Baked Vegan Bliss

If you’ve been searching for the perfect plant-based version of truly authentic, flaky **Southern-style vegan biscuits**, your quest ends here! This incredible **Vegan Biscuits** recipe delivers on every promise: countless tender, buttery layers, a melt-in-your-mouth texture, and the incredible ease of coming together with just **six simple ingredients**. I’ve personally made these countless times, and each batch reaffirms my complete obsession with them.

After much anticipation and countless requests on social media, I’m thrilled to finally share this recipe. My dedication to perfecting these biscuits and documenting the process, including a detailed video tutorial, took time and the elusive Pacific Northwest sunshine. Now, alongside the comprehensive guide below, you’ll also find short-form video content to walk you through each step.

Without further ado, prepare to bake what might just be the best darn vegan biscuits you’ll ever encounter! I’ve refined this recipe over several years, and its consistent deliciousness brings me immense joy every single time. For an truly elevated experience, I highly recommend pairing a warm biscuit with a dollop of homemade apple butter—it’s a match made in heaven.

To say I’m obsessed with these biscuits is an absolute understatement. I’m genuinely confident that you’ll share the same sentiment after your very first bite. They redefine simplicity in baking; even if you don’t typically enjoy spending time in the kitchen, these biscuits are so straightforward that you’ll love making them.

Before diving into the full recipe card at the bottom of the post, which includes a comprehensive video walkthrough, let’s explore the fundamental components and techniques that make these vegan biscuits extraordinary.

Unlocking the Secret: Six Simple Ingredients for Perfect Vegan Biscuits

The magic of these biscuits lies in their minimal ingredient list, making them accessible and quick to prepare. Each component plays a crucial role in achieving that coveted Southern biscuit texture and flavor.

1. All-Purpose Flour: The foundation of our biscuits. For those asking about gluten-free options, a high-quality 1-to-1 gluten-free flour blend is your best bet. I haven’t tested this recipe with alternative flours like oat or almond flour, as they behave very differently and would likely require significant adjustments to achieve the desired flaky structure. Using a dedicated GF blend designed for baking ensures the closest result.
2. Baking Powder: Our primary leavening agent. This is what gives the biscuits their impressive rise and airy interior. Ensure your baking powder is fresh for optimal results; old baking powder can lead to flat, dense biscuits.
3. Salt: Essential for balancing the flavors and enhancing the overall taste. Without it, your biscuits would taste bland.
4. Plant-Based Milk: I’ve had excellent success testing this recipe with both unsweetened oat milk and almond milk. Both perform beautifully, providing the necessary moisture and richness. Feel free to use almost any plain, unsweetened plant milk you have on hand, such as soy milk or cashew milk. The key is to avoid sweetened or flavored varieties.
5. Lemon Juice: While you won’t taste the lemon in the final biscuit, it’s a critical ingredient! When combined with plant-based milk, the acidity of the lemon juice causes the milk to curdle slightly, effectively creating a homemade vegan “buttermilk.” This not only adds a subtle tang that mimics traditional buttermilk but also reacts with the baking powder, contributing to the biscuits’ light and fluffy texture.
6. Cold Vegan Butter: The cornerstone of flaky biscuits! The colder the butter, the better. My absolute favorite for these biscuits is Country Crock Plant Butter, which boasts excellent flavor and texture. Miyoko’s Kitchen Cultured Vegan Butter or Earth Balance Vegan Butter are also fantastic alternatives. If using Miyoko’s or Earth Balance, which can be saltier, consider slightly reducing the amount of added salt in the recipe to maintain balance. The goal is to have small pieces of cold butter that create steam pockets during baking, resulting in those irresistible layers.

Mastering the Technique: How to Make These Flaky Vegan Biscuits

Don’t be intimidated by the idea of homemade biscuits; this recipe is incredibly straightforward and comes together in a single bowl, making cleanup a breeze. The key to their signature flakiness lies in a simple, yet effective, layering technique.

Step-by-Step Guide to Biscuit Perfection:

1. Begin by combining your dry ingredients—flour, baking powder, and salt—in a large mixing bowl. Give them a good whisk to ensure everything is evenly distributed. In a separate small container, whisk together the plant-based milk and lemon juice. Let this mixture sit for a few minutes; you’ll notice it start to curdle and thicken slightly, which is exactly what we want for our vegan buttermilk.
2. Next, for the crucial flaky layers, you’ll want to grate your **very cold** vegan butter directly into the dry ingredients using a cheese grater. This creates tiny, even pieces of butter, which are essential for steam creation during baking. Once grated, use your hands to gently work the butter into the flour mixture. The goal is to coat the butter pieces with flour until they resemble small peas. Avoid overworking the mixture, as warmth from your hands can melt the butter, compromising the flaky outcome. Place the bowl in the freezer for at least 5 minutes while your oven preheats to ensure the butter stays perfectly chilled.
3. Pour the prepared plant-based “buttermilk” mixture over the dry ingredients. With a wooden spoon or spatula, gently mix until just combined. The dough will be crumbly and shaggy – resist the urge to overmix! Overworking the dough develops gluten, leading to tough biscuits instead of tender ones.
4. Now for the secret to those glorious layers: turn the dough out onto a lightly floured surface. Gently work it into a rough rectangle, then roll it out to about 1/2 inch thickness. Using a sharp knife or pastry scraper, cut the dough in half. Stack one half precisely on top of the other. Repeat this rolling, cutting, and stacking process two more times. This folding technique creates multiple thin layers of dough separated by butter, which will puff up beautifully in the oven.
5. After the final fold, roll the dough out one last time to about 3/4 inch thickness. Use a biscuit cutter to cut out your biscuits. The trick here is to press straight down and pull straight up—**never twist the cutter!** Twisting seals off the edges of the dough, which can prevent your biscuits from rising to their full, fluffy potential. Place the cut biscuits on a baking sheet so they are just touching; this encourages them to rise taller.
6. Bake in your preheated oven for 10-12 minutes, or until the tops are golden brown and the biscuits are puffed and cooked through.

This recipe, as written, typically yields 8 standard-sized biscuits. However, I often opt to make just 6 biscuits, as demonstrated in my video. Cutting fewer biscuits results in taller, fluffier biscuits where those incredible flaky layers truly get a chance to shine. Both options are absolutely delicious, so choose based on your preference for height and portion size!

Tips and Tricks for the Flakiest Vegan Biscuits

• Keep Everything Cold: This is arguably the most crucial tip. Cold butter and cold milk are key to flaky layers. The small pockets of butter melt during baking, creating steam that separates the dough into distinct layers. If your kitchen is warm, you can even chill your flour and mixing bowl for a few minutes before starting.
• Don’t Overwork the Dough: Handle the dough as little as possible. Overmixing develops gluten, leading to tough, chewy biscuits instead of light, tender ones. Mix until just combined.
• The Grating Method: Grating the cold butter ensures tiny, evenly distributed pieces throughout the dough, maximizing flakiness. If you don’t have a grater, you can cut the butter into very small cubes and work it in quickly.
• The Folding Technique: The repeated folding and stacking of the dough are essential for creating those beautiful, separated layers. Don’t skip this step!
• No Twisting the Cutter: Pressing straight down with your biscuit cutter keeps the edges of the dough open, allowing the biscuits to rise properly. Twisting seals the edges, inhibiting their rise.
• Bake Close Together: Placing biscuits so they lightly touch on the baking sheet helps them rise taller and more evenly.
• Hot Oven: A high oven temperature (425°F or 220°C) is important for a quick rise and golden-brown crust.

Serving Suggestions for Your Homemade Vegan Biscuits

These versatile vegan biscuits are perfect for any meal of the day. Here are some delightful ways to enjoy them:

• Classic Breakfast: Serve warm with homemade apple butter, your favorite fruit jam, or a drizzle of maple syrup.
• Savory Delights: Pair them with a rich, creamy vegan gravy for a comforting breakfast. They’re also fantastic as a side to a hearty plant-based chili, soup, or stew.
• Breakfast Sandwiches: Slice them open and fill with scrambled tofu, vegan sausage patties, and a slice of plant-based cheese for an epic morning meal.
• With Tea or Coffee: Enjoy them simply with a hot cup of tea or coffee for a delightful snack.
• Strawberry Shortcake: For a sweet treat, split them, fill with fresh strawberries and whipped coconut cream.

Storage and Reheating Your Vegan Biscuits

• Freshly Baked: Biscuits are best enjoyed fresh, ideally within a few hours of baking.
• At Room Temperature: Store leftover baked biscuits in an airtight container at room temperature for up to 2-3 days.
• Freezing Baked Biscuits: Once completely cooled, place baked biscuits in a freezer-safe bag or container. They can be frozen for up to 1-2 months. Reheat directly from frozen in a preheated oven (around 350°F/175°C) for 10-15 minutes, or until warmed through.
• Freezing Unbaked Dough: You can also prepare the dough, cut out the biscuits, and freeze them unbaked. Place the cut biscuits on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. When ready to bake, place frozen biscuits on a baking sheet (still touching) and bake as directed, adding a few extra minutes to the baking time. This is perfect for fresh, hot biscuits anytime!

Watch the Full Video Tutorial:

For a detailed visual guide and all the nuances of making these delicious vegan biscuits, watch the extensive video walkthrough below. It covers every step, from preparing the dough to achieving that perfect golden finish.

Vegan Biscuits

By
Brita Britnell

Prep:

15
mins

Cook:

10
mins

Total:

25
mins

Servings:

8
biscuits

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Fluffy and delicious VEGAN Biscuits!

Ingredients

• 2 cup all purpose flour
• 1 tablespoon baking powder
• ½ cup 1 stick vegan butter, COLD
• ½ cup + 2 tablespoons unsweetened plain almond milk
• 1 tablespoon lemon juice
• 1 teaspoon salt

Instructions

• Preheat oven to 425 degrees F (220°C).
• In a small bowl, combine the almond milk and lemon juice. Set aside for a few minutes to allow it to curdle; this creates your vegan buttermilk.
• In a large mixing bowl, whisk together the flour, baking powder, and salt.
• Using a cheese grater, grate the very COLD vegan butter directly into the dry mixture. Use your fingers to gently toss and work the grated butter into the flour until it resembles small peas and is well incorporated throughout. Place the bowl in the freezer for at least 5 minutes while your oven preheats to ensure the butter remains cold.
• Once the oven is ready, pour the curdled almond milk mixture over the dry ingredients. Use a wooden spoon or spatula to gently mix it all together until a crumbly, shaggy dough has formed. Be careful not to overwork the dough.
• Dump the dough out onto a lightly floured surface. Gently shape it into a rectangle. Roll it out to about ½ inch thick. Cut the dough in half and stack the two halves on top of each other.
• Repeat the rolling and stacking process 2 more times (rolling out to ½ inch thickness, cutting in half, and stacking). After the final stack, roll it out to about ¾ inch thickness.
• Use a biscuit cutter to cut out your biscuits. Press straight down and lift straight up—never twist your cutter, as this seals off the sides and prevents proper rising.
• Place the cut biscuits on a baking sheet so they are lightly touching. Bake for 10-12 minutes, until golden on top and well-risen.

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