This recipe is for the fluffiest, most tender, vegan biscuits you will ever taste! Tall and flaky, these melt-in-your-mouth biscuits are super delicious. Discover all my secrets, tips, and tricks for making the best damn vegan biscuits ever!
My sweet Swedish Grandma made everything from scratch, and I loved being in her kitchen sneaking a cookie or biscuit. She always had a special homemade treat in the oven or cooling on the counter. Everything she touched was sprinkled with love. Like these biscuits!
Why you'll love these biscuits
- fast and easy to make
- only 7 ingredients - no eggs, no milk, no dairy
- tender flaky biscuits, 3 ways
- versatile - add dairy-free cheese, herbs, spices
- delicious with sweet or savory toppings
Ingredients for fluffy, tender biscuits
Butter - make sure it's cold and cut into cubes. When cut into the flour, it looks like small pea-size pieces covered in flour. The goal is to keep the butter solid so it creates little pockets between the layers. which when baked puff up around the butter and create flakiness. I love Miyokos Cultured butter for these biscuits but use any solid butter, plant-based margarine or shortening (not soft butter or margarine).
Dairy-free Milk - I've used oat and soy milk with great results. Then add the lemon juice or vinegar to curdle the milk to mimic buttermilk.
Flour - All purpose flour works well in this recipe.
The secret for tall, tender biscuits
These incredible vegan biscuits take only 7 basic pantry items and come together easily. They are simple, fast, and super delicious! For the flakiest, most tender, tallest biscuits, I get the best results when the butter is cold, the oven is hot, and I don't overwork the dough.
Top 5 tips for perfect biscuits
- Preheat the oven. You want it hot so the biscuits rise up!
- Keep the ingredients cold (dairy free butter and plant based milk).
- Cut the butter into the dough until pea-sized pieces covered in flour.
- Don't overwork the dough.
- Laminate the dough to create flaky layers.
Keep the butter cold and don't over handle or overwork the dough. The heat from your hands can melt the butter in the dough. Try to keep the butter in solid bits to create those flaky, tender layers.
Laminating the dough helps build the layers for tender flakiness. To do that, fold the dough over itself and press down, fold and press, fold and press, grabbing the crumbly bits and pieces as you go.
Maybe 8 to 10 folds should do it.
Shaping the Biscuits
Pat dough into a rectangle about 1" thick.
Circle (Cutter) - I use a 2 ½" circle for the perfect size biscuit. (Yield 8-10) I find smaller biscuits don't have enough base structure and tend to fall over as they rise in the oven.
The round biscuit is a popular shape and is perfect for a tea party or served hot out of the oven with butter and jam for breakfast.
Square - use a sharp knife and cut 3" squares*. This is a popular shape for biscuits because there are no scraps to rework, and the shape works well for small sandwiches. (*Try diamond or triangles as well.)
Rustic Drop Biscuits - add an additional ½ cup of milk creating a thick, sticky batter. Scoop a heaping tablespoonful of dough and drop onto the baking sheet repeating until all the dough is used. (Yield 10-12) These are perfect to serve with stews or curries.
Sweet Biscuits - For shortcakes, stir 1 ½ tablespoons sugar and 1 teaspoon vanilla into the milk for the batter. As well, add 1 tsp sugar to the milk you brush on the tops to enhance browning and add a hint of sweetness. (To serve, split them open and fill with fresh strawberries and whipped cream - yum.)
If you want soft-sided biscuits, place the biscuits close enough so they will almost touch (¼") as they bake and expand it helps with the structure and height as well.
More Vegan Baking Recipes
- Air Fryer Biscuits with salted maple butter
- Easy Chocolate Obsession Cupcakes
- The BEST Eggless Peanut Butter Cookies
- Epic Vegan Peanut Butter Banana Bread
Best Vegan Biscuits Ever
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- 2 cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ - 1 teaspoon salt, to taste
- ½ cup vegan butter, cold, cubed
- ¾ cup plant-based milk, cold
- 1 tablespoon lemon juice*
- Preheat oven to 425º F with your rack in the center position. Prepare a parchment lined baking sheet.
- Mix dry ingredients together.
- Cut in the cold vegan butter (*I use Miyoko's European style cultured butter) until even, crumbly mixture (like small peas). Use a pastry cutter, cross cut (scissor) with two kitchen knives or grate ice cold butter on box grater.
- Mix together the milk and lemon juice (vinegar or apple cider vinegar). Make a well in the dry ingredients, pour in the milk*. Gently mix until the ingredients come together and you have a cohesive dough. *I use soy milk but any dairy-free milk will work.
- Turn out dough onto lightly floured surface. Working quickly, laminate the dough 8-10 times by folding it in half and pressing it back onto itself - gathering up the crumbly bits as you go to build some layers.
- Pat to ¾ - 1" thick circle/rectangle.
- Cut with round cookie cutter (mine is 2.5") OR to avoid scraps or re-rolling, cut with a sharp knife into ~3" squares or diamonds.
- Place on parchment-lined baking sheet until almost touching*. Brush with some additional plant-based milk to enhance golden tops.
- Pro Tip: Placing the biscuits closer together will yield soft-sided biscuits that will rise a little taller and straighter. If you prefer a crispier edge, place the biscuits 1" or more apart on baking sheet.
- Bake at 425º F for 12-18 minutes until fluffy and golden. This will depend on your oven so keep your eyes on those biscuits!Serve hot out of the oven slathered with butter.
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