Vegan biscuits recipe

Vegan biscuits nestling in white kitchen towel.

5 from 33 votes

A recipe for classic vegan biscuits with flaky, buttery layers. The recipe riffs off a traditional southern buttermilk biscuit recipe and tastes so authentic.

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. Use any milk of your choice. I used oat milk.)
1 teaspoon apple cider vinegar

Optional wash

1 teaspoon oil
1 teaspoon non-dairy milk

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.
Form the dough into a disc.
Wrap the biscuit dough in cling wrap, flatten into a disc, and place in the refrigerator for 5-10 minutes.
Preheat oven 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. If using optional wash, which will give the biscuits a richer, golden color, mix the oil and milk in a small bowl and brush the tops of the biscuits with the mixture. Bake the biscuits for 14 minutes until fluffy and golden.
Serve the vegan biscuits hot or warm.

Notes

For flakier biscuits, refrigerate the biscuit dough for five minutes before cutting out biscuits.
When you cut the biscuits, flour the cookie cutter lightly and don't wiggle it into the dough as you cut--cut straight down in a firm, decisive motion. This will help the biscuits rise better, with flaky layers.
Roll the biscuit dough on a lightly floured surface. You want enough flour to keep the dough from sticking, and you should also flour your rolling pin as well as scatter a bit of flour on top of the dough to make rolling easier.
Round biscuits are classic, but you can also use a square or rectangle cookie cutter. Why you'll love these vegan biscuits

Nutrition