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.
Tzippy Rapp says
Looks great. Can the biscuits be frozen after they are baked?
Yes, that should work!
Jen says
Did anyone successfully make these with unsweetened coconut milk? My son is allergic to some treenuts including almonds. I’m allergic to pea and soy milk so while those are my normal go tos for him I can’t bake for the whole family with them.
Isa says
can I use margarine instead of butter?
Iyali says
Will rice milk work for thise recipe?
That should work, yes!
Trianna Overton says
How long can I store the dough in the refrigerator
Hi Trianna! I think these really are best when made/baked the same day. But if I were you, I’d cut them, place them on a plate, and then let them come to room temp on top of the oven while it preheats. Bake as instructed. Report back!
John Mitchell says
Fantastic, thanks for the recipe. This is the best recipe I have come across in a few years of trial and error. In all fairness to the other recipes it could just be me.
The biscuits turned out great, thanks again.
Conhumdrum says
Please stop rating down a recipe you modified at your own peril! When followed to a T, which is simple as pie (or biscuit), they turn out beautiful.
With my hot air oven they only required 8 mins and they were perfect. I used an unsweetened oat milk which is quite creamy so I used almost all of the milk mixture. Thanks for this recipe, lazy Sundays ahead will be better than before!
Darlene Walsh says
These really are amazing! Thank you for an awesome recipe!
Thanks Darlene!
Amy says
Hi, I’m new to vegan baking and full disclosure I made some substitutions for ingredients I had (whole wheat flour, cashew milk, vegetable shortening instead of vegan butter). The texture of these biscuits is perfect, but mine have quite a strong aftertaste of baking soda. I don’t really think my subs would have caused this, but wanted to know if this has ever happened with yours? or if you had some ideas? Thanks!
Hmm, it was likely changing up the ingredients that led to this flavor, because baking soda / powder shouldn’t affect the flavor too much.
Tina says
Hey there! What do you recommend I do to make a sweet version of these to use in a peach-thyme shortcake? Can I just add a little sugar? I saw your GF recipe but I don’t need GF. Thanks!
Yes, that should work nicely!
A says
Fairly new to baking. Didn’t see that the cup of milk might not be entirely needed because it’s not mentioned until the end of that step.
Had to add a bunch more flour to compensate. They still turned out okay though!
Krystal says
I have made these twice, once with soy milk and once with flax milk. Both times were DELICIOUS. I used the earth balance “butter”, and my husband and 6 year old couldn’t tell the difference! They were only excited I made homemade biscuits haha. The first time I shaped them, the second time I didn’t, and they were great both times. I still painted them with fake butter and made a dent in the center with them all touching. Oh, wait, my husband decided to shape one using a gingerbread cookie cutter *eye roll* it held its shape surprisingly good!! Best biscuits I’ve ever had, if I do say so myself!
We’re glad that your family enjoyed these biscuits, Krystal!
Wendy says
I just made these, following the recipe except I used 1/2 cup whole wheat flour and the rest white. They are awesome with my mom’s strawberry freezer jam.
Thanks!
Woot woot! Glad to hear that, Wendy!
KR says
Amazing! I literally had to stop myself from eating the whole batch. Thanks for this easy to make YUMMY recipe. I wrapped them in foil overnight and heated them up the next day and they were just as good.
Whoop! Glad you loved them!
Heidi333 says
I made these subbing gluten free Bob’s Red Mill 1 to 1 Baking Flour- and I doubled the recipe using extra vegan butter milk (needed 2 2/3 cups total) along with doubling all ingredients, and I did not brush the biscuits with butter before baking… and they still came out amazing!!! Super moist and fluffy! I hade choices of: vegan butter and strawberry jam; and Nutella and banana, to top the biscuits. YUM!!!
Yay! Thanks for sharing your recipe changes, Heidi!
Kim says
I have made these about 4 times. Absolutely Delicious! As a matter of fact, I founf out yesterday before I surprised my Signifcant Other with some hot biscuits, he was praying that I had made them.
John says
Can I use same recipe for a pie crust
Jen says
For those who get a really sticky, loose dough: flours, and baking, react differently in humidity. The more humid it is, the less liquid you will need, and more flour. The flour itself is affected by the humidity. If your flour has more moisture, you will need less liquid. And I always go by what Martha Stewart says: “make it cold, bake it hot”. Meaning, cold milk or liquid and cold butter (or butter sub). Then bake at a high temp.
Charleen says
My first ever attempt at making biscuits! Thanks for the great recipe. They were good, but I may have overworked the dough. I’m a northerner and I just don’t have an inner southern soul ;) Will try again. Thanks, Dana!!
We’re glad you enjoyed it! Yes, no need to overwork the dough!
Jen says
I’ve never baked a thing in my life and these were easy and seriously the best damn biscuits I’ve ever had.
Yay!
Jackie Magoon says
I make these biscuits all the time and no one can believe they are vegan! And they are SOOO easy!
We’re thrilled that you love them, Jackie!
MJ says
Started with whole wheat flour & cold ghee, subbed V8 for almond milk & lemon juice, and added veggie bouillon for a savory biscuit. So going to make your pot pie recipe to go with these!
Thanks for sharing your recipe changes!
maggie says
HOLY COW. When Dana says you won’t be able to tell the difference between these biscuits and non-vegan biscuits, she’s not kidding. These are AMAZING. They have an incredible texture (crisp on the outside, soft flaky inside) and a kind of pretzel-yeasty aftertaste. As someone who’s allergic to yeast, I loved that these just used the baking powder/soda. Thanks, Dana — you killed it!
meagan says
these were SO GOOD! fluffy, and well, just SO GOOD. i cheated and used real butter – but the lemon and almond milk worked fantastic! served them hot with honey and butter. I also added parmesan (i’d make a terrible vegan) and dry rosemary – delicious! thank you for sharing this excellent recipe.
Maritza says
Can I use coconut oil as a butter?
We haven’t tried and can’t say for sure, but if you do, report back! Good luck!
Nicola G. says
I found this searching for a quick recipe for ‘vegan whole wheat dumplings’. I made soup yesterday, and it “wanted” dumplings in it, so I used a package of my son’s store-bought biscuits, knowing dumplings and biscuits are practically the same thing. They weren’t awful , but I knew I’d need to make my own to put into the leftover soup for today. They turned out pretty good, but I forgot I should’ve upped the baking powder to “fluff” the w/w flour, as I usually do. My tweaks: We’re almost out of Earth Balance, so I subbed coconut oil, and used flax milk for almond milk. I think next time, I will make the actual biscuits, but these worked for my dumplings.
Zita Flaherty says
This was SOOOOO tasty and easy to follow! I can’t recommend this blog enough – your recipes are always a sure thing. Thanks so much!
Jessie says
These are so amazing! However I’m trying to get away from Earth balance as they contain palm oil and in my opinion are not vegan like they claim: ( have you perhaps run into this issue? Trying to find a vegan butter that does not contain palm oil? I’ve been using them for years but am now trying to find an alternative. Any suggestions?? I can’t go without these amazing biscuits!!
Hi Jessie! Check this newer biscuit recipe out, as we use coconut oil in this recipe!
Ally says
OMG THANK YOU DANA. Your recipes are always amazing! You never disappoint :) Thank you so much for this recipe it was so good with some baked beans! YUM
brooke says
These look amazing! Can you substitute the all purpose flour for gluten free flour??
Jo says
Hi Dana , can I use coconut flour instead of all purpose flour ?
That won’t work, sorry. Try this recipe instead!
Nikki says
Hi. I made these gluten free and vegan and they turned out amazing the first time!
I used and brown rice oat and potato starch combo. And brushed the the top with aguafaba…So yum
Thanks
Biscuit lover
Diana says
Is there any way to adapt this recipe to make it gluten free as well? Thanks you!!
Hi Diana! We do have a gluten-free biscuit recipe which may be of help to you?
Zohara Ankaoua says
Hey there was too sure about this one, but used it BUT changed and put in buttermilk pumpkin 2/3 cup plus 1/3 almond milk. Came out smiling wonderful. Oh and i ran out gluteen free oat flour so i used half cheap white flour came out in 15 minutes wonderful. Thank you!!! Zohara:)
Laura says
To quote you:
2. Never use a rolling pin, fool.
Now, you are using my kinda language. Bahahahahaha……..
THANK YOU for your true genius idea.
Linda Ross says
These really are the Best Damn Vegan Biscuits EVER!!! I make them about every other week and freeze them! They are sooooo good!! Thank you for this recipe!
Kia says
Thank you for this recipe. I just made it and it was yummy. I did have to substitute soy milk for the almond milk as my son is allergic to almonds. I’m wondering if this could have caused my dough to be extremely slimy? I couldn’t form beautiful round shapes but instead just free formed them.
Teresa Wolfe says
Agreed – Best Damn Vegan Biscuits. Thanks for sharing!!!!
Followed exactly other than having to use some original soy milk rather than unsweetened because we needed biscuits NOW! So quick and easy and so, SO delicious!!!!
Dr Karen Hoving says
GREAT Recipe (esp w/ the pot pie that I adore!)
QUESTION- I have removed all oil from my diet so I’m trying to do the Vegan Biscuits w/out the vegan butter-so far I’ve “cheated” and used it (YUMMY)but I’m dealing with a lot of inflammation (lupus/RA) and am improving w/o any oil or processed. Do you have ANY suggestion for a no oil/vegan butter w/biscuits? I have a feeling I’m going to have to cheat with this recipe (again-my daughter and I LOVE the Pot Pies-we just eliminate the oil w/onions-and it’s great bc it lasts for several days!). If anyone has any suggestions please throw them my way! Love the site btw…great great vegan cooking! I’m GF also (that’s an easy switch w/gf flour).
Angela Keeney says
Awesome Biscuits! I was making cabbage and veggie soup for dinner and didn’t have any dinner rolls or bread and then remembered my grandmothers delicious buttermilk biscuits. Quick internet search for a vegan version and I found this recipe. Quick, easy, and amazingly delicious! Perfect for this cold winters night. Thank you!
Suzi says
I am an avid baker and amateur cook, so I read online recipes often. I have NEVER left a comment on an online recipe until now.
THIS.
RECIPE.
RULES.
After becoming a vegan I never thought I’d have good biscuits again. <3
The only thing I changed was adding just a pinch of salt to the melted butter that I brushed on the top. Otherwise, this is an excellent recipe the way it is.
mel says
I made these this morning and even though I do a lot of baking I’ve never really made biscuits from scratch. I can’t wait to tell my friends how amazing these are. The only problem with them is you can’t stop at eating two. So light and fluffy they remind me of my mothers biscuits
Kelly says
What about making the dough the night before? Have you done this? Feeling doubtful on the quality of the product.
Hi Kelly! It should work to make the dough ahead of time!
Lindsay K. says
These were delicious, Dana. I wanted to double the recipe, so I used three cups of all-purpose flour and about 3/4-cup of whole wheat flour. I also added some dried rosemary into the batter and then sprinkled some additional rosemary on top before baking. I only needed about 3/4 of the almond buttermilk. I will definitely make these again. Thanks for the recipe.
Amy says
Ummm… I hate to break it to you, but when made non-vegan (mix of dairy milk and almond, dairy butter instead of vegan butter) the name changes to “The Best Damn Biscuits Period Vegan Or Otherwise.” (It’s long, I know) So good. Super easy. Big enough to make a bfast sandwich out of. Made many times and never disappointed. (Clapping emoji here)
Dawn says
I made these and they are really good!
Antoinette says
These biscuits were amazing. Thank you. I never could make homemade biscuits until now. The only deviation was using almond vanilla milk and pink salt because that’s what I had. Great!
Dorothy says
The wet/dry ingredients ratio is a joke. It took less than half the wet ingredients and had to keep adding
Samalama says
These were amazing, I made them tonight my boyfriend could not stop eating them and my vegan skeptic mom even loved them. The only thing I did differently was adding a tablespoon of nutritional yeast and I used whole wheat flour. They were absolutely delectable. Definitely worth a try!
Delphi says
Easy and delicious! They came out marvelous! Biscuits are an old time fav and I was skeptical that I would find a great vegan recipe, but these are hands down some of the best biscuits I’ve ever had. Never looking back. :)
I made one small substitution:
Subbed coconut vinegar at ratio for the lemon.
Sherrie Greene says
Omgoodness, just made these for visiting grandson and fiance` and they loved them. They are not vegan and wanted to serve them something they should like for breakfast. I have never made biscuits before and was apprehensive but these turned out great! They loved them as did we! I used half oat flour and half hard white spring wheat flour, earth balance and soy milk. Thanks so much for the wonderful recipe, Julie!!
Renate & Glenn Callahan says
I made these tonight and though I forgot the leavening altogether in my excitement they tasted great. Didn’t look like much, but the flavor is reeeaaally good. So I’m going to try again with ALL of the ingredients. Definitely a keeper in my book.
Annaise says
Hi, Dana! My favorite way to have biscuits, scones, etc are with clotted cream and jam and I was wondering if you’ve made any recipes for a vegan clotted cream? If not, are there any that you would recommend? Thank you so much! :) I love your work so, so much!
Jill says
I made these, subbing the flour with 1 cup cassava flour and 1 cup superfine almond flour. I also used palm shortening instead of Earth Balance. And bottled lemon juice and soy milk. They were WONDERFUL – I haven’t had biscuits in years due to dietary restrictions. Mine baked for about 15 minutes. I’ve tried so many biscuit recipes and this was the first success. Now, on to try these in a waffle iron, as shortcake, with chicken ala king, with sausage gravy, to top pot pie, monkey bread, deep fried as donuts rolled in cinnamon sugar, turnovers, pizza crust, wheeeeeeeeeee
Jill says
Oh and pat them into muffin cups and then fill with pizza stuff, taco stuff, omelette stuff, chili cheese dog stuff, mmmmm
Lisa says
Love these!!!!
I made them along with a savory seitan beefless stew on a cold November day for my hardworking, tired hubby. They are so delicious! Next time I will only leave them in the oven for 10-12 minutes, as they were a bit overdone for my taste. (I think I left them in too long.) But they were still absolutely scrumptious. Try them soaked in your stew like crackers if they’re overdone. AMAZING FLAVOR AND HEARTY TOO!
Terre says
Can these be made ahead of time up to the baking part?
Hi! That should work!
Julie Guay says
Could I use gluten free all purpose?
Hi Julie! If you are wanting to make gluten free biscuits, I would follow this recipe!
Justin says
I’ve never made biscuits before and I gave these a go. I’m not vegan but only had almond milk in the house so that’s why I gave these a try. Holy crap. I’m typing this with buttery fingers and I swallow the last crumbs. Out of this world!
Anne says
Just made these biscuits for Thanksgiving and they did not disappoint! Super easy to make and they have great flavor and consistency. Thank you for this amazing recipe!!!
Marina says
Does It matter if the almond milk is warm or cold?
Thank you!!
Linda Rosen says
Hi Dana. I am making these tonight. But I would love to make them when my son and daughter-in-law come to visit because they, like me, are vegans. If I want to double the recipe, do I double all of the ingredients? Or are there some, like baking powder and soda, that I would just increase a little bit?
Hi Linda! Just double all the ingredients!
Amber says
This looks awesome! Do you have a gluten free substitute for the bleached flour that you would recommend (rice flour, corn flour, chickpea flour, etc)?
Thank you!
Hi! I would follow this recipe if you would like GF!
Jessica VP says
This is the first vegan biscuit I’ve tried my hand at and it lives up to it’s name! I won’t be trying any other biscuit recipes.
Buttery, flakey, moist, crunchy in all the right places… And pretty easy not to fudge up,which is saying a lot for someone like me in the kitchen!
Thank you! ?
Raven Black says
In the add almond milk step, “You may not need all of it. Stir until just slightly combined – it will be sticky.”
Don’t make the mistake I did of disregarding “you may not need all of it”. I guess the right amount would be more like 7/8 cup rather than 1 cup of almond milk. I ended up having to add a bunch more flour to offset the mistake, leading to overworking the dough a bit.
Still good though.
(Also, “sticky” here means you want a slightly sticky dough, not a batter!)
Also, at the “turn it 7 times” stage, flour it a bit between turns or it will stick to everything.
Michelle says
This was a hit! And super easy. I hadn’t used my oven in a year. But I made this for a dinner party. Everyone (even those who don’t self identify as vegan) loved them. I highly recommend this. So so good.
Wendy says
OMG!! I just made these and seriously they are so light, fluffy and down right good! Wow!
Chelsea says
Is there any way I can use oil instead? I live in India & can’t find any healthy butter substitutes… all pure chemical margarine… :/
Hi Chelsea! You can use coconut oil, and others have tried using canola oil and had success!
Roslyn Anne says
I am a full-on carnivore. However, I have the task of creating a vegan entree for a event I am catering. I’m not a baker so I was a little apprehensive. However…as described these were light and delicious…albeit slightly salty so I may cut the salt to 1/2 teaspoon. Added a small amount (less than 1/8t) of rosemary & thyme. Next up…”1-Hour Vegan Pot Pies”. (I have pictures of the finished biscuits…wish I could post them.)
LaDonna says
If you ever have a left over biscuit, I think they are great split and toasted and then adorned with whatever spread you like. I can justify peanut butter better because it is more than just fat. You can add jelly or jam to that. Or for lunch you could spread hummus or other sandwich spread.
Sarah says
Thank you for this recipe! My family and I are living in France and we are unable to find biscuits and gravy, so this recipe has become a household favorite! Definitely a ” from back home” treat. We add nutritional yeast and garlic powder to ours and they turn out scrumptious!
Stacey says
These are amazing for anyone! I have a couple of non vegan friends that have me make them a dozen at least once a month.
Andrea says
Subbed coconut oil for vegan butter and soy milk for almond and they turned out fantastic! Thank-you for posting! 5 stars
Lisa Watkins says
Great recipe!!!!
I just pulled the biscuits out of the oven. I have never really had success making biscuits but these turned out great!!! They are soft and delicious. My husband even likes them.
Thank you for the great recipe.
Angela says
I’m gluten free. Have you ever tried tapioca flour or almond flour?
Hi Angela! If you are wanting to make this recipe, here is the gluten free option!
Paige says
If I make these tonight but want to bake them tomorrow night so they are fresh for Thanksgiving dinner should I freeze the dough overnight and pull them out to defrost in the morning? I’ll be travelling via car all day tomorrow and will only be able to transport them in a cooler.
Amber mims says
I first came across this recipe when looking for vegan pot pies. I made the biscuits on Sunday and have made them twice since then… (it’s only tuesday ?). So addicting and easy to make!
Shirley Tolliver says
These were awesome! I didn’t have any vegan butter I I used 3 tbls coconut oil that I put in fridge till solid. Turned out great!
Marie says
This recipe is fantastic! The biscuits come out so fluffy and tender! And I love that I don’t have to make a special trip to the store for heavy cream (my go-to recipe for biscuits uses heavy cream… but I usually don’t have that on hand, but I always have almond milk!) Love how they came out and now I’m sending this recipe to all of my friends!
Becca says
These sound delicious! My son has an allergy to almonds. Do you know if I could substitute coconut milk instead?
Hi Becca! That should work!
Sarah says
Hmm I must have messed up somewhere. Mine turned out not so great. They weren’t flacky or fluffy at all. They also had a bit of a backing powder or baking soda taste. I used a food processor when I added my butter because I didn’t have one of those hand held things lol. Maybe I overdid it with that…. let me know what you think. I’d love to give them another go I had to toss the ones I made out :(
Diane says
These are simply the best biscuits I have ever eaten. 73 and from a family who made biscuits every morning, when I was growing up. Amazing, vegan or otherwise. Thank You. !!!!. I’ll be buying your recipe book, based on this alone. Also following your blog.
Tracie Holik says
Thank you!! I just made these and OMG! I already ate one with vegan butter and strawberry jam, even though the biscuits were supposed to be for dinner tonight with veggie soup. I changed a couple things from your recipe, but they were still perfect. I had soy milk instead of almond milk. I also used 1C whole wheat pastry flour and 1C all purpose flour. They are going to be my new favorite to make with all my vegan soups and stews; as well as breakfasts, snacks, you-name-it. Thanks again!
Kelly says
This recipe lives up to its name! They ARE the best damn biscuits! Thank you for all efforts to share all these wonderful recipes. As I venture into a vegan diet, Im always delighted to try your recipes. Again, thank you and please continue to share!? Also, I used coconut butter this last time but I personally preferred the vegan butter recommended in the recipe. They still taste good. AND I whole heartedly recommended the mushroom gravy! Fabulous combo! The Bonb!
Sally says
When you made these with coconut butter, they turned out okay still? We are oil free right now, and can’t use non dairy butter.
Beth says
Is it ok to make the dough about an hour ahead and refrigerate?
Hi Beth! We haven’t tried it, but it should work!
Kara says
Made this with almond flour, for the gluten free crowd. Pretty crumbly, but taste was great; my kids were all over these! Someday maybe I’ll give it a go with casava flour too. Thanks!
janet cade says
Have made these umpteen times. Last time i shared with my nephew and his wife. They were impressed and their kids said they were ‘yummy’. Dana – all your recipes are amazing – b u t this damned one tops them. Thank you for your articulation with all the ‘to do’s and ‘to don’ts’ – v helpful to make them so awesome. Thank You!!
Anna says
I love and rely on Minimalist Baker recipes. I was reluctant to try these, though, because as a person of color, the tongue-in-cheek ‘urban speak’ was uncomfortable to read – I noticed that many carried it through in the comments, as well. My intent isn’t to hurt or shame – just putting my open heart out there, how awkward and uncomfortable it is, reading a biscuit recipe written like this. :) But – I couldn’t find a good vegan biscuit recipe and decided to wade through the “yo butter” and “fool” writing to make these, and of course, as always, the results were delicious.
DeeGee says
I felt the exact same way, Anne. I too am a person of color born in the South. Although I have traveled and do travel the world, some words and comments remain insensitive to the little brown girl in me.
It is amazing what is lost when words are tossed around like recipes. Fortunately, the best ones (recipes and words) are the ones we learn(ed) as kids… which were never hidden behind poor humor and a lack of taste… pun intended.
Happy Baking, Ann. Thanks for sharing your comments and thoughts. I/EYE acknowledge them and you. Passing on this recipe, because it is “my right” to do so.
– DeeGee
DeeGee says
…. and please excuse me. I see the error in typing your name. It’s ANNA! It’s early here. No excuse, pardon me. Good day, Anna. ✨
Whitney Miller says
Hey Dana,
I was so psyched to see this recipe…I LIVE FOR BISCUITS. Any chance you would have a good result with gluten free flour as well. I am intolerant to Dairy, Gluten and Eggs. If yes, can you recommend what proportion of the various GF flours (or what brand of pre-made GF flour) works the best? I am not a fabulous baker and could use some expert advice on this!! Thanks!!
Hi Whitney! 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. Hope this helps!
Dora says
Is there a way to make it oil free?
Elizabeth Lee says
Wow, what an incredible recipe! I hope you still read comments because I want to tell how delicious they turned out. I am not a Vegan but I do keep kosher ( I can’t mix dairy and meat together). I was looking for a non dairy biscuit recipe and came across yours. I did reduce the salt to 1/2 tsp per other reviewers and dropped them with a large spoon onto a baking sheet rather than attempting to form with my hands. They came out perfect! Can’t wait to eat with my homemade peach preserves or smothered in gravy. YUM!
Kara says
Dana, thank you! I have been trying and failing to make (good) biscuits for at least a decade. As a kid, I once made it all the way from California to Montana eating only biscuits and gravy at every meal. At that age, I was too excited that my grandmother allowed my weird dietary behavior to notice that most of the truck stop biscuits and gravy were sub-par at best. As I matured, I became more discerning but no less fixated on that favorite comfort food.
The first time I made this biscuit recipe I was nearly in tears of hungry joy. They really are perfect! I’ve been vegetarian for about two years now, and your mushroom gravy recipe was similarly appreciated. The only real hesitation I had about becoming vegetarian was the prospect of giving up what is arguably the heaviest, most delicious breakfast out there. So… five stars and hats off to you!
One question: do you think the biscuits would freeze well? I’m tempted to try just in case it works; having a batch of these flaky beauties on hand would be oh-so-convenient.
Hi! We haven’t tried freezing them but if you do, freeze before baking them. Once ready to bake take them out of the freezer and just set on the oven, covered, while the oven preheats and let them rest a bit.
Margie Bullock says
Love this recipe! I make it regularly for my husband. I double the recipe and make them bigger, and also add raisins or cranberries. My husband loves them, and thinks I’m a genius lol. Thank for the great recip!
Laura says
Okay so I normally never leave a review but I have to for these! I am in awe of how flaky and fluffy these turned out. I live in Charleston, SC which is biscuit central and these are the best I’ve had. No exaggeration. I subbed coconut oil for the butter and used homemade cashew milk and white whole wheat flour. My dough was very sticky so I thought I had completely messed it up but nope. Made the best breakfast biscuit and can’t wait to make another tomorrow! You are rockstar with this recipe! You go girl!
Genae says
The Best damn easiest quickest most delicious biscuits!!! If you are wondering if you can make these, Yes you can!
Thank you so much!
Claire Ivins says
Works brilliantly!
Kat says
I’ve recently had to go dairy and egg free for my dairy and egg sensitive baby, and you have been there every time I’m having a craving and feeling like there’s no way a “safe” version of something exists. These are absolutely perfect sprinkled with sanding sugar before baking and served with strawberries and cocowhip!
Barbara says
Regarding THE BEST DAMN VEGAN BISCUITS – did you really mean to say “centuries” in your quote
“As in, serve them to your 80-year old grandmother who’s been making biscuits for centuries and she wouldn’t know the difference”.
She might have made them for decades, but not centuries; or am I missing something? Other than that, I like what I see so far and will investigate further. Thanks!
Alice says
do you think these would work with spelt four?
Hi Alice! Others have tested this, but check the other comments for tips!
Sam E says
BEST EVER!! hands-down. my go-to biscuit for BnG, dinners, thanksgiving, etc… I would leave santa a plate of these!
Amil Wynn says
Hey I have another question can I make this without the lemon juice or is that really needed for it to work.
Kat says
You can probably use an equal amount of apple cider vinegar or even white vinegar and have it turn out fine.
Sam Lew says
These are so amazing!! I’m allergic to almonds so I used coconut milk creamer (what I had in the house but I imagine they’d be really good with coconut milk) and they turned out perfectly!