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 a plant-based take on this delicious, buttery creation.

How to Make 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
Baking sheet with six freshly baked Vegan Biscuits
4.85 from 619 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


  • 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)


  • 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.



*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. Shawn says

    These biscuits are delicious and rarely make it to the table. My family horde gathers around my baking island and the second I remove the pan from the oven, hands and crumbs fly!!!. I have experimented with perhaps under handling the dough (is that why I had weird granular feel on just the tops?) and over handling the dough (sad but quickly devoured flat pats of wannabe biscuits). We make 14 biscuits and the recipe works to perfection.

    • Support @ Minimalist Baker says

      Aw, we’re so glad your family enjoys them! Thank you for sharing! That could be the issue, or perhaps over-flouring the surface?

    • Support @ Minimalist Baker says

      Hi Angie! If your toaster oven is the kind that can hold a steady temp (450 F here) for 15 minutes it should work. Let us know how it goes!

  2. hema khan says

    Wow, you have beautifully decorated this post. I really appreciate it very much. People like you also exist in the world. Who share everything. And there are some people who do not share anything with anyone. I wish today’s youth wrote your kind post, thank you very much.

  3. Leila says

    I’ve made this recipe with both all-purpose flour and whole wheat flour. Both times they came out great! I prefer whole wheat, but my family likes all-purpose. I use apple cider vinegar instead of lemon juice and salted vegan butter, omitting the salt. I love Minimalist Baker recipes! Will definitely make again.

    • Support @ Minimalist Baker says

      Aw, that’s so great to hear, Leila! We’re so glad you enjoy our recipes! Thank you for sharing! xo

  4. Natascha says

    OMG!!! I made these yesterday.
    They are amazing. My visitors where quiet after taking the first bite. That is the effect it has on people. Def THE best damn biscuits 🎉

    • Support @ Minimalist Baker says

      Hi Lisa, we’ve never tried that and aren’t sure how it would turn out! If you give it a try, we’d suggest squeezing out the grated zucchini or carrots well to reduce moisture and/or using less almond milk to compensate. Hope that helps!

  5. Amanda says

    Just made these tonight with my daughter who is recently dairy free and these are wonderful! We always have biscuits with soup and I didn’t want her to miss out. We will make these again and again. Thank you for this recipe!

    • Support @ Minimalist Baker says

      This is what we love to hear! Thanks so much for the lovely review, Amanda. So glad you can all keep enjoying biscuits!

  6. Sara says

    Thank you for an awesome recipe. I’ve made it many times with your veggie pot pie recipe. Just recently, I tasted some amazing vanilla bean scones a friend had made and the recipe turned out to be quite similar but not vegan. So I added a tbsp of vanilla paste to your biscuit recipe and a new level of deliciousness was born! Thanks again for the wonderful biscuits!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them, Sara! Great idea to add vanilla =) Thank you for the lovely review! xo

  7. Doris O'Reilly says

    I will make this again. The biscuits have amazing flavor. I will add more spices and potato chunks next time to the pot pie itself. I find the flour base too flour-y and would like to try thickening it with potatoes instead of flour.

  8. fin says

    WOW!!!! What a TREAT these are!!! My husband and I are recent converts to Greek Orthodoxy, and in this faith there are several fasts throughout the year. We are in the second week of one now, and during the strict fasts there is no meat, fish, eggs or dairy. I am learning so many new vegan recipes because some of the fasts are longer than others, and I like to have LOTS in my arsenal! This morning I immediately did a search for vegan biscuits and I am SO glad i found these. A hack I discovered long ago is that I have always used a food processor to combine the very cold butter into the flour/baking powder/salt mixture to create that perfect “sand.” Then I add it to the bowl of liquid mixture (buttermilk). I did the same with this recipe and it worked beautifully!!!! THANK YOU for giving us such a treat to enjoy while on our vegan fast. I especially LOVE Miyoko’s vegan butter? Have you tried it? Did a search for vegan butters and this one came up a lot–mainly because no palm oil or any other odd oils. Easily found it at Whole Foods this morning. It’s really delicious with this. My first try of any vegan butter! We just keep saying after eating bites of these biscuits, “I can’t believe how good these are! whoa!!!”

    • Support @ Minimalist Baker says

      Hi Fin, we love Miyokos too – so flavorful! And we’re so glad to hear you and your husband are enjoying these biscuits. Thank you for the lovely review! xo

  9. Elizabeth says

    I want to make blueberry grunts, which can be either baked or steamed. Do you think this recipe would do well steamed?

    • Support @ Minimalist Baker says

      Hi Elizabeth, we’ve never made grunts, so we’re not sure! Let us know if you try it out.

  10. Angela says

    Hi, I made these biscuits, they came out so good, how do I store them( in freeze? (after I bake or in freezer before I bake(raw)

    Do I leave them in container or bag on counter after i bake and cool them? Or, is it okay to store the baked ones in fridge until ready to reheat in oven or microwave?

    • Support @ Minimalist Baker says

      Hi Angela, we’re so glad you enjoy them! 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. After baking you can store them at room temperature (if not too hot/humid in your kitchen) or in the refrigerator to keep them fresh longer. Hope that helps!

  11. Joanne says

    I made these tonight. You are not kidding. These are the best damn vegan or otherwise biscuits ever!!! Wow! I used frozen plant butter and grated it. Also rolled them a bit thicker so I only got 6.

  12. Anne - the Sconess says

    As an award-winning scone baker, I recommend that you never ever use your fingers to mix the butter with the dry ingredients as it causes the butter to melt. You want slightly smaller than pea-sized pieces of cold butter (assume I’m saying vegan here) throughout to get a really good dough. Personally, I use a food processor to first mix the dry ingredients, then to cut the butter in. If you don’t have one, you can also use a box grater to grate frozen butter and gently toss it into the dry ingredients. BTW, this works great for pies, too. I’ve made the recipe to this point, then put the butter/flour mixture into a freezer bag and frozen it until I want fresh, warm biscuits. Then I pull it out and keep going from that point. Thanks for sharing this amazing recipe!

      • Kelly says

        Oooo. You’re causing trouble for me, Anne! Part of what keeps me from overdoing it and making these all the time is the prep (not that these are exactly horrific to prep – I’m just that lazy!). Love the idea of freezing the dry ingredients and adding the wet when a biscuit craving hits. Makes dirtying up the food processor sound more worthwhile now. ;)

  13. Emily says

    Super delicious and easy – I ahve never had luck with using my fingers to mix butter into flpur, and I don’t have a pastry cutter… so I used a balloon whisk! Worked a real treat :D

    I cut mine out using a cider glass and it gave me 14 smaller biscuits butt hey were the perfect size for me :0)

    10/10 would recommend.

  14. Alaina says

    I haven’t made these in a long time, but I did for Father’s Day today, and they really are the best vegan biscuits. So delicious and so easy!

  15. Judy says

    Sometimes straight forward is the best—and these are! High. Light. Just a little crispy on the outside as I bite in. Really lovely. I used half whole wheat, half King Arther white, because that is a what I had. Otherwise I followed the recipe exactly, including the Earth Balance vegan butter, which I put in the freezer for 30 minutes before I started. THE BEST were Dana’s 8 rules for great biscuits. I DIDN’T KNOW that they are taller if they are touching when they go in the oven—or that the butter must be COLD. Thanks, Dana. Your recipes are reliably great.

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoyed the biscuit rules and the end result! Thank you for sharing, Judy! xo

    • Support @ Minimalist Baker says

      Yes! We’d suggest adding a bit of sugar for more sweetness. Let us know how it goes!

    • Kelly says

      I made them with ancient grain flour, ok but not great taste wise, may have been the brand?, I also did Spelt which to me is the best! Whole wheat did good also and were okay taste wise.

      My question is, what other fat can we use? Coconut oil?

      • Support @ Minimalist Baker says

        Hi Kelly, thanks for sharing your experience with substitutions! We have tested refined coconut oil, which was OK. But not as good as vegan butter.

  16. Corrie says

    These are great! Came together easily. I used soymilk–and left it with the lemon juice for about 30 mins (just happened that way!). I also used Country Crock Plant Butter. Super yummy. 15 mins was perfect for my oven. THANK YOU! Love it!

    • Support @ Minimalist Baker says

      Yumm – thanks for the lovely review and for sharing your modifications, Corrie! So glad you enjoyed. xo

  17. Marcy says

    From my husband (with his mouth full)“WOW! Oh Wow! Mmmm! Oh Honey these are great! Mmmm. Amazing”.
    These really are very delicious. I used coconut milk because I was out of almond milk. Nothing beats a warm biscuit with apple butter.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad to hear it, Marcy! Apple butter sounds like any incredible pairing. Thanks for sharing! xo

  18. Collette Vaughan says

    Total crowd pleaser! I subbed Macadamia Nut milk because it’s what I had and it seemed to work out perfectly. And, as the recipe suggested may be the case, I did not use all the liquid. I am pretty amazed at the layers. They were probably done at 10 minutes and I went 12. Darn it! They brown quick so keep an eye on them! Thanks for a rad recipe!

  19. David says

    I made this without the melted butter on top and it tasted chemical due to the huge amount of baking soda, though it rose beautifully. I don’t think the melted butter would have helped.

    • Support @ Minimalist Baker says

      Hi David, sorry that happened. Were you using baking soda or baking powder for the 1 tablespoon measurement?

      • David says

        Good question! Looks like I mis spoke when I wrote “baking soda” and it was indeed the baking powder that was in the larger quantity. But yeah, I did follow the recipe, so it was baking powder.

        • Support @ Minimalist Baker says

          Hmm, this recipe is usually a reader favorite, but a few other readers have mentioned a similar issue. We’re not sure what’s causing the discrepancy, but if you’re not already using aluminum-free baking powder, we would recommend it. We’ve read that brands with aluminum can have more of a metallic taste. Hope that helps!

      • BusyCooksKitchen says

        My mom makes the best ever chicken and dumplings – but her dumplings are really biscuits that cook on top of the chicken stew. The bottom of the biscuits soak up moisture (ie flavor) from the stew, while the tops get all brown and well, biscuity. One of my sisters is gluten/dairy/soy/nut free. Talk about complicated! I’m wondering if these would bake on top of a chicken stew? Or would they be in danger of falling apart? I’d love to make chicken and dumplings for her birthday!

        • Support @ Minimalist Baker says

          Hi, we think that should be fine if the stew is pretty thick! We’ve used them similarly in this pot pie recipe. Hope that helps!

  20. Rachel says

    This is my go to for biscuits. Soft, buttery, and gorgeously layered! Perfect as a side dish with some melty butter, or holding up some thick vegan gravy they are seriously perfect and come together so quickly. 10/10.

  21. Pri says

    Made this and they turned out soooo good! Just added a bit of sugar to my dry ingredients and used oat milk.

    • Support @ Minimalist Baker says

      Hi Michelle, we haven’t tried it in this recipe, but it looks like other readers have used spelt with success. Let us know how it goes!

    • Tab says

      They indeed are the best vegan biscuits!! Made them yesterday and what a delicious success. Use soy milk instead of almond as it’s a bit creamier. It didn’t curdle in 10min like the recipe, but likely because almond milk is different. Really make sure you allow it to curdle and you don’t skimp on waiting for them to puff and brown in the oven. Because you’ll want to… Trust me.

    • Eva Brunner says

      I’ve been reading through the comments and it looks like subbing the milk product is not an issue. Thanks!

  22. Kate says

    Beth, I love that you posted this because I just came online to ask if I could add sugar to use these for strawberry shortcakes. Perfect timing and thanks for sharing!

    Ps, I make these biscuits as-is on a pretty regular basis and they are truly awesome.

  23. Beth says

    I made a sweet drop biscuit version of this today to use as shortcakes for Strawberry Shortcake like my Great Grammy used to make. I followed this recipe exactly to make 8 biscuits. but added 2 tblsps organic cane sugar to the dough. Did not roll out & cut instead used an ice cream scooper to drop 4 biscuits into each 8×8 cake pan. Baked 10 minutes, then added a small pat of butter to the top of each with a smidge of sugar on top. Baked for another 5 minutes & done! Thank you for posting this recipe…I hope the Vegan Expectant Mommy in my life enjoys this at her shower today😊

  24. Abbey says

    I am surprised how amazing these turned out, and they only took 30 minutes from start to finish! I followed the recipe exactly and they are perfect!

  25. Azza Al-Sajdi says

    Can I use Bob’s Red Mill All Purpose Baking Flour here in place to make these biscuits? I would like to add these to your 1 Hour Vegan pot pies for a Gluten and Dairy free meal.

  26. Azza Al-Sajdi says

    I would like to add these to your 1 hour vegan pot pies. But wanted to see if there is any hope in making these gluten free? I have your book (everyday cooking) and page 7 feature the Gluten- Free flour blend. If i substitute with your suggested flour blend plus gluten free oat flour and almond flour (the example in your book) , would it work?
    I don’t have a knack for these things at all.

    To complicate matters further haha, my question is two folds here:- I would love to take out the white rice out of your blend as both my kids suffer constipation (why we are GF and DF to begin with), can I substitute something else for the white flour?

    Many thanks,

    • Support @ Minimalist Baker says

      Hi Francesca, we haven’t experimented with kamut flour, but it looks like some other readers have mentioned it in the comments. 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 (such as “kamut”) in the post and comments.

  27. Erica says

    As far as I know, Earth Balance doesn’t have an unsalted butter. I don’t think I’ve ever seen it, and I doubled checked on their website to be sure. So would I need to change the salt ratio if I used the regular salted Earth Balance? Or should I do 3/4 tsp as listed.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would do the 3/4 tsp as listed! Or, if you’re concerned about it being too salty you could slightly reduce to 1/2 tsp.

  28. Sam says

    Can’t wait to make these! Do you think that I could easily add cheddar and scallions to it? I hope it works!!!

  29. Shawn says

    Once again thank you for saving “supper for seven” as I tried this recipe only 30 minutes before mealtime. Now everyone is not so subtly lingering around the island as I prepare to put them on the table. Having a large vegan family is pure joy except there are as many variations in their palates as one might expect……BUT these biscuits (and a great many of your recipes) achieve consensus from this family. I am not a skilled baker, but a methodical one and following your instructions with great care gave us a great product!

  30. Amanda says

    This looks great! Thanks for sharing it. I love your list of biscuit commandments. ^^ Would it be possible to use butter-flavoured coconut oil? I know the fat can affect the final result greatly. Vegan butter is difficult to find where I live, though, and I try to avoid margarine when possible.

    • Support @ Minimalist Baker says

      Ha, so glad you enjoyed that =) We’ve tested coconut oil and found it was OK. Let us know if you try it!

  31. Suneera says

    Omg. Dana. Omgggg. This are amazing! I love all of your recipes and have been using them more often since fiber week which was wonderful by the way. I had to make a few changes based on what I had. I used half whole wheat flour and half cassava flour and cashew milk instead of almond milk. They came out so yummy. I topped mine with almond butter, banana, strawberries, and broccoli sprouts. Soooooo yummy! And my kid said they were better than the kind in the tube she loves so much.

    • Amanda says

      After asking about using coconut oil, I couldn’t wait for a response. I was too excited to try these, so I read through some of the helpful comments posted by other bakers. After that encouragement, I decided to forge ahead! I used half whole wheat flour (not ww pastry flour) and half ubap flour, Bragg’s apple cider vinegar instead of lemon juice, and 4 T butter-flavoured coconut oil, and it worked a treat! I measured the coconut oil first and put it in the fridge while I measured everything else. Then I cut it into the dry ingredients with a fork. My bp and soda were Bob’s Red Mill and there wasn’t a salty or metallic taste at all. I had to smoosh it around in the bowl a bit to get it to come together fully, so i counted that as kneading. I don’t have a biscuit cutter, so I turned it out (without kneading any more), fashioned it into a rough rectangle, and just used my big chef’s knife to cut it into eight approximately equal pieces. Because of that and probably the wwf, too, mine seemed a bit rustic, but they baked up with a lovely crisp outside and light, fluffy inside. I resolved only to eat two right away with brunch so I could save six for biscuits and gravy tomorrow, then failed happily and went back for more. Thanks so much for a marvellous (and adaptable) recipe!

  32. Kenna says

    Yup, there’s a reason why this has so many 5 star reviews. It’s delicious and so easy to make. I am not a baker really and making biscuits intimidated me but this recipe curbed my fears because I followed the recipe exactly (which wasn’t difficult) and they were perfect! Thanks, Dana!

  33. Melissa says

    Loved these. Brought me right back to being a kid at a time when I’m a little home sick. Thank you so much! I will definitely make them again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Melissa. 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

  34. Tisha Hasson says

    My family LOVES these biscuits! They are the only ones I make! So so good! I make them with a homemade cashew butter and they always turn out amazing! I also use a vanilla flavored almond milk, with apple cider vinegar to make my butter milk, and have never noticed the vanilla flavor.

    Can I freeze these? If so at what interval on the process would I do that?

    • Support @ Minimalist Baker says

      Amazing! Thanks so much for sharing, Tisha! 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!

  35. Benny says

    Great advice adding the milk in bit by bit… I didn’t need it all.
    I added spoonful of of fruit sugar to the flour as was low on jam! – went for smashed banana and a drizzle of runny tahini

    Thanks so much, I’m 50 this year but only started baking last year, maybe I’ve done less than 5 batches of biscuits in my whole life – thanks for making it easy and rewarding.. x

  36. Stacy says

    I made these once with good results. I would like to try again, but am planning to make some high-altitude adjustments (I’m at 5500′). Just wanted to see if Minimalist Baker is already baking at altitude? I assume not, but just in case…

  37. Nicole says

    These are delicious! I discovered them back in the fall and they have been on regular rotation. Tonight I swapped the white flour for whole wheat and they turned out perfectly! Thanks for the recipe!

    • Support @ Minimalist Baker says

      We don’t think that would turn out well, unfortunately. But it could be used with other flours- you can find our recipe for gluten-free biscuits here.

    • Momma Bird says

      I have made this recipe several times now, and each time it has been a winner. Simple to follow instructions and great tasting results are why this recipe has become my go to recipe when homemade biscuits are on the menu.

  38. 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.

  39. Monique Amar says

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

  40. 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!!

  41. 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!

    • Support @ 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

  42. Alan MacPhee says

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

  43. 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!

    • Support @ 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

  44. 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!

  45. 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.

  46. 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.

    • Support @ 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!

  47. 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!!

    • Support @ 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?

      • Heather O says

        These look delicious!! We follow the Whole Food Plant Based lifestyle and do not use anything with oil, is there any replacements for the vegan butter that you think could work for this recipe?

        • Support @ Minimalist Baker says

          Hi Heather, another reader mentioned using applesauce with success. But we haven’t tried that and can’t guarantee results. Let us know if you give it a try!

  48. 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!

    • Support @ 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!

      • Support @ 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!

  49. 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!

  50. 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?

  51. 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

  52. 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!!

    • Support @ 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

  53. 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 ❤️

    • Support @ 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.

  54. 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!

  55. 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.

  56. 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.


    • Support @ 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.

  57. 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!!

      • Melanie McDonough says

        I make these biscuits almost every Monday morning for the week ahead. They are so so SO good. I usually have to double the recipe because my family will gobble them up.
        I recommend this recipe to everyone!
        One question I have is if you can put the in the fridge overnight and pop in the oven the following morning. I see you can freeze them but if it’s just for one night, can you just refrigerate the or do you still need to put them in the freezer and then thaw for an hour in the morning?

  58. 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!!

  59. 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.

  60. 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.

  61. 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?

  62. 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!!

  63. 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!

  64. 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!

  65. 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.

    • Support @ 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.

      • 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!

  66. 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.

  67. 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.

    • Support @ 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

  68. 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!

  69. 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 🙋🏻‍♀️

  70. 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.

    • Support @ 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!

  71. 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!

  72. 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?

    • Support @ 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!

  73. 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!

  74. 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.

  75. 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.

  76. Laura Aitken says


    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!

    • Support @ 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?

  77. 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.

    • Support @ 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

  78. Hannah Lovell says

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

  79. 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.

  80. 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?

  81. 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.

  82. 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!!!!

  83. 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!

  84. 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!

  85. 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!!

  86. 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.


    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.

    • Support @ 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?

    • Support @ 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.

  87. 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!

  88. 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! 😊

  89. 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.

  90. Kay says

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

    • Support @ 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.

  91. 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!

  92. Melissa says

    I made these biscuits this morning, right after finding this recipe.
    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!

  93. 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!

  94. 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.


    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.

    • Support @ 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)?

  96. 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!

  97. 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.

  98. 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!

  99. 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!

  100. 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.

  101. 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.

    • Support @ 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

  102. 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.

  103. 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!

  104. 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.

  105. 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!

  106. 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.

  107. 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.


  108. 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

  109. 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…

  110. 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!

  111. 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!

  112. 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!

  113. 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.

    • Support @ 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

  114. 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!

  115. 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 :)

  116. 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!


        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.

        • Support @ Minimalist Baker says

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

  117. 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!

  118. 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!

  119. 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!

  120. 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!

    • Support @ 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!

  121. 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.

  122. 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…

  123. 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!

  124. 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.

  125. 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.

  126. 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.

  127. 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?

    • Support @ 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!

  128. 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!

  129. Vanessa says

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

    • Support @ 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

  130. 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!

  131. 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! :)

  132. 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.

    • Support @ 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

  133. sarahep says

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

  134. 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!