These easy Vegan Biscuits are light, flaky, and full of buttery flavor. You only need 7 simple ingredients and about 30 minutes to make them from scratch. They're perfect for any meal and taste just like traditional biscuits.
I've made these biscuits countless times, and they never disappoint. The outside gets beautifully golden and crisp while the inside stays soft and fluffy. Every bite tastes homemade and comforting, with that classic buttery flavor everyone loves, but completely dairy-free.
I love serving them warm straight from the oven with a little Vegan Butter or jam. They're perfect for cozy breakfasts, family dinners, or when you just want something freshly baked without spending hours in the kitchen. Once you try them, you'll keep this recipe on repeat.
They're not only for breakfast though, they also make a great side for a cozy dinner or a holiday feast. Try pairing them with dishes like Vegan Meatloaf, Vegan Shepherd's Pie, or Vegan Mashed Potatoes, they always make any meal feel a little more special.
Ingredients for Vegan Biscuits
- Unsweetened Non-Dairy Milk: I used Soy Milk, but any unsweetened milk works, like Almond Milk, Oat Milk, Coconut Milk, or Cashew Milk. Make sure it's very cold, as cold ingredients help create flakier biscuits by forming steam pockets as they bake.
- Apple cider vinegar: You can use white vinegar or lemon juice instead.
- All-purpose flour: Regular flour makes the biscuits tender and fluffy. Whole wheat flour changes the texture, and gluten-free blends can be used but may give different results. If your flour has lumps, sift it first.
- Baking powder
- Granulated sugar: Leave it out if needed, or replace it with other alternatives like brown sugar, coconut sugar, or cane sugar.
- Salt
- Vegan Butter: It's key for that rich, buttery flavor. If possible, use stick butter since it's firmer and less greasy than tub butter. Make sure it's very cold before using it. Placing it in the freezer for 15 minutes works perfectly. There are plenty of vegan butter options available, such as Earth Balance, Miyoko's, or Country Crock.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Biscuits
- Dice the vegan butter and freeze it for 15 minutes so it stays extra cold. Cold butter is the secret to light, flaky biscuits.
- Heat the oven to 425ºF (220ºC) and line a baking tray with parchment paper.
- Combine the milk and vinegar in a small bowl and let it sit for about 5 minutes until it thickens a bit.
- In a large bowl or food processor, mix the flour, baking powder, sugar, and salt until just combined.
- Add the cold butter and cut it in with a pastry cutter or pulse a few times until you get coarse crumbs. Transfer to a large bowl if using a food processor.
- Pour in the milk mixture and stir gently until the dough just comes together. It should look sticky and not form a smooth ball yet. Don't overmix.
- Move the dough to a floured surface and bring it together with your hands. It will feel sticky, so sprinkle extra flour on your hands and surface as needed, but don't add too much or the biscuits will be dry.
- Flatten the dough into a ¾-inch (2 cm) thick rectangle.
- Fold one side into the center, then the other side over it.
- Turn the dough and flatten it again to ¾ inch (2 cm) thick.
- Repeat the folding and flattening two more times to help create layers.
- Cut 2.5-inch (6.5 cm) circles using a biscuit cutter, pressing straight down without twisting. Gather the scraps, re-roll, and cut again to make 8-10 biscuits.
- Place the biscuits on the baking sheet about 1 inch (2.5 cm) apart. Brush the tops with milk if you want, but it's optional.
- Bake for 12-15 minutes, until golden brown on top. Watch closely so they don't burn. Serve warm.
How to Store and Reheat Leftovers
- Room temperature: Let the biscuits cool completely, then store them in an airtight container for up to 2-3 days.
- Refrigerator: If you want them to last a bit longer, store them in an airtight container for up to 5-6 days.
- Freezer: They freeze perfectly, so you can always have some ready to enjoy. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or in the fridge overnight before reheating.
- To reheat: They can be enjoyed at room temperature, but reheating makes them soft and fluffy again. Warm in the oven at 350ºF (180ºC) for 5-10 minutes, or use a toaster oven or microwave until heated through.
Serving Suggestions
These vegan biscuits are super versatile and pair well with both sweet and savory dishes. Try them with:
- Vegan Butter and jam for a simple, classic combo.
- Maple syrup or peanut butter for a sweet and creamy twist.
- Tempeh Bacon or Tofu Bacon for a delicious breakfast sandwich.
- Vegan Chicken to make an irresistible vegan chicken biscuit sandwich.
- Vegan Gravy or Vegan Mushroom Gravy, perfect for a cozy meal.
- Tofu Scramble for a hearty brunch.
- Vegan Beef Stew, Vegan Chili, or Vegan Potato and Corn Chowder for a cozy, filling meal.
More Vegan Recipes for the Holidays
Vegan Biscuits
These easy Vegan Biscuits are light, flaky, and full of buttery flavor. You only need 7 simple ingredients and about 30 minutes to make them from scratch. They're perfect for any meal and taste just like traditional biscuits.
Servings: biscuits
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Ingredients
For the vegan biscuits:
- ¾ cup non-dairy milk, cold and unsweetened, I used soy milk
- 1 tablespoon apple cider vinegar
- 2 ¼ cups all-purpose flour, plus a little extra for dusting your hands and surface
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons cold vegan butter
For brushing (optional):
- 1-2 tablespoons non-dairy milk, I used soy milk
Instructions
- Cut the vegan butter into small cubes and place it in the freezer for 15 minutes. Very cold butter helps create flaky layers.
- Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper and set it aside.
- In a small bowl, mix the unsweetened non-dairy milk with the apple cider vinegar. Let it sit for at least 5 minutes until lightly thickened and curdled.
- Add the flour, baking powder, sugar, and salt to a large bowl or the bowl of a food processor. Whisk or pulse just until combined.
- Add the cold, cubed vegan butter. Cut it into the dry ingredients with a pastry cutter or pulse a few times until you have coarse, pea-sized crumbs. If using a processor, transfer the mixture to a large bowl.
- Pour in the milk and vinegar mixture and stir gently until almost combined. The dough will be moist and sticky and won't form a clean ball yet. That's normal. Don't overmix or the biscuits will turn out dense.
- Transfer the dough to a floured surface and gently bring it together with your hands. The dough will become sticky as you work with it. Keep some extra flour nearby and use it to dust your hands and work surface as needed, but avoid adding too much or the biscuits will turn out dry.
- Gently flatten the dough into a ¾-inch (2 cm) thick rectangle.Fold one side into the center, then the other side. Turn the dough horizontally and flatten it into a ¾-inch (2 cm) thick rectangle again. Repeat the process two more times.
- Fold one side of the dough into the center, then fold the other side over it.
- Turn the dough horizontally and flatten it again into a ¾-inch (2 cm) thick rectangle.
- Repeat the folding and flattening two more times to create flaky layers.
- Cut the dough into 2.5-inch (6.5 cm) circles using a biscuit cutter. Press straight down without twisting, and re-roll the scraps until all the dough is used. You should have about 8-10 biscuits.
- Place the biscuits on the prepared baking sheet, leaving about 1 inch (2.5 cm) between each one. You can gently brush the tops with milk if you like, though it's optional.
- Bake for 12-15 minutes, or until the tops are golden brown. Keep an eye on them so they don't burn. Remove from the oven and serve warm.
Notes
- You can keep leftover biscuits at room temperature in an airtight container for up to 2-3 days.
- If you want them to last a bit longer, store them in the fridge for up to a week. Warm slightly before serving if desired.
- They also freeze well. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before eating.
- You can enjoy leftover biscuits at room temperature, but reheating makes them soft and fluffy again. Warm them in the oven at 350ºF (180ºC) for 5-10 minutes, or microwave for a few seconds until heated through.
Nutrition
Serving: 1biscuit | Calories: 177kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 425mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
Tried this recipe?Leave a comment below and let me know how it was!
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