The Best Damn Vegan Biscuits

Will this work without lemon juice?

I made these exactly per the recipe except I formed them to be thinner because I want to make sausage and cheese biscuits for the mornings . They turned out perfect! Thanks for an awesome recipe and very well explained instructions !

Oh. My. God. Being that it’s Sunday morning, I just baked a half batch of these for me and my bf and I have gone to heaven. Substituted the flour with gluten free all purpose and a pinch of xanthan. Doubled the salt. Served with whipped coconut cream and homemade almond milk iced coffees. Perfection. Thank you, thank you, thank you!!!!

This recipe came out AMAZING! Super fluffy, light, moist, and best eaten with [vegan] butter and berry jam to contrast the slightly salty biscuit- sweet and savory at its best! We woke up craving gluten free dairy free fluffy biscuits… I Found this recipe online… I Didn’t have lemon juice, so used 1 Tbsp Braggs Apple Cider Vinegar mixed into 1 cup of original sweetened almond milk to the make “buttermilk” **I only used ~3/4 cup of the milk mix for this recipe. Also Subbed Bob’s Red Mill Gluten Free flour blend due to my food allergies. My family begged me to make these again SOON- Thank You for posting.

I couldn’t find your recipe (that I wrote down) when I got ready to make my biscuits this morn.
So I used 3/4 c whole meal flour and 1 1/4 plain flour, 1/8 c coconut oil, 1/8 c olive oil, 3 tsp baking powder, 1/2 t soda, salt and 1 cup skim milk.

They were not flaky, but very light and fluffy.

Thanks for your recipe that helped me make my biscuits better even though different.

I’ve never made biscuits before and I was a little confused by the directions. Not clear if I am to put the dough onto a surface before adding the milk or do it in the bowl. I added all the milk a little at a time while kneading and it was wet and sticky. I added a little flour along the way to sop up the moisture, however mine did not look like the picture provided. I also did not have anything to cut it with that was circular so I used a knife and made circles. They are baking now, so I hope this works out. I strongly suggest you directions are more descriptive.

does it taste the same with soy milk instead of almond milk?

BEST DARN BISCUITS I EVER MADE!! Quite frankly speaking these were my first, either, but I have to recommend them to everybody who’s merely thinking about trying them.

DO IT! <3 So fluffy, great taste and super easy to make. (I subbed almond with soy milk and they turned out just as good!)

It’s 11:49pm at night and I’m half way thru a margarita – but I want to make these NOW! Ok tomorrow. tomorrow.

earth balance uses palm oil, which i try to avoid at all costs. do you think straight coconut oil work for this? thanks! i love biscuits as much as i love animals!

This recipe turned out PERFECT! I followed the recipe exactly except I added raisons, didn’t use all of the almond milk and I used Vegan Becel. They were fluffy on the inside and a little crispy on the outside. I will be using this recipe again! Perfection!

this is so amazing. i just made them today and it took about an hour though to make amd bake but they are so good covered in gravy. my grandma said she never could make biscuits homemade but i tried these and they are fluffy and warm and delicious and she loves them. thanks for the recipe!

I made these last week and they came out perfectly. Didn’t change a thing and followed the recipe exactly. Success as usual. I love your recipes, Dana!

Absolutely delicious! We aren’t vegan, but have gluten and egg allergies in our family, so use this site often. I made these last night with 1/2 gluten free bisquik and 1/2 gluten free pillsbury flour mix, butter, and skim milk. I then used as a crust topper on my pot pies and made biscuits with the leftover dough. They browned perfectly and were scrumptious! I will definitely make again! Thank you!

Any tips for baking these at high elevation (around 7,200 feet)? I love them so much but recently moved from sea level to this elevation, and am afraid that without adjustments they won’t be the same! :(

I’ve been making this recipe ever since I found it a few years ago. I’ve used vegan butter, actual butter, margarine, and coconut oil. All have their distinct flavors and are worth trying, dietary restrictions permitting. Now that I live in Spain, this is a little taste of home that I’m thrilled to have. It’s so easy to make in minutes, whenever the craving hits. Your biscuit commandments are also on point. Thanks!

I made these today and OMG>>>>>>>> they’re fabulous!

BUT – I made some modifications that some folks asked about. 1 used 1 cup GF flour and 1 cup almond flour. I used 1/2 tsp salt. Everything else was the same (except I forgot to divot the tops (but had no ill effect.)

They were PERFECT and I will definitely make them again!!!!

WOWZA!

OMG- I just made these for the first time and they are absolutely INCREDIBLE. I *love* how salty and baking powdery they taste. Instead of almond milk, I used homemade flax milk (1 TB flax+ 1 cup water, blended and strained through cheesecloth) but only needed about 1/4 cup, if that. I added a sprinkle more of flour (I used whole wheat pastry to make these) to because my dough was a bit too wet, and I used Kirkland coconut oil as the fat. Delicious. Divine. Perfect on their own, but I can’t wait to pair these savory biscuits with jelly! Thank you so much for posting, I’m printing this recipe out and sharing it with anyone who asks (and doesn’t ask!) me for it!

Best biscuit recipe I have tried! I sprayed the tops of mine with nonstick spray instead of brushing with butter to cut back on calories. I topped the finished biscuits with tomato gravy. Yum!

I used rice milk in place of the almond milk and they were sooooo good!

These were absolutely delicious! Every member of our family really enjoyed them. Thanks for sharing

I’ve made these several times and they are great! I like them with jelly or just plain vegan butter.

Has anyone made a paleo version of this ?

My boyfriend has a nut allergy. Could I possibly make these with soy milk instead?

Hey I’m sorry but these looked great and tasted horrible. This is maybe the most common mistake I see in vegan baking recipes: massive amounts of baking powder!! This is the source of the “saltine” taste referenced above. I was skeptical from the beginning but chose to follow the recipe anyway… Bad choice. Hopefully I can edit the recipe to be better.

Can I use self-rising flour?

These biscuits are so light and fluffy! Totally making these again!

Ermigherrddddddd! Why have I not made these before? They are perfect. Just. Perfect. And just like the non-vegan scones I used to make when my kids were small. I have no idea why I stopped making them once they’d grown up and left home.

I did use half a teaspoon of salt, as opposed to three-quarters, and I subbed plain soy milk for the almond because that’s what I had. But they worked wonderfully.

True confession time though: the slightly smaller, seventh one was intended as the ‘taster’ – half for me, half for my beloved (a.k.a. my guinea pig)… somehow I accidentally ate all of it. Honestly, I have no idea how that happened.

**rolls eyes innocently**

#sorrynotsorry

I’m definitely going to make these again. Soon. Thank you, thank you, thank you!

By the way, I am aware that in the US, you eat scones with gravy – do you have to do anything to them before slathering them? Do they have to be cut in half, and toasted, or does the gravy get poured over them as they are? And is there a particular type of gravy one should use (obviously it needs to be vegan)?

Thanks again, Dana!

Are these not scones rather than biscuits? I was looking for a scone recipe as I’ve never had any success making gluten free scones so I will have a go with this one!

I’m typing this as I devour a plate of these covered in gravy. These were so easy to make and they came out PERFECTLY.

Hey Dana!

We love your blog and have been following it for a while now. These biscuits are AMAZING! Thanks for always having delicious recipes :D

Im reporting back, I took a chance and doubled the batch and froze them and it worked out just fine! I used whole wheat pastry flour and also the earth balance butter sticks and they turned out great!

Do you know if these freeze well? Summer is coming and I want to stock my freezer with baked goods for when its too hot to bake.

One of my family’s favorites. I make these whenever my vegan daughter comes over to visit with a big fruit salad for breakfast. They are fantastic with fig jam. Never have a any leftovers.

This recipe was true to its words. They came out perfect and it really took an half hour to make. These biscuits were fluffy, flaky, fast and delicious…thanks for sharing.

I have a whole lot of whole wheat pastry flour that needs love. Can I substitute this for the all-purpose flour in this recipe? If yes, do I have to modify the recipe at all in order to compensate?

I love this recipe! I have recently discovered (through blood testing) that I have an egg, yeast and dairy sensitivity. I thought it was going to be the end of yummy food but I’m learning how many options I can have. I made this w/ Namaste organic GF flour and Rice milk – turned out great. Even my husband liked them with his egg and cheese. Thanks so much!

Hi Dana, we don’t have vegan butter here in Jakarta. would it be possible to use coconut oil instead ? thank you

These biscuits are absolutely fantastic. Is there any suggestions as to baking them in a way to keep them moist and soft longer. Or at least, any tips on preserving their softness?

Have you ever tried this with gluten free flour (such as King Arthur’s all purpose GF)? Just wondering if more liquid would be needed and, if so, how much.

I love, love, love this recipe! I usually use spelt flour but this morning used all purpose. I have to admit, I prefer the spelt flour.

Perfect! These are so fast, easy, and tasty! I seldom bake, but your recipes are so approachable. I whipped these up in the last 30 minutes a soup was on, while cleaning the kitchen. I love recipes like that. :)

Hi! Thank you very much for sharing a great recipe! I wonder if I can translate it into Chinese and share it with my buddism fellows? It shall be a great honor if you give me the permission to do so!

I made these biscuits for Easter brunch and they were delicious! Everyone loved them!

Can I make these with gluten free flour and expect them to be edible.

I made these this morning along with some vegan sausage gravy. They came out amazing! Thanks for putting in the work to make a bad ass recipe!

These were amazing and so simple. I’ve had a craving for biscuits all week and saw the simplicity of your recipe and couldn’t help but make the recipe knowing that my craving would be satiated in 30 minutes! Excellent as always MB, thank you!

These were simple and delicious! I subbed 1/2cup whole wheat flour and 1/2 cup oatmeal and threw in a tablespoon of chia seeds just because I have a lot on hand. Perfect for a healthy, dairy free breakfast sandwich and the recipe seems to handle minor adaptations and alterations well without compromising taste and texture.

Just commenting to say I’ve made this twice now, this recipe is totally perfect! Great if you have leftover veggies too (used mushrooms, carrots and corn) and I added some homemade veggie “chicken.” It’s really foolproof.

You can do the biscuits in the food processor too! Especially helpful if like me you happen to own a food processor but not a pastry cutter.

Amazing! I used rice milk instead of almond milk. Fresh lemon and new baking soda (I almost never adhere to the “get a new one every 30 days” rule) seemed to pay off! My husband said he liked them even better than his mother’s biscuits… Quite the compliment!

Your recipes are Amazeballs. I am shifting into the Vegan lifestyle and you have made it extremely easy. Wow. Thank you so much!

They worked!! Which was surprising only because most things I bake never work haha. The only thing I thought is they weren’t salty enough or something, probably because of the milk, I would add a little extra salt to the mix, but all in all very good.

My favorite biscuit recipe ever, vegan or not. I use spelt flour or whole wheat and they always turn out delicious.

My son is allergic to dairy and treenuts. What can I use in place of the almond milk?

These. Are. Awesome! Thank you for sharing.

Lol!!@’Never use a rolling pin, fool!’ These bisquits look devine! Can’t wait to try them with the Pot Pies in an Hour recipe. Oh, and I love me some Alton Brown as well! New subbie here just for all that and thanks so much for sharing!

(Gluten free modification) I was craving comfort this morning and needed biscuits (I’m a southern girl living in Europe). Finding this recipe, I made it with the following modifications: used whole meal gluten-free flour blend (mostly brown rice flour) and e full tablespoon of apple cider vinegar added to just 3/4 cup of soy-rice milk. My mix was not quite wet enough so I added a tablespoon or two of water and it was perfect, just sticky enough to hold together but not too wet. It barely picked up a tad more flour while patting the dough into a nice flattened oval. Cutting tip: dip your cutter into flour before cutting each biscuit and you won’t have to twist it to get out each biscuit (that twist seals the edge and keeps biscuits from rising as nicely as they otherwise could). Baked for 18 minutes (the last 2 on the top oven shelf to help them brown–a problem wi many GF flours).
These are by far THE most delicious GF biscuits I’ve ever made or tasted! Thank you for your recipe, which incidentally is lower fat than most recipes I grew up on (I’m an older and very experienced cook). Brava!

Okay. These are good. Like, really, really good. I wanted to eat my screen when I saw the pictures. Thankfully, I waited and ate one for real.

These are awesome! I actually made them without butter or oil because I prefer a fat-free version. I didn’t know what to expect but I followed your instructions and they still came out fluffy and delicious without the added fat! Awesome, thank you :)

Hey is there a gluten free version of your biscuit recipe?

I made this biscuits and they was amazing! Perfect :) Love this recipe. It is so simple but sooo good :) I baked them too long but they were still delicious :)

I have made these 6 or 7 tines now. I absolutely love them. However I must say – I have used every kind of non dairy milk and they all work great (almond, soy, coconut). I also usually don’t work very quickly, and I also use the Uber soft Becel Vegan margarine, and it works just fine warm and soft. And finally, today I made a batch with apple cider vinegar instead of lemon juice and it’s twice as good! I hAve omitted the lemon juice twice and not noticed a difference. Buy with ACV they’re soooo much more fluffy and soft inside!! Thank you for this genius recipe. It’s my go-to comfort food. I always crave them!!!

I’m back! Made these a second night in a row this time I added 2 tablespoons of nutritional yeast which resulted in a nice savory flavor. I think another half or full tablespoon will be just enough for the cheesey flavor to be more detectable. We’ve had these with homemade soup 2 nights in a row now and noone is complaining about having the same meal twice in a row ;) the scones FLY off the plate!

I made these tonight and used So Good soy and wholemeal flour in place of the listed ingredients. They were SOOOO good! I had to add about half a cup extra flour and gently knead it through because, yes, I used all the milk and it was too wet. But the dough became silky and smooth and they baked superbly. They didn’t brown much though, not sure why but they were superbly moist and split in half easily when a knife was inserted. Great, easy recipe and I’m so happy with my first attempt at scones!

Excellent Recipe!! Just like grandma made but with almond milk!

I don’t know if this was asked since I did not read all the comments……can you get the same results vegan and GF? Love to find recipe that is really good.

Wondering if I can use ghee as the butter substitute, I figured yes but thought it would be good to ask since the flavor is so rich (even more buttery biscuits, now how could that be a bad thing?!) I just haven’t used it to bake and wanted to be cautious. I love your website and blog, its really useful and helpful to me so thank you for all you do it is greatly appreciated by those who follow you :) blessings to you!

Made these this morning and they turned out great! Super light and fluffy. The so dough was extremely sticky and a little difficult to work with but they baked up beautifully. A few years ago, I ordered biscuits and gravy at a vegan restaurant and they were terrible. Like hockey pucks! Thanks for redeeming my faith in the fact that vegan food can be really delicious when done right. Yay!

These are so good! It has become my go to recipe for buiscuits. I subbed half whole wheat flour for a nuttier taste and rice milk because I was out of almond milk and it turned out great.

I made these as I’m entertaining some guests who are vegans and some who are not. I wanted to ensure there is plenty for everyone to enjoy so substituting biscuits for the non-vegan cornbread I’m making. I’m amazed at how many eat biscuits for breakfast, not something I do. I want to add herbs, garlic, chopped chives or dried onions to make them more of a dinner biscuit to accompany Jambalaya. I added poppy seeds to my first batch, which added a great texture and actually looked great also. I like the idea of sweetening them up a bit, adding some blueberries and coming up with more of a scone type breakfast treat. Would baking them a bit longer help firm them up even more? Thank you so much for the recipe and I’ve seen SO many things I want to try from your site!!!

My son is highly allergic to milk. I’m a big buttermilk bisquit fan, so this was a problem until I came across your recipe. They are the best bisquits I ever made. I won’t go back to make normal buttermilk ones for myself. I have even given this to my mom and dad and they didn’t know the difference between them.

I made them with half whole spelt flour and half white (unbleached) wheat flour. Doubled the recipe and they were gone in one breakfest!
This is simple and SO delicous!!
Thank you!

Just made these and have already gobbled two of them. I’m breastfeeding so I need the extra calories :) I used Gf flour so they were a little crumbly but man oh man, so tasty! Every one of your recipes is ridiculously good. Thank you!

Ugh, your stuff is always SO GOOD! I do have a question,though: whenever I make these, the dough is absolutely unhandleable; I have to keep adding flour until I can even think about picking it up. Is this right? Should I not be adding that extra flour? If so, what do I do? Thanks in advance!

These biscuits are absolutely amazing! We are a family of seven and are transitioning to a plant based diet…The biscuits did not last 5 minutes after coming out of the oven! So, as I am waiting for the second batch to come out the oven I had to say thank you for the recipe.

I can’t wait to have (someone make) these biscuits! I just found vegan honey so with this recipe, vegan butter and honey, I’m set for life.

I don’t know what an American biscuit is, being English and all, and I was looking for a, what you guys call ‘cookie’ recipe but man these look insane. They look like a cross between biscuits and scones, and (probably the English thing again) I love both so, down to the kitchen I go. Momma is gonna have herself a good ol’ USA midnight snack (we have a very limited knowledge of American colloquialisms here…).

Happy snow day from CT :)

Dana, i have Bobs Red GF All purpose. Would you use the same amount of flour? I’ve noticed ratios vary

I really, really want to make these biscuits, but, I only have coconut flour, will this flour work in this recipe? If so, are the amounts still the same. Thank you for reading and hopefully responding to this message!

Can you make this without lemon juice?

I want to make these. Just need to find a vegan butter substitute that isn’t Earth Balance. :)

Just made these and they are THE BOMB DIGGITY. I love how precise you are with your measurements – I find a lot of vegan baking especially ends up raw in the middle and burnt on the top & bottom, but these worked out perfectly. Made the cheddar jalapeno ones straight afterwards. Brilliant recipes – you’ve become my go-to!

Hi Dana!
Just to let you know your biscuit was amazing as I modified it a little. I found they come out even fluffier when you use cashew and coconut blended milk (home made) I made a mcrib sandwich for my boyfriend that was entirely vegan.

Thank you so much!

said “oh my gosh.” after one bite.

I grew up in the south (North Carolina), and biscuits are frequently a part of every meal — breakfast, lunch or dinner. My great grandmother makes the best biscuits. When I was a kid I would ask her to make biscuits for my birthday, and this always made her (and me!) smile. I made these biscuits this morning and they are delicious!

I decided to start eating plant-based a few years ago, and am always on the lookout for vegan versions of my favorite recipes. I make recipes from this site often. Thank you for sharing all your wonderful recipes!! ?

Best darn biscuits ever…and I am,not even vegan. Love your recipes!

How would I go about adding sweet potatoes in this recipe and also if I have sweet almond milk would that effect the recipe?

Thank you!! :)

Can you use only whole wheat flour instead of all purpose in the same quantity?

Yaaaasssss! I’ve been looking for a healthier biscuit recipe lately to pair with my butternut squash soup; something that doesn’t make me feel guilty for eating carbs ;) These are it!

Made these for myself and my meat eating family ( Im ovo vegetarian) They loved them much better than any biscuit they have ever had. Loved it! Made a bunch and froze them :)

these are amazing!! also Alton Brown totally is the Man

These biscuits were so delicious! Flaky, fluffy, soft, AHHHHH!! Thank you for sharing your talents. I have enjoyed all the recipes I have cooked so far!!

Hi! I just tried making your biscuits. They look great on the outside, but the inside is still kinda mushy and undercooked. I stopped baking them after 16 minutes or so because the outsides were hard and I didn’t want to burn them. What would cause them to undercook? Could the dough have been too wet, too much flour, or maybe I didn’t flatten them enough? I’m still a novice baker, so I could’ve messed up in any of these ways.

Made a batch of these today to serve with a vegan “sausage” gravy and they were fantastic! Will definitely be keeping this recipe close at hand.

I am glad the recipe points out that you may not use all of the cup of milk and to add in increments; I ended up needing only about 3/4 cup to get the right consistency.

I was slightly disappointed when I made this recipe. My biscuits came out of the oven looking gorgeous, a golden brown, and the inside was fluffy. It was underwhelming biting into my creation that I had high hopes for. The flavor was bland, and tasted like a saltine cracker. Don’t get me wrong, I like crackers but in a biscuit? Not so much. I still adore your recipes but I wouldn’t try this again. ;(

Hi! Can I use almond meal to substitute for the flour for gluten free?

Quick question… if I use these as “dumplings” in my chicken and dumplings recipe will they still rise properly. I could probably put them in the mixture on high for about 2 hours towards the end of the chicken and dumplings recipe cooking time.

Can you replace the butter with oil in this recipe?

These biscuits were perfect! I like to cut up the butter into tiny cubes, spread on a plate, then throw in the freezer for 5-10 minutes while I measure out the other ingredients… makes incorporating the fat super fast. I made these christmas morning, cut the biscuits into thirds and made the casserole from Lemon Sugar using your biscuits and a gravy recipe from Food Network, subbing cashew milk and 2 pkgs field roast breakfast sausages. It was so so sooo good.

I made these this morning and they turned out absoutely scrumptious! Truely are the most delicious biscuit recipe I have ever made and it was so easy to make. My husband and I recently started dabbling in vegan cooking and we loved these biscuits. They went perfectly topped with jam right out of the oven. Thank you so much for all your wonderful and creative recipes. Have a very Happy and Healthy New Year!