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    Home » All Recipes » Breakfast + Brunch

    The Best Vegan Biscuits

    Published: Feb 19, 2021 · Modified: Apr 10, 2022 by Megan · This post may contain affiliate links.

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    biscuits with text "the best vegan biscuits".

    Only 6 ingredients are needed to make the BEST Vegan Biscuits. These dairy-free buttermilk biscuits are so flaky, soft, eggless, and full of plant-based buttery goodness.

    flaky biscuit on a plate

    While I love sweet scones like my Blackberry Scones, there is nothing quite like a good buttermilk biscuit. Whether you enjoy these easy vegan bisuits with a more savory gravy or pair it with a sweet jam, those flaky layers never disappoint!

    Since most biscuits are clearly not vegan, I made it my mission to make the most simple vegan buttermilk biscuit recipe. Luckily, this vegan drop biscuit recipe is made with 6 easy ingredients and takes only 30 minutes to whip up!

    biscuit cut in half on a plate with butter on top

    Ingredients & substitutions:

    While the full list of ingredients with quantities is in the recipe card, here's a quick recap of what you need to make these southern-style vegan biscuits:

    • Plant-based milk: Soy is my go-to for biscuits because of the high protein content.
      • However, oat milk, hemp milk, almond milk, and flax milk are also good options. The higher the protein content in the milk, the more it will curdle and resemble buttermilk. Just make sure to buy unsweetened milk!
    • Apple cider vinegar: Needed to create vegan buttermilk.
      • Can be subbed 1:1 with lemon juice.
    • Cold vegan butter: Can be subbed 1:1 for frozen coconut oil.
      • Just use a cheese grater to grate it into the bowl vs. a pastry cutter as it will be much harder than cold butter.
      • I like using Flora plant butter, Earth Balance, or Miyokos for baking.
    • All purpose flour
    • Baking powder: No yeast is required to make these biscuits!
    • Salt

    Steps to make vegan biscuits

    Make the vegan buttermilk

    This basically just involves mixing the soy milk and apple cider vinegar together until the milk begins to curdle. For the best results, use high protein milk like soy milk. The buttermilk gives these biscuits that classic tang so don't skip it!

    bowl of vegan buttermilk
    Vegan buttermilk starting to curdle

    Cut butter into the dry ingredients

    In a separate bowl mix the flour, baking powder, and salt together. Then "cut" in the cubes of cold vegan butter using a pastry cutter or a fork.

    For the best results avoid using your hands and add the ingredients to a cold bowl!

    butter being cut into bowl of flour
    Pastry cutter being used to cut butter into bowl of dry ingredients
    • Three: Add buttermilk & mix to form a shaggy dough

    Next, pour in the buttermilk and milk everything together until you have a shaggy dough. The dough should not be super smooth like cookie dough. It will be lumpy but not have any dry spots of flour.

    pastry cutter making biscuit dough
    Shaggy biscuit dough

    Fold, shape, and bake the biscuits

    Once you've formed the vegan biscuit dough, fold it on top of itself and press down to create a roughly even dough.

    Then use a biscuit cutter to cut out evenly sized biscuits. I used a very large biscuit cutter which gave me 6 biscuits, but you can use a smaller biscuit cutter for 8 biscuits or even make more mini biscuits. Just make sure to adjust the time if making smaller biscuits.

    Then, add the biscuits to a parchment-lined tray, brush with a little extra vegan butter if desired, and bake!

    hand holding up an uncooked circle biscuit
    Biscuit before being baked

    Tips for flaky dairy-free biscuits

    • Always use cold ingredients
      • This will give you the best flaky texture for this biscuit recipe without eggs. That means solid cold butter (not room temperature), cold milk, and even using a cold bowl to mix everything together.
    • Do not overmix the dough
      • Overmixed dough= dense biscuits that lose their fluff and flakiness. You actually want little chunks of butter in the dough as they make biscuits flaky.
    • Invest in a pastry cutter & biscuit cutter
      • While not necessary, these tools make biscuit baking 10 times easier and make sure you have flaky evenly sized biscuits every time!
    baking tray topped with cooked biscuits and a bowl of butter

    FAQ & Expert Tips:

    Can I make vegan biscuits gluten-free?

    I haven't tried it, but this recipe may work with a Gluten-Free 1:1 Baking Mix like Bob's Red Mill. I do not recommend subbing in alternative flours such as almond or coconut flour for this recipe.

    Can I add sugar for a sweeter biscuit?

    Yes! If you want a sweeter biscuit just add 2 Tbsp sugar to the batter.

    Also, if you are looking for a much sweeter recipe, you may want to make vegan scones instead. Try my Vegan Blackberry Lime Scones or Vegan Blueberry Scones next!

    Can I double this vegan biscuit recipe?

    Definitely! This small-batch biscuit recipe makes 6 large biscuits. However, the recipe can also easily be doubled if you need more.

    How do I store and freeze biscuits?

    Biscuits can be stored at room temperature for 1-2 days in a closed container or wrapped in plastic wrap.

    I personally don't think biscuits store great in the fridge, but they can also be sealed in a freezer-safe bag and stored in the freezer for up to 1 month.

    How to serve vegan biscuits

    I like serving these dairy-free buttermilk biscuits with some vegan butter and raspberry jam.

    However, they also go perfectly with vegan gravy and even can work as part of a homemade breakfast sandwich with my vegan tofu scramble inside.

    hand holding a biscuit that has been torn in half

    I hope you love these easy flaky Vegan Biscuits! They are made with no eggs & no dairy for a truly delicious buttermilk biscuit that can be enjoyed by all.

    -TSG

    More sweet vegan breakfast ideas you will love:

    • Vegan Double Chocolate Muffins
    • Vegan Vanilla Chai Pancakes
    • Vegan Lemon Poppy Seed Muffins
    • Vegan Breakfast Cookies

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest or sign up for our newsletter!

    large biscuit on a plate

    The Best Vegan Biscuits

    Soft, flaky, and buttery vegan biscuits made without any eggs or dairy!
    4.88 from 8 votes
    Print Pin
    Course: Breakfast + Brunch
    Cuisine: Southern
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 large biscuits
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • ¾ cup soy milk
    • ½ Tbsp apple cider vinegar
    • 2 cups all-purpose flour
    • 3 tsp baking powder
    • ½ tsp salt decrease to ¼ tsp if using salted butter
    • ½ cup cold vegan butter cubed

    Instructions

    • First, preheat the oven to 400F and line a baking tray with parchment paper.
    • Next, add the soy milk and apple cider vinegar to a bowl, stir, and let sit until the milk begins to curdle. This is the process to make a vegan buttermilk.
    • While the milk is curdling, add the flour, baking powder, and salt to a separate bowl and sift together. Then add in the cubed vegan butter and use a pastry cutter or fork to 'cut" the cutter into the dough until you have a crumbly dough.
    • Next, pour the vegan buttermilk into the bowl of dry ingredients and butter. Then, gently mix everything together until you have a shaggy dough. Remember, you do not want a smooth dough- the dough should be lumpy but not have any dry spots of flour.
    • Turn the dough out onto a surface. Then, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 2-3 times but taking care to not overwork the dough.
    • Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. Press the biscuit cutter straight into the dough and drop the biscuit onto your prepared baking sheet.
    • Add the biscuits to the parchment lined baking tray so they are about ½ inch apart from each other and bake for 18-20 minutes or until fluffy and brown. If desired, brush the tops with a little extra melted butter before and after baking. Serve immediately with extra butter & jam and enjoy!

    Notes

    • Soy is my go-to for biscuits because of the high protein content. However, oat milk, hemp milk, almond milk, and flax milk are also good options. The higher the protein content in the milk, the more it will curdle and resemble buttermilk. Just make sure to buy unsweetened milk!
    • Cold vegan butter can be subbed from frozen and grated coconut oil 1:1.
    • I highly recommend using a pastry cutter to mix the dough.
    • Biscuits are best enjoyed the day they are baked, but they can be stored at room temperature for 1-2 days in a closed container or in a sealed freezer-safe bag in the freezer for up to 1 month.
    • You can use more melted butter to brush on top of biscuits before/after baking.
    • Recipe adapted from Sugar Spun Run Biscuits.

    Nutrition

    Serving: 1large biscuit | Calories: 293kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 537mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Comments

    1. Dallas says

      March 06, 2021 at 6:30 pm

      5 stars
      You can’t even tell these are vegan. So fluffy and delicious. Can’t wait to try other recipes!

      Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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