Vegan Biscuits

By Jessica Hylton -

These fluffy Vegan Biscuits are made with only 7 ingredients, yet they have an authentically 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

Fluffy Homemade Vegan Biscuits

It’s official: the holidays are upon us! And if you’re anything like me, your holidays wouldn’t be complete without *drumroll* 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.

Not only are they super allergy-friendly, they 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. Make sure to save yourself one before you serve them, because they’re bound to be eaten immediately!

A Pile of Freshly-Baked Vegan Biscuits on a Piece of Wax Paper

Notes on Ingredients

A Lineup of the Ingredients Needed to Make Vegan Biscuits

The ingredients for this recipe couldn’t be simpler. There’s nothing fancy here, just the same kinds of ingredients you would use in a classic biscuit recipe, but vegan and gluten-free. It’s all really easy and uncomplicated, which is how I like it!

  • 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 larger than table salt. I always recommend using sea salt for my recipes; if you’re not, you’ll need to reduce 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

As far as technique, there really isn’t much to say other than how easy they are to make. Biscuit making can seem like a very intimidating process, but it’s really nothing to be afraid of. I always just make sure that ALL of my ingredients are really cold.

Prep Oven, Butter & 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 & Vinegar: In a small bowl or jar, combine the apple cider vinegar and the vegan milk together, stirring to combine. It will curdle. Set aside.

Two Clear Bowls Containing Flour and Vegan Butter

Whisk Dry Ingredients & Add Butter: In a bowl, whisk the flour, baking powder, baking soda and sea salt until thoroughly combined.

step by step shots of how to make vegan biscuits 1

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.

step by step shots of how to make vegan biscuits 1

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.

step by step shots of how to make vegan biscuits

Turn Dough Out & 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 tall rectangle. Sprinkle some loose 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 no lower than 1 inch high.

Vegan Biscuit Dough on a Floured Surface with Three Biscuits Cut Out

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.

Three Unbaked Vegan Biscuits on a Baking Pan with a Liner

Bake: 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, if desired. Let them cool slightly before serving.

Enjoy!

A Lightly Browned Vegan Biscuit on a Cutting Board

Tips for the Best 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, 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!

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

How to Store Leftovers

Leftover 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!

Can I Freeze Homemade Biscuits?

Yes, you can! 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.

Instagram Jessica in the Kitchen

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.

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

Vegan Biscuits

These fluffy Vegan Biscuits are made with only 7 ingredients, yet they have an authentically rich and flaky texture with a delicate, buttery flavor. This holiday side is so crave-worthy and easy to make!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Course Side Dish
Cuisine American
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
Instructions

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!

Nutrition

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
by Jessica

More Bread Recipes

leave a comment

Recipe Rating




11 comments

  1. Cindy says:

    These biscuits are amazing and so easy to make! Flaky, buttery and utterly delicious! Made to go with an impromptu pot of red lentil soup. Directions are easy to follow. The tip about using a box grater for the butter was so helpful. Did not use a biscuit cutter, just cut into rectangles for the easy way. Will be making this recipe all the time and will add a little sweetener for strawberry shortcake season! Thank you Jessica!

    • Gavin | Jessica in the Kitchen says:

      Oh wow Cindy! you made it already! We’re so happy that you enjoyed it! Thank you for reading!

  2. 5 stars
    Jessica has done it again!!!! Every Sunday I love to make a savory breakfast for my household and with the snow falling I felt biscuits were perfect!!! These were fluffy and flaky at the same time!!! Definitely will be making these again!!!

    • Gavin | Jessica in the Kitchen says:

      HAHA! We’re so happy that you enjoyed this recipe Timothy! Thank you so much for reading and leaving such a nice comment!

  3. L Miller says:

    Made these biscuits twice in the last 2 weeks! The recipe is easy to follow and not a lot of ingredients which makes the prep time quick. I still have not mastered getting my biscuits to rise like the ones in the photo, but they are tasty nonetheless! Thank you Jessica for sharing this recipe!!!

  4. N says:

    I made these with gluten-free flour for Christmas Eve dinner. They didn’t rise much, although that could well have been my baking skills (or lack thereof), hahaha. I used 1/2 tsp xanthan gum and a plain gluten-free flour mix (rice/maize/potato flour). They still tasted absolutely delicious, and were fluffy and soft. I will try again and do better with the rolling/layering and hopefully they will rise a bit more! But even if they don’t, I would 100% keep making them – so fun and yummy!

    Also, 4 of the 5 recipes I made for Christmas Eve dinner and Christmas morning were yours, and they were all fantastic – you make being a gluten-free vegetarian so easy and delicious! Thank you so much 🙂

  5. Sarah says:

    5 stars
    These biscuits are delicious!!! I tried making them with GF flour (used my favorite blend from our local GF bakery, but I’m sure Bob’s would work too) and coconut milk. I needed about twice as much liquid as the recipe called for (GF flour soaks up a lot), but they came out AMAZING! I haven’t had a really delicious biscuit in 12 years of eating GF, but this is it! Thank you so much for this recipe!!!

    • Sharyn says:

      What are the ingredients in your gf bakery flour? 🙂

      • Gavin | Jessica in the Kitchen says:

        Hi Sharyn we actually use a gluten free baking flour from Bobs Red Mill. I hope this helps.

  6. randy E thill says:

    5 stars
    I forgot my source for this recipe until I saw it today and want to let everyone know that these are wonderful! I’ve been baking my own gluten breads for about 10 years and by substituting my flower mix for “flour” in this recipe, they are now something I would rather have than bread. Who would think biscuits could be made without eggs? I foo-fooed them until I got desperate one day and decided “what the heck?” They can’t be worse than any I’ve tried! They have definite layers and separate easily and look so inviting! I love the trick of grating the butter! It works perfectly! Thanks so much, Jessica for the delicious way to put bread back in my life when I am having breakfast or soup or one of those things that go well with biscuits! They are definitely a treat fit to serve company, even.

shares

Send this to a friend