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The Best Ever Vegan Biscuits

The best homemade vegan biscuits are fluffy, flaky and so easy-to-make. Flaky tender layers with browned tops, these sky high biscuits are great for breakfast or dinner. Eat them warm right out of the oven with vegan butter or your favorite jam.

The best flaky vegan biscuits on a baking sheet with vegan butter.
The best flaky vegan biscuits on a baking sheet with vegan butter.

MAKING YOUR VEGAN BISCUITS FLAKY AND DELICIOUS

Start off by making sure your butter is cold and cubed before adding the flour, salt and baking powder into a food processor. Top the dry ingredients with the cubed butter and pulse just until the butter is combined with the flour and forms small, pea sized pieces.

Next, stir together the almond milk (or plant based milk), vinegar and maple syrup. While pulsing, slowly add the liquid to your food processor. The dough should look dry and “shaggy”.

Turn the dough out onto a floured surface and gather it all together into a mound. You are going to fold the dough four times, folding from a different direction each time. Think about creating layers but don’t over fold.

Once you have made your four folds, press the dough out into a rough 1-inch circle and use a 2-inch round biscuit cutter to cut out four biscuits. Transfer the biscuits to a parchment lined baking sheet. Carefully press the scraps back together (without over mixing them) and cut out more biscuits until you have 8 biscuits. *The last one is never pretty*

Baking the biscuits at a high temperature is perfect for moist and tender insides and perfectly browned tops. I baked mine at 400F for 16-19 minutes. I immediately brushed the tops with melted vegan butter when they came out of the oven and served.

The best flaky vegan biscuits on a baking sheet with vegan butter.
easy to make breakfast rolls dairy free

I could eat these biscuits just as they are but my favorite way to eat them is with a smear of creamy vegan butter and homemade healthy raspberry chia jam.

Of course, you can add savory flavors or fruit to elevate these biscuits–however you make them, I promise you will love them!

If you are still reading this far, you definitely deserve some warm and tender vegan biscuits and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!

Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.

Happy Baking!

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The Very Best Vegan Biscuits

The best homemade vegan biscuits are fluffy, flaky and so easy-to-make. Flaky tender layers with browned tops, these sky high biscuits are great for breakfast or dinner. Eat them warm right out of the oven with vegan butter or your favorite jam.
Pin Recipe
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: biscuits, dairy free, vegan, vegan biscuit
Servings: 8 people

Equipment

  • food processor

Ingredients

  • 1 cup almond or plant based milk
  • 1 tbsp white distilled vinegar
  • 1 tbsp pure maple syrup
  • 2 ½ cup all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp vegan butter cold and cubed

other

  • melted vegan butter for brushing

Instructions

  • Preheat the oven to 400F and prepare a baking sheet with parchment paper.
    Make sure your butter is cold and cubed before adding the flour, salt and baking powder into a food processor. Top the dry ingredients with the cubed butter and pulse just until the butter is combined with the flour and forms small, pea sized pieces. 
  • Next, stir together the almond milk (or plant based milk), vinegar and maple syrup. While pulsing, slowly add the liquid to your food processor. The dough should look dry and “shaggy”. 
  • Turn the dough out onto a floured surface and gather it all together into a mound. You are going to fold the dough four times, folding from a different direction each time. Think about creating layers but don’t over fold.
  • Once you have made your four folds, press the dough out into a rough 1-inch circle and use a 2-inch round biscuit cutter to cut out 4 biscuits. Transfer the biscuits to a parchment lined baking sheet.
  • Carefully press the scraps back together (without over mixing them) and cut out more biscuits until you have 8 biscuits. *The last one is never pretty*
  • Bake your biscuits for 16-19 minutes and the tops are golden brown. Immediately brush them with melted vegan butter and serve.

Notes

A few things: these biscuits keep well for 2 days in an airtight container at room temperature but are best if served immediately out of the oven. Warming them up in the microwave is also a great option.
You can not sub the all purpose flour for all purpose or 1:1 gluten free baking flour. I know most of my recipes are versatile that way but unfortunately this one is not. 

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Hi!

I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.

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