Hannah Lovell says

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

  42. Susanna Jivoni says

    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.

  43. Rose says

    Hi! I am gluten free and xanthan gum free, can I make this with bob’s gluten free flour instead of whole wheat?

  44. Orelhão says

    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.

  45. Sharan says

    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!!!!

  46. Chloe says

    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!

  47. Allison says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m wondering if your leavening agents were fresh? Also, was your oven at the correct temp? Glad you enjoyed the flavor!

  48. Theda says

    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!!

  49. Aisha says

    Super easy and minimal recipe, loved how fool-proof it was (favorite thing about your website, keeps me coming back).

    Ingredients modified:
    Full-fat cow milk
    Regular unsalted butter

    I don’t live in the US, so biscuits aren’t really a “thing” here. I’ve never had them before but these taste good. I didn’t know they could be sweet & savory, but after tasting it, it totally makes sense.

    Scared me a little bit because it hit the 15 minute mark and they barely rose. I had to leave them in for more than 15 minutes to get the golden top, but maybe I didn’t pre-heat the oven enough.

    Question:

    We aren’t really fans of Jam, do you know how else these could be eaten without it? We tried chocolate spread and peanut butter, but felt it wasn’t the right combination.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aisha, we’re so glad you enjoyed them! For a more savory option, you could serve them with gravy! Otherwise, perhaps butter and honey?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad they enjoy them! We haven’t tried them with whole wheat, but some other readers have. We’d recommend searching the comments to see what others have tried. 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.

  50. Emma Darragh says

    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!

  51. Courtney says

    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! 😊

  52. Calvin S. says

    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.

  53. Kay says

    I have cassava flour and Bob’s Red Mill Gluten-free paleo baking flour. Will either of these work for these biscuits?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kay, we haven’t tried either so we don’t know. Another reader mentioned using 1 cup cassava + 1 cup superfine almond flour with success. Or find our gluten-free biscuits here.

  54. Derek says

    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!

  55. Melissa says

    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!!!!

      • Pat B says

        I would like to use this biscuit recipe for strawberry shortcake. Thinking of adding a small amount of sugar to the flour. Any thoughts on this? Thank you!

  56. Bethel says

    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.

      • River says

        As soon as I got my hands on the dough I sensed that these were the real thing as it felt just like my grandmother’s. It was a weird experience to travel back 50 years while baking, and then taste my childhood while baking for my vegan daughter. Thank you!

  57. Morgan B says

    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.

  58. DANNIELE GALLAGHER says

    I don’t know if it is because I used cashew milk instead of almond milk, but I didn’t really like them. I expected them to brown on top, but they didn’t so I inadvertently overcooked them. Despite this, they were crunchy on the outside, but really dense on the inside, and they still tasted doughy like they were undercooked. I won’t rate it yet because I’m assuming I did something wrong.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danniele, hmm, it does sound like something went wrong. Did you brush the tops with non-dairy butter? Did you make any substitutions (such as a different type of flour)?

  59. Karen MacDonald says

    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!

  60. Kim says

    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.

  61. Alissa says

    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!

  62. Emily says

    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!

  63. Susan E Hammond says

    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.

  64. Claudeth Forbin says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Claudeth. We are so glad everyone enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  65. Jamie says

    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.

  66. Karen Haworth says

    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!

    • Savannah says

      Thank you for your thorough review! All I have is soy milk and I really want to try making these tomorrow with a tofu pot pie. Thanks!

  67. Michelle says

    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.

  68. Inga says

    Hi, I am wanting to try to make these gluten free ( I’m new to gluten free cooking) and was hoping you could give me a suggestion on what type of flour to use instead. I prefer not to use rice flour. I’m going to use them with your pot pie recipe. Thanks you!

  69. Coque says

    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.

  70. Claire says

    Question: Does the margarine need to be sticks? I buy tubs of Original Earth Balance and wonder if that is OK or if the sticks are higher fat and thus more like butter.

    Comment: People vary in their tasting of things like baking powder. My daughter tastes it in baked products more than I do, which may explain the commenters who have said there was a bad flavor.

    Thanks.

  71. Athena says

    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

  72. Julie says

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

  73. Amanda says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      OK thanks for sharing! We’ll do a retest soon to see if quantities are off. So many others love them as they are so it’s hard to tell. We appreciate the feedback regardless!

    • Felicia says

      Just what my body needed!
      I’m cooking a lot more these days, and I wanted to whip up some vegan biscuits, something I hadn’t made before. I really appreciate the easy and clear directions and your helpful hints.
      I had no plain almond milk, but I had unsweetened vanilla almond milk from a brand where there’s little difference between the two, and the biscuits turned out perfectly.
      Thank you!

  74. amanda says

    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!

  75. Dee Hughes says

    Hi Dana! Wondering if I can bake these on top of a vegan casserole I’m making for dinner. It’s like a shepard’s pie, but just realized I don’t have any potatoes :(

    Thanks for all your recipes; I’ve been following you for years and you have helped make vegan home-cooking a breeze!

  76. Debbie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Debbie. 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

  77. Amrit says

    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!

  78. Monica H. says

    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 :)

  79. Trang says

    I’m dying to make this! I dont’t have almond milk or lemon juice, but I do have soy milk and lime. Do you think it will still work? Thank you in advance!

      • Trang says

        Thank you for your quick response!!! I made this last night and for the vegan buttermilk I used soy milk and vinegar. I followed the recipe and they turned out DELICIOUS!!!! I also used Country Crock’s olive oil stick plant-based butter and it was great!

      • DANNIELE GALLAGHER says

        I have cashew milk and lime, but no almond milk or lemon lol. What is the purpose of the lemon? Is it just the acid, or does it have something to do with the actual flavor of the lemon? I really need some good dairy-free recipes. My little one has a cow’s milk protein intolerance and I am a HUGE dairy lover, and I’m EXTREMELY picky to boot. Dairy is basically a diet staple for me, so I’m struggling with the changes. All the cheese substitutes I’ve had were just awful.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Danniele, it makes a “buttermilk”- feel free to substitute white vinegar or apple cider vinegar. Hope that helps!

  80. Zoë says

    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!

  81. Katrina Peebles says

    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!

  82. Marie says

    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!

  83. Deirdre Fennessy says

    I’m planning to make these for your vegan pot pie recipe tonight but don’t have a pastry cutter. What would you recommend to use instead? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Victoria, We would say put the unbaked biscuits in the freezer. Then set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope that helps!

  84. Hester says

    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.

  85. Mars says

    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…

  86. Jean says

    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!

  87. Gabbie McConnell says

    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.

  88. Chammeana says

    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.

  89. Bailey says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange. It goes without saying, but did you modify anything and were your ingredients all fresh? So many others have made and loved these so I’m not sure what went wrong.

      • Bailey says

        Good Morning. Yes as stated I followed the recipe exactly as written with the exact quantities. All my ingredients were fresh. I believe there is an unnecessarily large amount of baking soda and salt as that is really all I tasted.

    • Ryan says

      That’s so strange because I’ve made these many times without making a single change and they always turn out delicious. In fact, every time I make them when company is over, everyone requests the recipe and I’m happy to share the source with them. My one suggestion when it comes to baking powder is to always try to use aluminum-free.

  90. Van says

    I’ve made these many a times with spelt as a sub and loved them. I don’t have plain almond milk but I do have unsweetened vanilla. Would this combo be a disaster? I noticed the plain is written in capitals so it seems important?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Van, we’re so glad you enjoy them! We haven’t had success with vanilla almond milk in baking- it can cause a strange flavor. But it seems some other readers have tried it with success. So it probably depends on the brand. Let us know if you try it!

  91. Jerie says

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

  92. Vanessa says

    Can I use whole wheat flour (or a combination of WW and all-purpose)? If so, what ratio should I use? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanessa, we haven’t tried it, but maybe half whole wheat and half all purpose. Let us know how it goes!

    • BeeH says

      I made this biscuits on a regular basis. I am a vegan so I eat them with veggie sausages and I make my biscuits sausage and they are delicious. I said every time I want to indulge 😋.. and I also eat them with strawberry jamás shown in your picture they’re amazing and they’re not only “The best dammed Vegan Buiscuits” ever but also the easiest thank you so much

  93. sarahep says

    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!

  94. Jojo says

    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! :)

  95. Jamie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jamie. 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

  96. sarahep says

    Hi! I was wondering if I can use Oatmilk or canned coconut milk instead of plan Almond? Will the dough rise differently?

  97. Jeaneliz says

    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!

  98. Jess says

    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

  99. Victoria says

    How do you think this would work with spelt flour? It’s all we have right now & haven’t been able to find regular.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It should work! But we haven’t tried it. Let us know if you give it a try! To see what others have tried, you can 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 (such as “spelt”) in the post and comments.

  100. Joddi Bond says

    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:)

  101. Natasha says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Natasha. 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

  102. Romy says

    Hi Dana, would it work to add rhubarb in somehow to make rhubarb scones? I don’t want to throw off the magical chemistry that makes these so good. Any suggestions about the best way to go about it?

  103. Jeanne says

    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.

  104. Taylor says

    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

  105. PJ says

    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. ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, PJ. 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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, Mary Beth. 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

  106. Pamela says

    Hi! I want to make this but as others have said – rationing every ingredient AND I’m not awesome at baking. I have soy milk and flax milk (no plain almond currently). Any suggestion on which would work better? Any adjustments I need to make? Can you just make them FOR me?

  107. Reanna says

    Love this recipe!!! I used King Arthur’s GF all purpose flour instead of wheat flour and my biscuits were amazing!!!

  108. Sophie says

    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!

  109. Rachel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Mila! Is it possible that you swapped the baking powder and baking soda amounts?

  110. Laura says

    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!

  111. Debra says

    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

  112. Barb says

    I love love your recipes! I have made many of them! I have been searching for a biscuit recipe using oat flour, would it be possible with this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barb, Hmm, we aren’t sure that would work as it is more dense. Another reader mentioned using some oat flour in this biscuit recipe in place of some of the almond flour though! So maybe you could replace some of the all purpose with it, but we aren’t sure? Let us know if you try it!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Rachel, We have tested refined coconut oil, which was OK. But not as good as vegan butter.

  113. Grace B. says

    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 :))

  114. Beth Cooper says

    Hi! If I only have salted vegan butter (Earth Balance baking sticks), can I just omit salt in recipe?

      • Beth Cooper says

        I made it with a scant half teaspoon of salt and (salted) Earth Balance vegan baking sticks. They were a little lacking in salt, so next time I will at least use a half teaspoon or maybe even the full 3/4 teaspoon salt even if I use salted butter again. Made your vegan gravy to go with the biscuits and it made a scrumptious meal! Thank you!

  115. Marcella says

    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.

  116. Lacey says

    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.

  117. Emily says

    So much success with this recipe! My grandma used Crisco and lard in her biscuits so I use half Miyokos butter and half Crisco and they are so fluffy! I also use Ripple vegan milk because it is a bit thicker and sweeter than almond, and curdles beautifully with the lemon juice. Biscuits are big in my family and I love have a delicious vegan option. Thanks MB!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Emily. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  118. Jessica Dalton says

    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!

  119. Elizabeth says

    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. :)

  120. Tracy K says

    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! ♥️

  121. Mandy B says

    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.

  122. Dianne says

    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.

  123. Briana Mackay says

    What did I do wrong?! I followed every direction and ingredient to the letter and I am looking at a pile of goo that I can’t handle at all, its just sticky wet mush, and I didn’t even add all the milk- I only used 3/4 of the cup.
    I guess I should’ve gone even slower and stopped at 1/2 cup. (I was adding 1/4 at a time but I didn’t think it was going to be THAT much less,) adding only 1/2 seemed like that couldn’t be right if it called for up to 1 cup. Of all times, I am rationing every ingredient, every CRUMB of food in my house, (quarantine life,) and I am crying at the loss of all of these ingredients. Where did I go wrong?? Would it really have been only 1/2 cup? It looks NOTHING like the video. It’s a mess. I just keep adding more flour to try to make it into a dough and it’s hopeless. I am so sad. Especially seeing a million comments where other peoples’ came out great. God I suck at baking and need to go have a PMS rage cry.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Briana, so sorry to hear that was your experience! We aren’t quite sure where it went wrong, but you may be able to salvage by continuing to add more flour?

      • Briana Mackay says

        Hi! So I did add a bunch of flour until it resembled dough, I knew the ratios would be off but I was able to salvage it and get them onto the baking sheet. My boys totally didn’t care that they were ugly, they ate them anyway! I tried again with another batch and ended up using around 3/4 cup, going SUPER slowly with the liquid and they came out great! I think maybe the first time my 1 cup was a tiny bit over the 1 cup and I used closer to the whole cup thinking it was between 1/2 and 3/4? I have NO idea what happened. These are crazy times, who knows what I did lol. But I’m so glad the next batch came out nice and the first one wasn’t a total loss. Thank you!

    • taylor says

      these are freaking awesome! i looked all morning for a recipe to make bread or biscuits with the ingredients i had already. my partner is GF and i am DF, so your website usually has everything we need for baking or at least the options to make most things gf.
      I followed this recipe exactly, used all the “buttermilk”. not sure what the person did who had a mess with only 1/2c milk! i wasn’t even sure the 1c would be enough, but it was right on point when combined. this will be my go-to biscuit recipe now. dangerous!

  124. Stephy Royal says

    This recipe was quite easy to make. It was fluffy and soft. However, I did not like the baking soda taste and will modify it when I make my next batch. Beside from that and all in all, it was tasty.

    • ME says

      I was happy with my first ever from scratch biscuits – now, many of the comments and tips make sense and I have a plan for next time. I also didn’t like the baking soda flavor and I’m wondering how much I can cut back without upsetting the balance of things??? Many thanks! Love your recipes.

  125. Susan Ashley says

    Staying at home due to coronavirus. Trying to use staples in the panty. My husband made these biscuits with a little 3/4 cup soy milk and 1/4 cup water for the liquid and used 1 cup quinoa flour and 1 cup brown rice (I’m gluten free) We substituted 2 tablespoons of coconut oil for 2 of the tablespoons of butter, added rosemary, thyme and fennel (finely crushed using a pestle and mortar) and they were delicious!! My question is can we use coconut flour? I have a lot on hand and know it’s difficult to bake with. I also have garbanzo bean flour. Would you know how to incorporate that as well? Thanks again for a flaky, yummy biscuit!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe additional baking soda + cream of tartar? But we haven’t tried it and can’t guarantee results. We would recommend looking up recipes for homemade baking powder. Let us know if you try it!

  126. Michelle Dawn Wilber says

    Question. I live in foreign lands, but love my American biscuits. The rest of the world does not always have baking powder. Can you explain what the chemical interaction is. And what an alternative may be?
    Thank you kindly,
    Living at the Ocean

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, Baking powder is basically baking soda plus an acid to activate it. You could try a combo of baking soda + cream of tartar for homemade baking powder. We recommend looking up a recipe online. Hope that helps!

  127. Molly says

    These were the best vegan biscuits I’ve ever made.
    I substituted oat milk instead of the almond because that’s what I had.
    Also subbed ACV for the lemon juice and it worked just fine.
    I used Country Crock’s plant based butter and it worked beautifully.
    I also charred a whole jalapeño on my stove top, put it in a sealed container and then peeled off the skin, chopped it up seeds and all and added that into the batch before I added the buttermilk along with 2 big pinches of nutritional yeast to give it a bit of a cheesy flavor.
    The results were delicious! Ate 3 biscuits as soon as they came out of the oven. Will definitely be making these again with different flavors combinations.

  128. Jillian says

    I never bake. No baking, no cooking- nothing. But I was craving biscuits and wanted to try something other than the canned Pillsbury ones (though I do think those are DELICIOUS). This recipe was so easy to follow that even I could do it! I seriously can’t even bake chocolate chip cookies without stuffing something up. Replaced lemon juice with apple cider vinegar like another commenter (it’s what I had on hand). These are amazing! And I get to be proud of myself for making something from scratch for once. :) Thanks so much for this recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jillian. We are so glad you enjoyed them and found the recipe easy to follow! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  129. Carol says

    I have made this twice this month it couldn’t be easier and delightfully flakey and light.I then make my vegan egg and vegan sausage and make up breakfast sandwiches for the week can be frozen and popped in microwave for 45 seconds,thank you for perfect recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Marian. We are so glad your family enjoys it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Angel says

      I LOVE a nice crispy chicken biscuit ?. However, I’m trying to layoff the diary and carbs (a little). Does anyone know if this could be made using almond flour? Would it just be a 1:1 ratio? And would I need to add anything else to get a good result. I’m hoping I don’t make it too crumbly. I need them to hold the chicken

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hmm, I’m not sure about that! I’m guessing you could sub a portion but not all. Let us know if you give it a try!

  130. Tiare says

    AMAZING! I made this recipe twice already and can’t get enough of it. It’s a keeper when your 14 year old daughter asks for more! Thank you so much for all the wonderful vegan recipes. It’s made my transition into eating vegan a whole lot easier and enjoyable! As we say in Hawaiian, so ono (delicious)!
    Mahalo!