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The Best Damn Vegan Biscuits
4.8 from 1,200 votes

The Best Damn Vegan Biscuits

These vegan biscuits rely on almond milk mixed with lemon juice as a buttermilk substitute and non-dairy butter to mimic classic biscuits. The dough uses all-purpose flour with baking powder and baking soda, resulting in tender, flaky biscuits without eggs or dairy. The biscuits are lightly kneaded to keep them soft and are baked until golden. They offer a vegan-friendly option that resembles traditional all-butter biscuits in texture and flavor.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 7 (biscuits)
Calories: 170 kcal
Course: Breakfast, Brunch
Cuisine: Vegan

Ingredients

  • 1 cup almond milk unsweetened plain
  • 1 Tbsp lemon juice fresh
  • 2 cups all-purpose flour unbleached
  • 1 Tbsp baking powder (see notes for brand recommendations)
  • 1/2 tsp baking soda
  • 3/4 tsp salt sea salt
  • 4 Tbsp non-dairy butter I use Earth Balance, unsalted

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make "vegan buttermilk." Set aside.
  2. In a large mixing bowl, whisk together dry ingredients.
  3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
  4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. You may not need all of it. Stop when it resembles a slightly tacky but moldable dough, stirring until just combined.
  5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading. Add more flour as needed to prevent sticking.
  6. Form into a 1-inch thick disc, handling as little as possible.
  7. Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8 (as original recipe is written).
  8. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
  9. Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.

Notes

  • Aluminum-free baking powder is recommended to avoid a bitter aftertaste; try Trader Joe's, Bob's Red Mill, or Rumford brands.
  • You can replace the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
  • Handle the dough lightly and minimally to keep the biscuits tender and flaky.

Nutrition Information

Serving 1biscuit Calories 170 (9%) Carbohydrates 25g (8%) Protein 3.4g (7%) Fat 6g (9%) Saturated Fat 1.8g (9%) Trans Fat 0g (0%) Cholesterol 0mg (0%) Fiber 1g (4%) Sugar 3.4g (7%)

Nutrition Facts

Serving: 7 (biscuits)

Amount Per Serving

Calories 170

% Daily Value*

Serving 1biscuit
Calories 170 9%
Carbohydrates 25g 8%
Protein 3.4g 7%
Fat 6g 9%
Saturated Fat 1.8g 9%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Fiber 1g 4%
Sugar 3.4g 7%

* Percent Daily Values are based on a 2,000 calorie diet.