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.
Pri says
Made this and they turned out soooo good! Just added a bit of sugar to my dry ingredients and used oat milk.
Woohoo! Thanks for sharing, Pri! xo
Monica Crowley says
The most delicious biscuits I have made.more like scones.
Michelle Devost says
Could I use white spelt flour in place of all-purpose flour?
Hi Michelle, we haven’t tried it in this recipe, but it looks like other readers have used spelt with success. Let us know how it goes!
Tab says
They indeed are the best vegan biscuits!! Made them yesterday and what a delicious success. Use soy milk instead of almond as it’s a bit creamier. It didn’t curdle in 10min like the recipe, but likely because almond milk is different. Really make sure you allow it to curdle and you don’t skimp on waiting for them to puff and brown in the oven. Because you’ll want to… Trust me.
We’re so glad you enjoyed them! Thanks for sharing your experience!
Eva Brunner says
Could one use soy or oat milk instead of almond milk in this recipe?
Eva Brunner says
I’ve been reading through the comments and it looks like subbing the milk product is not an issue. Thanks!
Yes! Either one should work great. Let us know how it goes!
Margie says
HI! have any of you used almond flour instead? Will turn out ok?
Kate says
Beth, I love that you posted this because I just came online to ask if I could add sugar to use these for strawberry shortcakes. Perfect timing and thanks for sharing!
Ps, I make these biscuits as-is on a pretty regular basis and they are truly awesome.
Beth says
I made a sweet drop biscuit version of this today to use as shortcakes for Strawberry Shortcake like my Great Grammy used to make. I followed this recipe exactly to make 8 biscuits. but added 2 tblsps organic cane sugar to the dough. Did not roll out & cut instead used an ice cream scooper to drop 4 biscuits into each 8×8 cake pan. Baked 10 minutes, then added a small pat of butter to the top of each with a smidge of sugar on top. Baked for another 5 minutes & done! Thank you for posting this recipe…I hope the Vegan Expectant Mommy in my life enjoys this at her shower today😊
Amazing! Thanks so much for sharing, Beth! xo
Abbey says
I am surprised how amazing these turned out, and they only took 30 minutes from start to finish! I followed the recipe exactly and they are perfect!
Yay! Thanks so much for the lovely review, Abbey! xo
Azza Al-Sajdi says
Can I use Bob’s Red Mill All Purpose Baking Flour here in place to make these biscuits? I would like to add these to your 1 Hour Vegan pot pies for a Gluten and Dairy free meal.
I’d suggest trying this recipe instead!
Azza Al-Sajdi says
Thanks so much Dana. You are definitely this house hold’s hero.. and I am sure many many others <3
xoxo!
Azza Al-Sajdi says
I would like to add these to your 1 hour vegan pot pies. But wanted to see if there is any hope in making these gluten free? I have your book (everyday cooking) and page 7 feature the Gluten- Free flour blend. If i substitute with your suggested flour blend plus gluten free oat flour and almond flour (the example in your book) , would it work?
I don’t have a knack for these things at all.
To complicate matters further haha, my question is two folds here:- I would love to take out the white rice out of your blend as both my kids suffer constipation (why we are GF and DF to begin with), can I substitute something else for the white flour?
Many thanks,
I would suggest this GF biscuit recipe!
Francesca says
Can I use kamut flour for this recipe? What’s your suggestion?
Hi Francesca, we haven’t experimented with kamut flour, but it looks like some other readers have mentioned it in the comments. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “kamut”) in the post and comments.
Erica says
As far as I know, Earth Balance doesn’t have an unsalted butter. I don’t think I’ve ever seen it, and I doubled checked on their website to be sure. So would I need to change the salt ratio if I used the regular salted Earth Balance? Or should I do 3/4 tsp as listed.
I would do the 3/4 tsp as listed! Or, if you’re concerned about it being too salty you could slightly reduce to 1/2 tsp.
Sam says
Can’t wait to make these! Do you think that I could easily add cheddar and scallions to it? I hope it works!!!
Oh yes totally! Let us know how it goes!
Shawn says
Once again thank you for saving “supper for seven” as I tried this recipe only 30 minutes before mealtime. Now everyone is not so subtly lingering around the island as I prepare to put them on the table. Having a large vegan family is pure joy except there are as many variations in their palates as one might expect……BUT these biscuits (and a great many of your recipes) achieve consensus from this family. I am not a skilled baker, but a methodical one and following your instructions with great care gave us a great product!
So lovely!! Thanks for sharing, Shawn!
Amanda says
This looks great! Thanks for sharing it. I love your list of biscuit commandments. ^^ Would it be possible to use butter-flavoured coconut oil? I know the fat can affect the final result greatly. Vegan butter is difficult to find where I live, though, and I try to avoid margarine when possible.
Ha, so glad you enjoyed that =) We’ve tested coconut oil and found it was OK. Let us know if you try it!
Suneera says
Omg. Dana. Omgggg. This are amazing! I love all of your recipes and have been using them more often since fiber week which was wonderful by the way. I had to make a few changes based on what I had. I used half whole wheat flour and half cassava flour and cashew milk instead of almond milk. They came out so yummy. I topped mine with almond butter, banana, strawberries, and broccoli sprouts. Soooooo yummy! And my kid said they were better than the kind in the tube she loves so much.
haha yay!! Thanks for sharing, Suneera!
Amanda says
After asking about using coconut oil, I couldn’t wait for a response. I was too excited to try these, so I read through some of the helpful comments posted by other bakers. After that encouragement, I decided to forge ahead! I used half whole wheat flour (not ww pastry flour) and half ubap flour, Bragg’s apple cider vinegar instead of lemon juice, and 4 T butter-flavoured coconut oil, and it worked a treat! I measured the coconut oil first and put it in the fridge while I measured everything else. Then I cut it into the dry ingredients with a fork. My bp and soda were Bob’s Red Mill and there wasn’t a salty or metallic taste at all. I had to smoosh it around in the bowl a bit to get it to come together fully, so i counted that as kneading. I don’t have a biscuit cutter, so I turned it out (without kneading any more), fashioned it into a rough rectangle, and just used my big chef’s knife to cut it into eight approximately equal pieces. Because of that and probably the wwf, too, mine seemed a bit rustic, but they baked up with a lovely crisp outside and light, fluffy inside. I resolved only to eat two right away with brunch so I could save six for biscuits and gravy tomorrow, then failed happily and went back for more. Thanks so much for a marvellous (and adaptable) recipe!
Amazing! Thanks for sharing, Amanda!
Samantha says
Hi! How much apple cider vinegar did you use to sub for lemon juice?
Hi Samantha, you can use the same amount.
Kenna says
Yup, there’s a reason why this has so many 5 star reviews. It’s delicious and so easy to make. I am not a baker really and making biscuits intimidated me but this recipe curbed my fears because I followed the recipe exactly (which wasn’t difficult) and they were perfect! Thanks, Dana!
Whoop! Thanks for sharing, Kenna! xo
London says
Could I use a gluten free flour? My son is gluten and dairy free and we are dying to find a good biscuit recipe!
Hi London, we’d suggest this recipe instead.
Leslie says
Great recipe! Will definitely make these again. (Substituted Ripple milk.)
We’re so glad you enjoyed it, Leslie. Thanks so much for the lovely review! Xo
Melissa says
Loved these. Brought me right back to being a kid at a time when I’m a little home sick. Thank you so much! I will definitely make them again.
Thanks so much for the lovely review, Melissa. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Tisha Hasson says
My family LOVES these biscuits! They are the only ones I make! So so good! I make them with a homemade cashew butter and they always turn out amazing! I also use a vanilla flavored almond milk, with apple cider vinegar to make my butter milk, and have never noticed the vanilla flavor.
Can I freeze these? If so at what interval on the process would I do that?
Amazing! Thanks so much for sharing, Tisha! You can put the unbaked biscuits in the freezer. Then set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope that helps!
Benny says
Great advice adding the milk in bit by bit… I didn’t need it all.
I added spoonful of of fruit sugar to the flour as was low on jam! – went for smashed banana and a drizzle of runny tahini
Thanks so much, I’m 50 this year but only started baking last year, maybe I’ve done less than 5 batches of biscuits in my whole life – thanks for making it easy and rewarding.. x
We’re so glad it was helpful! Thanks for sharing, Benny!
Stacy says
I made these once with good results. I would like to try again, but am planning to make some high-altitude adjustments (I’m at 5500′). Just wanted to see if Minimalist Baker is already baking at altitude? I assume not, but just in case…
Hi Stacy, no, we aren’t baking at altitude. Let us know if you figure it out!
Nicole says
These are delicious! I discovered them back in the fall and they have been on regular rotation. Tonight I swapped the white flour for whole wheat and they turned out perfectly! Thanks for the recipe!
Amazing! Thanks so much for sharing, Nicole! xo
Holly says
I’m wondering if I could use almond flour in place of the un- bleached flour ?
We don’t think that would turn out well, unfortunately. But it could be used with other flours- you can find our recipe for gluten-free biscuits here.
BJ says
These biscuits truly live up to their name. They are absolutely delicious and easy to make.
Whoop! Thanks for the lovely review!
Momma Bird says
I have made this recipe several times now, and each time it has been a winner. Simple to follow instructions and great tasting results are why this recipe has become my go to recipe when homemade biscuits are on the menu.
We’re so glad you enjoy it! Thanks so much for the lovely review!
Paige says
This truly is the best vegan biscuit recipe ever. Look no further!! I am newly vegan, within the last year or so, and I had a hankering for biscuits. Thank god this was the first recipe to pop up! Please, I beg you, try these.
Whoop! We’re so glad you enjoy them, Paige. Thanks so much for the lovely review!
Monique Amar says
These were so tasty! Used the new Becel vegan butter sticks. Took only 40 minutes start to finish and were perfect.
Amazing! Thanks for sharing, Monique! xo
Sarah says
These are amazing! I took a risk by multiplying the recipe and subbing ripple milk. They were light and flaky and perfect! I paired them with a vegan spicy sausage gravy which made my southern heart happy :) This was the best vegan biscuit I’ve made and will surely make them again. Thank you!!
Sounds amazing! Thanks so much for the lovely review, Sarah! xo
Christina says
So delicious! I had unsweetened plain soy milk and used that rather than almond milk and they turned out light and flaky. Big hit with the husband and the kids!
Thanks so much for the lovely review, Christina. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Alan MacPhee says
Thank you for this recipe! I’ve made it several times with Miyoko butter and whole wheat flour. Excellent!
Lovely! Thanks for sharing, Alan!
Harry says
Excellent recipe. My son has milk and egg allergies which prompted me to look for a good vegan biscuit recipe. This is it. A mainstay for the family. Hard/expensive sometimes to find vegan butter so I usually use vegan margarine. No issues. Comes out perfectly. Says you can keep them for 2-3 days but normally do not last that long. Thanks for the recipe. You have made some kids (and adults) very happy!
Thanks so much for the lovely review, Harry. We are so glad you and your family enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Paige says
Hi Dana – I just realized I’m out of baking soda, but still have plenty of baking powder. I know you can usually use a 1:3 substitute for soda to powder ratio, but wanted to check to see what you’d recommend first. Thank you!
Hmm, I haven’t tried that if I’m honest! But if you do let us know how it goes!
Lindsay says
This recipe calls for way too much baking powder 1tbsp overpowered all of the other flavours.
They looked great but we’re inedible.
Lindsay, we’re sorry it tasted off! The interesting thing is we think it has more to do with the brand / freshness of baking powder than it does the amount as overwhelmingly people have great results with the recommended amount. What brand of baking powder did you use? Our favorites are Trader Joe’s, Bob’s Red Mill, or Rumford.
Elle says
I really like this recipe. I used cashew milk because I was out of almond, and white vinegar instead of lemon juice, which many biscuit recipes say you can do. That made no difference, they still tasted great.
I will preheat to 425F next time, though. In my stove, this recipe browns up very nice, very quickly…but the inside is still a bit doughy at the end of bake time.
We’re so glad you enjoy them, Elle! Thanks so much for sharing! xo
Asher says
Please for the love of God stop calling that a biscuit. It’s a scone.
Hi Asher, what these are commonly called depends on where you live. In the US, they are called biscuits, while in the UK, it’s our understanding that they’re more commonly called scones. Hope that clears up any confusion!
Silas says
First time attempting these and boy oh boy was it easy and they are delicious!! I will have to spread the dough a bit thinner as mine didn’t get as brown as I hoped and a bit doughy in the middle. I was afraid of the outside getting a bit too hard, so I pulled them out at 18 minutes. But with some vegan sausage gravy, we won’t know the difference. These bad boys doubled in height and were flaky in the non doughy sections. Can’t weight to try the Jalapeño Cheddar version!!
We’re so glad you enjoyed them, Silas! Thanks so much for sharing! Baking a little longer or using slightly more flour should help with texture.
Simone says
Made these twice and they turned our soft and flaky and exactly as pictured! But, both times, they tasted essentially like flour, not exactly like a biscuit. They still got gobbled up, but is there any way to make them taste more like a finished product and less like the individual ingredient?
Or, can you suggest how to add some additional flavors to make it a flavored biscuit?
Thanks!
Interesting! We’d say perhaps more salt? We have a pumpkin sage version here.
Heather O says
These look delicious!! We follow the Whole Food Plant Based lifestyle and do not use anything with oil, is there any replacements for the vegan butter that you think could work for this recipe?
Hi Heather, another reader mentioned using applesauce with success. But we haven’t tried that and can’t guarantee results. Let us know if you give it a try!
Brooke says
Oh man, I wish I had read some of the comments first because mine too came out tasting super salty baking soda. I’m going to turn them into breadcrumbs and hope those turn out!
Oh no! Sorry to hear that happened, Brooke. Did you use mostly baking powder and just a bit of baking soda? If yes, we’re thinking some brands of baking powder may contribute a more metallic taste. So many readers have enjoyed this one and we haven’t been able to replicate this issue so we’re a little stumped as to what else might be causing some to notice more of a baking soda taste.
Sarah says
Made a half batch yesterday and they were so good that I made more today and froze the extras. Glad that there was note that they can be frozen, but no directions on cooking from frozen. I’ll try it tomorrow and see!
We’re so glad you enjoyed them, Sarah! You can put the unbaked biscuits in the freezer. Then set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope that helps!
Jessica says
Followed this recipe and they were delicious! My only difference is I only got 4 biscuits out of the recipe. Not sure what I did wrong, but no big deal I just made another batch. Super tasty and thanks for all the tips!
We’re so glad you enjoyed them, Jessica! Perhaps your cookie cutter was larger?
Christina says
My dough/ biscuits were not as fluffy as yours (the taste was awesome though!); could it have been because I rolled them out like you would non gf biscuits?
Did you roll them too thin, perhaps? Were your leavening ingredients fresh / active?
natasha says
I made these exactly as described and they were AMAZING!!!! thanks so much !
Yay! Thanks for the lovely review, Natasha! xo
Isis Harrington says
These biscuits have become a one-three times a week staples in our home. Whether we serve them with your mushroom gravy recipe or as a snack with butter and jam, we always have a big batch of dough pre-made in the freezer! We have been using whole wheat flour because that is what we normally buy and they are just sooooo good!
Incredible! Thanks for sharing, Isis! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Stef says
Ok. This recipe wins, hands down. I did read comments and lessened the baking soda, used oat milk (which is all I had) and they were perfect. I honestly was expecting hockey pucks but SO OPPOSITE. I actually prefer these over buttery biscuits as they are airy, fluffy and well, just better for you. Slapped on some jam and magic! Thank you for sharing this fabulously delicious recipe. Happy holidays!!
Yay! Thanks for sharing, Stef! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Peggy says
I just made and ate 4! Yes, 4 biscuits! I used King Arthurs measure for measure gluten free flour and oat milk. Next time I will sift then measure to lighten them up some. I did taste a little too much baking soda…and double checked the measurements in advance 1/2 tsp soda & 1 Tbls powder. Not sure if there’s a way to use less of the soda, but I’d rather not lose the fluffiness. But these made me super happy and paired well with my raspberry jam. Ooh, I also split one open and placed it open side down in a vegan buttered pan and grilled to brown—-over the top! Thank you MB for all your fabulous recipes and making my life better ❤️
Aw, so kind, Peggy! Thanks so much for the lovely review! We wonder if trying a different brand of baking powder would help? We prefer Rumford.
emily says
i made these twice this week! they are incredibly easy and fast, i’ve made them before work, i make them for brunch. but if i’m being honest, i love the leftovers too! i make breakfast sandwiches, serve them with stew, or vegan mac. the ingredients are simple, pantry staples. 10/10 recommend!
We’re so glad you enjoyed them, Emily! Thanks so much for the lovely review! xo
Sarah says
YUM! Thank you!
We’re so glad you enjoyed them! Thanks for sharing, Sarah! xo
Kelly says
I made the cheddar herb biscuit recipe from your recipe book today which uses this as a base. These are definitely delicious. Thank you for the recipe.
Tip for someone who doesn’t have biscuit or cookie cutters – use the screw-on lid attachment from your mason jars if you have those. Works just as well – maybe a little more effort needed since the edge isn’t sharp, but it gets the job done.
Smart! We’re so glad you enjoyed them. Thanks for sharing, Kelly!
Rachel Love says
Hello, would oat milk or coconut milk work w this recipe?
Sounds amazing!! I’ll make them this weekend!
Yes, either one should work well. Let us know how it goes!
David says
Your recipes make me look like an expert- thank you
We’re so glad to hear it! Thanks for the lovely review, David!
Veronica says
I Ioved this recipe! So simple and delicious. Thank you!
We’re so glad you enjoyed it, Veronica! Thanks for sharing!
Marisa says
It’s 11pm and finally everyone is asleep and I’m up making these delicious biscuit to eat with some apple butter in peace heheh. This recipe never disappoints!
Yum- what a combo! Enjoy, Marisa =) Thanks so much for the lovely review!
Liora says
Dana
Hi! Have you tried this gluten free? What would you sub? A 1 to 1 flour? What about Xanthan gum?
This is our go-to GF biscuit recipe!
Julia says
Could I use almond flour as a substitute for the all purpose to make this GF? I have coconut and almond flour on hand and am hoping to use those instead of having to buy GF All purpose flour.
I checked out the GF Vegan biscuits and that recipe has even more ingredients I don’t have on hand.
Thanks!
Hi Julia, you could try it, but with gluten-free flours it’s really best to have a mix of different flours, otherwise the texture isn’t right. You can learn more here.
Erin says
This recipe was perfect!! I didn’t think it would but the lemon juice made a huge difference compared to my last batch. Delicious biscuits and just the right amount of personality and humor included. This blog has quickly become my go-to for vegan recipes that satisfy all eaters. Thank you!!
Aw, thanks for your kind words and lovely review, Erin! We’re so glad you enjoyed them! xo
Melanie McDonough says
I make these biscuits almost every Monday morning for the week ahead. They are so so SO good. I usually have to double the recipe because my family will gobble them up.
I recommend this recipe to everyone!
One question I have is if you can put the in the fridge overnight and pop in the oven the following morning. I see you can freeze them but if it’s just for one night, can you just refrigerate the or do you still need to put them in the freezer and then thaw for an hour in the morning?
We’re so glad you enjoy them, Melanie! We think that would work, but we haven’t tried it.
Katherine says
Wow! Sooo good! I feel like I am cheating when I eat these! I used coconut oil instead of vegan butter, all whole wheat flour and added an extra Tbsp. of baking powder to help with that. They are a little more substantial because of it, but they rose beautifully and are flaky and delicious. I enjoy them with berries on top, like a shortcake. Soooooo yummy! Thanks for the recipe!!
Great! Thanks for sharing, Katherine!
Kim says
Overall: A little salty.
Gluten Free: We have a lot of gf people in our house so I used a cup of gluten free all purpose flour and then all I had was almond flour, so that’s what I used. Gonna be honest, I expected to be disappointed and they were perfect. While they didn’t rise and become super airy, they weren’t as dense at. They were still crumbly and light and lovely. Everybody loved them and I will make them again. Thanks for a good start.
Thanks for sharing, Kim! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
John says
We made this just now.and this turned out perfect.we will make this again.
Incredible! Thanks for sharing, John!
Marie says
I substituted oat milk and they came out perfect! Great recipe!
Lovely! Thanks for sharing, Marie!
Rose Robles says
Can I make the dough a day before I make the buiscuts?
Hi Rose, we think that would work! Let us know how it goes!
Michael A Schaadt says
These were AMAZING and so easy to make! I made them exactly as the recipe stated except I used Oat milk instead of Almond milk. I made them for one of the best cooks I know and she said they were “the best biscuits of any kind, vegan or not,” that she’s ever had! Thank you for this great recipe! It will be my go-to biscuit recipe from now on.
Whoop! Thanks so much for the lovely review, Michael!
Jacquie says
Today’s personal challenge was to make a 💯 % plant-based biscuit and gravy dish.
This biscuit recipe was perfect!! Simple and easy and relatively quick.
I mastered my challenge:)
—Thanks for sharing, excellent recipe! Jacquie xx
We’re so glad you enjoyed it, Jacquie! Thanks so much for the lovely review!
Lorraine says
I can taste the Baking SODA. Not good. I will try again with half the soda. They looked and smelled good.
Sorry to hear that, Lorraine! Did you use 1 Tbsp baking powder and 1/2 tsp baking soda?
Jessi Hill says
I have made these several times. I freeze the butter and the metal bowl I use. I also fold over and roll several more times and I get a beautiful biscuit with lots of layers. EVERYONE loves these. They are delicious.
Smart! Thanks for sharing, Jessi!
Sydnie says
I used ripple and they were AMAZING
Yay! Thanks for sharing, Sydnie!
Edna says
I made these and we love them. We give them a 10. They’re so authentic like momma used to make. Will definitely make them again. I want to double recipe and freeze for later. Should I brush with butter and put the dent in them before I freeze them?
Amazing! I’d save the brushing with butter and denting for post thawing / baking!
Jessica says
Ok I am a vegan going on 6 years and I discovered minimalist baker way back in 2015 and am a HUGE fan of literally every single recipe I have made from her. I had to come by and leave a comment on these biscuits – I have made them twice, once a while back with a little can of hatch green chiles thrown in and just this past week on my cabin honeymoon (no green chiles only because I didn’t have any) ❤️ Both times they came out beautifully!! Seriously so good and everyone who tries them loves them – I may be biased but even my family cannot tell that these are vegan 😉 These are so easy to make – follow the instructions and you cannot fail!!
Aw, we’re so glad you enjoy our recipes, Jessica! Thanks so much for the lovely review!
Gloria Hayes says
Can I substitute the lemon juice with something else? I have a kid that’s allergic…. go figure.
Hi Gloria, how about apple cider vinegar?
Nyssa says
Can I use bleached all purpose flour in this recipe? Is there any difference in terms of cooking time, measurement, texture, flavor etc between bleached and unbleached? Thank you!
That should work the same!
Michelle says
Can I substitute the unsweetened almond milk with soy milk instead?
Yes!
Alton says
Greetings,
First, I adore your creations – thank you.
Next, would you provide some guidance on how to freeze the dough for easier grab, thaw, and bake.
Hi Alton! I’d say you should form them into biscuits with a divot in the middle. Then freeze without them touching. Then the morning of let them thaw at room temperature (or in the fridge overnight) and bake as instructed!
Michele D. says
I was told these were amazing by my husband and 8-year old daughter. I cannot taste them, as I am gluten free. Is there any way to make GF biscuits well? I have tried other recipes that use gf flour and they were not good. Any suggestions?
We’re so glad they enjoyed them! See this recipe for a GF version =)
Ena J says
Amazing! Made these with whole wheat flour and the recipe still worked well!
Thanks for sharing, Ena!
Ilysse says
Hello! What can you use in place of Almond Milk? I have a nut and soy allergy.
How about rice or hemp or oat milk?
Mahuwena says
I made this the other day for my brother (we are vegans) and my mom (not a vegan) and they loved them! The biscuits were flaky, soft, and buttery just as promised! I was a little reluctant to make them at first because I’d made biscuits before using another recipe and those tasted like baking soda flavored rocks. So I’m glad these turned out well! The only modification I made (and I didn’t do it in purpose) was leaving out the salt. I didn’t even miss it though! The salt from the butter makes up for it imo. I’m about to make these again with some vegan mushroom gravy!
We’re so glad everyone enjoyed it! Thanks for sharing, Mahuwena!
Joel says
Lol at your instructions for storing leftover biscuits. There are never any leftovers! These are soooo good. They are my wife’s favorite snack with a little strawberry jelly. Best biscuits ever.
Ha- good point! Thanks so much for the lovely review, Joel!
Cay says
can I use self raising flour and bicarbonate of soda to get the same effect??? i dont have baking powder :/ thanks
Hm, we haven’t tried that and aren’t sure if it would work. We wouldn’t recommend adding extra baking soda to replace the baking powder as it could cause a bitter taste. Let us know if you try with self raising flour!
Jenm says
Ty so much, I can’t wait to try this recipe. Now I just need a good Vegan sausage gravy recipe 💕
You might be able to sub vegan sausage for the mushrooms in this recipe: https://minimalistbaker.com/vegan-biscuits-and-gravy/. Let us know if you try it!
Kayla Reisser says
Thank you for this recipe. These are so good! I would like to be able to make and store. Have you put these in the freezer, either the dough or the finished product? I even thought about baking them until almost done before freezing so that when I go to use them they don’t get over cooked.
Thanks!
I think that’s a great idea! You could either freeze the dough portioned out. Or do a par bake for 1/2 – 2/3 the suggested time, cool, cover and freeze! Thaw before baking and reheat at the suggested temperature until fluffy and golden brown!
Deborah Reeves says
Short comment: These are truly fantastic! Quick and easy, I’ll be making them again (and again) for sure.
Longer comment: I’m from Ireland and haven’t eaten a whole lot of biscuits since moving here, so I’m not entirely sure what they’re supposed to taste like. I asked my American husband how this vegan version compared to the biscuits he was used to and he said they’re exactly as they’re supposed to be texture-wise and are genuinely some of the best biscuits he’s ever had. Yay!
Note: I made mine with oat milk as that’s the plant-based milk we drink, and they are great.
Yay! We’re so glad you both enjoyed them, Deborah! Thanks so much for sharing!
Peter Braham says
That’s not a biscuit. That’s a scone.
Laneya Wiles says
Made these on the stove instead and the fam loved them!
Creative! Thanks for sharing, Laneya!
Donna says
This recipe is fantastic. I’ve made them about five or so times. I have found recently that Miyokos stick butter works fantastic. As a southern cook with a country grandma, never twist the cutter. It tears the gluten and can make your biscuit sides hard.
Thanks so much for sharing, Donna. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Sam says
Used real butter but stuck with the almond milk and they are the best biscuits I’ve ever had!
Whoop! We’re so glad you enjoyed them, Sam! Thanks so much for the lovely review!
Brianna says
I halved the recipe and used cow’s milk which is what I had on hand. Turned out perfect! Flaky and golden brown. My oven runs a little cold, so I had to leave them in longer than 15 minutes, but i just checked one before I left the batch out to cool.
Awesome recipe!
We’re so glad they turned out well! Thanks so much for sharing, Brianna!
Denice says
I made these and they turned out great. I’m no experienced baker and the fact they were good the first time I tried making them says a lot about the recipe 😅 I used almond milk and Miyokos butter. I made them a few hours ahead of time and left them sitting in fridge bf baking. Seems like that didn’t change the outcome. Will certainly make again 😋thanks for sharing this recipe 🙋🏻♀️
Whoop! We’re so glad they turned out well! Thanks so much for the lovely review, Denice!
Emily says
I have made these at least 2 dozen times now with a few modifications and they are absolutely perfect. I swear by using Ripple™️ milk curdled with lemon juice any time you want a vegan substitute for buttermilk. The consistency and sugar content are SPOT ON and yield amazing fluffy results. I also come from a southern family that used Crisco™️ for biscuit so I use half shortening and half Miyokos™️ butter for a flavor that takes me Right back to my grandmas kitchen – sitting on the counter helping her make biscuits EVERY MORNING. 💗
Now the question, MB: I am wondering if you or anyone else has frozen dough and made biscuits from either frozen or freshly thawed dough? Looking to be able to gift them and also keep them on hand. What do you think MB!?
Have made an recommended SO MANY of your recipes. Thanks for everything.
Aw, we’re so glad you enjoy this recipe! Thanks so much for sharing, Emily! You can put the unbaked biscuits in the freezer. Then set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope that helps!
Kate McMurry says
I did not have vegan butter on hand or almond milk. I substituted coconut oil that I refrigerated to solidify it and full-fat coconut milk, which I did have on hand. I also made my own fresh baking powder substituting baking soda plus cream of tartar. I blended the ingredients in my food processor. It turned out FABULOUS. Best biscuits I ever ate!
Whoop! We’re so glad you enjoyed them, Kate! Thanks so much for sharing!
Emily Foulkes says
I’m wondering what alternative flours could be used? My son had a wheat and nut allergy ( in addition to egg and milk ) so curious if you’ve found a good substitute. I read through your GF vegan biscuit recipe but the almond flour tripped me up.
Any suggestions?
Hi Emily, we’d say the GF recipe is probably a better bet. In that one, you could maybe try subbing more GF blend for the almond flour. We haven’t tried it though, so can’t guarantee results. Let us know if you try it!
Cherie says
This recipe is fantastic! I used unsweetened organic soy milk due to an unfortunate nut allergy, and bottled lemon juice rather than fresh. I neglected to read through the entire recipe until after mixing in all of the vegan buttermilk, so I added a bit more flour. These came out perfect! I ended up with 7 biscuits – I used a wide-mouthed glass to cut them with.
Next batch I’ll try adding herbs!
Yay! We’re so glad they turned out well for you! Thanks so much for sharing, Cherie!
Clive says
This is a british scone.
Keisa Frugé says
Here in the U.S. they are called biscuits.
Catherine says
These are excellent and I just ate five straight out of the oven! It’s been many years since I’ve had biscuits, and this vegan recipe did not disappoint.
I was worried I would mess it up somehow, as I’ve never made biscuits before, but I followed the recipe exactly, using Miyoko’s vegan butter, and they were perfect.
Whoop! We’re so glad you enjoyed them, Catherine! Thanks so much for the lovely review!
Audrey Bean says
I used about half the “buttermilk”. I didn’t have almond milk, so I used rice milk.
The dough was lucious.
I had no unsalted butter and this did come out pretty salty. It’s the pandemic, so I had to make due with what I had on hand.
Julia says
Why would you rate a generally accepted as 5 star recipe with 4 stars when you didn’t follow the recipe? Seems a bit unfair, right?
Laneya says
Agreed, that’s personal error, not a shortcoming on the recipe maker’s behalf
Laura Aitken says
Hello!
The use of the lemon and the almond milk wasn’t explained specifically, so I ended up missing the lemon and didn’t make the vegan buttermilk, just added the almond milk on its own. Making the vegan buttermilk step more clear would be really helpful!
Thank you!
Hi Laura, thanks for the feedback! We’ll take a look and see if improvements can be made. Did the biscuits still turn out okay?
Alex (IG- Trackthroughtrack) says
It was definitely specific, lol.
Nik says
These make excellent biscuits. My family has been obsessed with bicuits and gravy for quite some time, and this recipe is what we use every time. Equally as awesome: You know those little doughnut bites you get from the Chinese restaurants with the granulated sugar on them? I tried out this recipe for those, and it was brilliant. Form doughnut holes or regular doughnuts, fry them up and toss them in some sugar (add a little cinnamon if you’d like), and it’s a perfect little sweet treat to curb the sweet tooth without going overboard on the sugar intake.
We’re so glad you enjoy them! And love that modification idea! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Hannah Lovell says
So easy to make and so delicious! I used oat milk and vinegar, and they turned out great. Thank you.
Yay! Thanks so much for sharing, Hannah!
Susanna Jivoni says
Wow! Your granny must be really up there to have been making biscuits for centuries (that’s 100 years). If you don’t have vegan butter, unsweetened applesauce can also be used in place of fat. 1:1 ratio. Whole wheat works well too.
Ha! Good point ;) Thanks for sharing!
Rose says
Hi! I am gluten free and xanthan gum free, can I make this with bob’s gluten free flour instead of whole wheat?
Hi Rose, we’d suggest this recipe for a gluten-free version. Hope that helps!
Orelhão says
I was trying to find a recipe to compete with my husband’s beloved fave supermarket biscuits. We are not vegan but I prefer vegan baking as it’s generally easier and often a little healthier. Saw this recipe and the many tips and I knew I had to give it a shot. It did not disappoint! My first time making biscuits from scratch and both hubby & I loved them! Thank you!!! Will be making these again to add to my COVID baking repertoire. :) FYI I subbed Miyoko’s Vegan Butter. Worked super well.
We’re so glad you both enjoyed them! Thanks so much for sharing!
Sharan says
I always made homemade biscuits but never found a vegan one that was good. Now I have! I uses apple cider vinegar in pea milk and whole wheat pastry flour. Oh my gosh! I have missed these. Thank you!!!!
We’re so glad you enjoy them, Sharan!
Chloe says
These biscuits were real good! I’m making a double batch just to keep some in the freezer for a quick treat. I loved having a cashew gravy with them. So good!
I substituted organic coconut oil for the earth balance.
I also put the dry mix in a glass bowl in the freezer overnight so when I mixed the oil and flour together it stayed nice and cold.
Thanks for the awesome recipe!
We’re so glad you enjoyed them, Chloe! Thanks so much for sharing!
Allison says
Just made these biscuits for lunch with some apple cinnamon butter and they were so good! My biscuits didn’t rise as much but maybe it’s because I only had oat milk? Or was it too warm in the kitchen maybe?
I’m wondering if your leavening agents were fresh? Also, was your oven at the correct temp? Glad you enjoyed the flavor!
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!!
We’re so glad you enjoy them, Theda! Thanks so much for sharing!
Mary says
Thank you! These biscuits are delicious and easy!
Yay! So glad you enjoyed them, Mary! xo
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.
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?
jlh says
💗💗💗
Elizabeth says
My kids could not get enough of these! Have you ever tried it with whole wheat flour?
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.
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!
xoxo!
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! 😊
We’re so glad they turned out well! Thanks so much for sharing, Courtney!
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.
We’re so glad you enjoy them, Calvin! Thanks so much for sharing!
Elaine Pirozzi says
The recipe is great, the instructions are perfect, this is an absolute winner!
We’re so glad you enjoy it, Elaine! Thanks so much for sharing!