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.
Hello, I would love to add crumbled sausage into the biscuit. By chance have you tried and would you recommend adding after step 3 and before adding in soy milk mixture? Thanks in advance.
Hi Melissa, that’s not something I’ve tried but yes I would probably add it in then, when the mixture is crumbly before adding the wet ingredients and mixing into a dough. All the best! 🙂
Yet another winner of a recipe. These biscuits are everything biscuits should be – fluffy, crisp on the outside, soft and delicious interior. They held together well and had just the right amount of crumble to them.
Thank you so much Adrienne! So happy you enjoyed them!
I make these more then I’d like to admit 🙂 I put them on veggie pot pie and they’re perfection! I also make them GF with Bob Red Mill All purpose flour!
That’s awesome Katie! Thanks for the great review!
Absolutely delicious. Thank you Alison for another outstanding recipe.
Thanks Barbara!
These look delicious will definitely be trying them! In Ireland we call these scones, and our biscuits are your cookies, but then we have dumplings that we eat with stew, so gravy, so maybe like your scones 😃
Hi Susan, yes the different naming things around the world can get a bit confusing! Hope you enjoy these! 🙂
They look delicious. What size biscuit cutter do you use?
Hi Charmaine, ours is 2.75 inches round, but a little smaller or a little bigger is totally fine. Standard size biscuit cutters are between 2 and 3 inches.
Se ve increible!! espero hacerlas hoy. Es posible usar harina de almendras?
Hi Lesly, I don’t think almond flour would work at all.
Made these using coconut butter and topped them with a little applesauce. Potentially one of the most delicious things I’ve ever tasted.
Oh wow, that sounds awesome! Thanks so much for sharing Virginia!
This was so easy. And flaky and yummy and biscuity. Lol. I replaced the flour with Bobs red mill gf all purpose flour and it worked perfectly! Im so excited because ive tried many of your recipes and so far they are all amazing! Vegan and gf baking can be so tricky! Im hoping to try the cinnamon Buns Next. But im allergic to yeast so gonna do baking soda and lemon instead. Wish me luck!
So happy to hear that Sarah! Thanks for sharing and hope the other experiments work out great! 🙂
I made these biscuits the other day (with a bit of shredded sweet potato just because I had some left over from a soup) and they were amazing! I ended up using cashew milk in mine. So easy to make and so satisfying to eat. Definitely going to be making these over and over. Thank you for this amazing recipe.
So glad you enjoyed the recipe Nicholas, thanks so much for sharing! 🙂
can i use whole wheat flour instead
I’m not sure! It will certainly change the texture if you do.
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Can’t wait to make these, and just in time for Thanksgiving, thanks!
Awesome! Hope you enjoy them! 🙂
Hi! I’d love to try this recipe for thanksgiving. Would it work well if I use a cast iron skillet instead of a baking sheet?
Hi Vic, I haven’t used a skillet in baking so I’m not speaking from experience here but what I can find out is that since a cast iron skillet is slower to heat you may just need to bake them for a little longer, just keep a close eye on them. But it should work just fine! 🙂
I just made these and they are absolutely incredible! And so easy to make too. Thanks so much for the wonderful recipe.
Awesome! Thanks for the amazing review Janine. 🙂
I’m just curious as to if there is anything that you can replace the butter with that would be more nutritious? A nut butter wouldn’t work would it? Or are biscuits by nature just going to be high in fat and that is what makes them so yummy.
thanks.
Hi Jacquie, a nut butter wouldn’t work no. Possibly coconut oil may work but I haven’t tested it that way. The buttery flavor is delicious in these though! 🙂