The Best Vegan Biscuits

Soft, flaky, and buttery vegan biscuits made without any eggs or dairy!

4.88 from 8 votes

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Course: Breakfast + Brunch

Cuisine: Southern

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: large biscuits

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 butter 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!

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.

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