Vegan biscuits, buttery, fluffy, and absolutely delicious. They are made in 30 minutes with 7 ingredients and are great for Thanksgiving!
Ah, vegan biscuits! How many times have I had them? So many that I've already lost count! They have an irresistible fluffy and satisfying texture and I love to serve them with vegan gravy to make vegan biscuits and gravy.
Besides, I made these easy vegan biscuits with only 7 ingredients in just 30 minutes! They really are deliciously buttery and wonderfully flavorful. A sublime side dish that you can't miss at your Thanksgiving dinner.
How to make vegan biscuits
- Preheat the oven to 425ºF or 220ºC and line a baking sheet with some parchment paper. Set aside.
- Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
- Cut the vegan butter into small pieces and place them in the freezer for 5 minutes.
- In the meantime, add the flour, baking powder, sugar, and salt to a large bowl or in a food processor. Whisk or pulse until combined.
- Incorporate the vegan butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the food processor until coarse crumbs form. If you have used a food processor, transfer the mixture to a large bowl.
- Add the milk and vinegar mixture and gently stir until almost combined, but do not over mix. The dough will be quite moist and sticky at this point (see photos above).
- Transfer the dough to a floured work surface and gently bring it together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface, but do not add too much, or the biscuits will be dry.
- Gently flatten the dough into a ¾ or 1-inch thick rectangle (about 2 to 2.5 cm), then fold one side into the center, and then the other side. Turn the dough horizontally, and flatten into a rectangle again. Repeat this process two more times (see photos above).
- Cut into circles using a biscuit cutter, but do not twist the biscuit cutter when pressing down into the dough. Re-roll the scraps until all the dough is used.
- Transfer the biscuits to the lined baking sheet and brush the tops with a bit of soy milk. Then bake for 12-15 minutes or until the tops are golden brown.
- Serve your vegan biscuits immediately.
Ingredients and tips
- Unsweetened plant milk: feel free to use any type of unsweetened plant milk, but soy milk is my favorite one for baking.
- Apple cider vinegar: you could also make these vegan biscuits with white vinegar or lemon juice instead.
- All-purpose flour: I’ve only made this recipe using all-purpose flour, but you can probably make these easy vegan biscuits with a different type of flour, such as gluten-free flour blend. However, you may need to adjust the amount of it.
- Baking powder.
- Granulated sugar.
- Salt: I used ionized salt, but any type of salt will do.
- Vegan butter: I’ve only made this recipe using homemade vegan butter.
- You can serve your biscuits with vegan gravy or mushroom gravy.
- These biscuits will make a wonderful side dish for your Thanksgiving dinner.
Are biscuits vegan?
No, traditional biscuits are not vegan, as they are made with regular butter, cow's milk, and sometimes eggs.
How to make biscuits and gravy
Making vegan biscuits and gravy is the easiest thing ever. You just need to split your vegan biscuits in half, serve the vegan gravy over them (you'll find the recipe above), and enjoy this wonderful comfort food!
Looking for more Thanksgiving sides?
- Vegan Cornbread
- Vegan Green Bean Casserole
- Roasted Carrots
- Vegan Butternut Squash Soup
- Vegan Sweet Potato Casserole
Did you make these vegan biscuits?
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Vegan Biscuits
Vegan biscuits, buttery, fluffy, and absolutely delicious. They are made in 30 minutes with 7 ingredients and are great for Thanksgiving!
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Servings: 8 biscuits
Ingredients
- ¾ cup unsweetened plant milk, I used soy milk
- 1 tablespoon apple cider vinegar
- 3 cups all-purpose flour, plus extra for hands and work surface
- 2 tablespoon baking powder
- 1 tablespoon granulated sugar
- ¾ teaspoon salt
- ½ cup cold vegan butter
Instructions
- Preheat the oven to 425ºF or 220ºC and line a baking sheet with some parchment paper. Set aside.
- Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
- Cut the vegan butter into small pieces and place it in the freezer for 5 minutes.Â
- In the meantime, add the flour, baking powder, sugar, and salt to a large bowl or in a food processor. Whisk or pulse until combined.
- Incorporate the vegan butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the food processor until coarse crumbs form (see photos above). If you have used a food processor, transfer the mixture to a large bowl.
- Add the milk and vinegar mixture and gently stir until almost combined, but do not over mix. The dough will be quite moist and sticky at this point (see photos above).
- Transfer the dough to a floured work surface and gently bring it together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface, but do not add too much or the vegan biscuits will be dry.
- Gently flatten the dough into a ¾ or 1-inch thick rectangle (about 2 to 2.5 cm), then fold one side into the center, and then the other side. Turn the dough horizontally and flatten it into a rectangle again. Repeat this process two more times (see photos above).
- Cut into circles using a biscuit cutter, but do not twist the biscuit cutter when pressing down into the dough. Re-roll the scraps until all the dough is used.Â
- Transfer the vegan biscuits to the lined baking sheet and brush the tops with a little bit of soy milk. Then bake for 12-15 minutes or until the tops are golden brown. Be careful not to burn them!
- Serve the biscuits immediately with vegan gravy or mushroom gravy to make vegan biscuits and gravy.
- Keep the leftovers covered at room temperature or in the fridge for up to 5 days.
Notes
- You can also make these easy vegan biscuits with any kind of plant milk.
- Apple cider vinegar can be replaced with white vinegar or lemon juice.
- I’ve only made vegan biscuits using homemade vegan butter.
Nutrition
Serving: 1biscuit | Calories: 291kcal | Carbohydrates: 40.5g | Protein: 5.6g | Fat: 11.7g | Saturated Fat: 3.6g | Sodium: 351mg | Fiber: 1.5g | Sugar: 2.6g
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