Vegan Biscuits

5 from 31 votes

These easy vegan biscuits rise beautifully and they are flaky, fluffy and buttery. The recipe riffs off a classic buttermilk biscuit recipe without the buttermilk and it guarantees the best biscuits you've ever baked. Also included are instructions for making these gluten-free.

Prep Time20

Cook Time14

Total Time34

Course: Biscuits, Bread

Cuisine: American

Diet: Vegan, Vegetarian

Servings: biscuits

Calories: 136kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

2 cups unbleached all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoon vegan butter (very cold, straight from the refrigerator. Cut into small cubes just before adding to flour)
1 cup non-dairy milk (cold, straight from the refrigerator. I used oat milk),
1 teaspoon apple cider vinegar

US Customary - Metric

Instructions

Mix the non dairy milk with the vinegar and set aside in the refrigerator for a couple of minutes to curdle.
Place the flour in a bowl with the baking powder, baking soda and salt. Whisk together.
Add the butter to the bowl and, using a fork or a pastry-cutter, "cut" the butter into the flour until you have a coarse mixture with a few pea-size pieces of butter. You can also do this in the food processor--pulse the flour and butter three to four times, for five seconds each time, no more, until the butter has broken down into smaller bits.
Slowly drizzle in the nondairy milk and vinegar mixture, and mix with a fork until the dough forms. If doing this in the food processor pour the milk through the feed tube while turning on the "pulse" button in short bursts. You may not need all of the milk. The dough should be moist enough to come together in a ball, but it should not be too wet.
Wrap the biscuit dough in cling wrap, flatten into a disc, and place in the refrigerator for at least 5-10 minutes. Meanwhile, set the oven to preheat to 450 degrees Fahrenheit/230 degrees Celsius.
On a floured surface, roll out the dough about ½-inch thick. Use a cookie cutter to cut out biscuits. Roll up dough scraps and cut more biscuits. You should get about 10-12 biscuits.
Place the biscuits at least an inch apart on a baking sheet. You can brush a mixture of one teaspoon oil with one teaspoon non-dairy milk on the biscuits to help them color. Bake for 14 minutes until fluffy and golden.
Serve hot or warm.

Notes

Instructions for gluten-free biscuits:

Use two cups of gluten-free all purpose flour and a tablespoon of tapioca starch or tapioca flour. You can also add ½ teaspoon of xanthan gum, if the flour doesn't already have some added to it. Proceed with making the dough as instructed. You might need more milk, because gluten-free flours tend to be thirstier. Once you have a dough, pat it into a circle half-inch thick on a floured surface using your hands, not a rolling pin. Bake the biscuits for 18 minutes. They won't be as golden-brown as biscuits made with all-purpose flour, but they will taste amazing.

Storage instructions

Refrigerate: Refrigerate leftover biscuits for up to four days.
Freeze: Flash-freeze the biscuits on a baking sheet in the freezer. Then place in an air-tight container or freezer-safe container and freeze for up to four months.
Reheat: Heat refrigerated biscuits in a 350-degree preheated oven for 4-5 minutes or until warmed through. If reheating frozen biscuits, reheat 10-12 minutes, no need to thaw first.

Nutrition