These fluffy Vegan Biscuits are made with only 7 ingredients, yet they have a rich and flaky texture with a delicate, buttery flavor. This holiday side is so crave-worthy and easy to make, you never knew vegan baking could be so good!

A Vegan Biscuit with a Large Bite Removed

It’s official: the holidays are upon us! And if you’re anything like me, your holidays wouldn’t be complete without some sort of yummy carbs, be it biscuits, dinner rolls, mashed potatoes… you get the idea. So, in addition to all the other divine and delicious recipes I’ve shared, I bring you these Vegan Biscuits.

Why You’ll Love This Vegan Biscuits Recipe

  • Biscuits everyone can eat. As written, this vegan biscuit recipe will work for anyone with a dairy allergy or sensitivity, and I’ve also successfully made it with gluten-free flour, so you can make that swap too if needed. (They just rise a little less.) This way, everyone at the table can enjoy a biscuit with their dinner!
  • Simple as can be. These vegan biscuits are made with only 7 ingredients, and come together in a snap. In just 25 minutes, you’ll be putting these flaky, buttery biscuits on your table.
  • Flaky and buttery. These biscuits are every bit as delicious as the traditional recipe, with buttery flavour and flaky layers.
A Lineup of the Ingredients Needed to Make Vegan Biscuits

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Flour – You’ll need about 2 cups, plus extra for rolling and cutting.
  • Baking powder and baking soda – Using both of these gives the biscuits a great flaky texture and a good rise. Be sure not to mix them up, and always test them first.
  • Sea salt – Remember that sea salt is coarser than table salt. I always recommend using sea salt for my recipes; if you’re not, you’ll need to reduce the amount so it isn’t too salty.
  • Vegan butter – The vegan butter should be very cold so that it melts only during the baking and creates that flaky, tender biscuit texture.
  • Vegan milk – This should be cold as well, to help keep the butter cold and produce a light biscuit.
  • Vinegar – You can use regular vinegar or apple cider vinegar. The vinegar helps to activate the baking soda, and it also adds a slight tang, similar to the flavour of a buttermilk biscuit.

How to Make Vegan Biscuits

Two Clear Bowls Containing Flour and Vegan Butter
The Combined Dry Ingredients for Vegan Biscuits Inside a Glass Mixing Bowl
A Mound of the Dry Biscuit Ingredients with Vegan Milk in the Center
  • Prep oven, butter and baking sheet. Preheat your oven to 425°F (220°C). Place the butter in the freezer until your oven preheats. Line a baking sheet with a silicone baking mat or a well-greased piece of parchment paper (I highly recommend using a silicone mat for this). Don’t start the process until your oven is already preheated, to ensure your biscuits go in at the best temperature.
  • Combine milk and vinegar. In a small bowl or jar, stir together the apple cider vinegar and the vegan milk. It will curdle.
  • Whisk dry ingredients and add butter. In a bowl, whisk the flour, baking powder, baking soda and sea salt until thoroughly combined. Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, a fork, or your hands, mix everything together until it resembles coarse, sandy crumbs.
  • Add milk mixture. Make a well and add in the milk, folding and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet, but it might be slightly sticky.
A Rolled-Out Slab of Vegan Biscuit Dough on a White Counter
Folded Over Vegan Biscuit Dough on a Light Granite Countertop
  • Turn dough out and fold to create layers. Flour a flat surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into a 1-inch thick rectangle. Sprinkle some flour on top, then fold the dough over onto itself. Using your hands, press it down into a flat rectangle again. Turn the dough 90 degrees, then fold it onto itself again. Flatten again. Repeat up to 5 times. This helps to create layers in the biscuits when they rise. Finish with a dough that is rectangular and at least 1 inch high.
Vegan Biscuit Dough on a Floured Surface with Three Biscuits Cut Out
Three Unbaked Vegan Biscuits on a Baking Pan with a Liner
  • Cut out the biscuits. Using a biscuit cutter, a drinking glass, or the lid of a mason jar, cut the biscuits as close as possible to each other. Place the cutting tool straight down onto the dough; don’t twist it, since that can affect the layers. Place the biscuits one by one onto the baking sheet, just touching (this helps them rise). Repeat with the extra dough until you have 6 biscuits. You may have to push some scraps back together to form all the biscuits.
  • Bake. Bake for 15 to 17 minutes, until golden and fluffy. Remove from the oven. Feel free to brush with more vegan butter onto the biscuits as soon as they come out, if desired. Let them cool slightly before serving.
A Lightly Browned Vegan Biscuit on a Cutting Board

Tips for the Best Vegan Biscuits

  • Get the right flour/butter texture. I call this coarse, sandy crumbs. Another way to say it is that the butter should be broken down into the dry ingredients, but not all the way. Rather than a smooth paste or evenly-textured mix, you should have bits of flour-coated butter from the size of a poppy seed, up to the size of a corn kernel.
  • Get the right dough texture. Don’t overwork the dough. You want to gently stir and fold until it just starts to come together in a big, messy ball. That way you get a nice shaggy dough, which means that it’s not dry, but not too wet either.
  • Change it up. While the default is basically cutting these into a circle, you can also try cutting them into squares. I often do this, because it eliminates the problem of putting the scraps back together without overworking the dough or losing the layers you folded into it.
  • Make it sweeter. Another nice alternative is to make these vegan biscuits a little bit sweet. Try stirring a tablespoon or so of sugar (or your favourite granulated sweetener) into the dry ingredients. A slightly sweetened biscuit makes a nice base for a strawberry shortcake or other dessert!

A Stack of Two Fluffy Vegan Biscuits on Top of a Slab of Wood

How to Store Leftovers

  • Refrigerator: Leftover vegan biscuits can be stored in the refrigerator for up to a week. Wrap them tightly in plastic wrap to keep them as fresh as possible. They are tastiest if you reheat them or toast them before serving!
  • Freezer: Place leftovers in freezer bags and push as much air out as possible before sealing. If you can individually wrap the biscuits in plastic wrap before sealing them in freezer bags, they will keep even better. Store them in the freezer for up to 3 months. Thaw completely before serving.

More Southern Vegan Recipes

A Pile of Freshly-Baked Vegan Biscuits on a Piece of Wax Paper
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If you try these Vegan Biscuits please let me know in the comment section below, or tag me on Instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

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The Close-Up View of A Vegan Biscuit with a Large Bite Removed

Vegan Biscuits

Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Flaky, buttery & oh-so-delicious, these Vegan Biscuits are a perfect side for the holidays or anytime! Easy to make with just 7 ingredients.
5 (from 9 ratings)
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Ingredients

  • 2 cups flour, 240g
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • ½ cup very cold vegan butter
  • 1/2 cup cold vegan milk, 120mL
  • ½ tablespoon vinegar, regular or apple cider vinegar
  • Up to ⅓ cup extra flour for rolling and folding

Equipment

  • Oven

Instructions 

  • Preheat the oven to 425°F/220°C. Place the butter in the freezer until your oven preheats.
  • Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
  • In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
  • In a bowl, whisk the flour, baking powder, baking soda and sea salt until thoroughly combined.
  • Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
  • Make a well and add in the milk, folding gently and stirring gently with a wooden spoon.You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
  • Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into a 1 inch tall rectangle. Sprinkle some loose flour on top, then fold the dough over onto itself. Using your hands, press down into a flat rectangle again. Turn the dough 90 degrees, then fold onto itself again. Flat again. Repeat up to 5 times; this helps to create layers in the biscuits when they rise.
  • Finish with a dough that is rectangular and 1 inch high, no lower than that.
  • Using a lid of a mason jar, a drinking glass, or a biscuit cutter, cut out biscuits as close as possible to each other. Place the cutting instrument straight down onto the dough; don’t twist it since that can affect the layers. Place one by one onto the baking sheet. Repeat with the extra dough until you have 6 biscuits. You may have to push some scraps back together to form all the biscuits.
  • Let the biscuits touch on the baking sheet (this helps them while rising).
  • Bake for 15 to 17 minutes until golden and fluffy.
  • Remove from the oven. Feel free to brush with more vegan butter as soon as they come out. Let them slightly cool and serve. Enjoy!

Notes

  • Get the Right Flour/Butter Texture: I call this coarse, sandy crumbs. Another way to say it is that the butter should be broken down into the dry ingredients, but not all the way. Rather than a smooth paste or evenly-textured mix, you should have bits of flour-coated butter from the size of a poppy seed, up to the size of a corn kernel.
  • Get the Right Dough Texture: Don’t overwork the dough. You want to gently stir and fold until it just starts to come together in a big, messy ball. That way you get a nice shaggy dough, which means that it’s not dry, but not too wet either, almost like a shaggy rug. Not the tastiest comparison, but very helpful for visuals while you’re making these.
  • Change It Up: While the default is basically cutting these into a circle, you can also try cutting them into squares. I often do this, because it eliminates the problem of putting the scraps back together without overworking the dough or losing the layers you folded into it.
  • Make It Sweeter: Another nice alternative is to make these biscuits a little bit sweet. Try stirring a tablespoon or so of sugar (or your favourite granulated sweetener) into the dry ingredients. A slightly sweetened biscuit makes a nice base for a strawberry shortcake or other dessert!
 
Update note: Although the URL does say gluten-free, this is an updated version of the previous recipe. The biscuits do not rise as much with gluten-free flour. We used regular all-purpose flour for this recipe. If you make them using gluten-free flour we can’t recommend that they’ll turn out the same, but less us know if you do!
Calories: 266kcal, Carbohydrates: 32g, Protein: 4g, Fat: 13g, Saturated Fat: 3g, Sodium: 647mg, Potassium: 45mg, Fiber: 1g, Sugar: 1g, Vitamin A: 719IU, Calcium: 149mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Side Dish
Author: Jessica Hylton