The Best Damn Vegan Biscuits

Made the receipt just as it stands here. There is nowhere where it tells you when to put the lemonjuice in. I didn’t use it. Now I ate one and my tongue is burning like crazy, although I used less baking soda.

This recipe is Amazing! My sister is vegan, but I make these biscuits for the entire family. The recipe is super easy to make and the biscuits are soft and delicious. They are perfect with gravy or with butter and jam.

Truly the best damn biscuits I’ve ever made, vegan or not! I used coconut oil instead of vegan butter, and brushed them with olive oil before baking. I also decided to skip the cookie cutter step and put the whole round of dough onto my cast iron, scoring with a butter knife into 12 squarish pieces. 15 minutes in the oven for fluffy, buttery goodness! Thanks for the excellent recipe, as always!

Yes yes yes yes yes!!! I love this website and I use it all the time! This recipe is amazing and I will use it any time I make biscuits in the future. Thank you!

We’ve made these biscuits several times and they definitely are the best damn vegan biscuits.My oven tends to run more hot so, I bake mine on 425 for 10 minutes. Every recipe on MB we’ve tried has been good. Thanks for all you do.

You are absolutely telling the truth: these are the best damn vegan biscuits I’ve ever had and ever made!!! I’ve been vegan for 30 years and have tried just as long to find a decent biscuit recipe. Well friends, this is it!!! Fluffy, flavorful, easy to make. I’m so happy! My southern “eat meat or die” husband gave them a thumbs up too!! Thank you, thank you! (Happily dancing the biscuit boogie)

I make this recipe frequently, and it always turns out excellent! I often sub almond milk for oat milk, and apple cider vinegar for lemon juice, and it tastes great all the same.

These were so good and easy to make. I didn’t have a lemon so I used apple cider vinegar for the buttermilk. I pulsed the butter and the dry ingredients in a food processor. I accidentally added all the buttermilk since I somehow missed in the instructions that you may not need it all. I just added a bit more flour and pulsed it in to make a super soft dough. Instead of cutting out rounds I just formed it into a rectangle and cut into 8 square biscuts and baked as directed. they came out perfect! Thank you!

My first ever attempt at biscuits. REALLY good.

I didn’t quite understand the ‘turn the dough over on itself’ instruction, even after watching the video. It looks like it’s just being flipped to coat with flour? But the written instructions make it sound like a folding in half, repeatedly as you would do with a croissant?

In any event, it was delicious.

Here are my modifications based on what was available:
–used coconut milk
–used whole wheat flour
–used Earth Balance but the measurement guide on the foil seems off so added more based on the recipe’s description of sand-like consistency.
–put butter in the freezer and then grated it over the flour so I could work the mixture faster and more easily with my hands (before it got to warm!)

I made these into “sausage” biscuits with spicy Beyond sausage, spicy mustard, and a smear of cranberry sauce for a Thanksgiving night champagne gathering. The biscuits were perfect and very popular, even among the non-vegans.

DELICIOUS. that’s all I have to say. We made them for Thanksgiving and they were probably the best thing on the table.

Oh my goodness, I love these biscuits! I used cashew milk instead of almond milk, and rather than melt more vegan butter, I used the remaining “buttermilk” mixture and brushed that on top of the biscuits. These are so incredibly fluffy and tender, and well-deserving of their title!

Hi, I’ve been following and using your recipes for awhile now; I’m not vegan and usually adjust many of your recipes to use what I have on hand as in this case I used oat milk , organic butter and reduced the salt to 1/2 tsp. and these are the best damn biscuits I ever made. They may
become a Sunday breakfast staple.

SO good and SO easy!!! I will be making biscuits all the time!

Really love these! Supper simple to make and taste so amazing. Really appreciate the calorie count at the end too.

Love your website and recipe

Now that you have achieved the BEST damn vegan biscuit, I am anxiously awaiting your recipe for the Best Damn GFDF biscuit!

I would like to thank you for the most amazing recipes! EVERY recipe I have EVER made following your recipes have turned out FANTASTIC!
Our family is a fickled bunch when all kids plus husbands gather. There are 2 diabetic, 1 kidney disease, 2 Vegans, 2 celiacs, celiac spru and 3 casein free. Our son , GFDF plus no additives, dyes, preservatives, nitrate, nitrites, chocolate, corn or pinto beans. Cooking for this crew use to be a nightmare. I was basically a non paid short order cook!
I get asked all the time, how do I cook one meal for everyone? Simple, everything is cooked from“scratch” which means No prepackaged food. That’s why I love your recipes! They are easy peasy: Easy to follow, with no outrageous or way out there ingredients. ❤️

These were Incredible.
This will definitely be a staple recipe from now on :)
I did substitute the vegan butter for organic palm shortening which worked out perfectly!

These would have been super w/o the salt (threw out was terrible) & will add maybe 1/2 teaspoon or more of sugar next time. Used melt butter, clabber powder and generic soda. Thanks for posting, though!!! Not sure how to rate, except maybe put a note behind the salt amount and then I would have used less automatically.

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.

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.

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 🎉

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!

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!

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.

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!!!”

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.

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!

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.

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!

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.

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!

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.

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!

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.

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.

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

The most delicious biscuits I have made.more like scones.

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.

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😊

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!

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.

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!

Great recipe! Will definitely make these again. (Substituted Ripple milk.)

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.

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?

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

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!

These biscuits truly live up to their name. They are absolutely delicious and easy to make.

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.

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

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!!

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

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

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

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

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

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

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

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

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

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

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

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

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

YUM! Thank you!

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

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

Your recipes make me look like an expert- thank you

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

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

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

Overall: A little salty.

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

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

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

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

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

I used ripple and they were AMAZING

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

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

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

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

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

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

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

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

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

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

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

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

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

The dough was lucious.

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

Hello!

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

Thank you!

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

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