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.
A lexis says
The best biscuit ever. So easy, so delicious. Perfect recipe! Thank you!
Thanks for sharing!
Emilie says
Wow! My husband is from the south and he is very particular about his biscuits… he LOVED these!
I used a metal whisk to cut the butter into the mix since I didn’t have a pastry cutter, it worked perfectly.
My only complaint about this recipe is that it’s way too easy to make! I’ll just have to make them all the time now! I blame the future extra pounds we’ll gain on you! Hahah
Diana So says
I just made these with oat milk and turned out beautiful! I was able to squeeze out 7 regular sized biscuits and 1 smaller one.
My little human approved it for his brunch this morning. I ate mine with “chicken” fried tofu and it was delicious. I will keep this in rotation year round.
Thanks so much for the lovely review, Diana. We are so glad you and your little one enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Noreen says
Tasting my first batch and these are good! I used 3/4 unbleached flour and ¼ all purpose because that’s what I had on hand. I also used Shedd’s Spread Country Crock margerine and chilled it in the freezer before adding it to my dough. Less salt, ½ tsp, took into account the extra salt from my margerine.
Everything worked as described. I didn’t need a full cup of the vegan buttermilk. The dough was quite “lively”, rising and getting sticky as I shaped and cut the biscuits.
The results are very satisfying. Thank you!
Michelle says
These came out very bitter for me, maybe too much baking soda? 1 Tbsp is a lot.
Hi Michelle, baking powder can leave a bitter taste, especially when using too much! We would say try using less next time and see if it makes a difference.
Alexis Van Esch says
Great recipe! Too salty! I would recommend adding one quarter teaspoon of salt, and using salted butter later if you would like!
Jessi says
These were absolutely delicious! And so easy!
Alia says
These are ssssssoooooo good! I added some crushed sweet potato to mine and absolute perfection! Thank you for this ❤️
Thanks so much for the lovely review, Alia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Alia says
Will do!! Made them again for a bbq and they were perfection again ❤️
xoxo!
Jenny says
Could you make this same recipe with regular butter to make a nonvegan biscuit?
That should work! Let us know if you give it a try!
Brittany Fechtman says
Dana, these biscuits are perfection! I actually did go ahead and make them with whole wheat flour, simply because I was making your 1-hour vegan pot pies and didn’t have time to run to the store for all purpose, but they turned out very well with the pot pies! I can imagine that they will be even better when I make them the next time following your recipe! To address another comment here, I also did use regular butter instead of vegan butter (again because I was out of vegan butter and just used what I had on hand) and it turns out just fine! Thank you for constantly making recipes, you always get it right!
Yay! So glad you enjoyed them, Brittany!
Shara Peace says
The biscuits were exactly what I was searching for and I didn’t know making amazingly delicious homemade biscuits was this easy! Thank you for this vegan friendly recipe that was so easy to follow and turned out exactly as expected even for the cook like me who usually has to try a recipe a few times before it comes out right! I can’t wait to make them again.
Molly says
I made these today because I had no dairy milk or cream in the house and they came out about like my grandmother’s recipe (with dairy milk and shortening), but not as good as my favorite recipe (with dairy cream). There are a few things I did that may have made them less successful, and I may try again because I would like to have a good vegan biscuit recipe.
First, I missed the instruction to mix the almond milk and lemon in the beginning. It would help to adjust the instructions to make this a separate step, as it really has nothing to do with turning on the oven. I figured out to mix the two when I saw to add the mixture, but I didn’t give it a chance to sit and “buttermilk” up. It seemed like most of my lemon ended up leftover in the cup when I reached the correct biscuit dough consistency, so I added the rest and then floured my surface more. This could easily be the reason I didn’t get the rise I wanted. In hindsight, I would recommend trying drop biscuits if the dough is too wet.
I also typically use self-rising winter wheat flour for biscuits rather than mixing all-purpose with baking powder, baking soda, and salt. The unbleached all-purpose flour we typically use in my house is summer wheat, so it doesn’t have the structure for the best biscuits. This might also be the reason I felt the biscuits were too dense. I would recommend using White Lily brand or another Southern winter-wheat flour for probably better results.
Gayle says
I have been craving a good southern biscut, and these hit the spot! Followed the recipe and commandments as written,( they started rising before I could put them in the oven, that made me hopeful) so easy, so quick, so good. Thank you.
So glad to hear you enjoyed these, Gayle! Thanks so much for the lovely review! xo
Katherine says
Anyone every try this with gluten free 1-1 flour? I have tried a few times and they are always flat and a little crumbly. Great flavor but the 1-1 flour is disagreeing for some reason!
Try this recipe instead!
Michelle Frasier says
My favorite biscuits recipe, make this recipe at least twice a month
Caroline from greeneatalia says
Love this recipe! These biscuits are so easy to make and delicious. A must make if you are a carb lover.
Thanks, Caroline!
Katherine says
Will do thanks! Can’t believe I missed it!
Katie says
I made these to go with a coconut lentil curry soup tonight and my whole family LOVED them. Once dough was like really thick pancake batter, I simply spooned it into a greased muffin tin. My husband said they were the best I’d ever made. Thanks for such a delicious recipe! Saving for later as my new go-to biscuit recipe.
**I used homemade oat milk without issue. If you’re more accustomed to salt, like us, I used closer to 1 tsp. Also, I had a non-vegan biscuit recipe I used to use that I would throw herbs into. They would likely taste delicious here, as well, and I plan on trying that out the next time I make these.
So glad you and your family enjoyed these, Katie! Thanks so much for the lovely review!
Noemi Olguin says
Love it! A must have for everyone (Even non-vegans!)
Susan says
Worst recipe ever…entire batch with very pricey vegan butter and almond milk had to be discarded…it was a sticky, unusable mess. When there are basically 2 ingredients to this recipe— liquid added to flour— it would be nice if the expert baker posting the recipe (clearly not me) could say how much to add. I made a cup of buttermilk as instructed. Why make a cup if it’s then a guessing game in regard to how much to add? How sticky is sticky? Shouldn’t you know by trial and error how much to add? A waste of time and ingredients.
Susan, so sorry you had difficulty with this recipe. I modified the instructions to make it more clear as to what “sticky” texture means. And I also bolded the instruction that describes how to add the wet ingredients in at 1/4 cup at a time, highlighting that you may not need the entire 1 cup (this will depend on brand / softness of vegan butter and what type of flour is used). We are also adding a video tutorial to this post very soon so stay tuned! Hopefully that helps. Again, sorry for any confusion or frustration!
Valerie Russell says
The only modification I did was to use oat milk. This might have been the difference that wasn’t good. The biscuits rose really well. But they tasted too basic- like too much baking powder or soda. It did taste of oats. That said, when I dipped them in soup, they were fine. And slathered in the margarine was better too. Not as good as what I am used to, but they are vegan, which was great.
Anna Nicholls says
I think I forgot to rate this recipe and I also used self-rising unbleached flour.
Georgi Carson says
What can I say? It seems to me that every recipe I use from your blog is always beyond fantastic! And I have made a lot of them. I basically just use you for every meal I make, and I can always count on them to be delicious. These were, of course, perfect. Thank you so much for all of the food goodness you share with the world. Its always appreciated in this house by adults and kids alike, from these delicious biscuits to your Thai curries and your Indian dishes, your salads, healthy deserts, and everything else.
Aww, thanks so much, Georgi! We are so glad you enjoy our recipes! xo
Nancy says
Mine came out a little too crumbly, but I’m sure it’s because I didn’t use enough almond milk. A cup would be too much cow’s milk for the amount of flour, but almond milk behaves differently, I guess.
The first time I used this recipe I topped a mixed berry cobbler with the biscuits. I used a little more almond milk than the recipe calls for and dropped them from a spoon, and that was really good!
candice custodio says
can you freeze these after baking?
I think so yes! Let us know how it goes!
Crow says
It’s true, these are wonderful and never fail. I’ve been vegan for 25 years and these kind of recipes make everyone happy.
So glad you enjoy this recipe, Crow!
Meredith says
Seriously game changing.
I used the ratios as a base and made these changes:
1/4 fresh orange juice
1/2 cup almond milk
Pinch coriander
Pinch nutmeg
Pinch cinnamon
1/2 cup chopped walnuts
3/4 cup chopped fresh figs
Seriously so good I just took them out of the oven and my family of 4 destroyed them. All gone now ?
Thank you for another amazing recipe!
Whoop! Thanks for sharing!!
Angela Long says
Hi Dana.
I’ve made these biscuits many times. They are the BEST! The first time I made them I added fresh rosemary. I made them this morning & I used maple syrup which made them taste like pancakes. Just SO yummy. Sometimes you just need to eat a biscuit or 3?
Thank you for sharing.
Thanks, Angela!
Michelle Frasier says
I freeze my vegan butter overnight and I grate the butter into the flour. My go to biscuits recipe thanks
Chun says
These came out so amazing!my nonvegan family absolutely enjoyed them, and I hadn’t had a biscuit this good since before I was vegan!
I made the following changes for lack of above ingredients, and also because I wanted them to be extra savory:
-soy instead of almond milk
-apple cider vinegar instead of lemon juice
-miyokos as my nondairy butter
-added extra salt, a pinch of garlic powder, dash of fennel seeds, dried rosemary, and fresh thyme
-brushed the tops with olive oil
These biscuits came out food enough to eat plain or with just a dash of (vegan) butter! Will be making again and often!
Thanks so much for the lovely review and for sharing your modifications. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Blonder says
I inadvertently made the same substitutions because of what I had on hand: soy for almond milk, apple cider vinegar for lemon juice, and Miyoko’s butter (which happened to be frozen; it conveniently chipped into shards as I cut into it). I didn’t use the herbs or brush the tops with olive oil, but worked the dough as lightly as possible on a floured piece of non-stick parchment paper cut to the size of the baking sheet. Turned out great, thanks!!
Anna Nicholls says
I’m interested in making these, but got some questions first. Growing up, my Mother used water not milk. So could I do the same with your recipe? Her biscuits were always tender, light and delectable. Could you use part vegan butter/part coconut oil? Thanks, Anna
I think the oil / butter mix would work. I wouldn’t recommend doing all water. But if you try it let us know how it goes!
Anna Nicholls says
I made this biscuit recipe on the 4th of July for breakfast. I used half vegan butter, which I put in the freezer about 30 minutes to have it really cold. The other half I used coconut oil. Then for the liquid, I used about 2/3 cup filtered water. They turned out SO tender, moist and delish. Thanks for your recipes. Three days later, I had the rest, part with cheese and the rest with strawberry and peach preserves. So yummy!?
Heather says
I have made these numerous times and they are always a hit! Not only best but really no fail. Thank you for this recipe.
I need these for early morning and wanted to know if I can prepare the dough the night before and store covered in fridge to bake the next morning?
Thanks for sharing!
Heather says
Have you ever prepared the dough the night before and stored in fridge to bake fresh the next morning?
I haven’t, but I *think* that would work!
R P says
In a regular bakery, the day before prep is to measure all dry ingredients in a bowl, and wrap up, then measure your milk ( or dairy sub, ) cover and set this in fridge. Do not add the lemon nor the butter ( or sub ) until ready to bake. But can measure, put in fridge, and have ready to go ( 5 little pats of butter in a bowl)
Jenn says
I used this recipe to make cinnamon rolls and they turned out AMAZING. My mom said they were better than her tried and true basic (non vegan) biscuit recipe. Also I used Silk Cashew with apple cider vinegar as well for the buttermilk. I didn’t roll it as per your rules, but patted it into a rectangle.
Thanks so much!
(Added 5 star rating!)
Whoa, smart! Thanks for sharing!!
Jaycie says
How did you turn it into a cinnamon roll recipe out of interest? :)
Jenn says
Once it was patted into a rectangle, I spread cinnamon sugar butter all over it. Then rolled up and cut it in slices! Cooked in a muffin tray.
Amanda says
I just made these for the first time / forst time wver making biscuits! They came out pretty good except they’re waaaayyyy too salty. I’m thinking it’s because i only had Pink Himalayan salt on hand? Next time ill be using much less or a different salt
Karen says
Sorry I forget to rate the recipe. Definitely a five star ?????
karen says
REALLY good recipe. I used Westsoy organic unsweetened soy milk and apple cider vinegar instead of lemon juice (didn’t have a lemon). Used Miyoko’s butter and a food processor so as not to handle too much.
Fluffy, delicious and all around great! Definitely my new favorite.
Really appreciated the advice to place them so they touch. Never tried that before and thus never had evenly raised biscuits before.
Thanks so much for the feedback and lovely review, Karen. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Fiona says
I’ve made these biscuits three times now and my husband now asks for them above any other recipe I may have used! The Earth Balance ‘butter’ substitute is great in this recipe and the texture of the overall biscuit has that perfect balance of fluffy on the inside and slightly crispy on the outside.
Thanks so much for the sweet note and lovely review, Fiona. We are so glad you enjoy these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Cathleen says
Yep, can confirm these are the best damn biscuits. I follow the recipe exactly and they turn out amazing every time! So happy to have found this.
Thanks so much for the lovely review, Cathleen. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Magdalene says
I just made these for breakfast and they are DELICIOUS!!!!!!! I only had original almond milk which i think is sweetened. But the biscuits were perfect , fluffy, fit my pan 9 biscuits in an 8×8” . Just as great with orange marmalade as with nothing at all… bravo to the minimalist baker and to Alton Brown. More Lent friendly recipes please. Thank you
Thanks for sharing!!
Arielle says
These were so good! I wasn’t terribly confident in my biscuit making skills, to be honest, but they came out perfect. I made them for the vegan pot pie recipe and had extra that I made according to this recipe. I am already thinking of all the other recipes I can make using these biscuits!
I did use regular almond milk because I didn’t have unsweetened and I added some rosemary out of my garden, but other than that followed this recipe to a T!
Thanks for sharing, Arielle!
Jessica Burden says
Outstanding result with this recipe…we used garlic salt and fresh dill and added a little Tahini (1 tsp)…they were beyond perfect texture thank you for sharing!
Yay! Thanks for your review, Jessica!
Josh Simons says
I have used this recipe many, many (many!) times — my wife and I love these biscuits. I follow the recipe exactly as written and they are perfect.
Having said that, last week I made them for my wife’s birthday while also minding our parrot. It wasn’t until after I had surprised my wife with the biscuits that I realized I had been distracted and had completely forgotten to add any of the vegan butter! Any yet, they looked just as they always looked. And while they were not as flaky as when correctly made, they were still very good — especially with butter slathered on top. I was happily surprised since I didn’t have enough ingredients to make another batch.
Thanks for sharing, Josh!
Melissa Kay Geiken says
I’ve made these twice and I ABSOLUTELY love them!! Thank you for posting this recipe. I do have a question – do you think these would work if I used Almond Flour??
Hi Melissa, so glad you enjoyed these! We aren’t sure these would work with almond flour, but we use almond flour in our gluten-free biscuits. Hope that helps!
Cheryl carlsen says
Just made these with king arthur gluten free flour. Turned out fantastic. Thank you for the recipe
Michelle says
My go to biscuit recipe thank
Cyndee says
Anyway to have these stay awesome and make them gluten free too?
Try this recipe!
AH says
I made this last night and tripled the recipe, which may have been an over-reach for my first time making bisquits (well, other than using Bisquick in the past)! I used unsweetened Almond milk (Silk), and Miyoko’s Vegan butter (Trader Joes, $4.99). I think I overworked the dough a bit because it was tough with a big batch to get it all mixed together (6 Cups of unbleached flour). HOWEVER, aside from being dense and a bit heavy (maybe they are even if you don’t over-do the dough?)…They are great! VERY tasty and for me they totally satisfy the traditional bisquit craving. They might “feel” like hockey puck…haha…but they are soft and moist on the inside. I did not use a full 3 Cups of the Almond milk (as suggested by previous users). I am bringing them to a potluck tonight so I will try to report back the consensus, but I would def make these again. Thank you!
Lynne says
I was stuck, vegan guest for afternoon tea, what to do???? Googled vegan biscuits came across this recipe, I know them as scones, tried them without changing anything and they were a delight to behold. Tasted yummy.
Next time I will use only 3/4 cup of milk.
Thank you for the tip on making “buttermilk”. I will use this often also the recipe.
Melissa says
Absolutely delicious. I use unsweetened Cashew milk in place of almond, and it also works well. Biscuits are so soft and delicious, and good at any size — a few big biscuits, or a ton of one-bite biscuits. Great recipe, all time favourite.
Tonya Brady says
Best recipe ever! My go to recipe! Easy, quick, tender and flaky! These freeze and reheat fabulously!
Hladini M says
What a great recipe! I’ve just made lovely looking and delicious tasting biscuits in no time at all!
I read the comments below before I made it, so I only used 3/4 cup of cashew milk. I also used mostly vegan butter, but also a little chilled coconut oil too! I was in a rush and I misread brushing the tops with butter, so i used cashew milk instead, lol. (They still turned a light golden color though.)
Akansha says
I am planning to use coconut milk in stead of almond milk .. also can k substitute dairy free butter with either peanut butter or coocbut oil.
Would it turn out fine. … Please let me know
Other readers have had success with chilled coconut oil. Hope that helps!
Sarah says
Thanks for this amazing recipe. I made this for breakfast and didn’t tell anyone it was vegan. They were in disbelief after tasting! I did make the mistake first time of using self rising flour (already has salt, yeast, and baking soda), so they were extra salty. Definitely didn’t make that mistake the next time! I love this website and share it with all my friends.
Aww thanks so much for the kind review, Sarah! And for sharing with your friends! xo
Tish says
OMG, so in love! I’m a newbie with vegan food and I truly enjoyed making this. In fact, tonight was the second time that I made them and they were perfect. I shared the first batch with my colleagues. They were super impressed that they were vegan and how delicious they were. Thank you so much and I look forward to exploring more recipes here:).
Clara says
Swapped the salt for a couple tbsp of sugar, and added chopped frozen fruit… scones!
Jay says
Delicious! I did substitute lemon for apple cider vinegar. I also did not have almond milk so I used coconut milk in a can.
Julianne Cochran says
Thank you for all the great tips! Goodness, I make all of these mistakes! I am so excited to try out your recipe, nudge my biscuits, and let them be close friends in the oven!
Heather says
I have made these a bunch of times and I love them! however, mine come out a little miss shaped and a little too crumbly to cut open and place stuff on the inside of. I love a crumbly biscuit and eat them plain any ways but my husband (not vegan) likes to put eggs on his. What am I doing wrong/ how can I alter it to look like yours?
Hi Heather, so glad you are enjoying this recipe! We would suggest playing around with adding a little more almond milk (starting with just a splash) to see if that helps make them less crumbly. Keep us posted!
Kimberly Kennard says
I made these with flax milk and real butter and they turned out great! Thanks for sharing!
Emma says
Amazing! I used real butter since I’m not fully vegan and vegan butter is expensive, and they turned out great!
Brant says
I found out that baking powder is just 2 parts cream of tartar, 1 part baking soda. So, 2 tsp cream of tartar and 1 tsp baking soda makes the 1 tbsp baking powder for this recipe!
Anyway, getting down to business:
I used bobs red mill all purpose flour and followed the recipe to a T. The vegan buttermilk seems to be way too much for this recipe. Not sure if I should have just used 3/4 cup? I’m not an experienced dough maker or baker in general, so I actually didn’t know when to stop. I see your instructions say “you may not need all of it” but there was nothing helpful about what to look out for (though it might be obvious for some).
I ended up with a pile of wet “dough” that was not foldable. I ended up putting it in a pyrex and cooked it like like cornbread instead haha. It wasn’t nearly as good as biscuits but was still edible.
Michelle C says
Magnificent my dear! These are amazing. Don’t use Earth balance, so I substituted coconut oil instead, was delicious. Couldn’t taste coconut at all. Don’t keep plain nut milk around either, I used unsweetened vanilla cashew milk, turned out great. These were so good we (husband & I) ate all but 2 before the night was over. Ugh…so good. Loved them with and without jelly. OH I also used King Arthur Whole Wheat Flour. The biscuits were light, fluffy, melt in your mouth amazing. I put the coconut oil in the fridge over night and it was hard as a rock! There was no way I was going to break that up using my fingers or a pastry cutter, I threw hard as a rock coconut oil chopped up a little with a knife into the food processor with the flour and just pulsed it a few times until it looked like very small rocks. Poured it back into the big glass bowl and finished up with the rest of your amazing recipe! Thank you
Emily Weeks says
Ok – the first time I made this recipe the biscuits were OUT OF THIS WORLD!! So so good. Ever since though, every time I try to make them they come out with a strange, bitter aftertaste. I feel like haven’t changed anything about the way I was making them, and followed the recipe to a T. What could I be doing wrong? Is anyone else experiencing this?
Hi Emily! Chemical leavening agents like baking powder can leave a bitter taste, especially when using too much! Try using less next time and see if it makes a difference.
Emily Weeks says
Thanks! I’ll give that try. PS I love your blog! So grateful for a place to find quality vegan recipes.
Bailey says
Really delicious biscuits! So much for lasting for days in an airtight container…they didn’t even last 30 minutes between me and my husband ? They went great with the gravy or with jam. I only used about 3/4 cup of the buttermilk and I rolled them out a bit too thin so they were much smaller than yours and I only cooked them 10 minutes. Smaller just meant we ate more though!
Jan says
These were fluffy and delicious! So easy to make as well. Thanks ? I used organic soy milk since I only had flavored almond milk. Worked great
Leandra Henderson says
Hi, for this recipe am I able to use a gluten free flour mix in replace of the unbleached flour it calls for. Like the gluten free recipe you have in your vegan apple cider donuts?
Hi Leandra! You may be interested in this gluten-free biscuit recipe!
Natalia S. says
These turned out beautifully with Bob’s 1 to 1 gluten-free flour (light blue package). I didn’t change anything. Just baked them about 5 extra minutes, so for a total of 20 minutes.
Is there a trick to making gluten-free baked goods get golden brown?
Hi Natalia!
The first part of step 8 should facilitate browning. It might depend on the brand of non-dairy butter that is used. We have had success with Miyokos and Earth balance previously. Hope this helps!
Natalia S. says
Interesting, I did that – brushing with Earth Balance vegan butter – generously. And have also done it in the past successfully, a million times, when making this original non-vegan, non-gluten-free recipe from The Joy of Cooking …
I feel gluten-free flours must have a specific property/characteristic that doesn’t allow them to brown. If anyone is reading this and has an answer for me, please let me know!
Suzie says
My daughter and I are self-proclaimed biscuit connoisseurs and this recipe was absolutely perfect! Melt-in-your-mouth, fluffy, golden brown and delicious. You nailed it! Thank you for a wonderful recipe. It’s now our #1 go-to vegan biscuit recipe.
Yay! We’re so glad to hear that, Suzie!
Heather says
I’ve made these 3 times now, the first time they came out perfect and amazing. The second time I didn’t need as much of the “buttermilk” and accidentally added all of it so they were just liquid-y and mush. I made them again today for the 3rd time and they’re perfect again. I love these biscuits and they’re very easy and quick to make.
Kristen Wad says
I always substitue the lemon juice for apple cider vinegar, works like a charm.
I make these biscuits all the time, they work great in any context, from strawberry chortcake to biscuits & gravy! Thanks Minmalist Baker!!
Sara says
A tip for anyone who avoids working with dough like the plague – put parchment paper under your floured surface. I’ve made these many times (because they taste so wonderful!) but had difficulties every time with the dough sticking to my surface. This may be common knowledge and I’m over here acting like I discovered a new planet, but I was so happy I tried this.
Michelle C says
Thanks for this great tip Sara! I will try this next time.
Kaleb says
I have a lemon allergy can I just leave it out or substitute it with something else ?
Kaleb Beaulieu says
I made them and used apple cider viniger instead! They came out great!!!
Laurel says
Wonderful!!! Perfect snow day dinner. I made it with frozen peas, corn, green beans, fresh mushrooms and sautéed tempeh. I added some ground chia for protein and extra thickening. I made the vegan biscuit recipe mentioned and it was perfect on top. Our only complaint was it didn’t make enough. We all wanted seconds! Thank you. This is a keeper (as stated by my vegan teen, non-vegan teen and husband.)
Mallory says
I doubled the recipe, froze them and baked them the next day at 425 for 15 minutes and they were perfect!!!!! Definitely the best damn vegan biscuits.
Savannah setticase says
This is my go-to biscuit recipe. The only thing I do different is use regular butter. We are an almond milk household and I found your recipe trying to concoct biscuits using almond milk. It’s seriously loved by everyone I make the recipe for. Aside from the butter, I follow your recipe exactly and have never had any issues. If anything, they’re getting better lol. Thanks so much for all your recipes! Love your concept(:
Erica says
These are the best damn biscuits. Vegan or not. I’ve made these now twice. The first time around I followed the recipe exactly. The only complaint I had is that there was an aftertaste of the baking powder. The second time I made these I cut back on the baking powder slightly. I also didn’t have any lemons so I used lime to make the buttermilk. This turned out absolutely delicious. Thanks!!
We’re so glad you enjoyed them, Erica! :D
Jay says
These are by far the most amazing biscuits and they are adequately named! I actually made them two days in a row. I did substitute equal parts ACV for the lemon juice and instead of almond milk (b/c of family allergies) used a blend of Ripple Milk and Coconut milk.
These were PERFECTION right out of the oven.
Thank you for this easy and delicious recipe!
I’ve been following you for a while and as I am a self-proclaimed “non-baker”, am sad I didn’t try these sooner!
Whoop! Thanks for sharing, Jay!
Carolin says
I’ve never made biscuits from scratch before, but I’m glad I tried these. I found the dough QUITE sticky and a bit difficult to manipulate, but with patience I managed a batch of 10 successful biscuits! I baked them the full 15 min, and my carnivorous husband enjoyed them as well. Thank you Dana for making my recently new vegan kitchen a manageable place to cook and bake!
Sara says
I literally just posted a tip about this…. I too have always been challenged with the stickiness (and lacked the patience that you see to have!). Put parchment paper down and work on that with the dusting of flour. Game changer.
Brian says
Awesome, thank you!
It is cold tonight and we made vegan biscuits and vegan gravy … you biscuit recipe was on point.
J says
Hi. Loved that the biscuits looked like biscuits and had a great texture. The one downside was the after taste that I believe comes from either the amount of baking soda or powder. Do you have any solutions to get rid of the aftertaste? I followed the recipe (no substitutions).
Erica says
I found the same thing. I cut back to about 3/4 tablespoon of baking powder instead of the full tablespoon. This did the trick for me.
Leiana says
These are the BEST biscuits I have ever made. After getting the hang of it they are very easy to make but do leave the kitchen a mess ;) my family gets mad at me if I don’t share. Mine are not as fluffy looking as yours and not as blown up, do you think it’s cause I use plain flour and not all purpose? I also switched the butter for cold coconut oil
Marianne C says
My holiday mornings were so pleasurable this year because of these biscuits!! WOW am I impressed and tickled that I can have yummy biscuits again. For Christmas morning I found this recipe by googling “vegan biscuits” and substituted Pamelas All Purpose Gluten Free flour for my needs. I don’t use Earth Balance butters bc of the canola oil but did find Miyokos which is a new discovery for me and worked great! Today, New Year’s Day, I made them again (great again) but see the updated gluten free recipe and will try that next time. SO HAPPY, THANK YOU!!
Mark Newton says
Thank you so much Dana! These are a winner, even the non-vegans were rapt. Seven scones , four guys…all gone! Heading for lentil nut loaf with your vegan gravy tonight! Love your website ? Mark
V says
I tried this recipe and am so disappointed :( first I tried 1 1/2ing it (instead of doubling) and it was horribly bitter, so I tried again using the recipe as is, 1 serving, and I was still so out of control bitter I can’t get the taste out of my mouth lol. I just made focaccia bread two nughts ago, not a seriously different recipe, so unsure what the issue is?? Too much baking soda or powder?? Any thoughts?
It sounds like you’ve miscalculated the amount of baking powder or soda as it shouldn’t taste bitter.. Sorry to hear it didn’t go well for you!
Cristin says
You’ve done it again! These biscuits are perfect and delicious! I made them tonight to go with the leftover Thyme and White Bean pot pie filling. Two great recipes collide.
Gisela R says
I asked my husband to buy vegan butter and recommended Earth Balance. He came home with the spreadable variety, not the sticks. Will that work, or should I just use the coconut oil recipe instead? Thanks so much!
Hmm we haven’t tried using the spreadable kind, so I’m not sure if you’d get the same results. I know that others have had success with coconut oil, so that is probably your best bet!
Carolin says
I use the spreadable kind because I have had a hard time finding the sticks. I assume they’re always sold out before I get to them! I currently have the whipped spreadable and it’s worked just fine, no noticeable difference.
Erika says
I made this recipe for the first time today. They are so delicious, as is everything on this site! My one issue: the biscuits didn’t brown up. I did brush on vegan butter before baking, but they never really got brown – only the bottoms turned a little brown.
Thanks for all of your amazing recipes!!
Jessica says
Made a small batch of these for Thanksgiving and they were incredible! I had never made biscuits before, so I was a little worried, but I followed all of the (super helpful) tips and they turned out even better than I was expecting. They even impressed my non-vegan relatives, who requested that I make multiple batches for Christmas. Very quick to make and super delicious – I’d give a 6 star rating if I could!
Sarah J says
My comment is specifically to do with freezing the dough to bake later. I saw several comments asking about this, but I may have missed it if someone already tried it and reported on it. I made a batch (8 biscuits) and immediately baked 4 and froze the other 4 for about 36 hours. The freshly baked ones were phenomenal!! The recipe is perfect and so easy. I was sooooo very pleased when I baked the frozen ones 36 hours later and they were also perfect!! There was not a bit of difference in rise, taste, or texture. My fresh batch was done after 10 minutes. My frozen batch was cooked directly from frozen (no thawing, although I did brush some Earth balance over the top right before popping in the oven) at 450 F and took 15 minutes. Hope this helps anyone who was wondering about freezing! Just a killer recipe!
Thanks so much for sharing, Sarah!
Michelle Talley says
Hi everyone!
Okay so I just made these, gluten free! I used coconut oil instead of butter as well! I used a pre-made mix from arrowhead mills all purpose gluten free flour. It does have tapioca in it, so I think it made them slightly gummy. Otherwise..they are delicious! They fluffed up quite well and turned golden. Going to use them to make some mini pot pies.
Diane Murray says
I made these today for a special treat for me and my sweetie.
They were amazing! We are having a romantic get away so I had to improvise with oat milk and vinegar substitution but I would challenge anyone to tell me that they are not made with dairy!
Thank you, Thank you, Thank you
Thanks for sharing, Diane!
Dana Saperstein says
Hi there! I’m not an experienced baker by any means but i’ve been following you minimalist recipe’s since I went plant based back in August and I LOVE what you’re cooking up.
The one edit I was hoping to suggest is changing out the wording in step 4 when you say “pouring in the almond milk mixture” to “pouring in the VEGAN BUTTERMILK mixture…” I prepped the vegan buttermilk and forgot to take it out of the fridge when I started making everything because the terminology wasn’t the same.
They still turned out well! I also used GF flour so they’re a bit heavier but not bad. Sad I missed out on the fresh squeezed lemon.
Thanks!
Dana
Oh shoot! Thanks for sharing! I’ll see if we can clarify the wording on that.
Aurora says
OMG. I have always been terrified of making biscuits, afraid that they would turn out dense or flavorless. These are amazing, and the tips you shared helped me make my first ever batch PERFECT. I used unsweetened cashew milk and earth balance…. I might need to make a second batch while I demolish these… and might need to order some bigger pants… thank you!
Michelle C says
LOL! I was thinking the same thing :) I was always afraid of making biscuits too, I hate wasting food and I thought for sure I would just make a mess of this….But Dana’s step by step and do’s and don’t made it seem just like something I could handle. I too used the unsweetened cashew milk. They turned out perfect.
Kristina Rowley says
Do you know if these would do well to make ahead of time, freeze, and then bake just before they’re needed? I’d like to make them for thanksgiving, and will be driving nearly two hours. If possible, I’d like to stick them in the oven when I arrive so they can be hot. Thoughts?
I don’t know about freezing these, but you could always make them ahead and store them in an airtight container or bag.
Annie says
So, I’m definitely making these for Thanksgiving, but do these freeze well? I’d love to make them in advance if I could! And if so, what would be the adjustment for cooking time?
Sasha says
Loved the texture and flavor of these biscuits! Wonder what diameter biscuit cutter to use, however. Mine needed a bit more baking time so I thought perhaps the 3 inch cutter I use was too big. The directions only specify a biscuit cutter that is 1 inch thick. Thanks!
Michelle says
I’ve made these before when I made the vegan pot pie, they are that amazing!
I’m going to make them for my (non-vegan) family at Thanksgiving and they’ll never know!
buq says
this is delish truly surprised how amazing this masterpiece is
Heather C says
I don’t have any butter could I use shortening??????? (PS. I’m in the middle of making a dinner for my family and no we are not vegans but we do have dairy allergies)
Heather C says
Ya know what I’m just gonna try it and pray for the best!
Yes that should work!
Kirt Hartshorn says
I just made these biscuits. Well, really a modified version of them. Yes they were the best biscuits I have had in years and the best I have ever made. I didn’t have milk so I just used water. I didn’t have lemon juice so I used apple cider vinegar. My butter (smart balance) wasn’t cold, it was room temperature. even with these changes they were still awesome! I just printed the recipe and wont be looking any more for another biscuit recipe. Thank you so much for sharing
Kirt Hartshorn says
P.S. I was short on time so I just spooned clumps of the dough onto the pan and they were still awesome.
Yay! Thanks for sharing, Kirt!
Meghan says
Hi, I’m new to biscuit making and was wondering where I could find a 1″ thick dough cutter? Most of the ones I’ve seen are quite a bit bigger, around 3″.
Terry says
Very good! Tastes like my grandmother’s biscuits. I only had vanilla flavored Almond milk, but the biscuits were not sweetened by the vanilla – just added a little flavor but not much. I also used unsalted organic butter. They were flaky and I made them smaller, cut out with a small jar dipped in flour. Will definitely teach my granddaughters how to make them when they come to visit. Whipped up my eggs and cheese, buttered and jellied my biscuits and had a grand time! I ate three and was super full. Will definitely make again. The recipe is added to the others on my fridge.
Thank you.