These vegan biscuits are deliciously fluffy and soft and so easy to make. Perfect served warm with some vegan butter or add gravy for vegan biscuits and gravy!
These vegan biscuits are simply divine. They are so soft and fluffy and best served fresh from the oven!
Now I know you might be wondering, what’s the difference between a biscuit and a scone? Cos these also look just like scones right? Right.
There isn’t a huge difference at all between a biscuit and a scone, the main difference is that biscuits are more savory and scones are more sweet. But we’re talking subtle differences here. So while I used a few tablespoons of sugar in my vegan scones, I used only one tablespoon in these biscuits.
And then scones are usually served with jam and whipped cream, whereas biscuits are often served as a side and sometimes topped with gravy too and that’s not something you’d ever do with a scone.
Though you can also eat a biscuit with jam. So basically, same same but (a little) different.
Ingredients You’ll Need:
Ingredient Notes
- Vegan butter – should be cold from the fridge.
- Soy milk – should also be fridge cold. It can likely be replaced with a different non-dairy milk, though we have only tested this with soy milk.
- Baking powder – we use 2 tablespoons in this recipe for super fluffy biscuits.
How To Make Vegan Biscuits
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add all purpose flour, sugar, baking powder and salt to a mixing bowl and mix together.
- Then add vegan butter and mix it in with your fingers until crumbly.
- Add soy milk, lemon juice and vanilla extract and mix into a dough.
- Move the dough from the mixing bowl to a flour dusted surface and flatten it with your hands.
- Dip a smooth cutter in flour and then use that to cut out 4 biscuits. Then repeat and cut out 2 more biscuits and then repeat again to get your final 2 biscuits. You should have 8 biscuits at this point, though you may also get 9.
- Place your biscuits onto a parchment lined baking tray and brush the tops with a little soy milk.
- Place into the oven to bake for 15 minutes at 430°F until golden brown on top.
- Let them cool for a few minutes and then serve!
How To Serve Vegan Biscuits
Serve them warm and fresh from the oven with some vegan butter. You can also add jam if you want a sweeter version.
Another option is to serve them with some vegan gravy or vegan mushroom gravy for a delicious vegan biscuits and gravy treat!
Storing Your Biscuits
This is not an ideal recipe for storing as they are really the most delicious on the day of baking. They are edible the next day but there is a significant reduction in tastiness. So fresh is best for these. If you do have leftovers then wrap them tightly to prevent them drying out, or store them in an airtight container at room temperature and enjoy the next day.
More Vegan Side Dishes
- Vegan Scalloped Potatoes
- Vegan Garlic Bread
- Vegan Green Bean Casserole
- Vegan Sweet Potato Casserole
- Vegan Cornbread
- Vegan Mashed Potatoes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Biscuits
Ingredients
- 3 cups All Purpose Flour (375g) plus more for dusting
- 1 Tbsp White Granulated Sugar
- 2 Tbsp Baking Powder
- 1 tsp Salt
- ½ cup Vegan Butter (112g) Cold
- ¾ cup Soy Milk (180ml) Cold, plus a little more for brushing over the tops of the biscuits*
- 2 Tbsp Lemon Juice
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 430°F (220°C)
- Add the all purpose flour, white sugar, baking powder and salt to a mixing bowl and mix together.
- Then add the vegan butter and mix it in with your fingers until crumbly.
- Add the soy milk, lemon juice and vanilla and mix it into a dough.
- Move the dough from the mixing bowl out onto a flour dusted surface. Flour your hands and use your hands to flatten the dough. If the dough is sticky, add more flour. Dip a smooth cutter in flour and then use that to cut out 4 biscuits.
- Roll the dough again and then flatten again with your hands and cut out 2 more biscuits and then repeat again to get your final 2 biscuits for a total of 8 biscuits (though you may get 9).
- Place your biscuits onto a parchment lined baking tray and brush the tops with a little soy milk.
- Place into the oven to bake for 15 minutes until golden brown on top.
- Let them cool for a few minutes and then serve!
Notes
- Flour. It will be helpful to weigh out the flour on a food scale OR make sure to measure using the correct spoon and level method for measuring flour: spoon the flour into your measuring cup and then level off the top with a knife.
- Sugar. You can leave the sugar out entirely in these biscuits if you prefer, though even with the sugar they are not sweet.
- Baking powder. It definitely is 2 Tablespoons of baking powder, don’t worry it’s not a typo. 🙂 This is what makes them really fluffy.
- Soy milk. You could try a different non-dairy milk if you have an issue with soy, but we have only tested this with soy milk.
- Storing. They are best on the day of baking, but if you do have leftovers, you can wrap them tightly to prevent them drying out and enjoy the next day.
- This recipe was first published in November 2019. It has been updated with extra tips but the recipe itself is the same.
I love these biscuits! I make them with 2 cups of Gluten Free flour and one cup of almond flour. I use a little less almond milk and a little less baking powder. I like eating them warm with manuka honey. . .mmm mmm good.
Glad to hear you enjoyed the recipe Mark.