The Best Damn Vegan Biscuits

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Fluffy Vegan Biscuit filled with butter and jam

Before you suggest there’s no way vegan biscuits can taste just as good if not BETTER than regular biscuits, everyone I’ve fed these to agree that these are in fact LEGIT, amazing, fluffy, buttery biscuits.

As in, serve them to your 80-year old grandmother who’s been making biscuits for centuries and she wouldn’t know the difference. As in, slap some gravy on it and you’d think you died and gone to heaven. As in, fluffy, buttery, savory, biscuit perfection. It’s true.

Baking sheet with a batch of the Best Damn Vegan Biscuits
Vegan butter in a bowl of dry ingredients

Origins of Biscuits

Soft, flaky biscuits are believed to be a pre-Civil War Southern creation. And because flour was expensive back then, they were enjoyed as a special treat on Sundays. The concept may have been inspired by British biscuits which were more like a thin cookie or cracker.

Our recipe resembles the Southern version, but is a plant-based take on this delicious, buttery creation. 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.

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
4.83 from 663 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 (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

*You can substitute an equal amount of our NEW Minimalist Baker Gluten-Free Flour Blend for the all-purpose flour in this recipe.
*Some brands of baking powder can leave a bitter aftertaste. We recommend using aluminum-free for best results. We like Trader Joe’s brand, Bob’s Red Mill, and Rumford.
*Adapted from the man, Alton Brown.
*Nutrition information is a rough estimate.

Nutrition (1 of 7 servings)

Serving: 1 biscuit 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. Collene says

    Can this dough be made ahead and kept in the refrigerator to be baked off the next day? Also is this dough freezer friendly?

    This was good. I made it as directed (albeit a double batch) I had *buttermilk* left over but that’s not a problem. I will make this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Collene, the cut unbaked biscuits can be frozen. Set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope you love them! We haven’t tried refrigerating them and then baking the next day, but let us know if you try it!

  2. Sarah says

    Absolutely love this recipe! Made it once and it immediately became a staple in my house! I used unsweetened coconut milk the first time since it was what I had on hand and it turned out great. Adding herbs de Provence for savoury biscuits is amazing.

  3. Brittany says

    Incredible!

    These turned out puffed and fluffy, something I’ve yet to see in a Vegan biscuit recipe (Usually scone like).

    My alterations were just subbing 1:1 for the lemon juice, I used apple cider vinegar since it’s what I had. I let it curdle for I think about 10 minutes. Plus I used soy milk for the plant based milk.

    Something new I tried was using the dough setting on my food processor and made it completely in there. The dough formed perfectly and I touched it for like a few seconds max to make the biscuits (I’ve always over handled).

    Thank you for this and the extra tips I’d say are all crucial.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Brittany!

  4. Dee Christoff says

    My gluten free biscuits turned out great, but I had to make considerable changes to the recipe.
    1. I used half of the “buttermilk” and still had to add plenty more flour! (I suggest making half the buttermilk and make more if you need it instead of wasting precious nut milk.)
    2. Turned the heat down from 450 to 410 or so and still the bottom of the biscuits were a bit dark before they got toasty on the top.
    3. Noticed that Minimalist Baker’s GF flour has xantham gum in it, so I added a pinch to mine.
    My choices – not an accommodation –
    * I added some almond flour to my GF flour mix – yum.
    **I split the “butter” into half Earth Balance and 1/2 butter flavored shortening. Next time I will freeze them a bit beforehand as both wanted to melt immediately.

    They turned out very delicious, but may have been a disaster if I had added all of the buttermilk or cooked them at such a high temp.

  5. Laura G. says

    This is the third vegan biscuit recipe I’ve tried and these are, by far, the best “darn” biscuits ever! I can stop searching — I’m sure I won’t find anything better! Thank you!

  6. Yeni says

    Amazing!! I have been making this biscuits for a long time. My family loves them. Thank you for sharing this amazing recipe.

  7. Rachel says

    These are very good! I’ve been reading a lot of other recipes and comparing them and I think this is the base I’ll build on for Thanksgiving. For anyone considering Mell Organic Salted butter sticks, I made two (small) batches of these, and the second time I doubled the butter but it still isn’t buttery enough. They taste like saltines. I compared the nutrition facts and Earth Balance buttery sticks have 20% more fat per serving, and more salt (I would use the salted butter). So.. yeah as soon as I can find that product again I’m going back to it, and I’ll probably use double the butter called for.
    I also added 2 tsp sugar because I noticed that in buttermilk biscuit recipes, buttermilk naturally has more sugar than my preferred unsweetened soy milk.
    Thanks for this recipe!

  8. Peter Malacarne says

    First batch from this recipe was about this time last year. I have done a about a half dozen since then. All came out great! My goto basic biscuit recipe. Definitely a keeper for me

  9. Patty says

    Is there a rule about baking soda that I’m missing? I tripled the recipe and the baking soda taste was overwhelming! I put in the recipe that I wanted to make 21 biscuits and I followed the recipe exactly, but it seems like the baking soda was too much. What suggestion would you give for the baking soda?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patty, sorry to hear that! To confirm, you used both baking soda and baking powder? Is it possible the amounts got switched?

  10. Cami says

    I’m making a birthday invitation to email out to a few family members, so for personal use, and was wondering if I could use your picture of the biscuit with jam in it for the invitation because it’s drool worthy! 😊

      • Dana says

        Awesome, thank you! Could I then bake them directly from frozen (and, if so, how does that change the cooking time?), or should I defrost for a length of time in the fridge first? Thanks again!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Dana, we’d recommend putting 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!

  11. Megan says

    These were so so yum! I made these for my family when we had chicken and rice creamy soup. They were the perfect addition! My kids could not stop eating them. Next time I’m going to make a double batch.

  12. Cassandra says

    Used aluminum free baking powder, nothing expired or old, and the biscuits turned out so flat! Barely rose at all. And I can taste the baking powder. Ew. Luckily, I made a vegan sausage gravy which covers up the taste ok. The only reason I’m giving this points is because the outside is crispy and the insides are somehow still flaky and moist, despite being flat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re sorry that happened, Cassandra! Would you mind sharing what brand of baking powder you were using? And to confirm, you have used this baking powder in other recipes with success? If you live in a hot/humid climate, it can go bad before the expiration date.

      • Cassandra says

        I used the Bob’s red mill baking powder in the sealed container. My house has A/C, and the expiration is fall 2023. I did use it before without an issue.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          So strange! We’re a little stumped. You could try cutting back on the baking powder next time, but they won’t be quite as fluffy. Sorry they didn’t work out for you the first round, Cassandra!

  13. Guest says

    I added 2 cups of parsnips (equivalent to about 2 parsnips) and rosemary to these. It increases the batch to around 11 or 12 biscuits with a slightly sweet taste. Also softens the texture a bit, so the center isn’t dry.

    You just shred or finely chop them and blend with about a cup of soy milk.

    Great recipe.

  14. Kim says

    I made this recipe and really enjoyed the flavor of the biscuits…they were delicious. My biscuits didn’t rise but I didn’t use the earth balance butter and I also used almond milk that I made quickly in the blender with almond butter and water. Next time I’ll use the right ingredients and hopefully receive a better result. It was my very first time making biscuits and instead of feeling defeated, I feel encouraged to try again. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Interesting! Even with homemade almond milk the biscuits should rise a bit, perhaps you could also check the expiration date on your baking powder and baking soda also, just in case they were preventing the biscuits from rising. Let us know how it goes if you try it again!

      • Kim says

        You nailed it! My baking powder was expired. I didn’t even know baking powder could expire! Thank you! So excited about trying this recipe again with all fresh ingredients!!

  15. Emily S says

    The flavor is so good but mine came out a bit dry. I know it’s something I did because I’m not a gifted baker. Any suggestions for my next batch? Definitely making again! Thanks for sharing!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, so glad you enjoyed them overall! How much of the wet ingredients did you end up using?

  16. Lori M says

    Hi, my traditional biscuit recipe uses sugar for a strawberry shortcake dessert style biscuit. Curious if I can add sugar to this vegan recipe and if so, how much? Thank you!

  17. Susan says

    I made these exactly as described and they were amazing!!! Thanks for the wonderful recipe. Will definitely make again.

  18. Heather Tuitupou says

    Can I freeze the biscuits before cooking and have my own frozen biscuits?

    I love this recipe and want to make a bunch up.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Heather! Yes, 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!

  19. Jeanie Marx says

    I followed the recipe but the result was more than disappointing. It was extremely salty and I could taste the baking powder even though I used less salt and baking powder than the recipe called for because I thought it was excessive. They didn’t rise hardly at all and I check the dates on the leavening to make sure it had not expired. What’s missing? Could not eat these biscuits. ☹️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that was your experience, Jeanie! Is it possible your baking powder has been stored in a humid/warm climate? That can cause it to go bad before the expiration date. You can check how active it is by placing a small amount in a bowl, covering with hot water, and seeing if it foams. Also, some brands of baking powder can leave a bitter aftertaste. We recommend using aluminum-free for best results.

  20. Aimee says

    Omgggg, YUM. I’m lactose intolerant so I’ve been really getting into vegan baking/substitutes. These biscuits are DYNAMITE. I used oat milk and they came out perfect! So perfect and fluffy!! I made potato/veggie soup to dip them in. I’m drooling as I type this.

  21. Ginny says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ginny, we’re so sorry that was your experience! The lemon juice gets added in step 1 to make vegan “buttermilk”. Is it possible your baking powder contains aluminum? That can cause it to have a metallic taste. Or is it possible you swapped the amounts of baking powder and baking soda?

      • Ginny says

        The amounts of baking soda and powder are the same, according to the receipt. But my husband said that he doesn’t have that burn on his tongue. He liked them. Thanks for the answer.

  22. Vasilia says

    Hi, I would love to know if it’s possible to freeze these (in the meal prep stage) and if so, what stage would be better? E.g. can I mix up the flour and vegan butter and leave in the fridge for a while before adding the almond milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vasilia, 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, Thank you for the feedback and sorry for any inconvenience. We always try to optimize for user experience, while also having ads to keep the content free and high quality.

  23. Cindy Everitt says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review, Cindy. So glad you all enjoy these biscuits!

  24. Cynthia says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Cynthia! Thank you for the lovely review and for sharing your modifications and method! xo

      • Marlele513 says

        Be careful using coconut oil and olive oil at 450°F.. it’s beyond the oils smoke point and turns the oil cancerous .

  25. Emma says

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

  26. Bethany says

    “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”

    I think this is where I got a little confused. Is that supposed to be the diameter of the dough cutter? I ended up using a cutter that was a little under 2 inches. Seemed tiny, and I ended up with 14 baby biscuits.

  27. Gina says

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

  28. Courtney says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We LOVE the biscuit boogie! Thanks so much for the great review, Courtney – so glad you both enjoyed!

  29. Brendan says

    This recipe would be a lot more discoverable (and you’d probably get more search engine hits) for anyone outside the US if you added “(scones)” to the title. Only stumbled across this because I was looking up vegan biscuit (cookie) recipes.

    Thanks for the recipe, and will have to make these sometime soon. I’ve never attempted vegan scones before!

  30. Lisa says

    Didn’t see in the instructions when to put in the lemon juice so I just put it in after the milk – hope they turn out well

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, that will be fine! You mix it with the almond milk in step 1 to make “vegan buttermilk”.

  31. Ahsa says

    These were extremely delicious biscuits but I only got 5 instead of 7-8. I think my biscuit cutter was too large. How wide is the cutter you used?

  32. Marcella says

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

  33. Barbara says

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

  34. Kathleen Benvenuto says

    Thank you SO much for this amazing recipe! I have not had much luck with baking but felt confident making these and they came out exactly as pictured. The one thing was they didn’t have too much flavor – I used Earth Balance Whipped butter so am wondering if that specific type just lacks flavor compared to other vegan butters. I think they had a good amount of saltiness so I’m hesitant to adjust the salt component for taste. Any recommendations for altering to give them a bit more of a flavor profile?

  35. Allison says

    My first ever attempt at biscuits. REALLY good.

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

    In any event, it was delicious.

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Allison! So glad you enjoyed!

  36. Rebecca Kelly says

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

  37. Jaguar says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we haven’t tried it with corn flour and aren’t sure it would work! If you’re looking for a gluten-free option, we’d suggest this recipe. Hope that helps!

  38. Michelle says

    Hello! I am making this with your mushroom gravy recipe for a family party tomorrow, I just made the dough and realized it says serve right out of the oven. I already had them ready to go on the baking sheet. Would it be fine to just put it directly in the fridge until tomorrow? Or would you suggest baking today and then reheating tomorrow? Thanks!

  39. Coby says

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

  40. Audrey says

    You’ll have to forgive me if this has already been asked… I plan to to make these for Thanksgiving (very excited!), but make and freeze the dough ahead of time. Looks like the recipe says to freeze the pre-portioned dough, not actually bake them off yet. When it comes time to bake them, should I let them come up to room temperature first before putting them in the oven, or bake from frozen? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Audrey, Yes, set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope you love them!

  41. Yvonne says

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

  42. Medi says

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

    Love your website and recipe

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  43. kanta masters says

    Folks, this is SIX weightwatcher points for ONE biscuit. My husband, the gourmet cook of our family, responded thus when I said he should replace the vegan croissants we buy (also 6 points but much larger) with these: “Check out the nutrition facts…how many points?”
    Wise man indeed. I would love, love, love to have something like this with reasonable points. Sadly, these are not they. Btw…for reference, I only get 38 points to spend for the whole day to maintain my desired weight.

  44. Diane says

    These look amazing but is there anyway to make them gluten free? I’ve tried many of your gluten free recipes and had great success!

  45. BlairLynn Sprouse says

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

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

  46. Suki says

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

  47. Sharon says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sharon, we’re so sorry to hear they turned out too salty! Thank you for the feedback! Is it possible you were using salted butter?

  48. Shawn says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Sharon says

        Yes that was the problem! It’s a great drop biscuit- I change the stars. We do not have earth balance in the county i am currently in. But I made them today and added a pinch of sugar and 1/2 whole wheat and they were great. ! Thank you for the recipe!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          That makes sense! Glad to hear it went better the second time. Thank you for the update, Sharon!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  49. hema khan says

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

  50. Leila says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  51. Natascha says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  52. Amanda says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  53. Sara says

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

  54. Doris O'Reilly says

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

  55. fin says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  56. Elizabeth says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  57. Angela says

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, we’re so glad you enjoy them! You can put the unbaked biscuits in the freezer. Then set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. After baking you can store them at room temperature (if not too hot/humid in your kitchen) or in the refrigerator to keep them fresh longer. Hope that helps!

  58. Joanne says

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

  59. Anne - the Sconess says

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

      • Kelly says

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

  60. Emily says

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

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

    10/10 would recommend.

  61. Alaina says

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

  62. Judy says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Kelly says

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

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  63. Corrie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  64. Marcy says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  65. Collette Vaughan says

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

  66. David says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • David says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • BusyCooksKitchen says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  67. Rachel says

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