By I still remember the first time I tried making vegan biscuits.
It happened on a Sunday morning when I was craving the kind of warm, fluffy biscuits my family used to make for breakfast. I had already switched to a more plant-based way of eating, but I couldn’t shake the feeling that some comfort foods just wouldn’t be the same without butter and milk.
Still, I decided to give it a try.
The first batch was disappointing—dense, dry, and nothing like the soft, flaky biscuits I remembered. But instead of giving up, I kept experimenting. I tested different plant milks, adjusted the amount of vegan butter, and learned that keeping the ingredients cold made all the difference.
After several attempts, I finally pulled a tray from the oven that looked exactly right. The biscuits had golden tops, tender layers, and that irresistible homemade aroma filling the kitchen. When I broke one open and saw the fluffy center, I knew I had finally cracked the code.
Now these Vegan Biscuits have become one of my favorite recipes whenever I want something simple, cozy, and comforting. They’re soft, buttery, perfectly flaky, and proof that you don’t need dairy to enjoy a truly great biscuit.
Whether you’re serving them for breakfast, alongside a hearty soup, or fresh from the oven with a little jam, I think you’ll love them as much as I do.
Why You’ll Love These Vegan Biscuits
- Completely dairy-free and egg-free
- Light, fluffy texture
- Made with simple pantry ingredients
- Ready in about 30 minutes
- Perfect for breakfast, brunch, or dinner
- Freezer-friendly
- Beginner-friendly recipe
The Secret to Fluffy Vegan Biscuits
The key to fluffy biscuits is keeping your vegan butter cold.
As the biscuits bake, small pieces of cold butter create steam pockets inside the dough. These pockets form the flaky layers that make biscuits light and tender.
Another important tip is to avoid overmixing. Working the dough too much develops gluten, which can make biscuits dense instead of soft.
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ¾ teaspoon salt
- 6 tablespoons cold vegan butter
- ¾ cup cold unsweetened plant milk
- 1 teaspoon apple cider vinegar
Optional Topping
- Melted vegan butter for brushing
Step-by-Step Instructions
Step 1: Prepare the Vegan Buttermilk
Combine the plant milk and apple cider vinegar in a small bowl.
Let it sit for 5 minutes to slightly thicken.
Step 2: Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Sugar
- Salt
Step 4: Cut in the Butter
Add the cold vegan butter.
Use a pastry cutter or fork to work it into the flour mixture until it resembles coarse crumbs.
Small butter pieces should still be visible.
Step 5: Form the Dough
Pour in the vegan buttermilk.
Stir gently until a shaggy dough forms.
Do not overmix.
Step 6: Fold the Dough
Turn the dough onto a lightly floured surface.
Pat it into a rectangle and fold it over itself 3 to 4 times.
This creates flaky layers.
Step 7: Cut the Biscuits
Pat the dough to about 1-inch thickness.
Use a biscuit cutter or drinking glass to cut rounds.
Place them on the prepared baking sheet.
Step 8: Bake
Bake for 12 to 15 minutes or until golden brown on top.
Brush with melted vegan butter immediately after baking if desired.
Serve warm.
Common Mistakes to Avoid
Using Warm Butter
Warm butter prevents flaky layers from forming.
Overmixing the Dough
Too much mixing creates tough biscuits.
Twisting the Cutter
Press straight down when cutting biscuits. Twisting can prevent them from rising evenly.
Adding Too Much Flour
The dough should remain slightly sticky.
Delicious Serving Ideas
Serve these biscuits with:
- Vegan butter
- Strawberry jam
- Orange marmalade
- Vegan sausage gravy
- Tofu scramble
- Fresh berries
- Soup and chili
- Vegan honey alternatives
Storage Tips
Room Temperature
Store in an airtight container for up to 2 days.
Refrigerator
Keep for up to 5 days.
Freezer
Freeze baked biscuits for up to 3 months.
Reheating
Warm in a 350°F (175°C) oven for 5 to 7 minutes.
Frequently Asked Questions
Can I Make These Gluten-Free?
Yes. Use a quality 1:1 gluten-free flour blend designed for baking.
What’s the Best Plant Milk?
Unsweetened soy milk and oat milk work especially well.
Can I Make the Dough Ahead?
Yes. Prepare and cut the biscuits, then refrigerate for up to 24 hours before baking.
Why Didn’t My Biscuits Rise?
Usually this happens because the baking powder is old or the butter became too warm.
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• Garlicky Greens Recipe (Healthy Side Dish in 15 Minutes)
• Sun-Dried Tomato Hummus (Creamy Homemade Dip)
• Caffeine-Free Chai Tea Recipe (Warm & Cozy Homemade Blend)
Final Thoughts
These Vegan Biscuits are proof that dairy-free baking can be just as comforting and delicious as traditional recipes. They’re fluffy, flaky, buttery, and perfect for everything from breakfast sandwiches to cozy dinners.
Once you try these homemade biscuits fresh from the oven, they’ll quickly become a regular part of your recipe collection.
Nutrition Information (Per Biscuit)
Based on 8 biscuits.
- Calories: 180
- Carbohydrates: 24g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 2g
- Fiber: 1g
- Sugar: 1g
- Sodium: 280mg