Quick and Easy Vegan Biscuits

These Quick and Easy Vegan Biscuits are soft, fluffy, and golden with perfectly flaky layers—everything you want in a classic American buttermilk biscuit, but 100% plant-based. They come together with just a few simple ingredients and are ready in under an hour, making them a perfect side for any meal, from cozy breakfasts to festive holiday feasts.

Why You’ll Love This Recipe

These vegan biscuits are just as tender and buttery as the traditional version but made entirely without dairy or eggs. The secret lies in freezing the vegan butter and creating a quick homemade vegan buttermilk with soymilk and vinegar. They’re easy to make, endlessly versatile, and ideal for serving with gravy, jam, or plant-based spreads. No one will believe they’re vegan!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 tablespoons vegan butter

• 1 cup unsweetened plain soymilk

• 1 tablespoon apple cider vinegar

• 2¼ cups all-purpose flour

• 1½ tablespoons baking powder

• 1 tablespoon sugar

• ½ teaspoon salt

Directions

1. Chill the Butter:
   Place the vegan butter in a freezer-safe container and freeze for 20 minutes.

2. Make Vegan Buttermilk:
   In a measuring cup or small bowl, whisk together the soymilk and apple cider vinegar. Let it sit at room temperature for 10 minutes, then refrigerate until ready to use.

3. Preheat Oven:
   Preheat the oven to 425°F (220°C). Line a baking sheet with a silicone baking mat or parchment paper.

4. Mix Dry Ingredients:
   In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

5. Add Butter:
   After the butter has chilled, add it to the dry ingredients. Use a fork or pastry cutter to incorporate it into the flour until the mixture resembles coarse crumbs.

6. Add Wet Ingredients:
   Pour the cold soymilk mixture into the flour and butter mixture. Mix gently by hand until just combined. Do not overmix.

7. Laminate the Dough:
   Lightly flour your work surface. Turn the dough out and gently press it into a rectangle. Fold the dough in half, then fold again, and press it out once more. Repeat this process four times total to build flaky layers. Add a bit more flour if the dough is sticky.

8. Shape the Biscuits:
   Flatten the dough to about 1½ inches thick. Use a round cookie cutter or cup (2½–3 inches wide) to cut out biscuits and place them on the prepared baking sheet.

9. Bake:
   Bake for 12–14 minutes, or until the tops are lightly golden. Remove from oven and let cool for 5 minutes before serving.

Servings and timing

Servings: 12 biscuits
Prep time: 40 minutes (includes chilling time)
Cook time: 12–14 minutes
Total time: 52 minutes

Variations

• Garlic Herb Biscuits: Add 1 teaspoon garlic powder and 1 tablespoon chopped fresh herbs like rosemary or parsley to the dry mix.

• Cheddar-Style Biscuits: Stir in ½ cup of shredded vegan cheese before adding the milk.

• Sweet Biscuits: Add an extra tablespoon of sugar and a dash of cinnamon for a sweeter version.

• Spicy Biscuits: Add chopped jalapeños and a pinch of cayenne for a spicy kick.

• Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.

Storage/Reheating

Store leftover biscuits in an airtight container at room temperature for up to 3 days.
To reheat, warm them in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds.
To freeze, place cooled biscuits in a freezer-safe bag and store for up to 2 months. Reheat directly from frozen in the oven or microwave.

FAQs

What makes these biscuits vegan?

These biscuits use plant-based butter and a vegan buttermilk substitute (soymilk + vinegar) instead of dairy-based ingredients.

Can I use another plant-based milk instead of soymilk?

Yes, almond, oat, or cashew milk will work, but ensure it’s unsweetened and plain.

Why freeze the butter before using it?

Cold butter creates steam when baked, which helps form the flaky layers in the biscuits.

Can I make the dough ahead of time?

Yes, you can prepare and refrigerate the dough (covered) for up to 24 hours before baking.

Can I bake these in a cast iron skillet?

Yes, they’ll bake beautifully in a cast iron skillet. Just lightly grease it before placing the dough in.

Do I need a biscuit cutter?

No, you can use a drinking glass with a sharp edge or even shape the biscuits by hand.

How do I get taller biscuits?

Don’t twist the cutter when stamping out the dough—just press straight down. Twisting seals the edges and prevents proper rising.

Can I add fillings like berries or chocolate chips?

Yes, fold in ½ cup of your favorite add-ins for a sweet variation.

Are these biscuits freezer-friendly before baking?

Yes. Cut the biscuits, freeze on a tray, then transfer to a bag. Bake from frozen, adding a couple of extra minutes.

Can I double the recipe?

Absolutely. Double all ingredients and use two baking trays, or bake in batches.

Conclusion

Quick and Easy Vegan Biscuits are a delicious and versatile addition to any meal, from breakfast to holiday dinners. With their flaky layers, golden tops, and buttery flavor, they deliver everything you love about classic biscuits—without the dairy. Whether you enjoy them sweet or savory, these plant-based biscuits are sure to impress and become a go-to favorite.