The Best Damn Vegan Biscuits

Even with Rumford, I found the biscuits leave quite a bitter aftertaste with the amounts recommended. I half the baking powder and double the butter, and they’re still VERY fluffy! Great recipe to have in the back pocket. Also works to sub 1/4 to 1/3 of the flour for wheat.

Great recipe. Easy to make and enjoyed them. Stores well in refrigerator for next day or so.
This is my recipe for biscuit soft , like and fluffy.

My family LOVES these biscuits! ❤️ It is such an easy and quick recipe which makes ME love it even more. Yummmm

Delicious! Subbed whole wheat pastry flour and part coconut oil, as I ran out of vegan butter. I used all of the buttermilk mixture because I didn’t want to waste it, and my dough was too wet so I added almond flour instead of more ww flour for some added healthy fat from the almonds. I also subbed soy milk because it’s what I had on hand. They turned out great! Very easy and would definitely make again.

Unfortunately these tasted too much of baking powder. But the amount is comparable to other recipes so I don’t know what the problem is. :/

This was amazing! I also made a vegan gravy using beyond sausage, bouillon, v butter, oat milk, flour, etc…
The biscuits turned out well. I hate following recipes, but I wanted to get this one right. I didn’t have an aluminum free baking powder, so I used half the amount of that. I was worried about the flavor that was mentioned to be possible. The biscuits still fluffed up and were amazing! I am so impressed and grateful. Luckily, have fresh lemon in my yard in Hawaii. My BF said he could taste the lemon, but I really could not. The biscuits fluffed and had a natural part that made them easy to separate. I will do these biscuits many more times!

These are awesome. Thanks so much. I substituted the lemon juice with apple cider vinegar. They turned out great. All your recipes are damned good. I appreciate it. Peace, love, and biscuits ,baby:)

I didn’t have lemon juice and was so surprised they turned out so fluffy and delicious still! :)

Thank you SO MUCH for sharing this recipe, my extremely picky vegan kids are very hard to please but they now beg me for these biscuits every weekend. Today, I tried half whole wheat flour, half unbleached all-purpose flour and they did great! Kids still loved them and now I’m a happy mom with a bit more nutrition.

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.

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.

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.

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!

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

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!

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

Wow. So good. Just made these right now. Thanks for the recipe!

Amazing biscuits

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.

These came out AMAZING! Will definitely make again

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.

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.

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!

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!!!

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

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. ☹️

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

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

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

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

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

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

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

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

My first ever attempt at biscuits. REALLY good.

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

In any event, it was delicious.

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

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

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

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

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

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

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

Love your website and recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

10/10 would recommend.

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

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

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

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

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

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

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