These are the best dang biscuits I’ve ever had, vegan or not! They have layers upon layers of tender, flaky, buttery goodness and they bake up nice and tall. Just like my soft Vegan Dinner Rolls, these biscuits are easy to make and even easier to eat. I love to eat a warm homemade biscuit with a bit of vegan butter and jam, but I’ve also made an awesome breakfast sandwich using a vegan sausage patty and a slice of vegan cheese. Or serve them with some coleslaw and vegan baked beans for a delicious meal. You can have amazing homemade vegan biscuits in just 30 minutes!
Ingredients needed (with substitutions)
Unsweetened soy milk + apple cider vinegar – This is your vegan buttermilk. I like unsweetened soy milk best here, but almond milk or another non-dairy milk will work fine. Just make sure it’s unsweetened and not vanilla flavored. Flour – Use regular all purpose flour for the very best results. You can substitute a quality gluten free flour mix (such as King Arthur Measure for Measure flour), but results will vary. Baking powder – Necessary for making them rise nice and tall! Sugar – Just a little bit is needed. Leave it out if needed, or replace with coconut sugar. Salt Vegan butter – This is an essential ingredient for these buttery biscuits. Use vegan butter sticks if possible, as the tub butter can be greasy and not as firm. The vegan butter should be very cold, in fact you will place it in the freezer for a few minutes before using. My favorite brands? I like Earth Balance, Miyoko’s and Country Crock.
How to make vegan biscuits
(This is a visual overview, please see recipe card below for full amounts and instructions) First, preheat the oven to 425 degrees F and line a pan with parchment paper. Place the vegan butter in the freeze for a few minutes. Combine the dry ingredients either in a large bowl OR food processor.
Place on the prepared pan, touching each other. This helps them bake up nice and tall. Brush a little extra vegan buttermilk on the tops, and bake for 15-20 minutes until tall and golden. Enjoy warm!
Tips for perfect vegan biscuits
Use cold vegan butter sticks, not margarine or tubbed butter. And make sure it’s truly very cold (don’t skip the freezer step). If not, the biscuits won’t be flaky. Be careful not to over mix the dough. Over mixing means the biscuits won’t rise much. Do not over bake! Trust me, I’ve done this and ended up with hockey pucks. Bake until just slightly golden brown, any more and they will get very hard as they cool.
How to store and freeze biscuits
Keep leftover biscuits covered at room temperature for 3-4 days, or a few days longer in the refrigerator. They also freeze well. Place them in a freezer safe ziplock bag and freeze. Simply thaw or warm in the microwave for a minute whenever you want a fresh biscuit!
What to serve with buttermilk biscuits?
Vegan Chicken (as a vegan chicken biscuit sandwich!) Easy Vegan Gravy Biscuits and Gravy – My absolute FAVORITE way to enjoy these delicious biscuits! Vegan Butter and jam or Vegan Nutella Tempeh Bacon or Tofu Bacon The Best Tofu Scramble Alongside a hearty soup or stew, such as Vegan Stew or Lentil Soup.
