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Perfect Homemade Easy Vegan Biscuits

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These easy vegan biscuits are perfectly flakey, buttery, and delicious.

easy vegan biscuits

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

I like to make these with biscuits and gravy, with jam, vegan breakfast sandwiches, or just because they are tasty.

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

The most important part of making biscuits is 1. cold ingredients and 2. not overworking the dough.

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

What this means is that you don’t want to stir the dough a bunch. You want it kind of messy and shaggy.

The real mixing comes with your hands when you go to flatten it and essentially laminate it.

Laminating dough is how you get flakiness like in croissants.

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

It sounds more complicated then it really 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.

What do you need to make these vegan homemade biscuits?

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 TB baking powder
  • 1 tsp white sugar
  • 1/3 cup vegan butter (cold)
  • 1 cup vegan milk + 1 TB vinegar

How do you make these easy vegan biscuits?

Preheat 450 degrees line a cookie tray Silpat and set aside.

Take a liquid measuring cup and 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 flour, salt, baking powder, and sugar and stir to combine.

Either take a cheese grader and grade your cold vegan butter then stick it in the freezer for 5 minutes or more. *OR you can just take cold or frozen vegan butter and use a pastry cutter.

Add the cold vegan butter and mix it with the pastry cutter until combined.

Now add 3/4 of the vegan milk and stir just until mostly combined. If your dough is too dry add some vegan buttermilk slowly careful not to add too much vegan buttermilk.

flour and vegan butter mixed

Then dump out on a Silpat.

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

Flour your hands and pat the dough down, then fold it over and fold again, fold about 4 times and then pat into a thick round.

easy vegan biscuits

Take a biscuit cutter and cut the biscuits out and place on the cookie sheet.

biscuit cutter

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

precooked

Cook the biscuits for 9-12 minutes depending on the size of the biscuits.

While the biscuits are warm you can butter the outside of the biscuits.

These biscuits taste best the same day after cooling a bit.

vegan biscuits

Easy Vegan Biscuits

Yield: 6-10 biscuits
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes

These are perfect flaky, buttery vegan biscuits that come together quickly.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 TB baking powder
  • 1 tsp white sugar
  • 1/3 cup vegan butter (cold)
  • 1 cup vegan milk + 1 TB vinegar

Instructions

  1. Preheat 450 degrees line a cookie tray Silpat and set aside.
  2. Take a liquid measuring cup and pour 1 TB of vinegar then add the vegan milk to the 1 cup line, stir and set aside.
  3. Take a medium-sized bowl and combine the flour, salt, baking powder, and sugar and stir to combine.
  4. Either take a cheese grader and grade your cold vegan butter then stick it in the freezer for 5 minutes or more. *OR you can just take cold or frozen vegan butter and use a pastry cutter
  5. Add the cold vegan butter and mix it with the pastry cutter until combined. Now add 3/4 of the vegan milk and stir just until mostly combined. If your dough is too dry add some vegan buttermilk slowly.
  6. Then dump out on a Silpat. Flour your hands and pat the dough down, then fold it over and fold again, fold about 4 times and then pat into a thick round. Take a biscuit cutter and cut the biscuits out and place on the cookie sheet. When you get to the biscuit scraps pat them together and cut the remaining biscuits.
  7. Cook the biscuits for 9-12 minutes depending on the size of the biscuits.
  8. While the biscuits are warm you can butter the outside of the biscuits.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 489mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 4g

The calories are computer generated and may not be 100% accurate.

vegan banana bread

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stornobrzinol

Tuesday 8th of June 2021

Great post. I was checking continuously this blog and I'm inspired! Extremely useful info particularly the closing section :) I take care of such info much. I used to be looking for this particular info for a very long time. Thank you and good luck.

LaShanda Greene

Wednesday 12th of May 2021

Just made your biscuits and they tasted heavenly with vegan butter and jam. They didn’t rise as beautifully as yours, but as far as taste and texture goes, they’re a winner. I wanted to give you a four star review, but can’t seem to find that feature on this post? If you reply to this comment and let me know how to do that, I’ll add my rating. Thanks!

Courtneys Homestead

Wednesday 12th of May 2021

Hi LaShanda! Thanks so much for trying out the biscuits. I’m sorry to hear they didn’t rise as well for you, but I’m glad the flavor was there! There are stars on the actual recipe area and you can hit how many stars it’s worth and then it goes through the same process of how you did this comment. I hope that helps! Thanks again for taking time to comment! ❤️

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