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These easy vegan biscuits are perfectly flakey, buttery, and delicious. Fluffy vegan biscuits are sure to please anyone vegan or not. 

I’ve always been on the hunt for amazing easy vegan flaky biscuits.

There is something so great about having an easy delicious vegan homemade biscuit in your recipe pocket.

These taste best the day they are made, and lucky for us, they come together quickly.

What’s the best way to serve these?

• vegan gravy
• jam
• vegan breakfast sandwiches
• plain just because they are tasty

There is no wrong way to eat a biscuit, in my opinion.

Homemade biscuits can be a little tricky to make, but that’s why I’m here to help.

Recipe Q&A

How do you make flakey biscuits?

If you want them to stay flakey, you don’t want to overmix them.

This means that you don’t want to stir the dough a bunch.

You want it kind of messy and shaggy.

The actual mixing comes with your hands when you flatten it and essentially laminate it.

Laminating dough is how you get flakiness like in croissants.

It’s the process of folding the dough over itself.

It sounds more complicated than it is.

Pat your dough down with your hands and then fold it over, pat it and then fold it again.

You do this a few times, and then on the last pat-down, you get it to your desired thickness, try to make it even, and then cut your biscuits.

Easy peasy lemon squeezy.

Some biscuit experts will say not to use your hands. But this has always worked for me. 

Here are some pro tips on making delicious vegan biscuits-

1. Make sure your vegan butter is COLD. Cold butter helps the biscuits stay flakey
2. Do not overmix your dough. This is so important to keep those flakes
3. Make sure your baking powder isn’t expired
4. Bake your biscuits close together, so they rise together
5. When cutting the biscuits, cut directly down; don’t wiggle the dough cutter

Are biscuits and scones the same thing?

Biscuits and scones are very similar. However, scones typically have an egg, and biscuits do not.

These are more of a southern biscuit.

Also, biscuits mean different things in different countries.

In the US, a biscuit is this recipe. In the UK and other parts of the world, a biscuit is a cookie, and scones are our traditional biscuits to them.

What’s the best vegan butter to use when making a flaky homemade vegan biscuit?

Vegan butter has come a long way to taste pretty close to traditional butter to give you that buttery goodness. 

Here are some delicious vegan kinds of butter;

• Country crock vegan butter
• Miyoko’s
• Melt
• Earth Balance
• I Can’t Believe It’s Not butter

There is other vegan butter out there that I haven’t gotten a chance to try. But these are all great.

Can I make these gluten-free?

Yes, you can sub all-purpose gluten-free flour for the regular flour.

Can you use coconut oil instead of non-dairy butter for these homemade vegan biscuits?

Yes, you can make sure it’s cold. It won’t taste quite like traditional biscuits, but it will work. I would also only use coconut oil that doesn’t have a coconut flavor.

Can I make these ahead of time?

These delicious biscuits are best made and eaten at the same time, so I don’t recommend making them ahead of time.

What do you need to make these vegan homemade biscuits?

For the full ingredient amounts, check out the recipe card at the bottom of the post.

Made with six simple ingredients + pantry staples.

• all-purpose flour
• salt (sea salt, whatever salt you have)
• baking powder
• white sugar
• vegan cold butter
• non-dairy milk + 1 TB vinegar (almond milk, soy milk, oat milk, whatever plant milk like, however, I would stay away from coconut milk only because it tends to have a coconut flavor)

How do you make this easy vegan biscuit recipe?

Let’s make these vegan buttermilk biscuits!

 If this is your first time making biscuits, don’t worry, it’s an easy recipe.

Preheat your oven to 450 degrees. Line a baking sheet with a Silpat or grease it well and set it aside.

Make your vegan buttermilk-

Take a liquid measuring cup, pour 1 TB of vinegar, then add the vegan milk to the 1 cup line, stir, and set aside.

Take a medium-sized bowl and combine the dry ingredients flour, salt, baking powder, and sugar and stir to combine.

Either take a cheese grater and grate your cold vegan butter, then stick it in the freezer for 5 minutes or more. *OR you can take cold or frozen vegan butter, cut it into small cubes, and use a pastry cutter.

Add the cold vegan butter to the flour mixture and mix it with the pastry cutter (pastry blender) until combined.

Now add 3/4 of the vegan milk and stir with a wooden spoon until mostly combined.

You do not want to overwork the dough, it will be a shaggy dough, and that’s what you want.

If your dough is too dry, add some vegan buttermilk slowly, careful not to add too much vegan buttermilk.

If you end up accidentally adding too much vegan buttermilk, then add a little extra flour (like 1 TB at a time); you don’t want to over flour the dough.

Then dump out your vegan biscuit dough on a Silpat, parchment paper, or a lightly floured work surface. Make sure it’s a flat surface.

Your dough will look shaggy, and that’s what you want.

Let’s make those flaky layers-

Don’t use a rolling pin for this. Just use your hands.

Flour your hands and pat the dough down into a rectangle, then fold it over and fold again, fold about four times and then pat into a thick rectangle or round.

The folding process will make the perfect biscuit with nice layers.

Take a biscuit cutter and cut the biscuits out, and place them on the prepared baking tray so that they are touching.

When you get to the biscuit scraps, pat them together and cut the remaining biscuits.

You can butter the tops of the biscuits either before or after baking.

Just take a small bowl and melt some vegan butter into it.

Use a pastry brush and brush on the melted vegan butter.

Cook the biscuits for 9-12 minutes, depending on the size of the biscuits, until they are very lightly golden brown.

While the biscuits are warm, you can butter the outside of them if you didn’t do it before baking.

Or if you love buttery biscuits, butter away.

These biscuits taste best the same day after cooling just a bit, but still slightly warm biscuits.

How do you store the best vegan biscuits?

If you have any leftover biscuits, they are best stored at room temperature in an airtight container for up to 4 days.

For best results eat them the same day.

What’s the best way to reheat a vegan biscuit?

In the oven at 350 degrees for 5-7 minutes.

Can you freeze them?

You can freeze them in an airtight container for up to 2 months. Let them defrost on the counter, and then reheat them in the oven.

Want some other vegan breakfast bread recipes?

• Delicious vegan cinnamon rolls
• Vegan cinnamon biscuits
• Blueberry vegan muffins
• Vegan poppyseed bread

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

General questions about store-bought vegan biscuits-

Is Pillsbury biscuits vegan?

Not all of them, but quite a few are. Always check the back of the package as recipes can change.

Are Annie’s flakey biscuits vegan?

Yes, Annie’s flakey biscuits are vegan, but always check the back of the packing as recipes can change.

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