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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.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: biscuits, dairy free, vegan, vegan biscuit
Servings: 8 people
Author: Ciarra Siller

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.