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Vegan biscuits stacked up on a black plate.

Vegan Biscuits

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 8
  • Diet: Vegan


These vegan biscuits are deliciously fluffy and soft and so easy to make. Perfect served warm with some vegan butter or add gravy for a delicious vegan biscuits and gravy treat!


  • 3 cups (375g) All Purpose Flour (plus more for dusting)*
  • 1 Tbsp White Granulated Sugar*
  • 2 Tbsp Baking Powder*
  • 1 tsp Salt
  • 1/2 cup (112g) Vegan Butter (Cold)
  • 3/4 cup (180ml) Soy Milk (Cold), plus a little more for brushing over the tops of the biscuits*
  • 2 Tbsp Lemon Juice
  • 1 tsp Vanilla Extract


  1. Preheat the oven to 430°F (220°C)
  2. Add the all purpose flour, white sugar, baking powder and salt to a mixing bowl and mix together.
  3. Then add the vegan butter and mix it in with your fingers until crumbly.
  4. Add the soy milk, lemon juice and vanilla and mix it into a dough.
  5. 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.
  6. 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).
  7. Place your biscuits onto a parchment lined baking tray and brush the tops with a little soy milk.
  8. Place into the oven to bake for 15 minutes until golden brown on top.
  9. Let them cool for a few minutes and then serve!


*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.

*You can leave the sugar out entirely in these biscuits if you prefer, though even with the sugar they are not sweet.

*It definitely is 2 Tablespoons of baking powder, don’t worry it’s not a typo. 🙂 This is what makes them really fluffy.

*You could try a different non-dairy milk if you have an issue with soy, but we have only tested this with soy milk.

*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. 

  • Category: Side, Breakfast
  • Method: Bake
  • Cuisine: Vegan


  • Serving Size: 1 Biscuit (of 8)
  • Calories: 290
  • Sugar: 1.8g
  • Sodium: 792mg
  • Fat: 11.8g
  • Saturated Fat: 3.1g
  • Carbohydrates: 39.3g
  • Fiber: 1.8g
  • Protein: 5.5g

Keywords: vegan biscuits