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4.8 from 2,118 votes

The Best Damn Vegan Biscuits

Fluffy, buttery vegan biscuits that require just 30 minutes, 7 ingredients, and 1 bowl! Perfect for breakfast as is or smothered with jam!

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

Ingredients

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

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

  • *You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the all-purpose flour in this recipe.*Some brands of baking powder can leave a bitter aftertaste. We recommend using aluminum-free for best results. We like Trader Joe's brand, Bob's Red Mill, and Rumford.*Adapted from the man, Alton Brown.*Nutrition information is a rough estimate.
  • *You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the all-purpose flour in this recipe.

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 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.