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–+ servings
Vegan biscuits.

Easy Vegan Biscuits

Justine Drosdovech
Vegan biscuits are a comfort food classic featuring crisp, golden outsides and flaky, buttery layers on the inside. Serve them warm with vegan butter, compote, or gravy!
5 from 87 votes
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Vegan
Servings 8 servings
Calories 184 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Biscuit cutter
  • Baking sheet

Ingredients
 

US Customary - Metric
  • ½ cup soy milk
  • ½ tablespoon white vinegar
  • 6 tablespoons vegan butter, ice-cold
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons cane sugar
  • ¾ teaspoon salt

For serving optional

  • Vegan butter
  • Compote
  • Sausage gravy

Instructions
 

  • Preheat your oven to 425 degrees F, and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cane sugar, and salt.
  • Cube or grate the frozen butter into the flour mixture, then use a pastry blender or fork to incorporate it until the mixture resembles a coarse meal. Transfer the bowl to your fridge to chill for 10 minutes.
  • In the meantime, add soy milk and vinegar to a small bowl or container. Whisk them together, then set aside for 5-10 minutes to form the vegan buttermilk.
  • Remove the flour mixture from the fridge and add the vegan buttermilk. Stir with a spatula until just combined, being careful not to overmix.
  • Turn the dough out onto a floured surface and form it gently into a ball. Roll or pat the dough into a ½-inch thick rectangle.
  • Cut the dough in half with a pastry cutter, and stack the two pieces on top of one another. Gently re-roll the dough into a ½-inch thick rectangle. Cut the dough in half and stack it once more, then roll it to ¾-inch thick.
  • Cut the dough with a 2 ½ - 2 ¾-inch biscuit or cookie cutter, being careful not to twist the cutter.
  • Transfer the biscuits to the prepared baking pan, leaving some space in between each one. Re-roll the leftover dough and cut it again until it is all gone (you should end up with about 6-8 biscuits in total).
  • Brush the tops of the biscuits with extra soy milk, then bake them for 12-14 minutes, or until they are golden brown.
  • Once the biscuits are baked, transfer them to a wire rack to cool for a few minutes. Serve while warm. Happy eating!

Notes

  • Flip for height: For extra-tall biscuits, flip them upside-down on the pan after cutting. It’s a strange trick, but it does work!
  • Weigh your ingredients: Weighing your dry ingredients with a scale will help ensure accurate and consistent results. Otherwise, use the scoop and level method for measuring your flour.
  • Don’t overmix: It’s okay if your dough looks shaggy when you’ve just mixed it together. Resist the urge to knead it, which can result in tough biscuits.
  • Make them soft: For biscuits with softer sides, you can bake the biscuits with their sides touching. They can also be baked this way in a round dish or cast-iron pan.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1biscuit | Calories: 184kcal | Carbohydrates: 25.2g | Protein: 3.7g | Fat: 7.3g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 2.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 458.8mg | Potassium: 54.9mg | Fiber: 0.9g | Sugar: 0.9g | Vitamin A: 432.4IU | Calcium: 97.2mg | Iron: 1.7mg
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