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.
Laura says
Seriously, this is a great recipe! I was never one that could make tea buns/biscuits/pastries, etc…I could never get it to work, but the first time I made these, I could not get enough of them! I made these again today exactly to recipe directions and they were PERFECT! This recipe is so easy and so delish! I would recommend it to anyone. Thank you for excellent directions and for posting this recipe! I love it!
Aw, thanks so much for your kind words and lovely review, Laura! We’re so glad you enjoyed them! xo
Enrique says
Made small substitutions and they came out excellent.
1c Regular Oat Milk replaced Almond Milk
1 Tbsp Apple Cider Vineagar replaced Lemon Juice
Used 4Tbsp salted vegan butter and removed a little added salt.
Gathered into a thicker square/rectangle, cut in 4 and cooked for full 15 minutes.
Lorinda L Hill says
I didn’t have any “milk” so I went with vegetable broth and added some dried Mediterranean herbs. They were super delish, but a bit crumbly! If I do it again with the vegetable broth I will add a little “vegan egg” or some ground and soaked chia or flax seeds as a binder.
I have trouble with Earth Balance, maybe it is canola, but I used Miyoko’s cultured vegan butter that I get at Trader Joe’s. This made them really buttery flavored. I would cut the salt in half with the Miyoko’s too.
Great! Thanks for sharing! Helpful to know the butter differences.
Sonal says
My first time making biscuits and wow these are amazing! I used soy milk and they came out perfectly!
Lisa says
How could I make these in my airfryer?
Hi Lisa, we haven’t used an airfryer and don’t have any tips. Let us know if you try it!
Laura Levin says
I’ve made these a bunch of times and love them!
Andrea says
Could this dough be pre-made and kept in the fridge until it’s time to bake? If so, would it be best to cut them to the appropriate shape/size first? Could the dough also be frozen this way? Again, if so would you bake the biscuits straight from the freezer or defrost it first?
Hi Andrea, We would say put the unbaked biscuits in the freezer. Then set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope that helps!
PA says
This is a great vegan recipe for biscuits. I used regular (not unsweetened) almond milk, and ended up using about 5/8 cup of it. I have only started making vegan recipes, and delightfully found that this recipe uses less shortening than regular non-vegan recipes. Thank you for sharing the recipe!
PA says
Sorry, I meant 7/8 instead of 5/8 cup…
Kim C says
So delicious! Easy to make and you can’t tell they are vegan.
Valerie M says
I used to make these biscuits regularly in the US but I finally made them for the first time since moving to South Korea. They continue to be absolutely perfect! I used soy milk instead of almond, apple cider vinegar instead of lemon, and coconut oil instead of vegan butter. Then I baked them on a silpat which left the bottoms soft, not crunch. Overall, great recipe! It was a biiit salty for my taste, so I might half the salt next time. :)
Thanks for sharing your experience, Valerie! We’re so glad you enjoy them!
Kate says
So easy and so good!!! I only had canned Trader Joe’s coconut milk, and it worked great.
Melisa says
I just made these and they were amazing! Thank you for the recipe, I will surely make them again!
Carla Richee says
I’m not sure what went wrong but they were very crumbly and very very salty. Any suggestions
Oh no! Did you make any modifications? What kind of salt did you use? As for them being crumbly, it sounds like they needed additional almond milk.
Carla Richee Hulse says
Hi Thank you for replying. I used sea salt. No other modifications.
Hmm, did you use salted butter?
Jan says
Substituted whole wheat flour- but followed your technique to the letter! They ARE the best damn biscuits! Thanks!
Angela McCormick says
I’ve made many many biscuits, these are the best ! I did one thing different, I put my butter/flour mixture in freezer for 15/20 minutes, also put my milk & lemon juice in fridge. Fantastic recipe ! Thanks ?
Dahlia says
This recipe is awesome…it is my weekly Sunday breakfast (along with your Ramen recipe for lunch)! Your recipes are very detailed, easy to follow and taste absolutely delicious. Thank you for your commitment.
Jess H. says
The first time I made this, I was so happily surprised at how flaky and fluffy these vegan biscuits were! We ate them with butter and jelly fresh out of the oven. We ate the rest of them the next day and the kept very well. I followed the recipe as-is the first time and found perfect success as described by the recipe. I did end up using all of the almond milk + lemon juice mixture. The inside was a lot softer than I was expecting, or maybe more moist than I was expecting, even at 15 minutes of cooking. I planned to add 1 more minute before taking them out next time.
The second time I made this, I didn’t have almond milk, so I decided to sub it for soy milk. I followed the rest of the recipe as-is, including using (all of) the soy milk + lemon juice mixture…MISTAKE! I ~should~ have been more careful measuring it out when I was pouring it, but got a little heavy handed and then it was too late. The dough was so sticky, too sticky to even handle. I added a lot more flour just to get it so I could handle it, which I know led to over-handling. What a mess! I have subbed soy milk and almond milk out during baking so many times before, but I am discovering that I have some things to learn about how those milks are used in this recipe. Does anyone know why the soy milk sub didn’t work out as well as the original almond milk recipe? I think I need a chemistry lesson, haha! I guess I just thought because last time I made this and ended up using all of the buttermilk mixture, it would be the same for me with the soy milk. The soy milk was noticeably more chunky as a buttermilk than the almond milk mixture from last time. The soy milk was definitely fresh, too. I think I would try this again if I didn’t have almond milk on hand and would just go with the 1/4 cup at a time measurement more closely. My bad! BUT…despite all of this…they were still good!
Despite my mistake, I do recommend this recipe. It’s relatively easy to make, quick, and they are so tasty. Follow the recipe. :)
Nancy Snider says
These were an easy tasty treat for my family. I will make them often. THANKYOU for the recipe!
Thanks so much for the lovely review, Nancy. We are so glad everyone 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
Michelle says
My go to biscuit recipe, turns out great every time
Marcail says
I substituted unsweetened soy milk and kosher salt and doubled the recipie. They turned out really great!
Laura says
Is it best to use the soft vegan butter in the square container or the firm sticks in the box? I’m also wondering if I can substitute any other plant milk and still get the same results.
Firm sticks. Other plant-based milks should work well!
S. Marie says
We’re in a small town and my stores don’t carry dairy free sticks, would the tub be ok?
We haven’t tried it, but it should work okay! Let us know how it goes!
Tiffany says
Never expected to find a great tasting, fluffy biscuit that didn’t use 1/2 c of butter, but here it is. Everyone loved them! Definitely a keeper!
Thanks for sharing, Tiffany!
Cody McK says
Made biscuits using Myoko’s vegan butter. Otherwise followed the recipe to the letter. My family quietly devoured these perfectly marvelous biscuits. Already added the recipe to the family collection.
Mallorie says
Obsessed with this! Just made these— I used oat milk instead of almond milk and it worked out great! They were delish and my entire Southern family was rather impressed!!
Justine says
I’m in heaven! Have been craving this for so long!! Used cashew milk instead of almond milk and only needed half the amount of liquid. So so delicious! Thank you for the recipe!!!
Anna says
I haven’t had biscuits for over ten years when I cut out dairy from my diet but since Christmas, I have made them everyday since! My kids beg for them! Thanks for this recipe! I will never have to live without biscuits ever again! ?
Thanks so much for the lovely review, Anna. 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
Joseph says
Buttermilk has milk is the buttermilk a vegan version?
Hi Joseph, combining non-dairy milk with lemon juice creates something similar to buttermilk. Hope that helps!
Nicole says
I whipped these up last minute for breakfast. So easy and so delicious! I substituted oat milk for almond milk. Since my oat milk was homemade and already leaning more toward the consistency of buttermilk, I omitted the lemon juice. They turned out absolutely perfect. You cannot go wrong with this recipe!
Scott says
These came out amazing! I was a little worried about how they would come out at high altitude, but they came out perfect with little modification. I just added a Tablespoon of flour and used almost all of the “buttermilk” mixture. Thank you!
Thanks for sharing, Scott! We’re so glad they turned out for you!
Shannon says
Novice biscuit maker here. I tried to follow the directions exactly but used soy milk and ACV because that is what I had on hand. Used chilled butter and bowl. Mine ended up as drop biscuits because the dough was so tacky it got all over the board and my hands. Not sure if it was the difference in milk, if I used to much liquid, or worked it too much or too little. Any advice? They taste good but I’d like to make pretty round biscuits! :)
Thanks for sharing, Shannon! Add the liquid a little at a time next time, as to not get too sticky!
Morgan says
Thank you so much for this recipe. You made my first biscuit making experience a breeze with very impressive results! I used regular butter instead of vegan butter but they turned out great. I also can’t speak to storing them since they didn’t last past the meal.
Thanks so much for the lovely review, Morgan. 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
Joey says
These sound amazing. Can I substitute gluten free all purpose flour?
Hi Joey, we recommend this recipe for a gluten-free version: https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/
Claire says
@Joey I substituted gluten free all purpose flour (cup4cup) and they turned out great!
Meghan says
I have been wanting to make vegan biscuits and this recipe is really easy to make. They came out really delicious. They are not as flaky as I like. I was really careful not to overwork the dough. I will make these again.
A. W. says
Fantastic recipe. I substitute all whole wheat flour for the white flour and for the non-dairy butter, a mixture of 50% olive oil, 50% applesauce either refrigerated or frozen until almost completely solid. Then I cut the oil/applesauce mixture into the dry ingredients in the same way as the non-dairy butter. I’ve had the best results when both the bowl and the flour has been refrigerated and is very cold. Thanks for a great recipe.
Great! Thanks for sharing, A.W.!
Ramona says
I made this recipe as part of the vegan pot pie recipe. The biscuits and entire dish got raving reviews from my family. I followed the biscuit recipe exactly and they were deli. I used six of them for the pot pies and we are looking forward to eating the other two with breakfast tomorrow morning. I will definitely be making these again sooner than later.
Alyssa says
I’m unable to have almond milk, would coconut milk work a substitute? If not, do you know of any substitutes that may?
It should! Let us know how it goes!
Susan says
Made these and they were good but butter. I think 1 T is too much baking powder. Will make again but reduce the amount to 2 t.
Edith says
They really are the Best Damn Vegan Biscuits I’ve ever made!! I’ve made these 3 times and my husband, who’s not vegan, really likes them too! They are super easy to make :)
Next I’m going to try the gluten-free vegan biscuits for my mother-in-law. That recipe has great reviews too so I can’t wait to try them!
Thank you for this recipe minimalist bakers!
Whoop! Thanks so much for the lovely review, Edith. We are so glad you enjoy this recipe!
Stephanie says
Wondering if any oils would work instead of butter? TIA
We have tested refined coconut oil, which was OK. But not as good as vegan butter. You might be able to try a nice olive oil?
Courtney says
Do you think I can use apple cider vinegar instead of the lemon juice?
Sure!
Beth Pingle says
Simple and perfect!
Yay! Thanks for sharing, Beth!
Katrina says
These were great! Next time I’ll reduce the baking powder a bit because I could definitely taste it, but other than that, I loved the recipe Thanks!
We’re glad you enjoyed them, Katrina! Thanks for sharing!
Athena says
Let me tell you about these biscuits. They truly are the best damn biscuits around! There’s zero reason to differentiate these as vegan, because I PROMISE you when I say that no one will know that you used vegan butter. I discovered this recipe almost three years ago and have made these at least once a week since. Making these biscuits is muscle memory to me at this point and I’m able to wake up in the morning at my usual time for work and have these ready to go in exactly 25 minutes. It’s as easy as breathing. I have served these to my family and friends, and have never had a conplaint or had one not get eaten. Take this recipe. Keep it pinned to your refrigerator. I’m b3ot lying when I say that this is one of the best recipes on the internet and that you’ll forever have an easy recipe to make biscuits for breakfast, lunch, dinner, or a midnight snack. They are just that good. ❤
Thanks so much for the lovely review, Athena. We are so glad you enjoy 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
Allison says
These are INSANE. Pair them with the gravy recipe and you and/or the rest of your family will think these are the best biscuits EVER. Not kidding. Just made these bc I didn’t want cereal Christmas morning and it takes like no time and requires basic ingredients. 10 out of frickin 10.
Yay! Thanks, Allison!
Akala Lemus says
I have made this recipe now several times and I am SO PLEASED!!! I love that your readers left so many comments so I could know what to expect when trying it on my own. The video was great too!
I love the idea of a reader of yours who turned them into cinnamon rolls, I am going to be trying that out this Christmas morning!!! I can’t wait! I also would love to try adding dried fruits and other seasonings/spices/herbs to make them new and different each time like one of your other readers. I have had no problem making the dough the day before and then just keeping them in the fridge till I am ready to cook them – the are not as perfect when warmed up, but that is bc I am a “snob” ;) they were still better the next day warmed up than anything I would buy precooked from the store. They don’t stay around long enough to have tried them in the freezer ;0) The yield has been 7-8. I used milk once instead of butter to coat the top – both worked, but I prefer the results from using butter.
There were a lot of people who commented about “saltiness” & “sourness” – I noticed that your recipe calls for “UNSALTED butter” – I only noticed that when I was actually making them…couldn’t help but wonder if other people overlooked that?? I caught it though and cut down the amount of salt I added – I use EarthBalance NO SOY SALTED butter and found that using 1/2 tsp gives my tongue a pleasantly salty (but not too salty) biscuit – I didn’t think it was salty enough at 1/4 tsp of salt, although my first attempt I tried that and figured the butter I added on later would add enough salt..hope that helps! I didn’t have any “sourness” issues..also wondering if people could have let the mixture sit too long, as the longer it sits, the more time the milk has to curdle? I also end up using about 3/4 cup milk every time I have made them, but I definitely recommend adding 1 Tbsp at a time – a cold bowl, cold butter, & a hot oven too are all part of this recipes success for sure!
Long review, but I just feel that this recipe KNOCKED IT OUT OF THE PARK and GAVE ME EXACTLY WHAT I WANTED :) so THANK YOU!!!! Good luck to everyone :)
Thanks so much for sharing! We’re so glad you enjoy this recipe!
Amanda says
Is there a reason why you specifically say to twist after you cut the biscuits? I’ve always read that you shouldn’t so they’ll rise better. Or do these behave a little differently than non-vegan biscuits?
It’s important to push down firmly first, and then slightly twist. That helps them rise! It’s a very subtle movement.
danielle says
recently went vegan like 4 months ago && wanted to try out some recipes for my family for christmas (who are non vegans) and this recipe came out SO good!!! definitely will be making more often!!
xoxo!
Carol Coyne says
I’m not much of a baker but these turned out so yummy! Even my husband is skeptical of vegan anything really liked them. can’t wait to try some of the add ins from the comment section!
We’re so glad you both enjoyed them, Carol! Thanks for the lovely review!
Sorcia says
Super yummy. My friend couldn’t believe they were vegan! Can’t wait to try out the gluten-free biscuit recipe. :)
Thanks Sorcia!
Sorcia says
I followed this vegan biscuit recipe to a ‘T’ (though I laid out four rows on a pan (because I wanted to bake them all at once) And they were freaking fantastic!! Thank you for all the great tips.
Thanks so much for the lovely review, Sorcia. 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
Sorcia says
Oh strange! I thought I had. Serves me right for doing it on my little phone ;)
Annie says
Quite literally the BEST biscuits I have ever made…I’m on the 4th try, and I’d say the most important advice that she gives is to let them be a bit crumbly, barely having them mixed for true biscuit perfection!
Whoop! We’re so glad you enjoy, Annie! Thanks for sharing your experience!
Jaynie says
Can you sub a gluten-free flour blend for the wheat flour? :)
Hi Jaynie, we would suggest using our gluten-free recipe instead: https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/
The Compassionate Dreamer says
Hi! I am a big fan of your vegan recipes and this one in particular. I have made it multiple times now, and it was the star of our vegan Thanksgiving feast this year! I wrote about it on my blog. Thanks so much for all of the amazing recipes! ❤️
We’re so glad you enjoy this recipe, Chloe! Thanks for sharing!
Sam says
I’ve made these a few times and they are so easy and delicious! I’ve added in vegan cheese into one batch as well and they were a yummy twist :)
Every time I’ve made them I have not had to use all of the liquid so be sure to follow that tip of adding 1/4 at a time
Thanks for sharing, Sam! We’re so glad you enjoy this recipe!
Amy says
Perfect. Made as written. Fast and easy special breakfast. Thank you!
We’re so glad you enjoyed them, Amy! Thanks for sharing!
Kim L. says
My husband made these without modification for our first ever vegan Thanksgiving, and they did not not disappoint! They were fluffy and delicious! Even the omnivores and vegetarians raved about how fabulous they were. Of all the things he made, he was most proud of these. Thanks for sharing this wonderful recipe!
Whoop! We’re so glad everyone enjoyed them! Thanks so much for the lovely review!
Zuzana Vargova says
This recipe came out great !! Sometimes I make a few modifications, this worked out great: added chopped fresh sage, 3 tbsp of nutritional yeast, 1/2 cup spelt flour with 1 1/2 cups of reg. flour, additional 1 tbsp of coconut oil (solid) with the vegan butter, used soy instead of of almond milk. Ended up baking for 18 mins total – so much Yum!!! Thank You for the great recipes, both my boyfriend and I are vegans and have enjoyed baking/cooking over the years with your recipes :)
Yay! Thanks for sharing!
Mike says
LOL – “this recipe came out great”…..BUT…”I also modified it so much that it’s not anywhere near the original recipe”. 6 changes to the recipe in a recipe that has 7 ingredients?! Come on now….
maggie smith says
Honestly so good!!
I subbed apple cider vinegar and soy milk for the wet, and added about a teaspoon of fresh chopped rosemary and… WOW.
so easy, 10/10. Thanks.
Whoop!
Kristen says
You are a genius. These were perfect. My very picky husband said he thought they were even better than the traditional version I’ve been making for years. Definitely going to sweeten these for strawberry shortcakes!
Yay! We’re so glad you both enjoyed them, Kristen! xo
Katie says
YES! YES YES YES! I can finally make the most amazing biscuits, in my own kitchen, whenever I want. How is something so simple so wonderfully perfect? I was worried I may have mixed too hard or folded too often, but these still came out wonderfully. I considered myself a biscuit aficionado before my transition to veganism, and these taste as good as the ones I used to munch on.
Thanks for sharing, Katie!
Rebecca says
So excited to try these! Have you tried making these with a gluten-free flour by chance?
Hi Rebecca, we would recommend these for a gluten-free version: https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/
Stacy Bennett says
I love this recipe! I was wondering what the steps are after the biscuits have been frozen, do I wait for them to thaw out or put them in for a longer amount of time?
Thanks for sharing, Stacy! Wait for them to thaw before baking.
Clare Burns says
I think there may be a mistake in your ingredients list: 1 tablespoon of baking powder seems a lot! Should this be 1 teaspoon?
Nope! 1 Tbsp. That’s what makes them super fluffy.
Jo says
Easy to make! Although a little heavy on the salt for our family. Made again with 1/2 the amount of salt and a happier crowd was served!
Thanks for sharing, Jo!
Kasey says
Hi! I am making a big batch of these to bring to thanksgiving so I cut and froze the dough like the instructions say. How long should I bake the now frozen biscuits for once I’m ready to make them?
Hi Kasey, let them thaw before baking for best results!
Courtney says
Can I premake the dough the night before and cook the next day?
Hi Courtney, we think that would work! Let us know how it goes!
Piper McMillin says
Made these today as a snow-day treat and they’re amazing! I had to make some swaps to accommodate for what we had on hand – acv for lemon and coconut milk for almond, but they were still all that was promised! Thank you for another delicious, and easy recipe!
Thanks so much for the lovely review, Piper. 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
Kevin says
Have you ever used self rising flour? That’s what I’ve seen many people making simple cast iron buttermilk biscuits use.
Hi Kevin, 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 and reduce the salt! Let us know if you give it a try!
Ashlyn Salao says
hi! i’m in a town that doesn’t have vegan butter substitutes like earth balance, and i wanted to know if coconut oil worked for those who have tried it?
Hi Ashlyn, others have mentioned success with chilled coconut oil! For future reference, if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!
Kat Rolfson says
These biscuits were awful. Sour and way too much baking powder or soda. Trust me, I didn’t mix up these ingredients. Triple checked the measurements and type of “baking” ingredient. Disappointed and ruined dinner.
Hi Kat, we’re so sorry to hear that was your experience! It’s strange since so many others have had success. Not sure what might have gone wrong. Wishing you better luck with the next recipe!
Lisa says
Haha! “A hot oven is essential…don’t ask questions.” You have a great personality that comes through your directions, Dana! I’m back to get my favorite biscuit recipe in time for Thanksgiving. This is my holiday breakfast AND side for stew and soup, and it’s always a crowd favorite, too. Can’t get enough of the ‘best damn vegan biscuit’! Thanks, again (I’m sure I’ve commented on this recipe before). Happy Holidays.
We’re so glad you enjoy them, Lisa =) Thanks so much for the lovely review!
Laura says
I’m going to make these for Thanksgiving to go on top of the 1 hour vegan pot pie recipe. Can you make the dough a day ahead and keep in the refrigerator? Thanks!
Hi Laura, we think that would work! Let us know how it goes!
Laura says
This worked really well! I prepared the dough and cut out the biscuits the night before and then removed them form the fridge fro about an hour before baking. They turned out perfect!
Thank you!
Whoop! Thanks for sharing!
Suzy says
These biscuits are amazing!! The only alteration I made was using soy milk and vinegar rather than almond milk and lemon juice. Soy “buttermilk” has a thicker consistency more like real buttermilk. This recipe is definitely a keeper. Thank you!
Wonderful! xo
Annie says
Just made these for a Friendsgiving! The biscuits came out fluffy and buttery. Make sure you read the directions where it says to put in the almond milk 1/4 cup at a time… I didn’t read this and dumped it all in and had to add in much more flour to compensate! Overall, delicious!
Thanks for sharing, Annie!
C says
Forgot to mention that I used ACV instead of lemon juice!
C says
These turned out amazing! I followed exactly the recipe. My butter was in the freezer so took a little time to work in to the flour, although I think that extra time was good to start and get the oven nice and hot. Only in for 10min. Thank you for this recipe we all really enjoyed and keeping in my recipe collection.
We’re so glad you enjoyed them! Thanks for sharing!
Mellissa says
Why do they taste sour? I used Miyoko’s Cultured Vegan Butter. It tastes really good and buttery then I get hit with a weird after taste. Tried seeing if jelly made it better but I can still taste it. Not sure what I did wrong.
Hmm, was your almond milk fresh? Did you make sure to use 1 Tbsp baking powder but only 1/2 tsp baking soda?
Anita Wood says
I have made these and they were a hit, I was wondering if the recipe could be doubled.
I know some recipes just don’t double well
Thanks a lot
Anita Wood
It should work well! Enjoy!
Melody says
I made these for Friendsgiving and they were a hit! I did double the recipe and ended up adding an extra ~2tbsp of earth balance butter, and I used unsweetened soy milk instead almond, because that’s just what I had. Most of my friends are full-on omnivores and they all loved them
We’re so glad everyone enjoyed them, Melody! Thanks so much for sharing! xo
dina lenning says
I made these last night with gluten-free flour and they did not taste good. They were very very dry and just tasted bad. I used about 3/4 of the cup of the almond milk. Do you think it was the gluten-free flour or did I not use enough milk?
hmm, which gluten-free flour did you use? They can vary quite a lot.
dina lenning says
Can I use ACV instead of lemon to curdled the milk?
That should work!
Ebony Holmes says
Will this recipe work with any other type of flour besides all purpose?
If you’re looking for a GF version, try these! Otherwise, spelt or whole wheat may work here.
Tania L. says
This is my go-to recipe for biscuits- simple, tender and fluffy every time, ESPECIALLY when combined with the magic that is the vegan pot pie recipe. :)
We’re so glad you enjoyed them! Thanks for sharing!
Natalie says
Absolutely delicious biscuits!!!! I made them for my a vegan and non vegan; both raved about them. This will definitely be an add on to brunches, dinners and snacks alike.
Yay! Thanks so much for the lovely review, Natalie! xo
Margaret says
These were amazing! I sprayed the top with a butter spray. Didn’t have a cutter so put this into a round cake pan and cut into 8. These were the best biscuits I’ve ever made. Not handling the dough a lot was key. Thank you!
Thanks so much for the lovely review, Margaret. 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
Jonelle Lawshe says
These biscuits came out beautifully! I only needed 3/4 cup of the vegan buttermilk to get to the tacky moldable dough as suggested. It yielded 8 biscuits for me. My husband and I really enjoyed these so I will be making these again!
Yay! We’re so glad you both enjoyed them! Thanks for sharing! xo
Francia Burg says
Can I make this a day before Thanksgiving, do you think they will be yummy, fresh and soft?
They’ll still be good, yes! Just heat in a 350 degree F oven until hot before serving.
Haley says
Can I replace lemon juice with apple vinegar, soy milk for almond milk, and coconut oil for butter? Thanks!!
We haven’t tried that, but we think it should work! Let us know how it goes!
Steph says
I am in LOVE with your recipes!! Just made your yellow gold sauce, cheese sauce and Chickpea Peanut butter stew! I not a vegan and I really want to make these but I dont have this butter you mention- can I just use normal butter or oil? Would I use the same quantities then? Thanks for your website!
We haven’t tried it, but think regular butter or refined coconut oil might work. Let us know if you give it a try! And we’re so glad you enjoy our recipes, Steph! xo
Francia Burg says
You can find earth balance at almost any store.
Kirk says
Delicious. The family loves them. I added 1tbsp of ground black pepper, used home made walnut milk instead of almond and used refined coconut oil in place of butter. Worked out great. Light, fluffy and delicious. I only ended up using about 3/4 cup of the walnut milk so did not need the full cup.
Thanks for sharing, Kirk! We’re so glad everyone enjoyed them!
Audrianna says
Easy to make and absolutely delicious!
Julia Ardilliez says
A staple in my house for any event!! Or even just a nice family dinner! Pleases vegans and non-vegans alike :)
Yay! Glad to hear it, Julia! Thanks so much for the lovely review! xo
Amanda says
I used Mykonos cultured butter & cooked an extra 5 minutes as they weren’t browning. They look just like the pics but I prefer a fluffier biscuit. I’m a southerner & the traditional way to make a biscuit usually involves Crisco. I’m thinking I may use this recipe next time but replace the butter with Crisco to see if they rise more I get fluffier. What do you think?
FYI, My significant other loved these & ate several!
Hi Amanda, that might work! Let us know if you give it a try!
Jo says
I’m not much of a baker now days and I’ve never made biscuits before…but these were SO easy and SOOO delicious. Without a doubt my rating is a 5 star!! What’s not to like?! I was glad that my batch made 9!! Hot out of the oven with a little pepper jelly and I was in biscuit heaven! Thanks for the recipe. I’ll be making these little fuffy yummies again!
We’re so glad you enjoyed them, Jo! Thanks so much for the lovely review! xo
Rianna Knight says
I absolutely love these! So simple, quick, and tasty. I do have one question. It says you can freeze the precut dough, but is the oven temp and cook time the same, or do I not cook them frozen (let them thaw first). I’d love to have a stock of these babies ready in the freezer, but I don’t want to ruin them by cooking them incorrectly. Thanks so much!
Ah, thanks, Rianna! So kind! As for freezing them, definitely let them thaw before baking for best results!
Cydney says
I made these for a dinner I was preparing and my non-vegan boyfriend couldn’t tell the difference! Thanks for the recipe!
Wonderful, thanks for sharing, Cydney! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Katrina says
I come back to the page every time I make biscuits to remind myself of the biscuit making commandments. Very helpful and enjoyable to read.
We’re so glad you find this post helpful, Katrina! Thanks for sharing! xo
Katy says
I decided to try these out in preparation for Thanksgiving. Good heavens this recipe needs a 10 star option. If I could throw glitter through the screen I would! I immediately made your gravy and mashed potatoes to go with it. Thank you so much for this culinary perfection!
haha, thanks Katy! So kind!!
Kamisha says
These sound yummy. Can I use gluten free flour here?
Try this recipe instead!
Pamela Ingram says
I’m not vegan, but my daughter is and I made these for when she came home from college one weekend. Oh my gosh. . . they are delicious! I like these better than what I normally make! Very flaky and soooo good. My non-vegan husband loved them too! I forgot to make the divot before baking, but that didn’t seem to affect anything. . . they came out perfect anyway thankfully.
We’re so glad everyone enjoyed them, Pamela! Thanks so much for sharing! xo
MdE says
I’m a newbie in the kitchen and very encouraged by these biscuits coming out WONDERFULLY! I originally got Bob Red Mill’s gluten free all purpose flour as it’s made up of different kinds of beans – which sounded more nutritious. However, I used it in another recipe first (muffins on a different site) and it did not work that well. The reason might be that I didn’t use xanthan gum which it says to use on the back of the packet… So, for this I just got a few cups of unbleached all purpose flour from Bulk Barn. Any advice on using healthier flours would be appreciated though!
I stalled on making these, however, as I found step 6 and 7 a bit confusing. I looked for youtube videos to try see how to go about this. I found a video titled ‘Southern Biscuits with no Rolling Pin’ – as their method requires no cookie cutters or correctly shaped jars/bottles, etc. So, I followed your recipe to number 5 and then floured my hands and rolled out 8 balls. I pressed each a little down, making sure they touched and then returned to your number 8 and 9. Perhaps this is an easier way of doing it? In any case they came out wonderfully – thank you!
Great! Thanks for sharing, MdE! We find that using a biscuit cutter is more helpful because it allows them to be handled less vs. rolling. Glad you enjoyed the recipe overall!
Carla says
Haven’t made them YET! But I surely will! As an experienced home cook, I can already taste them so I know I can tell you I am sure they will be GRRREAT!!! Thumbs up for you and I subscribed to your channel! Amen :)
Emily says
Love these and make them regularly, but if you were to make ahead and cut then freeze to have on hand, how would you adjust baking temp or time? Just put the dough in frozen at same temp but longer time? Or do I need to thaw them in fridge? Or can I make dough and store in fridge for a couple days then bake as usual? I hoped to prep ahead to bring to a gathering in a couple days. Love your recipes! Thanks!
Thanks for your kind words, Emily! We haven’t tried it, but would say put the unbaked biscuits in the freezer. Then set them out an hour before baking to slightly thaw and then bake as directed in the instructions until golden brown and fluffy. Hope that helps!
John G says
Will this recipe work with whole wheat flour?? Thanks!
It should. But I’d recommend whole wheat pastry flour as it’s lighter in texture.
anslie bass says
could I use coconut flour in place of the all – purpose?
I wouldn’t recommend that. But try this recipe instead!