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.
linda joseph says
Good very delicious vegan-biscuits recipe thank you keep sharing………………
The Holy Pig says
I have to make this! My husband and I used to LOVE going to Chick-Fil-A before he went vegan and recently he’s been loving on these meatless chicken nuggets and vegan cheese. If I do this right, I could make a vegan version of his favorite breakfast.
Teresa says
I made these today and they are the best biscuits I’ve ever made and probably the best I’ve ever had! Highly recommend this recipe
Wesley says
This is, by far, the best vegan biscuit recipe I have tried. I can’t wait to do biscuits and gravy with these.
Fiona says
I just made these, they’re okay but way too salty (maybe its an American thing?) and also not cooked properly on the inside. Next time I’d definitely adjust the salt and cooking times.
Judith says
Dana, let me start by saying that I love your blog recipes and am working my way through your book, cover to cover. When I made these biscuits last Sunday I ended up with hockey pucks … followed the instructions to a “t” and I consider myself rather accomplished in the kitchen – but given the general 5 star experience with your recipes, it must have been operator error. I used TJ Gluten Free AP Flour, never had an issue with it in the past – might that have been the problem? My husband was the resident biscuit baker in our family (before we went vegan) and he thought the recipe lacked butter – he is a Southern gentleman and his original recipe calls for a stick of butter for the 2 cups of flour! Exactly what we are trying to get away from, there is no way I would throw nearly half a tub of Earth Balance into a recipe for two people! Everything seemed to be going according to plan, until they came out of the oven :(
Hannah says
Just made these to go along with some vegan strawberry shortcake, and these biscuits are so delicious! In love with them!
Debbie says
hello,
i was wondering for the biscuit recipe what i could subsitute for baking soda and powder?
i dont use vinegar, baking soda or powder.
i really could use some help on this. thanks
warm regards,
debbie
That’s hard, because those are the only leavening agents. Sorry I can’t help!
Amil Wynn says
hey I have a question do you roll it out by hand if not using a rolling pin before layering it.
Ashley says
Could similar results be achieved with a gluten free flour such as brown rice flour?
Hmm, not sure! Let me know if you give it a try!
Pete says
Oops, I forgot to rate this recipe. 5 damn stars, of course.
Pete says
Hi Dana, I just made your biscuit recipe. The Best Damn (Vegan) Biscuits! is absolutely right. This is the first batch of biscuits vegan or otherwise that I really felt came out as desired. Just wanted to thank you for this recipe. This was my first time to your site, but my wife says shes a frequent visitor.
One thing that I noticed was that your recipe calls for 1 tbsp (7g) of baking powder. Because I also weigh ingredients I found that a tbsp of baking powder weighed 15g. This might mean there’s a typo in your recipe.
Anyway thanks again.
Pete
Ashley Landwehr says
Made them and they came out tasting a bit like baking soda… any suggestions?
Tara Forward says
I hope I do not sound redundant, but has anyone tried this recipe with GF flour?? I have a SEVERE gluten/wheat allergy in my household. I would love to try this recipe. However, I do not want to get my hopes up too high that my biscuits would be light and fluffy.
Hi Tara! We haven’t tried these gluten free yet, but you could try it with my GF blend! 1 1/2 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour, 1/4 cup white rice flour
Helen says
I am going to attempt to add dates to this recipe….I’m assuming it will work the same as date scones! Wish me luck!! I’ll report back.
Anja says
I used organic sprouted spelt flour and half the liquid (also used organic pasture raised ghee). They turned out wonderful! Thank you!
Holly Cooper says
5-star recipe! So easy and delicious!!
Billie says
5 stars! I am currently on a dairy restriction, so it was a special treat to have delicious biscuits! Thank you for the recipe!
Emilie says
Hi there!! I just made these, and I am wondering what I did wrong! When I took them out of the oven they all just fell apart and tasted like sand! I purposely did a try out before Easter dinner for this reason haha…. Do you have any thoughts?
Hi Emilie! I am sorry to hear that! Did you alter the recipe at all? It sounds like they needed more liquid to help them bind better.
emilie says
Thank you! I am going to try them again tomorrow! I bought the same butter that you put in your recipe. I used a vegan butter but it wasn’t the same. I will add more, and maybe add some more almond milk! I WILL perfect these! Thank you and Happy Easter :)
Happy Easter to you as well, Emilie! :D
Becca says
Can’t wait to make these! Quick question, for a substitute of all purpose which would you recommend; spelt, oat flour, whole wheat, white whole wheat, whole wheat pastry, etc? Thanks!!
Jessica I. says
Dana, girl, you are a genius! I made these for breakfast this morning, subbing the lemon juice with ACV. They were so fluffy and good! They even stayed intact when I sliced one in half to add jelly. Every other vegan biscuit I’ve made would crumble. Even my omni mom/designated family cook gave me props! This recipe is the one; thanks so much for sharing it!
Patty M says
Made these last night adding about 1/3 C chopped dill. A-MAZING! Thanks, Dana!!
Robin says
I made a few adjustments but am super happy with how these turned out. Yummmmmmmm
I replaced lemon juice with rice vinegar, almond milk with rice milk, and used spelt flour and ghee. I paired it with strawberry compote.
Katie says
Has anyone tried making these using GF flour? I feel like I’m having a hard time making them turn out as well in doing so? Also, any tips as to how “sticky” the dough should be. I’m made them a handful of times and I seem to struggle with the exact amount of “butter milk”
Tara Forward says
I hope that you receive a reply. I just asked the same question as I did not read all of the comments. I hope that GF flour works! Guess one of us will have to give it a go.
Pete says
I hope this will be helpful. I made this recipe and followed directions explicitly. By using 272 grams of flour. Adding approximately 1/4 cup at at time. I found I only needed 3/4 cup of the almond milk, lemon mixture. I did not end up with very sticky dough, probably because I did not over moisturize the mixture. Per directions, I gently flattened (to about 1″ thick) and folded the moistened dough, on a floured surface, about 6 times. I did NOT knead it. The biscuits were the best biscuits I’ve ever made, in terms of rise, flakiness, etc. I have not tried this with GF, flour yet.
Regards, Pete
T Egg says
When my teenagers don’t ask if this is one of my dairy free recipes – that is a win! Thanks for a great recipe!!
Kirrily says
These are brilliant! Super tasty and super quick to whip up :)
I see filling my midnight cravings by topping them with jam and cream in my future!
Wendy says
Very good and easy! You’re tips were very helpful.
Sydney says
These are absolutely delicious, and simple to make! Thank you for the recipe.
Michael Thorpe says
Just left a long comment regarding your sweet potato and kale breakfast hash, which I had this morning with these biscuits. I have always loved biscuits but could not find and acceptable vegan recipe until now. Have enough hash and biscuits for another breakfast. Thank you for these recipes. Yay.
kathy tennant says
I was wanting to make scones so using this recipe, I added some sugar and craisins to the basic recipe. I needed more flour as it was too moist with all the milk added so i kneaded in flour until the proper consistency. Rolled out and cut . sprinkled a little sugar on top. baked accordingly. Really turned out great. Had to holler at my husband to stop eating them as he doesn’t have food allergies and I made them for myself.
C. Eliza says
This recipe is AMAZING! My SO is lactose-intolerant, so vegan is an easy way for me to side-step the dairy in my baking. But I often struggle to find recipes that are as good as the “original” equivalent with dairy. To make matters more complicated, I am allergic to nuts, so I can’t do dairy substitutes that contain almonds, cashews, etc. So for this recipe, I made soy milk buttermilk with the lemon juice. And oh boy – these biscuits are the best that I have ever made! Seriously, they are delicious. <3
Maritza says
Can these be made without the butter?
Hi! I think coconut oil works well! Check the comments…
Maeg says
Would it be possible to use coconut milk for the earth balance vegan butter? Trying to refrain from using items with palm oil. Thanks!
Dana Salah says
I made these with Bob’s Red Mill gluten free flour and they are fantastic! I didn’t need all of the milk/lemon juice mixture. I will probably use about 1/4 c. more of gluten free flour to use all of the “buttermilk” and get another biscuit out of the recipe. So delicious!
Linda Alice says
I just made your Best Damn Vegan Biscuits and they are the best!!!!!
I’m right-handed and broke my wrist and it was a bit difficult for me to do but I was determined and I am so glad I did. I made the veggie pot pie filling and put the biscuits over it. Oh so good!
Ashanti says
Ah-amazing biscuits! I am currently eating my second. The only change I made was using half whole wheat flour and half bread flour since those are what I had. Ermahgerd! It’s going to take so much discipline not to eat them all! Thank you Dana!
Sheila says
Omg. I made these for dinner tonight. Forget the main course, I wanted the plate of these biscuits. They are soooo good. And they’re as good as the old fashion buttermilk biscuits! Thanks so much for this recipe!!
walterbyrd says
I used kamut flour – and other substitutions, and it did not work all that well. It was okay, not great.
Kamut is a type of wheat which has less gluten. It tastes like whole wheat, but with a somewhat stronger flavor.
– I substituted coconut oil for vegan butter. Seemed to work fine. No noticeable coconut flavor.
– I substituted Kirkland soy milk and apple cider vinegar for almond milk with lemon juice.
The biscuits were a tiny bit gritty, and crumbly, no real problem. But the kamut flavor is not really what I was looking for.
I will try again with Jeanne’s flour mix, and with Pamela’s bread mix.
Here is the recipe for Jeanne’s flour mix:
1 1/4 cup (170 g) brown rice flour
1 1/4 cup (205 g) white rice flour
1 cup (120 g) tapioca flour
1 cup (165 g) sweet [white] rice flour (also known as “glutinous” white rice flour or under the brand name, Mochiko.)
2 scant tsp. xanthan gum
walterbyrd says
Tried again. But this time used Jeanne’s GF flour instead of kamut. Came out much better.
I cut the recipe in half, and made four biscuits in a convection toaster oven.
My ingredients:
– 1/2 cup vegan buttermilk
– 1/2 cup almond or soy milk
– 1 1/2 tsp lemon juice or vinegar
– 1 cups Jeanne’s GF flour
– 1 1/2 tsp baking powder
– 1/4 tsp baking soda
– 3/8 tsp sea salt
– 2 Tbsp coconut oil or vegan butter
Daniel says
I have made these biscuits at least a dozen times. They are so amazing. We literally stopped eating brunch out at our favorite local restaurant because we’d rather just eat these. Thanks for sharing!
Sabine Robinson says
Absolutely fabulous! Thanking you very much for this recipe. I’ve made it a few times so far and results are stellar every time. Your recipe is very detailed and easy to understand. Thanks for bringing biscuits back to my vegan table :)
Nancy says
I noticed the comments are from 2013. I read through quite a few of them to find out about making them Gluten-free. There were mixed reviews. I’m wondering if they have been gluten-free perfected yet!?
Kelly says
I am wondering the same thing! Have you tried Nancy?
Nancy says
No, I haven’t tried them yet Kelly. I’m tempted though, but get frustrated when they don’t turn out.
Kelly says
Nancy, I feel you! I am making them now. I’ll report back with the results ?
Kelly says
Nancy, I had success!!! 2 cups Bob’s Red Mill AP flour plus 2 teaspoons of xanthan gum. I have made the original recipe numerous times and was making GF for a friend with celiac. The GF version tastes equally as delicious as there gluten-y counter part!
Nancy Heeder says
Awesome, Kelly thank you!! ☺
Christina Nuncio says
The name is no lie these were amazing I just had your Vegan Shepard Pie for dinner and made these for tomorrow but so much for that cause I just ate like 3 and my family is eating then too they are so so amazing!!!!!
#Veganuary
Jessica Culpepper says
Hi! Can I make the dough ahead of time and put it in the fridge? I’d like to make it at night so I can just throw them in the oven in the morning. Will that impact their quality? Thanks!
Tracy says
Can you use self rising flour and cashew milk for this recipe?
Hi! I haven’t tried it so I can’t say 100% but that should work with some tweaking of the recipe. If you use self rising flour in place of unbleached all-purpose flour, you’re likely going to want to leave out the baking soda! Let me know how it goes!
Hannah Gray says
I made these with all purpose pancake and cake GF flour. They were amazing. My sis in law said I should get an award. LoL. Now, I’ll see how they last until the am! Thank you for a great, very simple, recipe!
Richard Salsbery says
I just can’t bring myself to bake anything with white flour. I am sure it is tasty.
Omeaka says
Just made this to go on top of my vegan potpie
Jennifer says
Fantastic recipe! I was really impressed with the texture! If I hadn’t baked these myself, I never would have guessed they were vegan.
Cristina E Garcia says
I made these and with the gravy recipe you also posted and they are delish! I ate 3 in one sitting! Thanks for bringing biscuits back into my life! Next time I’ll try with gluten free baking flour!
Hannah Gray says
It worked very well for me!!!
Adam says
Just made the vegan biscuits and they came out delectable!
Made flax seed milk in the Vita mix for the ‘buttermilk’ which worked a treat. The dough was moist and flexible and easy to work.
Thanks for a great recipe; your blog is super.
Adam
VeganLush says
Boyfriend and I turned the recipe into “drop biscuits” and added daiya cheese and OMG THEY WERE AWESOME LOVE THIS RECIPE DEF KEEPING FOR FUTURE BISCUIT ENDEAVORS
Kathy Hinton says
Just made these vegan biscuits for supper tonight. Made exactly as recipe stated and they turn out perfect. Made 9 big biscuits. Fluffy on the inside and crispy on the outside. My new biscuit recipe.
Jackie says
These are so yummy!! Nice job yet again! I love how you adapted from Alton Brown because as we all know he is one of the best :)
Janine Swanson says
Sorry, but I just can’t seem to get past the unnecessary swear word in the description! Might look through this site if the foul language was eliminated!
Sadie says
We made these for Christmas dinner last night, along with the Garlic mac n’ cheese, caulk mashed potatoes and mushroom gravy, pot pies, pomegranate margaritas and one of your bean soups. :) These biscuits were amazing. Everyone loved them and they were easier to make than I anticipated. I’m NOT a cook! lol. Everything we made turned out great, minus the mac n cheese. I think I just can’t get down with the nutritional yeast… I’ve tried and tried but it’s just the same as cheese! Still no cheese for me, but I’m good without the nutritional yeast substitute as well! Lol. Thank you for all the great vegan recipes!
Sandy says
This is my go-to biscuit recipe. These biscuits are delicious. I make them with coconut oil instead of vegan butter. Definitely: NO NEED TO overKNEAD. The less you handle the dough, the fluffier they come out.
Lori V says
This was my first time making biscuits, vegan or otherwise and they came out perfect for our Christmas dinner! The recipe was clear and very easy to follow too!
Judi says
I made these with 100% white whole wheat flour and they were very good. Probably not as fluffy as the original, but my husband, who is a biscuit connoisseur, had no complaints!
Thanks, Judi!
Jay says
Have you tried making the dough ahead of time and then storing in the fridge overnight? Id love to be able to wake up to fresh biscuits in the morning.
I think that would work, but I haven’t tried it!
Catie says
It seems like a lot of people have had some issues with making these gluten free. I made them tonight and thought I’d share. I used: 1 cup buckwheat flour, 1 cup gf all purpose flour, 1/2 – 1 tsp. anthem. m. gum, and kept everything else the same. They turned out great!
Catie says
Disclaimer: Buckwheat flour has a strong taste and these won’t taste like your “grandma’s biscuits” if you make them the way I suggested. They’re still great though!
Linda P. says
These just came out of the oven! I always like to bake a new recipe just as written the first time, so if something goes wrong, I know it’s not my alterations. However, since so many had commented on the salty taste when they used salted butter and since I was using a (homemade, vegan, from coconut oil) salted butter, I used about 3/8 teaspoon of salt instead of the called-for amount. I also used a smidgen less baking powder since so many others commented on a baking powder taste. Wow, are they ever good! My Southern mother (English/Irish stock) made homemade biscuits with each and every meal as did her mother before her. She would have approved of these although she would have turned up her nose at cutting out biscuits–she formed a well in the flour/fat mixture and then poured in enough milk/buttermilk to get started forming the first few biscuits, plopped them in the pan, and repeated the process until she’d used up all the flour mixture. I may try that for my next batch, but I never matched her ability to make smooth-topped biscuits by that method. Mine always looked like a craggy rock, although they tasted good! With this batch today, my last couple of biscuits had a bit of a tough crust, but I know that’s because I reformed them to cut out the last few after I had cut the first five or six, so I obviously slightly overworked that last bit of dough. Mother’s method avoided that pitfall. Thank you for giving me back biscuits . . . and memories!
Gabrielle Drummond says
I was seriously craving some cinnamon raisin bread this morning. So I made these biscuits and addded 1/3 cup of raisins and a TBS of cinnamon. Delicious! Definitely hit the spot! Love your recipes!!
josette says
Hi there,
How do you think the recipe would come out using Spelt flour? I’m gluten free but can tolerate Spelt. Thanks for all the yummy recipes I can make!
That should work!
Breanna says
These are my go to- easy, delicious, bisquits that are all I make now. I’ve made them close to ten times now. I normally do not have lemon juice, so I add 1 Tbs of white vinegar to my “milk”- normally flax, and it works just fine. They turn out every time. Thanks a bunch for all your recipes. I am more than impressed with the ones I try :D Honesty have never made a bad recipe from you.
Taryn says
I do not have vegan butter, could I use coconut oil instead? Really want to try these!
See the comments, several people have had success with that!
Norma says
Hi Dana!
Could I use Nutiva coconut oil instead of Earth Balance?
I think that should work.
Norma says
great! I’ll let you know how it goes. Also, do you think I can use a ruber muffin mold for these?
Sure, but I wouldn’t recommend it.
Norma says
Hi Dana!
I had to get back to you to let you know the vegan buttery coconut oil worked perfectly. I have lots of expereience baking breads and desserts, but was a little bit worried to bake these scones for my English mother in law and sister in law. They aboslutely loved them. I followed your recipe to the T, but substituted the earth balance for buttery coconut oil and almond for coconut milk. They were perfect! I shaped them with a juice glass and followed your instructions, brushed the tops and made a divot in the center. PERFECTION- oh! my in-laws are SO impressed. Thanks for an amazing recipe.
Yay, thanks!
Hope Jackson says
I used this recipe for my first time making biscuits for my family and the biscuits turned out delicious! I definitely say the earth balance butter (recommend using a bit more) made a difference!
mgb says
looks like a scone not a biscuit!!
ida Moser says
Used same for dumplings. Absolutely phenomenal!
Nikki says
Thank you very much for this recipe, I refer back to it all the time! They always turn out great. Looking forward to experimenting with different add ins.
Bee says
I just made these and oh-m-gee! I recently discovered I am allergic to milk do I made these with rice milk. I was doubtful going in the bidquits would be good but boy was I wrong. Delicious?
Bee says
Sorry for the typos – silly iPhone
Melanie says
I’m allergic to almonds what do you suggest as a substitute? hemp, hazelnut, or cashew? Does it make a big difference re taste?
Hi there! Any other milk will do. I’d say rice or hemp is your best bet.
Rizza says
Hey Emily,
Did you sub flax meal for your eggs or do you not get a reaction when adding eggs into your baking? I also have sensitivities to those, except for soy, but i have one for corn. I wanted to know how you subbed things out so I don’t have to tests as much. What flour did you use, if you don’t mind me asking? Thanks!
Susan says
Have you tried mixing, shaping, cutting, and then freezing before baking? I’m wondering if they would rise and bake well like frozen unhealthy biscuits?. Thanks so much! These are awesome!!
I haven’t! But I do think that would work. Just set on the oven, covered, while the oven preheats and let them rest a bit. Good luck!
Greenie says
Love this recipe!!!! I have made it over and over again with combinations of whatever flours I have around, from all all-purpose to all whole wheat, including using some bread flour and brown rice flour when I wanted to use those up, and these biscuits are always great. I even forgot the vegan butter one time until I’d already added the liquid and those were still fine (I tried to cut the butter pieces tiny while still mixing as little as possible). Sometimes I increase the fresh lemon juice a little because then you can faintly taste it in the finished biscuits which is lovely! I have even made these for breakfast before work, which means this recipe is really easy or that would never have happened, haha! I know many people prefer gluten free these days but I just wanted to mention that if a recipe can be made with regular (cheaper) flour, that’s an option I always take rather than buying almond flour, coconut flour, oat flour, GF mix, etc.. I DO always bake/cook vegan and (apart from flour, and Earth Balance butter sticks when needed, haha) I do love to use as much whole foods/plants/nuts/olive oil etc., as possible. THANK YOU for sharing your amazing talent and hard work :)
Nancy and Dan Speed says
Hello Dana ~
Wanting to bake something special for my husband for Veteran’s Day, thought it was way past time to make your lovely biscuits. He’s a disabled Vietnam veteran, and both of us were brought up by Southern women who made luscious biscuits. After attempting numerous vegan biscuit recipes over the past numerous years, I’d about tossed in the towel…. WOW, these not only looked – every step of the way – like those long-ago biscuits I’d made thousands of time, BUT they taste like those so-missed, non-vegan ones!!!! FANTASTIC!!!!
He was SO impressed, and I was vindicated – at long last !!! ;)
Thank You!! Thank You !!
Blessings to you and yours………….. Nancy and Family (multiple rescued doggies, too!)
Joey says
So, the first time I made these, my brother, who thinks every vegan food I make is “alright,” ate one, said it was good, and asked what brand it was. THANK YOU FOR HELPING ME IMPRESS MY BROTHER. Also for the BEST damn vegan biscuits, of course!
Sandy says
I want to make these for thanksgiving and was wondering how they would be to add fresh herbs – specifically thinking of sage and chives (and adding sharp cheddar for the non vegans!!!). Has anyone added herbs?
That works!
Mary says
Made these biscuits today to go with a vegan, gluten free corn chowder. Delicious!!
Nancy A. Speed says
Hello Dana ~ My Very Southern mother is smiling !! I’ve fought and fought with my own recipes for biscuits… sad results!
These are wonders!!
Thank you for your hard work, and for sharing your recipes !!
Happy Dancing in my home….
Edi | SunCakeMom says
It looks so gorgeous! I can’t wait to get home and heat up the oven. This is going to be a perfect mate for my homemade jam!
Melody says
I am overjoyed! These are AMAZING! Biscuits are a fav of mine that I’ve been missing since going veg 5 years ago. These are perfection. I forgot to buy the lemon, so I subbed rice vinegar and it worked just fine. Ahh, basking in the biscuit afterglow! Thank you!
Carly says
These look awesome!! Can they be made using gluten free flour??
Jenny says
I just made these for my family and they were a HIT! We devoured every last one of them – some with strawberry jam, some with honey, some with peanut butter. YUM. Thank you!
Chrissie lavender says
Great recipe. I substituted the flour with 272 grams of Red Mill’s all purpose, gluten free four and the biscuits turned out great.
Niki says
These biscuits came out perfect!! So delicious!! Thanks so much:):) I’ve been wanting a damn good biscuit recipe for a very long time and these are wonderful! I am so excited about them and my boyfriend loved them too❤️ Can’t wait to make them again! ?
Laura Beth says
What about a larger biscuit to use for sandwiches or a sandwich roll for veggie burgers and sandwiches?
Sure!
Chelsea says
If I don’t have lemon juice, could I sub apple cider vinegar to make the “buttermilk” ??
We haven’t tried it but I think that could work!
Chase says
I can always count on your blog for tasty, easy vegan foods. Thanks for being a big influence in my kitchen :)
Jessica says
These are AMAZING! I subbed flax milk and used Montana GF flour blend. So, so good. I haven’t had delicious biscuits like this in years. I also didn’t shape them, because I’m lazy. They were still fine :)
tami says
they were good and now they are all gone. i put the vegan parmasean on half of them, cheesey biscuits!!
Allison says
These are delicious! Thanks for a great recipe
Vid says
Fantastic! Thanks so much!
Dee says
Hi Dana. This recipe looks so easy, thank you! I’m gonna have to try it with the gluten free flour. When it comes to baking, I’m so so but this looks easy. Looking forward to do it.
Pammy says
Hey ~
Instead of all purpose flour could I use rice flour or coconut flour ? Or even both ? Not sure if the texture would be different…?
Thank you !!
Substituting the all purpose flour will change the flavor and texture! One reader mentioned they had success with a GF flour, you could give that a try! Also, check out Gale’s comments, she had some helpful suggestions regarding GF substitutions! Hope that helps!
Jessy says
Hi Dana! I LOVE your site! Absolutely amazing.
My daughter is allergic to almonds. Could I use cashew milk instead? Thanks!
It’s worth a shot!
Karina says
Can I use plain unsweetened coconut milk?
AD says
I live in a country were the price of vegan butter is more than college tuition. Is there something I could sub for it? I realize that the biscuits would lake the buttery flavor but hopefully they would still have that biscuit texture.
Athena says
Coconut oil would do great or butter if your goal isn’t to keep in vegan.
Slava says
Hi Dana! I just wanted to say “THANK YOU” for all you do!!! I feel in love with your amazing recipes and the blog in the beginning of this year, while in search for plant-based dishes. You have made my transition to being a vegan a breeze!!! Sweets and baked goods were the two things I was not ready to give up, and your vegan alternatives of popular treats are so much yummier than anything I’ve had before! Needless to say, these biscuits rock! I have shared your blog with so many friends and I love looking at it for new inspiration! Your stunning pictures and lovely conversational style keep me coming back! Thank you, thank you, thank you! :-) :-) :-)
Regine says
These biscuits are fantastic! I like a sweeter biscuit by adding vanilla extract and sugar to the recipe and they were delicious. I have made them twice this week!