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.
Origins of Biscuits
Soft, flaky biscuits are believed to be a pre-Civil War Southern creation. And because flour was expensive back then, they were enjoyed as a special treat on Sundays. The concept may have been inspired by British biscuits which were more like a thin cookie or cracker.
Our recipe resembles the Southern version, but is a plant-based take on this delicious, buttery creation. Outside the US, you’ll more commonly hear this type of biscuit referred to as scones.
How to Make Vegan Biscuits
I have tried making vegan biscuits once before and they did not meet my ridiculously high biscuit standards. They lacked that quintessential buttery flavor and fluffy texture that I so deeply adore. So this time, I read every single tip out there to fail-proof my biscuit making. And I’m happy to report that IT WORKED.
You need just 1 bowl, 30 minutes, and these simple ingredients:
1. Unbleached all-purpose flour.
2. Non-dairy butter (such as Earth Balance).
3. Sea salt
4. Baking powder
5. Baking soda
6 Plain almond milk.
7. Lemon juice.
That’s it! And you’re well on your way to vegan biscuit perfection.
The commandments of biscuit making, as I’ve discovered, are:
1. Do not over-handle the dough.
2. Never use a rolling pin, fool.
3. Make sure yo’ butter is cold.
4. Baking powder and soda are a must for fluff.
5. Brush the tops with butter to achieve that crusty, buttery top.
6. Make a divot in the middle with your fingers to prevent them from rising in a “dome.”
7. A hot oven (450 degrees F / 232 C) is essential. Don’t ask questions.
8. Biscuits must touch while baking to help them rise properly.
I would include a # 9. but it’s simply to eat biscuits immediately. I shouldn’t have to tell you that. A BISCUIT FRESH OUT OF THE OVEN > A BISCUIT REHEATED 3 DAYS LATER. Duh.
These little guys are PERFECT. Fluffy, moist, buttery, savory, perfect with jam, perfect for breakfast, perfect with anything. Hence the reason I’ve dubbed them THE BEST DAMN VEGAN BISCUIT.
And yes, I totally ate that whole damn biscuit (and them some).
The Best Damn Vegan Biscuits
Ingredients
- 1 cup unsweetened PLAIN almond milk
- 1 Tbsp fresh lemon juice
- 2 cups unbleached all-purpose flour*
- 1 Tbsp baking powder (see notes for brand recommendations)
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
Instructions
- Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make “vegan buttermilk.” Set aside.
- In a large mixing bowl, whisk together dry ingredients.
- Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
- Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. You may not need all of it. Stop when it resembles a slightly tacky but moldable dough, stirring until just combined.
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading. Add more flour as needed to prevent sticking.
- Form into a 1-inch thick disc, handling as little as possible.
- Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8 (as original recipe is written).
- Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
- Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
Video
Notes
*Some brands of baking powder can leave a bitter aftertaste. We recommend using aluminum-free for best results. We like Trader Joe’s brand, Bob’s Red Mill, and Rumford.
*Adapted from the man, Alton Brown.
*Nutrition information is a rough estimate.
Jolene Nelson says
Thank YOU! I am eating these with Dr. Fuhrman’s Black Forrest Cream of Mushroom soup, and a Field Roast Sausage pulsed through the food processor a couple of times to make crumbles!
Bird says
I just made these and WOW. They ARE the best damn vegan biscuit. ever.
haha, yes! Thanks for sharing! So glad you enjoyed them.
Nettie says
Actually, stale biscuits are delicious toasted and there are lots of uses for them.
Dinah says
Thank you for this recipe! These are soooooo good! Made 2 batches this morning for my family and they are GONE! My 15 yo daughter just was diagnosed with a milk allergy and these are perfect for her. Everyone actually preferred these over any other biscuit I’ve ever made with dairy!! So thank you!! God Bless! :)
Kaylee says
let me just say…i woke up this morning slightly hung over and craving a biscuit.. These my dear were PERFECT. You may have saved my life.
AMEN. haha! Yay! So glad you enjoyed them, Kaylee. Thanks for sharing!
Annie says
Whoa- you’re not kidding, these are amazing! Super delicious. Thanks!!
Andi says
I just made these but I used whole wheat flour and coconut oil instead, and holy delicious! Thanks for sharing :)
Ashlee B says
Biscuits are pretty good, and I really do love the fluffiness of them… however, I did not care for how much work this involved to actually form biscuits. Also, I think it would be a *great* addition to show what the dough looks like BEFORE forming and cutting into biscuits, as it was rather confusing determining how much milk/lemon juice mixture to add to the dry ingredients. I would definitely utilize the milky lemon juice mixture for my drop biscuits recipe – may try this one again if my drop biscuits do not turn out as fluffy as these did. Thanks for sharing!
Great idea! You can definitely do drop biscuits, but next time I make these I’ll snap a pick so you can see what it should look like at each step. Glad you liked them anyway!
Fakedad says
I can attest. Super biscuits. And I would know, I’m the North American Biscuit boy!
haha, nice! Thanks for sharing. Glad you liked them!
Stacey says
Hi! I tried to make two different batches today. One with a mix of different gluten free powders (didn’t turn out). I bought Cup 4 Cup gluten free flour from French Laundry restaurant, tried the recipe again. They turned out a little better, but the middles don’t seem to get done (even after 15+ minutes. Is there another trick? I measurd the biscuits and they are an inch or less thick…
Not sure! I haven’t tried these with GF flour. Sorry!
Bianca says
Hi! I’ve been thinking of putting a sweet+savory spin on these best damn vegan biscuits by adding in some grated apple and cheddar cheese, since it’s a combo I’ve been obsessed with lately. Maybe I could add one apple and 3/4 cup cheese? I wanted to ask if this would affect the texture of the dough in any way, and whether I would need to adjust anything like the amount of flour or milk. Thanks, Dana!
It shouldn’t! Great idea. If you give it a go, let me know!
Gary says
Messiest dish ever but worth it.
pat says
these look sooo good, can i sub butter flavored crisco for the butter replacement?
Sure!
Gerald says
These biscuits, the final product, surprised me being that they were vegan! I missed the savory and saltiness that butter would have given these biscuits, but regardless these were pretty darn good! Thank you.
Kate says
I am mesmerized by your blog … literally don’t think it’s possible for me to be anymore obsessed! I plan on making every single recipe! Lol
Jessie says
I just made these, and they turned out pretty great. A little salty, but then again I didn’t use unsalted earth balance. Very tasty though. I was worried about them being dry, but they actually could have been cooked a bit longer. I sprinkled some daiya cheese on top too :) I’m thinking of altering the recipe a bit and adding sugar instead of salt plus some blueberries. I wonder if the berries would make it too moist..
Shereen says
Hi Dana
I would very very much love to make this yummy looking biscuits.
Was wondering is there any way to omit the vegan butter and totally not adding any oil?
Thanks in advance for your time.
I don’t think so. Sorry!
Amanda says
OH MY GOD. I did these biscuits drop style instead of rolling. After a few minutes, I took them out and spooned garlic butter (minced fresh garlic, melted earth balance, and parsley) over them, then popped them back in till they were nice and brown. Amazing!
Yay! So glad you enjoyed these, Amanda!
Georgia says
These were AMAZING! I made them the second that I read the recipe. I was a little unsure with the stickiness of the dough (mine were VERY sticky) but they turned out like scones – sooooo light, fluffy and buttery. I added a couple of tablespoons of sugar because I used apple cider vinegar instead of lemon, so I wanted to cover up any taste that might leave – and they were perfect! Thank you for this recipe!!
Debbie Jones says
These are great. I used coconut oil in place of vegan butter because my son is allergic to canola oil.
I put the dry ingredients in the food processor with the solid oil to combine it. They are even good cold with nothing on them – as good as the ones my grandma used to make, and she made the best in the world.
Jessie says
Ah, excellent! I was wondering if coconut oil would work. Thanks :)
Beth says
I use cocnut oil! Perfect!
Diana says
I made these. The texture was perfect. They were moist on the inside and a bit crunchy on the outside. However, Earth Balance made them way too salty (and has ruined many other baked goods for the same reason in the past). So, if you make these, use the listed amount of salt if using unsalted vegan butter (such as Fleischmman’s) or only use 1/4 tsp salt if using Earth Balance. I did and then I got the Best Damn Vegan Biscuits.
Nnenna Ota says
Very good! Just starting out in this vegan lifestyle. I made them for a meat eating friend and he loved them! Thank you!
Larissa says
I wanted to make biscuits this morning and didn’t have any regular milk – only the almond my lactose-intolerant daughter drinks. So I Googled and found this awesome recipe. We had regular butter on hand. They came out ABSOLUTELY PERFECT!!! Fluffy and delicious. For those using Earth Balance – I assume that it would be hard to keep that as cold and firm as regular butter so you’d really have to work quickly – is this correct? Anyway thanks for the recipe!
I used earth balance and it was just fine. It doesn’t seem to soften much faster than regular butter.
amil wynn says
Hey I have a question if you don’t use an rolling pin do you use your hands to roll it out before layering it.
That can work!
Skate says
Thanks for the help! I also made mine gluten free with a mixture of rice and almond flour. They turned out great super flaky! I also brushed them with terrigon in the melted earthwise which complimented the almond milk nicely! Thanks again!
Stephanie says
I made these biscuits this morning (after pinning them Months ago) and here it’s 9pm and I’m logging back online just to tell you how great they were! I’ve been vegan a year and a half, and the last biscuits I made prior to that were from a can. Nonetheless I have a VERY happy spouse right now, and a request for these at least once a week! I’ll happily oblige. Thanks for the simple, delicious, and quick recipe. Cheers!
Robin says
I’ve never made biscuits before but I can’t wait to try these!
I’m making a vegan Alfredo & sautéed asparagus dish tonight and for some reason am totally craving biscuits to go with. I’m not sure if you’ll see this before tonight (no worries if not!) but since there are only 3 people in my family I was wondering if I could just cook 3 biscuits for tonight and freeze the remaining 4-5 to use later on your pot pie recipe that was posted today. Would they thaw well and still work in the pot pie?
Also, do you think this recipe doubles well and freezes? I’d love to have a bunch of biscuits handy but I’ve never frozen uncooked dough and I’m not sure how well it works to thaw then cook. Sorry if this has been answered before! Thanks for your help.
This recipe would double well but I don’t know about freezing. I’ve never tried it! If you do, I think you could just 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!
weirdscience says
The BEST BEST BEST biscuit recipe I’ve ever tried! I subbed cold coconut oil and a tiny bit more salt for the earth balance and unsweetened coconut milk for the almond… So fluffy. THANK YOU
bunny says
Made these yesterday they are so good. I just had to make them with a name like the best damn biscuit I had to see and they certainly are
nikki says
Lol these are scones without milk, they are good though
Stacie says
Wow! Congratulations! These are wonderful! I finally have a biscuit that my (reluctantly vegan) husband loves and won’t sneak off and buy unhealthy biscuits! I shared some of the second batch that I made with fellow vegans here at work, I believe we are all in biscuit heaven! You are my new favorite person! Thank you!
Jessica says
Oh my god. These are awesome! And I didn’t even make them right (I used original Silk milk and made five big biscuits in a crappy toaster oven). Flakey, buttery, easy to make. I will be making these for my non vegan mother. Thank you!
haha! Glad they worked out despite unconventional methods :D
Emma Bilyeu says
Have you ever had a sweet potato biscuit? (so0000 good)
Maybe give a vegan version a try?
Rachel says
I always search for vegan recipes on Google, and it seems that no matter what I search I usually end up back here. I’d really save some time if I just checked this website first and then do a wider search! You are amazing!
haha, I guess that’s a good problem to have! Welcome back, Rachel! Hope you’ll stick around and thanks for saying hi!
Jev Jango says
I must admit that these look fantastic! However, as an Englishman I see you have got it all wrong:) These are not biscuits; they are beautiful ‘scones’. The Queen has them for tea with jam and cream on them. In Cornwall (UK) they are served as an essential part of a ‘cream tea’ – ‘I say biscuits and you say cookies.’.
These are often made with a few raisins or sultanas and I often put a teaspoon of vanilla extract in to add flavour or some brown sugar.
I can’t believe how our celebrated scone has been repackaged this way. The photos are really amazing though..
Oukiteh says
American biscuits are an item in their own right, while you are right they are very similar to scones. Traditionally served savoury with dinner, and are popular in the south. If you ask for a biscuit in the states, you will not get a scone. And asking for a scone in the UK/Ireland will not get you an American biscuit.
Also, Dana 5 stars with this recipe. It is amazeballs. Made it for my Irish inlaws for thanksgiving last year and it went over really well, although they had a hard time having a “scone” with dinner!
Emily says
These are delicious! I didn’t have lemon juice so I subbed in 1 1/2 teaspoon of apple cider vinegar instead, and they turned out wonderfully. Thank you for the great recipe!
Yay! Glad to hear it!
betsy shipley says
Since I was roasting some cauliflower and broccoli, I decided to make this recipe tonight and it was delicious. This is about my 4 time using it and this time I used half white and half whole wheat flour. I made them as drop biscuits which worked well and of course had to sample one. Tomorrow I will make a tempeh dish with gravy and pour it over the biscuits. They are great as a snack in the late morning or afternoon. I am that 80 year old grandmother but never a biscuit maker. Since my husband is German, he is the main bread baker here which is fine. My specialty is making exciting tempeh dishes.
betsy shipley
Betsy, thanks for sharing! So glad these turned out for you and that you’ve been able to take over some of the bread baking in your house ;D Cheers!
Niki says
WOW in love at first bite! These are hands down the BESSSSST Vegan Biscuits Ever. I used coconut milk and Earth Balance Coconut Spread and they were wonderful. Thank you for sharing!!!!!
Yay! Glad you like!
Adia Taliaferro says
These biscuits are very good. My first time making biscuits ever, tried your recipe and I am very pleased :)
Sheri says
One word…. DELICIOUS! Best Damn biscuit I have ever eaten and I am from the South!!! Thank you thank you thank you for recipe!
SO great to hear! Thanks Emily!
kirsten says
Made these this morn – very yummy! I subbed whole wheat flour, soy milk, and apple cider vinegar. I had to add 1/2 cup flour because the dough was too wet/sticky. I will definitely make it again, thanks!
Sarah A says
Thanks for this recipe! These are perfect. I, too, have found vegan biscuit recipes lacking in the past, but these are the bee’s knees.
Debra says
Made these last night for a Vegan Thanksgiving party. PERFECTION!!
Debbie says
These are FABULOUS, thank you! I used 1/4 less salt because I only had Earth Balance salted. In a second batch I used unflavored soy milk and that also turned out great. Third batch I added chopped fresh rosemary (estimate about 3 tablespoons chopped) from my garden and a heaping tablespoon of chopped garlic. This recipe is a great base for all sorts of creations!
Jennifer says
Could you use vinegar instead of lemon juice?
Yes!
Anne says
I have been looking for the perfect vegan biscuit recipe and I just made these last night and they were delicious!! Thank you for sharing!! :)
Chef Rain says
Now when i say these biscuits made me want to just smack someone… That is what they did.. They were soooo good… :) Thanks
Chef Rain
The Cultured Vegan
Brynrose Foote says
I was craving biscuits and gravy and found this recipe on Pinterest. I just made them and they really are the best! Will probably eat a couple with jam in the morning. Great recipe, thanks!
suz says
(was that last comment your moment of zen? it was for me.)
:D anyway…
o great vegan biscuit goddess … you have accomplished what the rest of us have only dreamed of creating in our kitchens as we gently folded our dough… adding this… tweaking that.
what more can i say? my gratitude overflows as the soft, warm objects i have created after your image of vegan biscuit perfection melt in our mouths and my husband wonders if i’ll try some whole grain flour in the next batch.
deep, deep bow to you, o goddess … and many more to come, i’m sure.
Judy says
Yum! My first time doing biscuits from scratch turned out delicious, thanks to your tips! I made these today for breakfast using plain, unsweetened soymilk and real butter. I also used whole wheat flour for 3/4 of the flour. Sorry I changed the recipe so much… I’m just kinda particular about my diet. Next time I would only do 1/2 whole wheat as they were a touch grainier than I would have liked, but the whole wheat did impart a nice sweet nuttiness.. My elevation here is around 5700′ and they still rose beautifully, but cooked quickly. I baked ’em for 10.5 minutes, but next time I’ll do 9. They were delicious with our eggs, homemade gravy and more butter! :) Thank you for the great recipe!
marlies says
I made these this morning with a mixture of spelt and whole wheat pastry flour, and coconut oil instead of earth balance. SO.GOOD. They spread a little more than I would have wanted when they baked but it’s totally okay because they are AMAZING!
Good to know! Thanks for sharing :D
Laura says
How much coconut oil did you use? I want to make these without using butter if possible.
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Jody says
Do I need to change anything for high altitude baking?
Michelle says
I would love to know what changes need to be made for high altitude. I’m at 9,000 ft! :) Thank you for the recipe, I have so much trouble baking up here.
Martha says
I made this this evening and whoa!! So good! I did use soymilk and they came out fine. Thank you so much for your investigative work and sharing this recipe!
September Long says
I just made these for dinner tonight! They are AMAZING! Easy to make and taste better than any biscuit I have ever eaten. Thanks for posting the recipe. I can’t wait to try more.
lisa says
I just made these using gluten free flour and they were fantastic! They turned out much better than any other gluten free vegan recipe I’ve tried… they’re actually fluffy!
Erica says
What gluten free flour did you use?! I’m looking to make these gf and would like to not go through trial and error with it! Thanks for any help!
lisa says
I used Bob’s Red Mill all purpose baking flour
Amy Messick says
Did you use the same amounts of everything when subbing the gf flour? I use King Arthur all purpose flour, just b/c I don’t prefer the strong garbanzo flavor of bob’s red mill gf. Thanks!
Emily says
I am so excited that someone has tried the gluten free bob’s flour I am going to try and make them tonight. Who doesn’t love biscuits?!?
Suzanne Favreau says
Thanks for the great recipe. I made the biscuits for dinner tonight, and my husband and I both thought they were great. I used one cup white and one cup whole wheat pastry flour.
Martha says
Will using soy milk affect the fluffy factor?
I don’t think so, just make sure it’s plain and not vanilla!
Randi says
I made these with soy milk (I cannot have dairy or nuts) and they were excellent! Fluffy like a biscuit should be!
Alexandria says
My husband fashions himself as a biscuit connoisseur and he completely approved on these biscuits and your rules! Thank you because these biscuits are perfection :)
mumsy j says
It is a child-friendly recipe.
Easy and heartwarming.
We bonded baking this and turned
out just great…We just opted for kid’s
cutter sizes :)
A zillion thanks!!!Bless you!
p.s. by the time am doing this,there are only 4 biscuits left :)
Emily says
I just made these on a whim and they were fantastic!! Thank you!
Josh says
Your biscuits look gorgeous! They inspired us to make some biscuits too! We did add vegan bacon and pumpkin cheddar. Please check out our version, we link back to this recipe.
Katrina says
This recipe is amazing and super easy! I was out of of vegan butter so I used solid coconut oil to cut into the dry ingredients. I then brushed the biscuits with olive oil before putting them into the oven. They were a hit! A true crowd pleaser.
We’re so glad you enjoyed them, Katrina! Thanks so much for sharing! xo
Lindsay says
I just made these this morning and had a similar problem as other reviewers did. My dough was very sticky and I had to add quite a bit more flour. Also, mine didn’t rise. :( They were delicious though! I pushed them together like you asked. Do you have an idea of why they didn’t rise and what I could do differently? We still enjoyed them even though they were flat! :)
Divamac says
Definitely a keeper! Came together from start to NOM! in 30 minutes, and were definitely the best vegan biscuits (and probably the best biscuits period) that I have made. Thank you!
Kaitlynn says
I just made these and they are AMAZING! You have done the vegan world a great service!
Mary Beth says
My second time making these and they are so yummy and easy to make! I do mix the flour up some and do 1 1/4 c of unbleached all-purpose, 1/4 c almond meal, 1/2 c sprouted spelt, and 1/2 c flaxseed meal. It still comes out delicious and little more nutritious.
I think I must make mine less than 1 in thick because even using a 3 1/16 in cutter I end up with 12 biscuits. But that’s okay with me! They’re so tasty it’s hard not to eat them all! ;P
Q says
Heys!
Thanks for the recipe. I’ve tried it twice only to get a very “watery” dough. I can’t proceed to the next step because the dough is not firm enough for me to flip. Is there sth wrong with my wet and dry ingredients mix? I used two cups of unbleached white flour (is this supposed to be tightly packed?), 1 Tbsp of baking powder, 1/2 tsp of baking soda, 3/4 tsp of sea salt, 4 Tbsp of Nuttelex and 1 cup of almond milk with 1 Tbsp of lemon juice.
Q, it seems like your proportions are correct so I don’t know what could be going wrong. My flour wasn’t “packed”; I use the spoon and scrap method to keep the flour light and fluffy, which I’ve heard is a more accurate way to measure. If your dough is too wet, however, try adding a bit more flour. Hope that helps!
Yeah, it should be firmer. I’d say very generously flour your surface and sprinkle flour on top, as well as on your hands as you shape it. It’s OK if it’s a little wet but it shouldn’t be that sticky.
yay!
Suzy says
These rose well and tasted great! I used 1 c whole wheat pastry flour and 1 c bread flour. Used almond milk with apple cider vinegar. Omitted salt. Delicious! A keeper for sure!
We’re so glad you enjoyed them. Thanks so much for the lovely review, Suzy! xo
Olivia says
Mine looked a lot like that too. Suuuuuper sticky and all over my hands. I got pretty upset and then decided to just drop it into globs on the pan and pretend it wasn’t horrible and I baked them for 15 mins and all was well! They turned out normal enough. Maybe next time I will add less milk and add it slower to find the best point of doughy-ness. I did use bleached white flour and coconut milk because that’s all I had, but I don’t think that should make too much of a difference.
Q says
Hi Olivia, i think u can try with 3/4 cup of milk instead. I guess the wateriness of the dough is probably because some milk are creamier while others are more liquid. It’ll give you a more crusty biscuit that you’ll love (:
Lisa says
Hi I am planning on making these for dinner with tofu and tempeh bacon sandwiches! Can i use bobs redmill whole wheat pastry flour? Should I make any changes if I do??
Reagan says
Hi There!
I substituted the flour for my gluten-free all purpose flour. they didn’t rise well and weren’t very fluffy. Do you think it is because of the flour? Or could this occur from over-handling the dough, etc.?
Thank you for the great recipe!
Yeah, gluten free flours are just kind of finicky, and I haven’t tried making this recipe GF myself. Sorry I couldn’t be of more help!
Vivian says
The same thing happened to me! I thought these biscuits were gf and vegan so I assumed wrong of course! I’m trying to read all the threads to see if it’s even possible with gf flours …
Jessica says
How can you rate it down when you didn’t follow her recipe? I followed it and they were amazing!
Jennifer Collins says
We made these this morning using unsweetened cashew milk. They turned out beautifully. Next go round we are going to make them savory with herbs!
DNMP says
THANK YOU THANK YOU THANK YOU.
I’ve been Vegan for about six years and I had not found a biscuit recipe that I loved. I found one basic one that “worked.” But this recipe is the closest I’ve found to “real” biscuits.
The fact that the dough is sticky as you put them together showed me that you really did a good job with the essence of biscuits.
I probably will make mine a bit thicker next time but other than that. This is it!
God bless!
yayaya! this makes me so happy. These biscuits are amazing – so glad you agree!
Paul Messplay says
I’m crying. These were so good. :’)
Maggie says
Could you make these and before baking freeze some of them and then bake as needed?
I don’t think so. It would likely affect the flavor and texture. But it’s worth a shot! Let me know if you try it!
Jessica says
I have and they turn out great!
Cat says
I just made these for breakfast. Easy to prepare, but for me, 3/4 tsp turned out to be way too much salt.
Caroline says
My mixture was VERY wet. I ended up adding another cup of flour. What did i do wrong??? They are in the oven now. We will see how they turn out.
Tally says
I had the same problem. ? Not sure what I did wrong. Didn’t even add a whole cup of the ‘buttermilk’…Going to try again today.
They still tasted amazing! I just wasn’t able to handle the dough and cut it into neat shapes.
Beth says
Me, too. Plopped them on top of the pot pie mixture, and they didn’t cook in 1/2 hour, either. :(
Math says
Me too. I used just a little over 1/2 the milk the second time I made them.
Also have made these successfully with a blend of half spelt and half wheat flour, and soy instead of almond milk.
Hmm did you make any changes to the recipe?
Whitney says
WOW..these are amazing! I have been craving some damn good biscuits and these went above and beyond. I can’t wait to wake up tomorrow and have these with apple butter!!
MondayJen says
I made these this morning and my husband and I couldn’t believe how perfect they were! So fluffy and buttery and amazing! You are a culinary genius! Also… should leftovers be stored in the fridge or just in an airtight container on the counter? We want the leftovers for breakfast tomorrow! :-)
Thanks Jen! These store best in an airtight container or bag on the counter :D
Jenny @ BAKE says
These look gorgeous!
Julia says
Wow. I just made these and….wow. i would liken it to experiencing love for the first time. And we both know that is not an exaggeration.
Dianne says
I cannot wait to try these this weekend!!!
Joy // For the Love of Leaves says
I cannot wait to try these!!!
Monica says
Can I make them gluten free? What should I substitute? Thanks much! Love your site!
Monica, I haven’t tried these gluten free yet, but you could try it with my GF blend! 1 1/2 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour, 1/4 cup white rice flour
melly_earth says
What’s your gf mix like? I tried some that were measured in volume rather than weight and they never turned out.
Amanda (amethystjean) says
I tried these gluten free with Robin Hood gluten free flour (similar flours to your blend, though I don’t know how the proportions compare) and I don’t like them at all. They are sandy, did not rise and not at all flaky or fluffy. Extremely crumbly. It looks like I need to adjust the leavening and binding agents for gluten free :(
I will try with another flour, your blend or something, add xanthan and maybe some ultratex? I think I will also increase the baking soda and I feel like they need more butter, probably the whole stick and adjust the milk accordingly….well looks like I’m completely changing the recipe now.
Amanda, thanks for the update on this! I haven’t tried them GF myself though some other readers have. I’ve never heard of that baking blend so that may be the issue. Please check back with results if you have more success with your modifications! I’d love to know and I’m sure other readers would, too. Thanks again!
Cassandra says
The Robin hood gluten free blend is not very good and anytime I have used it has a bad flavor and very sandy and dry. Other lighter blends are alot better. Like Pamelas or Namaste
Aimee Mavragis says
Just made them gf for thanksgiving today! Yum!!! Used Bob’s red mill 1-to-1…perfection
Cree Chancley says
I used King Arthur’s Gluten Free Multi-purpose flour, whole milk with lemon juice and unsalted butter. You need to add more liquid for sure. It was amazing!!! Thank you for this recipe. I’ll try them gluten free AND vegan next time.
I barely handled them as well. I got picture perfect biscuits and even my husband (who doesn’t have to eat gluten free) says that they were damn good
mackenzie says
Cree what was your flour ratio? was it 1:1?
Ginger says
I was thinking of trying these with real butter and cassava flour. What do you think?
Rizza says
Hey Dana, if I use your GF flour blend recipe, do I just sub it 1:1 ratio, like 1 cup of your GF blend to 1 cup of the multi purpose flour?
You can scan the comments as other people have tried these GF with success. But I haven’t tested and can’t comment. Sorry!
Emily says
Is your GF flour blend an even substitute? 1 cup of all-purpose flour to 1 cup of your GF flour blend?
Thank you!
Not in every recipe. For instance with this recipe, it wouldn’t work 1:1.
Tobey says
I made one batch with coconut flour, and one with quinoa flour, both were delicious!!!
melly_earth says
Did you use xantham gum or anything or just straight gf flour?
Erin says
Did you use x-gum or something else like that when changing it up to make it GF? I am GF and vegan . Finding both of those in yummy mix it not always easy.
Nicole says
How did you make these with coconut flour???
Annette says
Yes How DID you make these with coconut flour?? I am trying now and of course dough is crumbling due to lack of gluten. HELP please! What can I use as binder other than too many eggs? Thanks much
Abbey says
For gf baking try a 50/50 mix of rice flour and sweet rice flour (white or brown). The sweet rice is sticky and makes it just like gluten. You can sub this 1:1 for glutinous flour. No addition of xantham, tapioca, or starch needed.
Rose says
My question also.Regarding gluten free.
Sara says
I made these for my daughter and my boyfriend, both biscuit lovers, this morning, with an assortment of jams, fruit preserves, and apple butter. They LOVED them and it saved us from walking down the street to the local (non-vegan) biscuit bakery :-)
Hooray!
Christine @ Gotta Eat Green says
I think you are a mind reader. I have been searching high and low for a vegan biscuit recipe… this one looks incredible!!
Ellen says
OOOOOOOHhhhh biscuits. me likey.
Jess says
These pictures are making me feel very sad about my oatmeal breakfast! Amazing!
haha, not my intention! But kinda true. BISCUITS > OATMEAL : (
Karen says
Hi! These look amazing, I can’t wait to try them! I have a question. I am allergic to almonds and was wondering if I could substitute the almond milk for another non-dairy milk?
katie says
Unsweetened coconut milk, not canned but the kind from so delicious, works great for me.
Thanks Katie! Yeah, I would guess coconut might give them a slightly different flavor but the texture should be spot on.
Marie says
What do you think of flax milk? Allergic to dairy, soy, nut, and coconut…
Esprit says
Maybe try rice milk? The taste isn’t overpowering so it shouldn’t affect the taste of the biscuits.
SJ says
Can coconut butter be used instead of earth balance?
Ash-foodfashionparty says
They look really good, a good recipe to have.
Amanda @ Once Upon a Recipe says
These look just like a biscuit should. I think I have some Earth Balance in my fridge too. Hello after-work biscuits!
Eeee says
yay! I’m glad you did a biscuit recipe! I look forward to trying them!
Josie says
Just made these with 1.75 stone ground wheat flour and they came out just as delish and amazing! Thank you for the continuos inspiration of vegan recipes!
Yay! Of course! So glad you liked them, Josie.
Jeanette says
Can i use rive milk
Jeanette says
Can i use rice milk
That should work, yes!
alexandra @ sweet betweens [blog] says
More like daaaaaaaaaaamn! Just from the pictures alone these look like they could pass for dairy-filled delicious fluffy biscuits. Woah! Cannot wait to make them. Thanks for sharing this recipe!
Whoop! Thanks Alexandra!
Mary-Clay @ Cooking With The King says
Ooh. I need these in my life. I can’t wait to try them!
Melanie @ Just Some Salt and Pepper says
These look really tasty! I’m definitely intrigued by them being vegan. I need to make them soon!
india says
oh my god, they look delicious!!!
Kathryn says
They look such perfect fluffy biscuits – definitely going to give this recipe a go.
Minji says
Tip #8 is very interesting! And I totally agree with tip #9 too :) Would this recipe also work with dairy butter and just regular milk instead of almond milk? Or would I had to adjust the amount of them a little because the fat content will be different? Thanks for the recipe!
Leslie says
This is pretty much identical to my regular biscuit recipe.
Nikki says
Agreed :)
dennyB23 says
I agree as well :-(
Tieghan says
Yup, perfection is right!!! These biscuits looks amazing and I am going to trust you grandmother. They always seem to know what good!
Katrina @ Warm Vanilla Sugar says
Dang, I’m loving these!!
Sarah says
Madam, vegan or otherwise, these biscuits look the bizniss.
THE BIZNISS. Thanks Miss!
Tracy E Mills says
Hi Dana, I love your writing and this recipe looks great. I’ve only begun cooking vegan and only have Soy milk in the fridge but I want to try it. I hope it’ll curdle like almond. I’ve been finding great recipes in a book I already own, “The Sacred Cookbook ( Forgotten Healing Recipes of the Ancients ) Paperback – 2013” that I found some interesting Vegan recipes in. You may want to take a peek at it!
Well, I’ve saved your site to check out when I need to.
Best writing and cooking,
Tracy
Kayla says
I use cashew and it turns out just fine! The main thing, I think,is to just make sure it is plain – unsweetend origional. Not any sort of sweetened milk :)
Kathy says
My son is vegan but is allergic to tree nuts and soy. So this cape could work with coconut milk?
Kayla Reed says
Kathy, coconut milk will be too sweet. I would try pea milk, rice milk, hemp milk, etc.
tayler says
do you think unsweetened coconut milk would work or still be too sweet??
Kayla says
Taylor, so long as it is not sweet at all and not the kind in a can, I don’t know why it wouldn’t work.
Derhan says
In my experience if you cook unsweetened coconut milk down just a little, [5 minute simmer] then add desiccated potato flakes it cuts the natural sweetness from the coconut. Be careful not to use when hot…
Emma says
I’m a big fan of biscuits. They’ve been one of the best discoveries from following a bunch of US food blogs! Biscuits in the UK are cookies in the US :) I use a really similar recipe, pretty much just subbing wholegrain flour, and they really are perfect.
christine voudia says
In the UK these are called ‘Scones’ and I will be trying them soon!
E Haynes says
Sort of….
Shea says
Nope. Scones are not the same. And US biscuits >>> scones.
Gabrielle says
Aah I was searching for vegan biscuit recipes. When I saw this one I was a little confused? Savoury biscuits? These look more like what we call “scones” in Australia. Thanks for confirming that my brain wasn’t going silly. I may even try them as I was also looking for savoury muffin recipes to go with homemade vegetable soup
Rebecca says
In the U.S., “biscuits” are basically super fluffy, non-sweet scones. They’re served most often as a breakfast item in the American South.