Fluffy, buttery vegan biscuits that prove plant-based baking can be just as comforting as the traditional kind. These tender, golden beauties rise tall and split perfectly for jam, honey, or your favorite breakfast spread. Made with simple pantry ingredients, these vegan biscuits deliver all the nostalgic flavors you crave without any dairy or eggs.
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients for Perfect Vegan Biscuits
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon |
| Sugar | 1 tablespoon |
| Salt | 1 teaspoon |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Cold vegan butter | 6 tablespoons |
| Unsweetened plant milk | ¾ cup |
| Apple cider vinegar | 1 teaspoon |
For Brushing
| Ingredient | Amount |
|---|---|
| Plant milk | 2 tablespoons |
Step-by-Step Vegan Biscuits Instructions
Phase 1: Essential Prep Work (5 minutes)
1. Position your oven rack in the center and preheat to 425°F (220°C). This high temperature is crucial for creating steam that makes your vegan biscuits rise tall and fluffy. Line a standard baking sheet with parchment paper, leaving about 2 inches of overhang on each side for easy removal.
2. In a small bowl, pour the ¾ cup plant milk and add the 1 teaspoon apple cider vinegar. Stir gently with a fork and set aside for exactly 5 minutes. You’ll notice the mixture becomes slightly thick and curdles – this mimics traditional buttermilk and creates the tangy flavor that makes vegan biscuits taste authentic. The acid also reacts with the baking powder for extra lift.
3. Remove your vegan butter from the refrigerator and place it on a cutting board. Using a sharp knife, cut it into small ½-inch cubes. Keep these cubes as cold as possible – you can even pop them in the freezer for 2-3 minutes while you prepare the flour mixture. Cold butter is the secret to flaky layers in your vegan biscuits.
Phase 2: Creating the Perfect Flour Base (5 minutes)
4. In your largest mixing bowl, add 2 cups all-purpose flour. Make sure to spoon the flour into your measuring cup and level it off with a knife – scooping directly from the bag packs too much flour and creates dense biscuits.
5. Add 1 tablespoon baking powder, 1 tablespoon sugar, and 1 teaspoon salt to the flour. Using a wire whisk, stir these dry ingredients together for 30 seconds until everything is evenly distributed. You shouldn’t see any white streaks of flour or clumps of baking powder.
6. Add your cold vegan butter cubes to the flour mixture. Toss them gently with your hands to coat each piece with flour – this prevents the butter from clumping together.
Phase 3: Working the Butter (8 minutes)
7. Now comes the most important step for flaky vegan biscuits. Using your fingertips, pinch each butter cube and rub it between your thumb and fingers, smearing it into the flour. Work quickly to keep the butter cold. You can also use a pastry cutter if you prefer, pressing and twisting motions.
8. Continue working the butter until your mixture looks like coarse breadcrumbs with some larger, pea-sized butter pieces scattered throughout. These larger pieces are gold – they’ll melt during baking and create pockets of steam that make your vegan biscuits incredibly flaky. The mixture should look shaggy and slightly yellow from the butter.
9. Check your plant milk mixture – it should look thick and slightly curdled now. This means it’s ready to transform your flour mixture into perfect vegan biscuits dough.
Phase 4: Bringing the Dough Together (3 minutes)
10. Create a well (a crater-like depression) in the center of your flour and butter mixture using the back of a large spoon. This well should go almost to the bottom of the bowl.
11. Pour your curdled plant milk mixture directly into this well all at once. Don’t pour it slowly or around the edges – dumping it in the center helps control the mixing.
12. Using a fork, start stirring from the center outward in gentle, sweeping motions. Bring the flour mixture from the edges into the wet center. Keep stirring gently until you see shaggy clumps forming and most of the flour is moistened. The dough should look rough and lumpy – this is exactly what you want for tender vegan biscuits.
13. Stop mixing the moment the ingredients come together. You should still see streaks of flour and the dough should look quite rough. Overmixing develops the gluten and creates tough, dense biscuits instead of light, fluffy ones.
Phase 5: Shaping Your Vegan Biscuits (7 minutes)
14. Lightly flour a clean work surface – use just enough to prevent sticking. Turn your shaggy dough out onto this surface. It will look messy and fall apart slightly, and that’s perfect.
15. With floured hands, gently gather the dough into a rough mound. Pat it down gently until it forms a rectangle about ¾-inch thick. Don’t knead or press hard – just gentle pats to bring it together.
16. Here’s a baker’s secret for extra-flaky vegan biscuits: fold the dough rectangle in half like you’re closing a book, then gently pat it back down to ¾-inch thickness. This creates beautiful layers that will separate when baked.
17. Now for cutting: dip a round biscuit cutter (or clean drinking glass) in flour. Press straight down through the dough without twisting at all. Twisting seals the edges and prevents your vegan biscuits from rising properly. Lift straight up quickly.
18. Place each cut biscuit on your parchment-lined baking sheet. Here’s another pro tip: place them so their sides are barely touching each other. This helps them support each other as they rise, creating taller vegan biscuits.
19. Gather the leftover dough scraps gently, pat together, and cut again. These second-cut biscuits won’t be quite as tall but will still be delicious.
Phase 6: Final Touches and Baking (15 minutes)
20. Pour 2 tablespoons plant milk into a small bowl. Using a pastry brush or clean paper towel, gently brush the tops of each biscuit with this milk. This creates a beautiful golden-brown color and helps the tops crisp up nicely.
21. Immediately place the baking sheet in your preheated oven on the center rack. Bake for 22-25 minutes without opening the oven door. Your vegan biscuits are done when the tops are golden brown and they’ve nearly doubled in height.
22. Remove from the oven and resist the urge to move them immediately. Let them rest on the baking sheet for 5 minutes – this helps them finish cooking through from residual heat and makes them easier to handle.
23. Serve your perfect vegan biscuits while still warm. They should split easily along their natural layers and have a tender, fluffy interior with a slightly crispy golden exterior.
Chef’s Notes for Vegan Biscuits Success
• Temperature control is everything – Keep your vegan butter cold throughout the process. Warm butter creates greasy, flat vegan biscuits instead of flaky, tall ones.
• Handle with care – The less you touch and work the dough, the more tender your vegan biscuits will be. Think gentle touches, not firm kneading.
• Sharp cuts prevent sealing – Always use a quick, decisive cutting motion straight down and up. Dull cutters or twisting motions seal edges and limit rise.
• Fresh leavening matters – Test your baking powder by dropping a teaspoon in hot water. It should bubble vigorously for maximum vegan biscuit lift and fluffiness.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 6g
- Carbohydrates: 42g
- Fat: 11g
- Fiber: 2g
- Sodium: 520mg
Creative Vegan Biscuits Variations
Sweet Cinnamon Vegan Biscuits
Add 2 teaspoons cinnamon and an extra tablespoon sugar to the dry ingredients. These aromatic vegan biscuits pair perfectly with morning coffee, just like these vegan banana muffins that make breakfast extra special.
Savory Herb Vegan Biscuits
Fold in 2 tablespoons fresh chives and 1 teaspoon dried rosemary before adding liquid ingredients for savory vegan biscuits.
Whole Wheat Vegan Biscuits
Replace half the all-purpose flour with whole wheat flour for heartier vegan biscuits with extra fiber and nutty flavor.
Cheesy Plant-Based Biscuits
Stir in ½ cup nutritional yeast and 2 tablespoons vegan cheese shreds for savory vegan biscuits that pair beautifully with breakfast dishes like this hearty vegan breakfast casserole.
Storage & Reheating Your Vegan Biscuits
Fresh Storage: Keep baked vegan biscuits in an airtight container at room temperature for up to 3 days.
Freezing: Wrap individual vegan biscuits in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Reheating: Warm vegan biscuits in a 350°F oven for 5-8 minutes, or split and toast in a toaster for crispy edges.
Make-Ahead Tip: Cut unbaked vegan biscuits and freeze on a baking sheet. Once frozen, transfer to a bag. Bake directly from frozen, adding 3-5 extra minutes.
Troubleshooting Your Vegan Biscuits
Problem: Vegan biscuits didn’t rise properly Solution: Check that your baking powder is fresh and your oven temperature is accurate. Cold ingredients are also essential for proper lift in vegan biscuits.
Problem: Dense, heavy texture Solution: You likely overmixed the dough. Next time, stir just until ingredients barely come together for light vegan biscuits.
Problem: Vegan biscuits spread instead of rising Solution: Your dough was too wet, or the butter wasn’t cold enough. Add flour gradually if dough seems sticky.
Problem: Tough, chewy texture Solution: Handle the dough gently and avoid kneading. Tender vegan biscuits need minimal handling.
Problem: Uneven browning on biscuits Solution: Rotate your baking sheet halfway through cooking and ensure your oven rack is in the center position.
Equipment Essentials for Vegan Biscuits
- Large mixing bowl
- Measuring cups and spoons
- Pastry cutter or fork
- Round biscuit cutter (or clean glass)
- Baking sheet
- Parchment paper
- Small bowl for milk mixture
- Wire whisk
Shopping List for Vegan Biscuits
Baking Aisle
- All-purpose flour
- Baking powder
- Sugar
- Salt
Refrigerated Section
- Vegan butter (Earth Balance or similar)
- Unsweetened plant milk (oat or soy work best)
Condiments
- Apple cider vinegar
Success Secrets for Perfect Vegan Biscuits
1. Keep your vegan butter in the freezer for 10 minutes before using – extra-cold fat creates the flakiest layers in your vegan biscuits.
2. Don’t twist your cutter when cutting vegan biscuits. Press straight down and lift straight up for maximum rise.
3. Place vegan biscuits with sides touching on the baking sheet. They’ll support each other as they rise.
4. Brush tops with plant milk just before baking for that perfect golden color on your vegan biscuits.
5. Serve immediately while warm – fresh vegan biscuits are at their absolute best straight from the oven, with steam still rising from their flaky layers.
