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.
Charlie says
Loved these thanks!
Charlie says
Loved these! Thanks
Starr Pack says
I must agree, these are the best damn vegan biscuits ever. I made these today and I’m in awe. I was never successful at making other peoples biscuit recipe but this right here like one of the commenters mentioned is DA BIZNESS. Thank you for sharing. I will be making these often. I used spelt flour instead.
Lekan says
I really loved how these turned out when I made them. I gave some to my roommates and they loved it. I made sure to only give them one a piece because I wanted the rest for myself!
Lori says
I made these this morning before work. My co-workers loved them. Then I told them they were vegan. People are so afraid of that word. But they decided they were still awesome and wouldn’t mind if I made them again. Thanks for the recipe.
Ruth Marshall says
The first time I made these, they turned out awful, ‘here we go with the hockey pucks again’ I thought, I was so despondent. But the second time, I suddenly ‘got it’. For the first time in my life I discovered what a proper biscuit, scone dough ‘felt’ like. I can’t thank you enough, like I feel like I owe you money or something!! I make these every weekend now.
candle love spells says
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Bonnie says
I’ve attempted making biscuits before with little success. I consoled myself by saying, “I don’t need biscuits. I have a full, happy vegan life without biscuits.” But I just made these and everything has changed. I’m a biscuit maker! I’M A BISCUIT MAKER!!!! They turned out so good. Light, flaky, delicious, perfection.
Lynne Streeter Childress says
I made these along with the potpies (but I made one big potpie and put these on top), but I did add dairy butter. They were RIDICULOUS. DUMB. DUMB. SO GOOD. Making some tonight.
Amanda says
I saw these looking for transition recipes from vegetarian to vegan and right away wanted to make them… so I did! Definitely did not need the full amount of milk and mine turned out a bit more “rustic” looking (oh well). These are amazing! Well done!
Thanks Amanda! Glad you enjoyed them!
Lexi Foley says
How many biscuits does this recipie make
Ruth Marshall says
I halved the recipe, and with one inch high dough to cut the biscuits out with I get 3.5 big fat ones.
kelly says
I did use apple cider vinegar
djc says
Being southern by birth I have consumed my fair share of biscuits… With brown gravy, jelly, dipped in fried egg yolk, hugging a sausage patty. Discovered to be gluten intolerant, I’m clamoring for gluten free vegan biscuit recipe. Know of any that are GOOD! Considered putting one together? Please…
Andrea says
I am curious about vegan substitutes for the Earth Balance butter. We are currently living in China where dairy and dairy substitutes can be difficult to find. Thank you for any suggestions!
Anneliese says
i use coconut oil?
Andrea says
Thank you. Do you chill the coconut oil or use it at room temperature?
Anneliese says
Your welcome. I just use it straight from the cupboard at room temperature and they always turn out wonderful :)
Sheana says
I love love love this recipe…although instead of all purpose flour I used Bob Mill biscuit mix which turned out fabulous! I will keep this recipe in my recipe box! Thank you so much.
Marie says
These are so good! A little on the salty side, but I like it that way :)
Karla Porter says
Oh people, make these…. They did not disappoint – I baked and blogged them here http://personal.karlaporter.com/post/112981133092/hello-biscuits. Thank you!
Nic says
I made these for my daughter’s slumber party and everyone just loved it. And I didn’t even break a sweat making it.
Wonderful! thanks for sharing Nic!
Andrea says
Wow! These were amazing! Simple, easy, quick and most importantly, delicious! So many biscuit recipes come out like some sort of weird bread, not these. Perfect fluffy and buttery biscuits! Thanks for sharing.
Charity says
Ah. Maze. Ing. Thank you!!
Mallory says
Sorry if this has already been asked but any tips to increase the fluffiness for gluten free baking? Thanks!
Tisha says
Thank you so much for this recipe!! It’s become one of my families favorites. It’s so easy and adaptable. I love it!! <3
Ink_Spiller says
I make this recipe regularily. Today I substituted coconut oil in place of the vegan margerine. Its for a pot pie that I am making for tonights dinner :)
Suzanne says
These were absolutely delicious! I added garlic & herb seasoning to the batter, made them a little smaller and they tasted like garlic knots! Mmm
If you don’t have any milk can you use water and not use the lemon juice? Or if you use coconut milk would you still use the lemon juice?
Garrett says
Wow! I made these yesterday and they were just ok…I realized I overworked the dough and didn’t cut them thick enough. I gave it a second try today and they were just awesome! It is very important to not overwork the dough and to cut them at the thickness specified. I also made sure to crowd them in a small baking dish to help them rise–as the instructions suggest ;)
Thank you for this and all your fine recipes!
Stephanie says
Yep……these are the BOMBDIGGITY!!! Love, love, love!!!
Katie says
These are the BEST. THING. EVER! I made them to top your 1 hour pot pie which was also amazing! I already really appreciate the fact that you put the nutritional information, as it makes tracking weight watchers points super easy! I will be a loyal visitor to your site from now on!!
Rae says
Wow these look absolutely amazing. So glad I found this recipe. Now I can get my biscuit fix this weekend!
Molly says
These were so easy to make and sooooooo much easier to make disappear! I first made them with the One Hour Vegan Pot Pies and swapped soy milk for the almond. I also used small bread pans to bake a mini batch of pot pies at a time and stored the rest of the filling in the fridge to use during the week. Of course, with each mini batch of pot pies I made a full batch of biscuits. Dinner & dessert and then breakfast the next day, right? These biscuits are amazing with strawberry preserves! Yummmmmmmmmmmmmm.
Kelly says
I have to say, these are damn biscuits !! I used Bob’s red mill 1/2 1/2 GF flour, rice milk, and apple cider vinegar. I used 2 knives to cut the flour and butter…that is a painful way I might add. I used sharp knife to cut the shape. All f that to say, even while having crap tools and modified allergy free recipe, it still is the best damn biscuits EVER!! Thank you
Kristina says
Did you use the apple cider vinegar in place of the lemon juice? I would like to make these with rice milk too as my daughter is allergic to almonds. Thanks!
kelly says
I did use apple cider vinegar
Kelly says
I tried to read through as many of the comments as possible to answer my question, but there are just so many. I’m sorry if this is a repeat question. Can I use rice milk instead of almond? My son is allergic to nuts (including coconut-which I realize is controversial for me to include in the nut) and soy.
Sylvia says
I’m looking for the vegetable in this recipe? Isn’t that what vegan food is supposed to have?
sarah says
Delicious biscuits!! Followed the recipe exactly but forgot the lemon juice! I even had it out…. biscuits still came out so yummy and I ate them with a homemade vegan sausage gravy. It was the perfect sunday breakfast. My meat eating fiance was so impressed he wants them every Sunday lol
hillary says
I was so excited for these. just spend the evening making them with the pot pie recipe you posted and i must have done something wrong… cause the biscuits tasted like pure baking soda :( I thought I measured exactly… I did not see the lemon juice because it wasn’t bulleted and I skipped it just seeing almond milk… but my boyfriend said it tastes like I put way too much baking soda in :(
dang it. Will try again next week
sour pickles says
Thank you for the recipe,very similar to one out of this old hippy cookbook from tennessee called “The Farm”. The addition of lemon juice and baking soda really helps. If you do not knead them there will be no chance of them “doming” unless they are over-mixed. Thanks again!
Leslie Matushek says
Thank you so much for this recipe. I have tried many and this is the best!! Finally made biscuits and gravy this morning that my family loved, first time since we became Vegans two years ago!!
Alison says
I made these with the 1 hour vegan pot pie for Christmas and they are amazing and super easy. My carnivore friends even loved the vegan pot pie.
Whoop! That’s what I love to hear :D
Anj says
Made a double batch of these for holiday get together. Didn’t tell anyone they were vegan. They got tons of compliments and all got scarfed.
Never made biscuits before. Success! Thanks!
Anj says
Also meant to add that I didn’t have lemon juice, so I used vinegar. :)
Inge says
Somehow I can’t seem to get these biscuits right… The certainly taste delicious, but the dough is very sticky and they do not rise properly. Mabye I have made errors in the measurement-coversion. What would be the amounts in grams and ml?
Casey says
I’ve never made biscuits from scratch before. Super easy and delishous! Made tomato gravy to go with them. Just like grandma used to make!
Christina says
I just made these and they are delicious! I totally messed up by adding more milk once the dough got sticky, so the dough was too liquidy for the cookie sheet. I buttered 6 slots in the cupcake pan I had and that worked perfectly.
Thank you so much for sharing this recipe, I’ll definitely be making these again :-)
Great, thanks for sharing Christina!
Tery says
Good post. Y am like it.
J. Olson says
These biscuits are superb! I have made them several times now for my southern boyfriend, who is giddy every time I make these. We’ve also made a killer vegan biscuits and gravy using these and I don’t think he, or I, have ever had a wider smile. Thank you for posting all these wonderful recipes, you’ve made so many kitchens happier, tastier places!
Jodie says
I made these to go with the potato soup I also made and they turned out very well. Since I avoid all-purpose flour at all costs, I used 2 cups of whole wheat flour (1 sifted, 1 not sifted; because that’s what I had on hand) and plain soy milk (no lemon juice). I reduced the salt to 1/2 tsp and will probably reduce it to 1/4 tsp the next time. I’m glad I now have a vegan biscuit recipe too add to my growing pile of vegan recipes! Thanks!
Jodie says
. . . oops. . . “to”, not “too”. . . . I’m so anal I had to correct that, lol
kasha says
I am making these for a party, but I’m going to blend in vegan Parm cheese and little bits of vegan sausage in them — do you think that will ruin these?
Georgia says
These biscuits are so good, I could cry! I adapted them to be gluten free and I was truly surprised at how well they turned out–they were actually flaky! I’ve never ever had a flaky, gluten-free anything. Here is what I did: substituted the all-purpose flour for Sarah’s blend http://www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html (the white rice flour option–this blend is magic), added 1/4 tsp. xanthan gum, and used hemp milk in place of almond (just my preference). Thank you Minimalist Baker for The Best Damn (Gluten-Free) Vegan Biscuits!
Emelie says
This recipe is amazing! I made them gluten free using Bob’s Red Mill all purpose gf flour, adding 1/2 tsp xantham gum, and only used 3/4 cup of milk. The biscuits are flaky and delicious and don’t taste gluten free at all! Thank you!!
Thanks for sharing, Emilie!
Mary says
Umm….Simply scrumptious! Would never know they are vegan. Due to nut allergies, we used Silk soy creamer and they turned out excellent. Definitely gonna make them again! Thanks.
Melodie says
Thank you for this recipe! These truly are the Best Vegan Biscuits EVER! I make the recipe exactly as you say to and they turn out perfect every time. Even my “I would rather die than eat a vegan diet” loves them. I did notice that you adapted them from Alton Brown – smart move! Lol
Mary says
Noticed this has been asked before but don’t see an answer. Like David (above) we have nut allergies, so can’t use almond milk. Wondering if I could use either rice or soy milk instead?
Hopefully will make these for Thanksgiving but unsure about the milk? Thanks!
Melodie says
I hope I’m not overstepping here because this isn’t my recipe, but I don’t see why soy milk wouldn’t work. Almond milk is fairly thick, so I wouldn’t use Rice milk, though. If soy milk doesn’t give you the texture you need, you could try soy creamer – it’s a bit thicker and richer. Good luck!
Mary says
Melodie,
I certainly appreciate your input. Have soy milk but also bought some soy creamer, so that sounds a winning idea. Thank you so much :-) and just in time for tomorrow’s meal Yay!
Melodie says
I’m sure they will be delicious! Have a wonderful Thanksgiving!
Mary says
Thank you. Hope you also enjoy a delightful Thanksgiving!
Bev says
My husband and I aren’t vegan, but we have a granddaughter who is. I’m serving soup for an after Thanksgiving dinner and needed to find something she would eat. These looked and sounded great, so I tried them out on my husband today without telling him they were vegan. He took one bite and said, “This is a really good biscuit.” Then I told him they were vegan and he was surprised. We both ate one with our soup and another for dessert they were so good! They were also easy to make, so I will definitely be making them again and I know my granddaughter will love them.
Darby says
From a true Southern Girl – and a vegan, these are genius! Love Alton Brown! Imagine they could be made gluten free too. Thank you for this fantastic recipe. Perfect with a hot bowl of soup. Just in time for Thanksgiving. XO
Floggie says
Thank you for this recipe! I cooked these biscuits yesterday and they were amazing! My mother and brother tasted them today and they were still soooooo good. I shared the recipe on my (Italian) website (of course I wrote that it was yours), and everyone is literally drooling over it. Thank you!
Jennifer says
Amazing!!!!!!!!!! So good!! And Vegan!!!!!! Thanks!!!!
Lisa says
These are the absolute best biscuits – vegan and non-vegan!
Thanks, Lisa!
k says
Forgot to mention I added some diced sun-dried tomatoes to my “pizza” biscuits too – very important for a deeper tomato pizza sauce-esque flavor.
k says
I tested a few slightly customized versions of your pumpkin biscuits (all fantastic) before ultimately deciding on this recipe for an office bake-off. I added some special ingredients to really set them apart from the other dishes submitted: pizza toppings!
I mixed some vegan cheese shreds, fresh cherry tomatoes (liquid squeezed out), minced garlic, black pepper, oregano and basil into the dough and then covered the tops in more vegan cheese, basil and oregano. The dough seemed fairly wet but the biscuits turned out absolutely perfect: soft, fluffy and delicious.
Everyone raved about them and even better – I won!
Thank you for an amazing biscuit recipe that I will likely make again and again.
As a side note, I’m not vegan. These are that good – you’d never know they’re vegan. They’re as good as any awesome biscuit you can imagine.
IELTS entrance exam Crawford Market says
Good blog you have got here.. It’s hard to find quality writing like yours nowadays.
I seriously appreciate people like you! Take care!!
David says
Hey,
Great looking recipe, and going to try it tonight to pair with a beef stew, as fall has finally hit in the rockies. I have a nut allergy in our family, so I need to sub for the almond milk – any reason to think that soy milk wouldn’t work?
Thanks
David
PS – sorry if I’m re-asking a question, it would take a few days to read all the comments on this recipe!
Amanda says
I hardly leave comments on recipes, but I am a dairy free cook and I have tried too many biscuit recipes that are just a no go. This is the first one I have ever had success with and they were amazing!!! I actually used sprouted spelt flour and they were nutty and fluffy and oh so good!! I am going to post them on my blog so everyone I know can try them!!
Great! Thanks for the tip, Amanda. Cheers!
Marisa says
Have made these for my family maybe 6-9 times. This recipe truly is the best, better than any non-vegan biscuit I have ever had.
Keep the awesome recipes coming!
Yay! Thanks Marisa!
Amber says
Do you think I would be able to use the recipe to make a crust for a pot pie? Instead of cutting it into biscuits?
I do! I would do it drop biscuits style though, because over-rolling / handling the dough could make it tough. Good luck!
Bill says
These are superb. I made them last week and will be making them again. Thank you so much for this recipe!
Great! Thanks for sharing, Bill :D
Jade says
BLESS YOU!!! These are delicious! It is past my bedtime now, but I found this recipe while reading before bed and they looked so good I had to make them, right then. I am so glad I found this. Thank you thank you! A tick bite(Alpha-Gal Allergy)has made my husband highly allergic to beef and dairy. I have been missing biscuits since we have gone dairy-free. He and I are so glad we can have our biscuits back!!! :D
BTW, I didn’t have lemon and didn’t use vinegar, they still are DEE-LISH. Ill use vinegar next time and see if it makes a difference.
chastity says
Omg tried a few of your recipes and they all came out great from the brownies and cinnamon rolls and I can’t wait to use this recipe for vegan biscuits and gravy this weekend :D
Riley says
My boyfriend and I devoured these within a span of 12 hours. <3 so good.
sara says
I’ve made these 3 times and once as the topping to veggie pot pies. Delicious every time! Thanks for the recipe!
Bryanna Duca says
I decided to make these this morning for my sister to wake up to because she’s been sick this past week, and her eyes totally lit up when these babies came out of the oven!!
I used organic sprouted wheat flour and some coconut earth balance, and these biscuits came out PERFECTLY! Not too salty, and just chewy enough!
We opted for ours smothered in peanut butter and agave, with sliced banana on top.
Thank you for this amazing recipe that made us feel sooo good too!!
Sounds like perfection! Glad you enjoyed these, Bryanna!
Joe says
I used dairy butter and milk. You definitely have to soften the butter and use about 3/4c milk. I also added oats (rolled, not instant) and crushed flax. They are very tasty. I definitely want to try this recipe as is, but I didn’t have any none hydrogenated margarine (I’m at my in-law’s) and I’m never putting that poison in my body!
Robyn says
How much oats and flax did you use?
Stephanie says
Made a 1/2 batch this morning (trial run as I don’t have the best luck with biscuit making). I forgot to add the lemon juice to my almond milk, but overall I would say these were a success. I was worried my Earth Balance would make them too salty, so I just used unsalted butter (we are Vegetarian, not Vegan). The biscuits were a tiny bit dense and a little chewy, but they had really nice flavor and a nice crunch on the outside. It took 20 minutes at 450 for me ’til they were done. I may add a little more baking powder next go round to see if that helps them rise a little more.. I still say these were a success and my husband and our 1 year old were quite content with them :-)
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nala robins says
these biscuits are very good. I isedcoconut milk and added a tbsp of brown sugar
Nalima says
These came out great but way too salty.
Melodie says
I’m trying to eat cleaner and love making these for my turkey chili. They are perfect for sopping up chili juices and piling on the solid ingredients (I like my chili kinda soupy).
My husband happy dances every time I say I am making biscuits.
haha sure sign of success!
Holly says
I have made these many times with the only difference being whole wheat flour and it is delicious. The last time, I had some oat milk so I decided to try it. I was nervous right away because there was no noticeable reaction between the oat milk and the lemon juice. I went ahead anyway but it wasn’t the usual result. The biscuits didn’t raise much, weren’t really flaky, and kinda crunchy on the outside. They were ok but I would not label that batch as the best damn biscuits. I still love the recipe but do not recommend oat milk!
Carey says
I burned my mouth eating them out of the oven and didn’t care because they were that good! Thanks for the recipe!
haha, that’s how you know they’re good!
Rose Torres says
This recipe is so easy and makes exceptionally good biscuits. Although, I refuse to use Earth Balance because it is not vegan due to palm oil and every ingredient is genetically modified. I used organic canola oil in one batch and coconut in the next and they were really fantastic and everyone loved them. Thanks so much!
Holly says
Earth balance is non-gmo and I’m not sure why you are saying palm oil is not vegan.
Jodie says
Palm oil IS vegan and EB is non-gmo as long as you’re using organic. You really should know what you’re talking about before making false comments on it.
Rose Torres says
Sure the ingredients are vegan. You’re right but living a vegan lifestyle is about being kind to the earth and making efforts to buy goods that also do not harm animals. As you said, let’s know what we’re talking about before we speak. I don’t take the company’s claims at face value and have done research. Everyone has the right to eat whatever they want. I wish you well.
Jodie says
If you truly felt people had a right to eat what they wanted, you wouldn’t have made a statement that was sure to garner response.
You said you didn’t use EB due to it not being vegan because of the palm oil and gmo ingredients.
A/ You should’ve clarified it’s GMO if it’s not organic. There is an organic EB.
B/ You should’ve been more clear and mentioned the palm oil industry and the impact it has on the environment and the wildlife; most notably the orangutans.
I absolutely agree with you about choosing items that are friendly to the animals, especially VEGAN items, and I’ve done my due diligence. I don’t use EB either. I don’t believe the palm oil industry is sustaintable in the long run. As demand for palm oil products grow, the “need” to decimate rain forests will also. It is, and can be even further, a very sad situation. Orangutans are incredible creatures and what’s been to them is horrific.
But one could argue that the coconut industry isn’t sustainable either when more and more coconut products are hitting the markets.
Regardless, a person has to take charge and really know (through careful research) if the food they eat is worth eating or if they can find suitable alternatives.
Ldesigns says
Only had whole wheat all purpose flour- was a little worried- but sooo delish still! Will make again following to a T soon ;)
I watched them in the oven and mine were done very quickly- about 6 minutes- my oven may be hot I have no idea- just make sure u keep an eye on them so you don’t miss that yummy flaky moment
Anna says
I made these this morning using gluten-free flour (the King Arthur multi-purpose gluten free) and added in about a half-cup of daiya mozzarella, too! They are good as always! The texture is a little grainy but so it goes with the gf stuff.
(I’ve made them several times non-gf, too, and they’re always delicious, esp. when covered in tofu scramble…!)
Emma T says
I just made them for breakfast. They still taste good, but I must have done something wrong…. After 15 min of baking, I opened one up to see if it was ready inside. It looked like the middle part wasn’t really done yet even though it was kind of crispy on the outside. So I decided to leave it for another five minutes or so. The result was super crunchy biscuits. I think they are still fine crunchy, but I really want to make it fluffy inside. Do you know what I might have done wrong?
I used regular butter instead of vegan butter. I read the ingredients wrong, so I ended up using 1 tbs of baking powder. I skipped the lemon juice because I didn’t have it handy. Also, I ended up adding extra 1/4 cup of flour because after adding a cup of almond milk, the dough was not dough at all…it was too gooey that I had to add more powder to make it a little more manageable to handle.
I hope I do it right next time! Thank you for the recipe.
Carey says
Hi Emma,
I’ve noticed that when I use a darker sheet pan, sometimes it cooks the outside of biscuits and cookies too quickly before the inside is cooked. You may want to try lowering your baking rack or a different sheet pan.
Emma T says
Thank you so much Carey! I do use a dark colored sheet pan. I’ll try with a different sheet pan and see what happens.
Carey says
No problem! Hope it helps :)
Kelly says
This recipe is awesome! I made some last night, and they were all gone by this morning. My dad is a true “meat and potatoes” kind of guy, so he’s always wary of any vegan food. Yet, he loved these, and now he’s warming up to me cooking more vegan things (he’ll probably never give up meat and eggs though).
Aw, good! Glad you and your family enjoyed it, Kelly! I aim to please :D
Samantha Dull says
Made the BDVB again tonight – love these!!!
Kristi says
These are AMAZING! I just found this recipe while I was making a loaf of vegan bread. These will go perfect with our mung bean stew tonight. Thanks so much for the recipe. I just made 2 batches and already had a biscuit. It will be hard for me to not eat more before tonight! Ha
They taste fantastic!! Looking forward to trying more of your recipes.
Peggy Shaverdi says
Made these for my visiting daughter, who is vegan. She loved them, and so did I and I’m not vegan. Easy to make for breakfast and then leftovers for later. I followed the recipe except for the salt, which I put in 1/2 t. rather than the 3/4 t. We saved the recipe for the next time she or I make biscuits. Lives up to the name of Best Damn Vegan Biscuits.
Great! Thanks Peggy! Thanks for sharing :D
Autumn says
Your print function wasn’t working with my browser. I’m using Chrome… Could that be the problem?
Other than that, these biscuits sound delicious! I was looking for something both my non-vegan boyfriend and I could eat and these sound perfect! Breakfast at home will be awesome now! Thanks!
Hi Autumn!
Thanks for the heads up. No, it’s nothing to do with your browser. We have a technical glitch that is doing this to some of our recipes. We’re trying to fix it, but it requires some backend coding. Hopefully it will be fixed soon.
Thanks again!
EatFreeRecipes says
Completely, and totally, in love! Thank you SO much for sharing this recipe! Delicious:)
Christine L says
Made these this morning gluten free. Followed the recipe amounts as is, using bobs red mill gluten free flour in place of regular flour. I also did not knead it on the counter. I simply blended it and scooped onto a baking sheet. I then flattened the scoops to resemble a biscuit. My boys loved it!!!! I was still able to slice it to put jam on. Yummy!!!!!
Renee says
Did you add anything else to the recipe or just subbed the flour only to make them GF?
Cassandra says
I haven’t made these yet but I intend to some time today. How do you think these would turn out if I were to add some Maple Syrup to the batter in an attempt to remake the Tim Hortons Maple Biscuit sandwich?
Thanks!
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Amanda says
Amazing
Rashaan says
So easy and so delicious! My husband did a happy dance after the first bite. The biscuits were so fluffy and moist we couldn’t stop raving about them. You’ll have to stop yourself from eating them all in one setting. Seriously!
Amanda says
Has anyone tried this with gluten free flour? I have celiac disease so would need to make this gluten free and would love if these yummy looking biscuits were able to be adjusted.
Kylie says
Same here. I’m going to try to make them gluten free. If you happen to make them i would recommend using vinegar instead of lemon juice maybe and 1 to 1/2 tsp of xanthan gum. It makes it fluff up more.
symon says
well I followed the recipe, not tasty enough…. I think I’m not used to simple biscuit. Perhaps my almond milk is too sweet and the baking soda+salt made them too salty…
I’ll try again with few modification… ;-)
Beth says
I’ve made these several times now and we love them. I just wanted to post that I sub coconut oil for butter and it’s awesomely tasty.
Cassie says
Yay! I was literally just scrolling down to ask if I could do that and there you are! Thanks!
Laura says
Me too! :)
Liana says
Somehow this recipe popped up while trying to figure out what to cook one night and I’ve kept the we page open on my phone for a couple of weeks now and have been obsessing over making them. I finally remembered to buy coconut milk (I prefer to almond), yes!! Biscuit time!!!
But alas, no baking powder. After lots of googling (and soul searching to figure out if it was worth a trip to the store), I discovered that baking powder can be made with cream of tartar (don’t have any), or adding other acidic liquids to the recipe.
I tried to do a bunch of math to figure out various substitutions and finally just went for it using Greek yogurt (not vegan, but on hand and definitely acidic).
OMG. These are amazing. I want to eat them all. Immediately. I want to put everything inside my fridge onto these and cram them in my face.
Here’s what I ended up using:
2c flour
1.5 tsp baking soda
3/4 tsp sea salt
4 tbsp earth balance
1c Greek yogurt
1/2c coconut milk
Fluffy, golden brown, perfectly salty… Amazing.
Thank you!!
Kristen Melton says
Has anyone had any luck with freezing these? I’ve been looking for a good biscuit recipe that I can make a bunch of and then freeze and reheat them for quick dinners.
ana says
I just made this recipe, and it rocked our world!!! My husband, my daughter and me ate them in 15 minutes flat. We had them with jam and vegan butter. YUM! Thank you for sharing this recipe!
Ashley says
I made these this morning for breakfast and they were amazing! Best. Ever!
TappinTamara says
So awesome! I am a born and raised Southerner who (believe it or not) has never made scratch biscuits that I can recall. Now that I have been vegan for a few years and sadly missing one of my favorite restaurants in Asheville ( Biscuithead), I am thrilled beyond belief to have made these and been delighted with the outcome! Thanks for sharing you recipe!
Kate says
I made these the first time, and they came out AMAZING. SO FREAKING GOOD. I just made them again this evening… and they tasted like baking powder. Like a LOT of baking powder. I was so disappointed cuz I had no idea what I had done wrong… but looking at your recipe, you have baking powder at 1 TBSP to 1/2 tsp of baking powder (it’s actually very easy to miss like I did). The first time I did this recipe I automatically assumed 1 tsp to 1/2 tsp and didn’t really actually LOOK at what the recipe was saying. Today though it’s late and I read it quite literally… and they taste like baking powder. If this is a mistake (which from the taste of them I think it must be…?) I wanted to post something so those who read this recipe line for line, or for those tired among us who need something hard and factual to hold onto, might not go through what I have.
Anyway, I scrolled through you comments to see if this was mentioned and I didn’t see anything, so figured I would post something just in case! These are AMAZING when the baking powder is 1 tsp. Like… drool worthy delicious-ness. Thanks!
Kate, I did use 1 Tablespoons, that’s not an error. It gives them a super fluffy texture and shouldn’t affect the flavor. If you’re concerned, however, make them with 1-2 tsp instead. Hope that helps!
Sierra says
I was so excited to make these based on the amazing reviews. Sadly I had the exact same experience: they taste like overpowering baking powder and are inedible. Maybe I’ll try again with 1tsp and see what happens, but for now they are just a waste of ingredients.
Faren says
Made these this morning…they were bomb. Buttery, delicate, soft yet crusty on the outside. It took me 35 min to make them. I really appreciate the simplicity of 7 ingredients. Although, I’m not sure how I ended up using two baking sheets, two bowls, 3 spoons, a knife and a slew of measuring utensils… Worth it though.
BOMB indeed. haha, thanks for sharing Faren! Glad you enjoyed it!