Biscuits are a beloved comfort food staple, perfect for breakfast, lunch, or dinner. But what if you’re following a vegan lifestyle or simply want to try a plant-based alternative?
No worries! This easy vegan biscuit recipe is here to satisfy your cravings without compromising on taste or texture.
These biscuits are fluffy, buttery (without actual butter!), and incredibly simple to make. Whether you’re a seasoned baker or a kitchen newbie, this recipe will quickly become a favorite in your repertoire.
Using common pantry ingredients, these biscuits come together in no time, making them ideal for busy mornings or spontaneous gatherings. Plus, they pair wonderfully with vegan gravies, jams, or even a hearty stew.
If you love exploring vegan cooking, you might also enjoy our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for another versatile bread option.
Why You’ll Love This Recipe
This biscuit recipe is a game-changer for several reasons. First, it uses simple, wholesome ingredients — no fancy vegan substitutes or hard-to-find items required.
The biscuits come out tender and flaky, with a golden crust, much like traditional biscuits made with dairy.
Second, the recipe is incredibly forgiving and quick. From mixing to baking, it takes under 30 minutes, perfect for last-minute cravings or busy weekends.
Because it’s vegan, it’s free from cholesterol and animal products, making it a healthier choice that everyone can enjoy.
Finally, this recipe is versatile. You can easily customize it by adding herbs, spices, or vegan cheese to suit your taste.
And if you want more hearty vegan meal ideas, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for inspiration.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups (250g) | For a tender crumb, you can substitute half with whole wheat flour |
| Baking powder | 1 tablespoon | Ensures biscuits rise nicely |
| Baking soda | 1/2 teaspoon | Works with the vinegar for lightness |
| Salt | 1 teaspoon | Enhances flavor |
| Vegan butter | 6 tablespoons (85g), cold and cubed | Use a firm vegan butter or solid coconut oil |
| Unsweetened plant-based milk | 3/4 cup (180ml) | Almond, soy, oat, or your favorite |
| Apple cider vinegar | 1 teaspoon | React with baking soda to help rise |
| Maple syrup | 1 tablespoon | Adds slight sweetness (optional) |
Equipment
- Mixing bowl
- Pastry cutter or two forks (for cutting in vegan butter)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (optional)
- Biscuit cutter or a round glass (about 2.5 inches diameter)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Combine dry ingredients: In your mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
- Cut in the vegan butter: Add the cold, cubed vegan butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
- Mix wet ingredients: In a separate small bowl, stir together the plant-based milk, apple cider vinegar, and maple syrup (if using). Let it sit for 2 minutes to curdle slightly, creating a vegan “buttermilk.”
- Add wet to dry: Pour the wet ingredients into the flour and butter mixture. Gently stir with a spoon or spatula until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.
- Shape the dough: Turn the dough out onto a lightly floured surface. Using your hands or a rolling pin, gently pat or roll the dough to about 1-inch thickness. Avoid overworking to keep biscuits fluffy.
- Cut biscuits: Use your biscuit cutter or a round glass to cut out biscuits. Place them onto the prepared baking sheet, leaving about 1 inch between each.
- Gather scraps: Gently gather any scraps, re-pat the dough, and cut out more biscuits until all dough is used.
- Bake: Place the baking sheet in the oven and bake for 12–15 minutes, or until biscuits are golden brown on top.
- Cool and serve: Remove from oven and let the biscuits cool on a wire rack for a few minutes before serving warm.
Tips & Variations
Tip: For extra flaky layers, try folding the dough over itself a couple of times before cutting the biscuits, similar to making puff pastry.
If you want to add a savory twist, mix in fresh herbs like rosemary, thyme, or chives into the dough before baking. For cheesy flavor, stir in 1/4 cup of your favorite shredded vegan cheese.
You can also add a pinch of smoked paprika or garlic powder for a subtle kick.
For a sweet variation, add a tablespoon of sugar or cinnamon and top the biscuits with a sprinkle of coarse sugar before baking. These pair beautifully with vegan fruit preserves or a drizzle of maple syrup.
Looking for more plant-based bread recipes? You might enjoy our Vegan Bread Maker Recipe for Soft and Delicious Loaves or mix up your meal with the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Nutrition Facts
| Nutrient | Per Biscuit (approx.) |
|---|---|
| Calories | 140 kcal |
| Carbohydrates | 20 g |
| Protein | 3 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 250 mg |
Serving Suggestions
These vegan biscuits are incredibly versatile. Serve them warm with a pat of vegan butter and jam for a cozy breakfast treat.
They’re also fantastic alongside a hearty vegan stew or chili, soaking up all the delicious flavors.
For a special brunch, split the biscuits and layer them with sautéed mushrooms, avocado slices, and a smear of vegan cream cheese. Or try them as a base for a vegan biscuit sandwich with tofu scramble and fresh greens.
Want to explore other easy and tasty vegan meals? Check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious for a quick and flavorful dish.
Conclusion
Making delicious, fluffy biscuits that are completely vegan is easier than you might think. With this simple recipe, you can enjoy warm biscuits any day of the week without using any animal products.
The combination of plant-based milk and apple cider vinegar creates the perfect rise, while vegan butter adds richness and tenderness.
Whether you’re new to vegan baking or looking to expand your bread repertoire, this recipe is a fantastic go-to. It’s quick, versatile, and can be customized to suit your taste preferences.
Plus, it pairs well with a variety of meals, making it a wonderful staple in your kitchen.
Don’t forget to explore more vegan recipes on the blog to keep your meals exciting and delicious. For more plant-based inspiration, try the Vegan Chocolate Milk Recipe Easy and Delicious Guide to pair with your biscuits for a comforting treat.
📖 Recipe Card: Easy Biscuit Recipe Vegan
Description: A simple and quick vegan biscuit recipe perfect for breakfast or snacks. Fluffy, tender, and dairy-free with minimal ingredients.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 8 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegan butter, cold
- 3/4 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Mix almond milk and apple cider vinegar; let sit for 5 minutes.
- In a bowl, whisk flour, baking powder, and salt.
- Cut vegan butter into flour mixture until crumbly.
- Add milk mixture and maple syrup; stir until just combined.
- Turn dough onto floured surface, gently knead 3-4 times.
- Roll out to 1-inch thickness and cut into biscuits.
- Place biscuits on baking sheet and bake for 12-15 minutes.
- Cool slightly before serving.
Nutrition: Calories: 150 kcal | Protein: 3 g | Fat: 6 g | Carbs: 22 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Easy Biscuit Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and quick vegan biscuit recipe perfect for breakfast or snacks. Fluffy, tender, and dairy-free with minimal ingredients.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “8 biscuits”, “recipeIngredient”: [“2 cups all-purpose flour”, “1 tablespoon baking powder”, “1/2 teaspoon salt”, “1/4 cup vegan butter, cold”, “3/4 cup unsweetened almond milk”, “1 tablespoon apple cider vinegar”, “1 tablespoon maple syrup (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 425\u00b0F (220\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Mix almond milk and apple cider vinegar; let sit for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk flour, baking powder, and salt.”}, {“@type”: “HowToStep”, “text”: “Cut vegan butter into flour mixture until crumbly.”}, {“@type”: “HowToStep”, “text”: “Add milk mixture and maple syrup; stir until just combined.”}, {“@type”: “HowToStep”, “text”: “Turn dough onto floured surface, gently knead 3-4 times.”}, {“@type”: “HowToStep”, “text”: “Roll out to 1-inch thickness and cut into biscuits.”}, {“@type”: “HowToStep”, “text”: “Place biscuits on baking sheet and bake for 12-15 minutes.”}, {“@type”: “HowToStep”, “text”: “Cool slightly before serving.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “3 g”, “fatContent”: “6 g”, “carbohydrateContent”: “22 g”}}
