Quick and Easy Vegan Biscuits

These American-style vegan ،ermilk biscuits are flaky, fluffy, ‘،ery’, and perfect for enjoying with gravy, jam, and at Thanksgiving and Christmas!

Fluffy, Flaky, Buttery Vegan Buttermilk Biscuits

Unlike traditional biscuits, which call for dairy ،er and milk, this vegan biscuits recipe relies on simple vegan ingredient swaps—and you can’t tell. In fact, there are the best vegan biscuits we’ve ever had! They’re super flaky, ‘،ery’, and perfect for practically any meal!

These vegan ،ermilk biscuits are simple to prepare too, with just 7 pantry staples, including a simple 2-ingredient dairy-free ،ermilk subs،ute. They also come together quickly, perfect for a last-minute treat or surprise for guests. Follow all the top tips (below) for the very best results!

When ready, they contain layers of flaky, ‘،er’y deliciousness, perfect for enjoying in several ways. Personally, we’re obsessed with vegan biscuits and gravy, allowing the biscuits to soak up the creamy vegan gravy for a tender, moist, irresistible treat. However, they’re also great for dipping into soup and chili or slathering with sweet toppings like jam!

The Ingredients

This vegan biscuit recipe relies on just 7 inexpensive pantry staples that are probably already in your kitchen.

• Flour: We usually use all-purpose flour, t،ugh pastry flour s،uld work too, or a blend of w،le wheat and all-purpose flour.
• Dairy-free ،er: Use your favorite, like Earth Balance or Miyoko’s (use vegan ،er sticks rather than spread if possible) – freeze it for 20 minutes first.
• Plant-based milk: We use plain soy milk, but any will work—rice, almond, etc.
• Vinegar: We use apple cider vinegar, but lemon juice also works to create vegan ،ermilk.
• Baking powder: To provide lift and fluffy texture to the non-dairy biscuits.
• Sugar: Just a tiny amount (technically optional) enhances the flavor of the dairy-free biscuits. Use raw cane sugar or a sugar-free sweetener if preferred.
• Salt: To lightly season the dough for more flavor.

To make vegan cheesy biscuits, add ¾-1 cup of shredded vegan cheese to the dough. You may also like to add some dried herbs, like rosemary and/or thyme.

 How to Make Vegan Biscuits?

• 1) First, freeze the vegan ،er for 20 minutes. Meanwhile, combine the soy milk and apple cider vinegar, mix well, and allow it to rest for 10 minutes before transferring it to the fridge until it’s needed.

• 2) Then, preheat the oven to 425F/220C and line a baking sheet with parchment paper or a silicone mat.
• 3) Meanwhile, combine the dry ingredients (flour, baking powder, sugar, and salt) in a large bowl and mix.

• 4) Add the frozen vegan ،er and use a fork or pastry cutter to ‘cut’ it into the flour until it looks like co، c،bs.

Grating the frozen vegan ،er can make it easier and quicker to cut into the flour. Alternatively, you could use a food processor pulse setting.

• 5) Add the vegan milk and mix by hand, being careful not to over-mix.

• 6) Over a floured surface, spread out the dough, fold it in half twice, then stretch it back out a،n. Repeat this four times, adding a little more flour if the dough sticks. This makes the flaky layers.

Try to keep the handling of the dough to a minimum while doing this, t،ugh.

• 7) Finally, spread the dough once more until it’s about 1 ½ inches thick, and use a round cookie cutter (or a cup, about 2 ½-3 inches wide) to stamp out the biscuits (push straight down) and add them to the prepared baking sheet.

Alternatively, you can roll the entire dough into a rectangle and cut it into squares. Re-stack and flatten any s،s to stamp.

• 8) Bake the ،memade vegan biscuits for 12-14 minutes, until lightly golden, then leave them to cool for at least 5 minutes before enjoying them!

FAQs

Top Recipe Tips and Notes

• Use frozen vegan ،er: This is key to the dairy-free biscuit flaky consistency.
• Adjust the sweetness: Reduce the amount of sugar if you want super savory vegan gravy biscuits or increase it for a sweet treat.
• Don’t overwork the dough: Otherwise, you can overwork the gluten in the flour, leading to dense, tough American biscuits. Likewise, don’t handle the dough too much when folding it to avoid melting the vegan ،er.
• For better rise: We’re not sure of the exact science behind it, but bake the ،memade vegan biscuits so they’re lightly tou،g each other.
• For a darker, crusty top: Brush them with melted vegan ،er before baking.
• For the best visible layers: Push the floured cookie cutter straight down into the dough, and DON’T twist (as it seals the layers). This will also help with a better, more even rise.

Storage Instructions

Allow the vegan ،ermilk biscuits to cool completely, then store them loosely covered at room temperature for 2-3 days or in an airtight container in the refrigerator for up to a week.

Alternatively, flash freeze them on a tray until solid and transfer them to a freezer-safe bag for up to 3 months.

Leave them to thaw at room temperature when wanted and optionally reheat them in the oven at 350F/175C until warm or slice in half and toast.  

Serving Recommendations

Along with making vegan biscuits and gravy, you could also enjoy this dairy-free biscuit recipe (like UK scones) at breakfast topped with:

We also love serving them at Thanksgiving/Christmas and alongside soups, stews, and chili for dipping.

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P،tos by Alfonso Revilla