Vegan Biscuits

Six flaky golden biscuits arranged on a white marble background.

5 from 1 vote

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.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Side Dish

Cuisine: American

Diet: Vegan

Servings: biscuits

Calories: 177kcal

Author: Iosune Robles

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

US Customary - Metric

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