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

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

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

You need just 1 bowl, 30 minutes, and these simple ingredients:

1. Unbleached all-purpose flour.
2. Non-dairy butter (such as Earth Balance).
3. Sea salt
4. Baking powder
5. Baking soda
6 Plain almond milk.
7. Lemon juice.

That’s it! And you’re well on your way to vegan biscuit perfection.

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

The commandments of biscuit making, as I’ve discovered, are:

1. Do not over-handle the dough.
2. Never use a rolling pin, fool.
3. Make sure yo’ butter is cold.
4. Baking powder and soda are a must for fluff.
5. Brush the tops with butter to achieve that crusty, buttery top.
6. Make a divot in the middle with your fingers to prevent them from rising in a “dome.”
7. A hot oven (450 degrees F / 232 C) is essential. Don’t ask questions.
8. Biscuits must touch while baking to help them rise properly.

I would include a # 9. but it’s simply to eat biscuits immediately.  I shouldn’t have to tell you that. A BISCUIT FRESH OUT OF THE OVEN > A BISCUIT REHEATED 3 DAYS LATER. Duh.

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

These little guys are PERFECT. Fluffy, moist, buttery, savory, perfect with jam, perfect for breakfast, perfect with anything. Hence the reason I’ve dubbed them THE BEST DAMN VEGAN BISCUIT.

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

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

Vegan biscuit sliced open with jam and vegan butter inside

The Best Damn Vegan Biscuits

Fluffy, buttery vegan biscuits that require just 30 minutes, 7 ingredients, and 1 bowl! Perfect for breakfast as is or smothered with jam!
Author Minimalist Baker
Print
Baking sheet with six freshly baked Vegan Biscuits
4.86 from 523 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7 (biscuits)
Course Breakfast, Brunch
Cuisine Vegan
Freezer Friendly 1 Month (cut & freeze dough)
Does it keep? 3-4 Days

Ingredients

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

Instructions

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

Video

Notes

*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. 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!!

  2. Aisha says

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

    Ingredients modified:
    Full-fat cow milk
    Regular unsalted butter

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

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

    Question:

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad they enjoy them! We haven’t tried them with whole wheat, but some other readers have. We’d recommend searching the comments to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  3. 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!

  4. 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! 😊

  5. 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.

  6. Kay says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  7. 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!

  8. Melissa says

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

      • Pat B says

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

  9. 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!

  10. 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.

  11. DANNIELE GALLAGHER says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. 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!

  13. 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.

  14. 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!

  15. 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!

  16. 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.

  17. Claudeth Forbin says

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

    Looking forward to trying others.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  18. 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.

  19. 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!

  20. 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.

  21. 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!

  22. 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.

  23. Claire says

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

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

    Thanks.

  24. 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

  25. 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…

  26. 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!

  27. 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!

  28. 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!

  29. Debbie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  30. 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!

  31. 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 :)

  32. Trang says

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

      • Trang says

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

      • DANNIELE GALLAGHER says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  33. 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!

  34. 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!

  35. 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!

  36. Deirdre Fennessy says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  37. 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.

  38. 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…

  39. 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!

  40. 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.

  41. 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.

  42. 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.

  43. Van says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  44. 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!

  45. Vanessa says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • BeeH says

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

  46. 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!

  47. 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! :)

  48. Jamie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  49. sarahep says

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

  50. 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!

  51. Jess says

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

  52. Victoria says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It should work! But we haven’t tried it. Let us know if you give it a try! To see what others have tried, you can press “ctrl+f” on a PC or “command+f” on a mac- a find bar should pop up that allows you to search for specific words (such as “spelt”) in the post and comments.

  53. Joddi Bond says

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

  54. Natasha says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  55. Romy says

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

  56. Jeanne says

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

  57. Taylor says

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

  58. PJ says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  59. Pamela says

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

  60. Reanna says

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

  61. Sophie says

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

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

  62. Rachel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  63. Laura says

    Used refined coconut oil in the recipe and brushed with vegan becel after they came out of the oven. They were fantastic!!! My family was fighting over them. Great recipe – thanks!

  64. Debra says

    These biscuits were easy and the F**king bomb of scratch biscuits!!! Even doubling and tripling the batch they come out b*tchin’!! Thanks so much during our time of lock down, comfort food helps!!???!
    Love, good health, and safe travel!!
    Debra

  65. Barb says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  66. Grace B. says

    These are so good, and have the exact comforting biscuit-y flavor and crumb I was craving! Notes:
    -I put the butter and my “dough cutter” (a glass) in the freezer while the oven preheated to keep everything as cold as possible.
    -I used 1/2 tsp of salt instead of 3/4 tsp since earth balance is already quite salty for my taste- I’m happy with the salt level but I think the originally called for 3/4 tsp would have been alright too.
    -Mine cooked for 18 minutes but barely browned at all on top, but the flavor and moisture content is perfect so maybe the lack of browning is due to how much butter I used on top or an issue with my oven temp. ¯\_(ツ)_/¯ They taste good anyway!
    Can’t wait to try biscuits and gravy with these later this week :))

  67. Beth Cooper says

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

      • Beth Cooper says

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

  68. Marcella says

    Excellent biscuits. I swapped almond milk with oat milk and added chives, and it was a winning combination. My dairy-eating husband said he had no idea these were vegan.

  69. Lacey says

    Newly plant-based eaters in my home and a novice baker to boot– I have made this recipe twice and we absolutely love it!
    My first attempt was a success in my book, though I inevitably worked the dough too much, & my biscuits were chewy and dense…. not fluffy. Second time around, even better results but I only had whole wheat flour on hand, which made these a little too hearty in my opinion.
    What worked best for me was grating frozen “butter” into the bowl. I HIGHLY recommend doing that. Secondly, I saw a tip elsewhere that recommended not twisting your cutter so it doesn’t seal the edges and inhibit fluffiness…
    I will definitely be making this recipe again, to the delight of my family.

  70. Emily says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  71. Jessica Dalton says

    I used oat milk and apple cider vinegar instead of lemon and they turned out so good!!! Definitely recommend only using what you need of the buttermilk to get the correct texture, I didn’t use all of it. 10/10!

  72. Elizabeth says

    Using the pastry cutter worked great for incorperating the butter, and I used miyokos butter, placing it in the freezer a few minutes before I needed it! This is my second recipe I’ve used from you all (vegan chocolate cake as well), and I love it. I did find with me, they started to lightly brown and crack a bit at the 16 minute mark. :)

  73. Tracy K says

    This is the 2nd time THIs WEEK I’ve made these biscuits and probably the hundredth time overall. I LOVE these biscuits! I made them to go with soup, over pot pies and for breakfast sandwiches. They are easy to make and the are flaky and tasty as hell! My husband loves them too! I made them on a stone and they take about 14 minutes in my oven. Best recipe! Thanks for sharing it with us all! ♥️

  74. Mandy B says

    I’ve made these at least five times in the last week and I now double the recipe. I actually found using ripple pea milk to be best as it thickens to the consistency of real buttermilk (I used this in my last batch and it was amazing!) I have also managed to make it with room temp vegan becel. The end result was a bit more dense but still so good!
    As for anyone who gets a super sticky result, just keep adding flour and mix by hand in a kneading motion. Tends to work out fine in the end.

  75. Dianne says

    Tips: put your pastry cutter in freezer for awhile so it is nice and cold. Also, I ALWAYS shape my “ready to cut”
    dough in a rectangle and cut biscuits in squares. No more handling dough.
    Finally, after placing in baking pan, put it freezer to chill dough again before baking. These tips are fir any type of homemade biscuits.

  76. Briana Mackay says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Briana Mackay says

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

    • taylor says

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

  77. Stephy Royal says

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

    • ME says

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

  78. Susan Ashley says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  79. Michelle Dawn Wilber says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  80. Molly says

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

  81. Jillian says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  82. Carol says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Angel says

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

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  83. Tiare says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tiare. We are so glad you both 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

  84. Laura says

    Seriously, this is a great recipe! I was never one that could make tea buns/biscuits/pastries, etc…I could never get it to work, but the first time I made these, I could not get enough of them! I made these again today exactly to recipe directions and they were PERFECT! This recipe is so easy and so delish! I would recommend it to anyone. Thank you for excellent directions and for posting this recipe! I love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Laura! We’re so glad you enjoyed them! xo

  85. Enrique says

    Made small substitutions and they came out excellent.

    1c Regular Oat Milk replaced Almond Milk
    1 Tbsp Apple Cider Vineagar replaced Lemon Juice
    Used 4Tbsp salted vegan butter and removed a little added salt.

    Gathered into a thicker square/rectangle, cut in 4 and cooked for full 15 minutes.

  86. Lorinda L Hill says

    I didn’t have any “milk” so I went with vegetable broth and added some dried Mediterranean herbs. They were super delish, but a bit crumbly! If I do it again with the vegetable broth I will add a little “vegan egg” or some ground and soaked chia or flax seeds as a binder.

    I have trouble with Earth Balance, maybe it is canola, but I used Miyoko’s cultured vegan butter that I get at Trader Joe’s. This made them really buttery flavored. I would cut the salt in half with the Miyoko’s too.

  87. Sonal says

    My first time making biscuits and wow these are amazing! I used soy milk and they came out perfectly!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we haven’t used an airfryer and don’t have any tips. Let us know if you try it!

  88. Andrea says

    Could this dough be pre-made and kept in the fridge until it’s time to bake? If so, would it be best to cut them to the appropriate shape/size first? Could the dough also be frozen this way? Again, if so would you bake the biscuits straight from the freezer or defrost it first?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, 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!

  89. PA says

    This is a great vegan recipe for biscuits. I used regular (not unsweetened) almond milk, and ended up using about 5/8 cup of it. I have only started making vegan recipes, and delightfully found that this recipe uses less shortening than regular non-vegan recipes. Thank you for sharing the recipe!

  90. Valerie M says

    I used to make these biscuits regularly in the US but I finally made them for the first time since moving to South Korea. They continue to be absolutely perfect! I used soy milk instead of almond, apple cider vinegar instead of lemon, and coconut oil instead of vegan butter. Then I baked them on a silpat which left the bottoms soft, not crunch. Overall, great recipe! It was a biiit salty for my taste, so I might half the salt next time. :)

  91. Angela McCormick says

    I’ve made many many biscuits, these are the best ! I did one thing different, I put my butter/flour mixture in freezer for 15/20 minutes, also put my milk & lemon juice in fridge. Fantastic recipe ! Thanks ?

  92. Dahlia says

    This recipe is awesome…it is my weekly Sunday breakfast (along with your Ramen recipe for lunch)! Your recipes are very detailed, easy to follow and taste absolutely delicious. Thank you for your commitment.

  93. Jess H. says

    The first time I made this, I was so happily surprised at how flaky and fluffy these vegan biscuits were! We ate them with butter and jelly fresh out of the oven. We ate the rest of them the next day and the kept very well. I followed the recipe as-is the first time and found perfect success as described by the recipe. I did end up using all of the almond milk + lemon juice mixture. The inside was a lot softer than I was expecting, or maybe more moist than I was expecting, even at 15 minutes of cooking. I planned to add 1 more minute before taking them out next time.

    The second time I made this, I didn’t have almond milk, so I decided to sub it for soy milk. I followed the rest of the recipe as-is, including using (all of) the soy milk + lemon juice mixture…MISTAKE! I ~should~ have been more careful measuring it out when I was pouring it, but got a little heavy handed and then it was too late. The dough was so sticky, too sticky to even handle. I added a lot more flour just to get it so I could handle it, which I know led to over-handling. What a mess! I have subbed soy milk and almond milk out during baking so many times before, but I am discovering that I have some things to learn about how those milks are used in this recipe. Does anyone know why the soy milk sub didn’t work out as well as the original almond milk recipe? I think I need a chemistry lesson, haha! I guess I just thought because last time I made this and ended up using all of the buttermilk mixture, it would be the same for me with the soy milk. The soy milk was noticeably more chunky as a buttermilk than the almond milk mixture from last time. The soy milk was definitely fresh, too. I think I would try this again if I didn’t have almond milk on hand and would just go with the 1/4 cup at a time measurement more closely. My bad! BUT…despite all of this…they were still good!

    Despite my mistake, I do recommend this recipe. It’s relatively easy to make, quick, and they are so tasty. Follow the recipe. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nancy. 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

    • Marcail says

      I substituted unsweetened soy milk and kosher salt and doubled the recipie. They turned out really great!

  94. Laura says

    Is it best to use the soft vegan butter in the square container or the firm sticks in the box? I’m also wondering if I can substitute any other plant milk and still get the same results.

  95. Tiffany says

    Never expected to find a great tasting, fluffy biscuit that didn’t use 1/2 c of butter, but here it is. Everyone loved them! Definitely a keeper!

  96. Cody McK says

    Made biscuits using Myoko’s vegan butter. Otherwise followed the recipe to the letter. My family quietly devoured these perfectly marvelous biscuits. Already added the recipe to the family collection.

  97. Mallorie says

    Obsessed with this! Just made these— I used oat milk instead of almond milk and it worked out great! They were delish and my entire Southern family was rather impressed!!

  98. Justine says

    I’m in heaven! Have been craving this for so long!! Used cashew milk instead of almond milk and only needed half the amount of liquid. So so delicious! Thank you for the recipe!!!

  99. Anna says

    I haven’t had biscuits for over ten years when I cut out dairy from my diet but since Christmas, I have made them everyday since! My kids beg for them! Thanks for this recipe! I will never have to live without biscuits ever again! ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  100. Nicole says

    I whipped these up last minute for breakfast. So easy and so delicious! I substituted oat milk for almond milk. Since my oat milk was homemade and already leaning more toward the consistency of buttermilk, I omitted the lemon juice. They turned out absolutely perfect. You cannot go wrong with this recipe!

  101. Scott says

    These came out amazing! I was a little worried about how they would come out at high altitude, but they came out perfect with little modification. I just added a Tablespoon of flour and used almost all of the “buttermilk” mixture. Thank you!

  102. Shannon says

    Novice biscuit maker here. I tried to follow the directions exactly but used soy milk and ACV because that is what I had on hand. Used chilled butter and bowl. Mine ended up as drop biscuits because the dough was so tacky it got all over the board and my hands. Not sure if it was the difference in milk, if I used to much liquid, or worked it too much or too little. Any advice? They taste good but I’d like to make pretty round biscuits! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Shannon! Add the liquid a little at a time next time, as to not get too sticky!

  103. Morgan says

    Thank you so much for this recipe. You made my first biscuit making experience a breeze with very impressive results! I used regular butter instead of vegan butter but they turned out great. I also can’t speak to storing them since they didn’t last past the meal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  104. Meghan says

    I have been wanting to make vegan biscuits and this recipe is really easy to make. They came out really delicious. They are not as flaky as I like. I was really careful not to overwork the dough. I will make these again.

  105. A. W. says

    Fantastic recipe. I substitute all whole wheat flour for the white flour and for the non-dairy butter, a mixture of 50% olive oil, 50% applesauce either refrigerated or frozen until almost completely solid. Then I cut the oil/applesauce mixture into the dry ingredients in the same way as the non-dairy butter. I’ve had the best results when both the bowl and the flour has been refrigerated and is very cold. Thanks for a great recipe.

  106. Ramona says

    I made this recipe as part of the vegan pot pie recipe. The biscuits and entire dish got raving reviews from my family. I followed the biscuit recipe exactly and they were deli. I used six of them for the pot pies and we are looking forward to eating the other two with breakfast tomorrow morning. I will definitely be making these again sooner than later.

  107. Alyssa says

    I’m unable to have almond milk, would coconut milk work a substitute? If not, do you know of any substitutes that may?

  108. Susan says

    Made these and they were good but butter. I think 1 T is too much baking powder. Will make again but reduce the amount to 2 t.

  109. Edith says

    They really are the Best Damn Vegan Biscuits I’ve ever made!! I’ve made these 3 times and my husband, who’s not vegan, really likes them too! They are super easy to make :)

    Next I’m going to try the gluten-free vegan biscuits for my mother-in-law. That recipe has great reviews too so I can’t wait to try them!

    Thank you for this recipe minimalist bakers!

  110. Katrina says

    These were great! Next time I’ll reduce the baking powder a bit because I could definitely taste it, but other than that, I loved the recipe Thanks!

    • Athena says

      Let me tell you about these biscuits. They truly are the best damn biscuits around! There’s zero reason to differentiate these as vegan, because I PROMISE you when I say that no one will know that you used vegan butter. I discovered this recipe almost three years ago and have made these at least once a week since. Making these biscuits is muscle memory to me at this point and I’m able to wake up in the morning at my usual time for work and have these ready to go in exactly 25 minutes. It’s as easy as breathing. I have served these to my family and friends, and have never had a conplaint or had one not get eaten. Take this recipe. Keep it pinned to your refrigerator. I’m b3ot lying when I say that this is one of the best recipes on the internet and that you’ll forever have an easy recipe to make biscuits for breakfast, lunch, dinner, or a midnight snack. They are just that good. ❤

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  111. Allison says

    These are INSANE. Pair them with the gravy recipe and you and/or the rest of your family will think these are the best biscuits EVER. Not kidding. Just made these bc I didn’t want cereal Christmas morning and it takes like no time and requires basic ingredients. 10 out of frickin 10.

  112. Akala Lemus says

    I have made this recipe now several times and I am SO PLEASED!!! I love that your readers left so many comments so I could know what to expect when trying it on my own. The video was great too!
    I love the idea of a reader of yours who turned them into cinnamon rolls, I am going to be trying that out this Christmas morning!!! I can’t wait! I also would love to try adding dried fruits and other seasonings/spices/herbs to make them new and different each time like one of your other readers. I have had no problem making the dough the day before and then just keeping them in the fridge till I am ready to cook them – the are not as perfect when warmed up, but that is bc I am a “snob” ;) they were still better the next day warmed up than anything I would buy precooked from the store. They don’t stay around long enough to have tried them in the freezer ;0) The yield has been 7-8. I used milk once instead of butter to coat the top – both worked, but I prefer the results from using butter.
    There were a lot of people who commented about “saltiness” & “sourness” – I noticed that your recipe calls for “UNSALTED butter” – I only noticed that when I was actually making them…couldn’t help but wonder if other people overlooked that?? I caught it though and cut down the amount of salt I added – I use EarthBalance NO SOY SALTED butter and found that using 1/2 tsp gives my tongue a pleasantly salty (but not too salty) biscuit – I didn’t think it was salty enough at 1/4 tsp of salt, although my first attempt I tried that and figured the butter I added on later would add enough salt..hope that helps! I didn’t have any “sourness” issues..also wondering if people could have let the mixture sit too long, as the longer it sits, the more time the milk has to curdle? I also end up using about 3/4 cup milk every time I have made them, but I definitely recommend adding 1 Tbsp at a time – a cold bowl, cold butter, & a hot oven too are all part of this recipes success for sure!
    Long review, but I just feel that this recipe KNOCKED IT OUT OF THE PARK and GAVE ME EXACTLY WHAT I WANTED :) so THANK YOU!!!! Good luck to everyone :)

  113. Amanda says

    Is there a reason why you specifically say to twist after you cut the biscuits? I’ve always read that you shouldn’t so they’ll rise better. Or do these behave a little differently than non-vegan biscuits?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s important to push down firmly first, and then slightly twist. That helps them rise! It’s a very subtle movement.

  114. danielle says

    recently went vegan like 4 months ago && wanted to try out some recipes for my family for christmas (who are non vegans) and this recipe came out SO good!!! definitely will be making more often!!

  115. Carol Coyne says

    I’m not much of a baker but these turned out so yummy! Even my husband is skeptical of vegan anything really liked them. can’t wait to try some of the add ins from the comment section!

  116. Sorcia says

    Super yummy. My friend couldn’t believe they were vegan! Can’t wait to try out the gluten-free biscuit recipe. :)

  117. Sorcia says

    I followed this vegan biscuit recipe to a ‘T’ (though I laid out four rows on a pan (because I wanted to bake them all at once) And they were freaking fantastic!! Thank you for all the great tips.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  118. Annie says

    Quite literally the BEST biscuits I have ever made…I’m on the 4th try, and I’d say the most important advice that she gives is to let them be a bit crumbly, barely having them mixed for true biscuit perfection!

  119. The Compassionate Dreamer says

    Hi! I am a big fan of your vegan recipes and this one in particular. I have made it multiple times now, and it was the star of our vegan Thanksgiving feast this year! I wrote about it on my blog. Thanks so much for all of the amazing recipes! ❤️

  120. Sam says

    I’ve made these a few times and they are so easy and delicious! I’ve added in vegan cheese into one batch as well and they were a yummy twist :)

    Every time I’ve made them I have not had to use all of the liquid so be sure to follow that tip of adding 1/4 at a time

  121. Kim L. says

    My husband made these without modification for our first ever vegan Thanksgiving, and they did not not disappoint! They were fluffy and delicious! Even the omnivores and vegetarians raved about how fabulous they were. Of all the things he made, he was most proud of these. Thanks for sharing this wonderful recipe!

  122. Zuzana Vargova says

    This recipe came out great !! Sometimes I make a few modifications, this worked out great: added chopped fresh sage, 3 tbsp of nutritional yeast, 1/2 cup spelt flour with 1 1/2 cups of reg. flour, additional 1 tbsp of coconut oil (solid) with the vegan butter, used soy instead of of almond milk. Ended up baking for 18 mins total – so much Yum!!! Thank You for the great recipes, both my boyfriend and I are vegans and have enjoyed baking/cooking over the years with your recipes :)

    • Mike says

      LOL – “this recipe came out great”…..BUT…”I also modified it so much that it’s not anywhere near the original recipe”. 6 changes to the recipe in a recipe that has 7 ingredients?! Come on now….

  123. maggie smith says

    Honestly so good!!

    I subbed apple cider vinegar and soy milk for the wet, and added about a teaspoon of fresh chopped rosemary and… WOW.

    so easy, 10/10. Thanks.

  124. Katie says

    YES! YES YES YES! I can finally make the most amazing biscuits, in my own kitchen, whenever I want. How is something so simple so wonderfully perfect? I was worried I may have mixed too hard or folded too often, but these still came out wonderfully. I considered myself a biscuit aficionado before my transition to veganism, and these taste as good as the ones I used to munch on.

  125. Stacy Bennett says

    I love this recipe! I was wondering what the steps are after the biscuits have been frozen, do I wait for them to thaw out or put them in for a longer amount of time?

  126. Clare Burns says

    I think there may be a mistake in your ingredients list: 1 tablespoon of baking powder seems a lot! Should this be 1 teaspoon?

  127. Jo says

    Easy to make! Although a little heavy on the salt for our family. Made again with 1/2 the amount of salt and a happier crowd was served!

  128. Kasey says

    Hi! I am making a big batch of these to bring to thanksgiving so I cut and froze the dough like the instructions say. How long should I bake the now frozen biscuits for once I’m ready to make them?

  129. Piper McMillin says

    Made these today as a snow-day treat and they’re amazing! I had to make some swaps to accommodate for what we had on hand – acv for lemon and coconut milk for almond, but they were still all that was promised! Thank you for another delicious, and easy recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  130. Kevin says

    Have you ever used self rising flour? That’s what I’ve seen many people making simple cast iron buttermilk biscuits use.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kevin, If you use self rising flour in place of unbleached all-purpose flour, you’re likely going to want to leave out the baking soda and reduce the salt! Let us know if you give it a try!

  131. Ashlyn Salao says

    hi! i’m in a town that doesn’t have vegan butter substitutes like earth balance, and i wanted to know if coconut oil worked for those who have tried it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashlyn, others have mentioned success with chilled coconut oil! For future reference, if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  132. Kat Rolfson says

    These biscuits were awful. Sour and way too much baking powder or soda. Trust me, I didn’t mix up these ingredients. Triple checked the measurements and type of “baking” ingredient. Disappointed and ruined dinner.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat, we’re so sorry to hear that was your experience! It’s strange since so many others have had success. Not sure what might have gone wrong. Wishing you better luck with the next recipe!

  133. Lisa says

    Haha! “A hot oven is essential…don’t ask questions.” You have a great personality that comes through your directions, Dana! I’m back to get my favorite biscuit recipe in time for Thanksgiving. This is my holiday breakfast AND side for stew and soup, and it’s always a crowd favorite, too. Can’t get enough of the ‘best damn vegan biscuit’! Thanks, again (I’m sure I’ve commented on this recipe before). Happy Holidays.

  134. Laura says

    I’m going to make these for Thanksgiving to go on top of the 1 hour vegan pot pie recipe. Can you make the dough a day ahead and keep in the refrigerator? Thanks!

  135. Suzy says

    These biscuits are amazing!! The only alteration I made was using soy milk and vinegar rather than almond milk and lemon juice. Soy “buttermilk” has a thicker consistency more like real buttermilk. This recipe is definitely a keeper. Thank you!

  136. Annie says

    Just made these for a Friendsgiving! The biscuits came out fluffy and buttery. Make sure you read the directions where it says to put in the almond milk 1/4 cup at a time… I didn’t read this and dumped it all in and had to add in much more flour to compensate! Overall, delicious!

  137. C says

    These turned out amazing! I followed exactly the recipe. My butter was in the freezer so took a little time to work in to the flour, although I think that extra time was good to start and get the oven nice and hot. Only in for 10min. Thank you for this recipe we all really enjoyed and keeping in my recipe collection.

  138. Mellissa says

    Why do they taste sour? I used Miyoko’s Cultured Vegan Butter. It tastes really good and buttery then I get hit with a weird after taste. Tried seeing if jelly made it better but I can still taste it. Not sure what I did wrong.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, was your almond milk fresh? Did you make sure to use 1 Tbsp baking powder but only 1/2 tsp baking soda?

  139. Anita Wood says

    I have made these and they were a hit, I was wondering if the recipe could be doubled.
    I know some recipes just don’t double well

    Thanks a lot
    Anita Wood

  140. Melody says

    I made these for Friendsgiving and they were a hit! I did double the recipe and ended up adding an extra ~2tbsp of earth balance butter, and I used unsweetened soy milk instead almond, because that’s just what I had. Most of my friends are full-on omnivores and they all loved them

  141. dina lenning says

    I made these last night with gluten-free flour and they did not taste good. They were very very dry and just tasted bad. I used about 3/4 of the cup of the almond milk. Do you think it was the gluten-free flour or did I not use enough milk?

  142. Tania L. says

    This is my go-to recipe for biscuits- simple, tender and fluffy every time, ESPECIALLY when combined with the magic that is the vegan pot pie recipe. :)

  143. Natalie says

    Absolutely delicious biscuits!!!! I made them for my a vegan and non vegan; both raved about them. This will definitely be an add on to brunches, dinners and snacks alike.

  144. Margaret says

    These were amazing! I sprayed the top with a butter spray. Didn’t have a cutter so put this into a round cake pan and cut into 8. These were the best biscuits I’ve ever made. Not handling the dough a lot was key. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  145. Jonelle Lawshe says

    These biscuits came out beautifully! I only needed 3/4 cup of the vegan buttermilk to get to the tacky moldable dough as suggested. It yielded 8 biscuits for me. My husband and I really enjoyed these so I will be making these again!

  146. Steph says

    I am in LOVE with your recipes!! Just made your yellow gold sauce, cheese sauce and Chickpea Peanut butter stew! I not a vegan and I really want to make these but I dont have this butter you mention- can I just use normal butter or oil? Would I use the same quantities then? Thanks for your website!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but think regular butter or refined coconut oil might work. Let us know if you give it a try! And we’re so glad you enjoy our recipes, Steph! xo

  147. Kirk says

    Delicious. The family loves them. I added 1tbsp of ground black pepper, used home made walnut milk instead of almond and used refined coconut oil in place of butter. Worked out great. Light, fluffy and delicious. I only ended up using about 3/4 cup of the walnut milk so did not need the full cup.

  148. Julia Ardilliez says

    A staple in my house for any event!! Or even just a nice family dinner! Pleases vegans and non-vegans alike :)