If you’re looking for the perfect Thanksgiving or Easter side dish, snack, or breakfast recipe, you’ll love these Vegan Biscuits. Every crumbly bite is extra-buttery and flaky, hitting all the right spots. Easy, quick, no eggs, dairy-free, no buttermilk but oh-so satisfying and delicious!
Vegan Biscuits
I absolutely love bread of all kinds. Focaccia Bread, Ciabatta, Cheesy Garlic Bread, Pumpkin Bread, you name it! There are so many ways to use it or serve it, that there are endless possibilities for falling in love with it.
When it comes to these homemade Vegan Biscuits, you have quite the array of uses. You can serve them with vegan butter, jam/jelly, mushroom gravy, vegan no-clam chowder, veggie spread, our famous potato jackfruit stew, plant based sausages, and of course vegan sausage gravy.
Origins of Biscuits
Biscuits have their origins all over the place. There’s no one set person or area credited with the creation of biscuits. However, the specific word itself is French with Latin roots. The name basically means “twice-baked.”
They can be traced all the way back to ancient Rome where there were biscuit-like recipes. Those recipes are now specifically referred to as “rusks.” This was basically bread that was baked a second time to make it crispy. In other words, biscuits have their roots around the world, reaching back many many years. They’re that good.
How to Make Homemade Vegan Biscuits from Scratch
- Prep – Preheat the oven to 425 degrees.
- Make the dough – Mix the flour, baking soda, baking powder, and salt in a medium bowl. Grate the butter over the top of the mixture. Quickly work the butter into the flour with your hands before it melts.
- Cut the biscuits – Dump the dough onto a cold, marble board and flatten until ½ inch thick, with your hands. Cut into biscuits using a biscuit cutter.
- Bake – Place the biscuits on a baking sheet and cook for 13-15 minutes or until golden brown. Enjoy!
Biscuit Tips and Variations
- Storage and freezing – Store in a sealed bag or container in the pantry for up to 3 days. Store in the fridge in a sealed container or bag for up to 1 week. Store in an airtight container, separated by wax paper, in the freezer, for up to 2 months.
- Reheating – Reheat by using the microwave, a toaster oven, an air fryer, toaster, or even the oven.
- Freeze the butter – Freeze your block of butter 15-20 minutes before using it in this biscuit recipe. This is the secret to making sure the butter doesn’t melt immediately. It’s what allows those savory butter pockets within the biscuits.
- Use a marble pastry board – This keeps the dough colder for longer, making it much easier to work with. It’s not a must, but definitely a huge perk if you’re able to swing it.
- Don’t overwork the dough – Once the dough all comes together it’s good to go. Just flatten it out with the palm of your hands. Absolutely NO kneading like when making bread or pizza, and DO NOT use a rolling pin.
- Use a biscuit cutter – Use a sharp biscuit cutter and press straight down when cutting the biscuits, do not twist as this action will seal the edges and prevent your biscuits from rising properly.
- Be sure to use a fatty plant-based milk – It’s important for there to be fat included in the milk substitute you use. This is because biscuit recipes rely on the fat to be the best of the best. So, try to stick with something like my Cashew Milk or full fat coconut milk.
- Add-in suggestions – You can always add ingredients to these Vegan Biscuits to give them even more pizazz. Some of my favorite add-ins are 1/4 cup snipped onion chives, caraway seeds, fennel, rosemary, crispy tempeh bits, vegan feta cheese crumbles (Violife is the best), etc.
Are Biscuits Healthy?
Biscuits are full of a lot of fat and carbs, so they’re not exactly a health food. However, they’re a great splurge and the perfect addition to holidays like Thanksgiving, Christmas and Easter. There’s absolutely nothing wrong with taking a break from eating overly strict, especially around special times of the year. Indulge and eat a vegan biscuit.
Can I Make Biscuits Oil-Free?
Here’s the deal, you can technically make biscuits oil-free. However, I wouldn’t suggest it, they’re just not the same. The fat is one of the main ingredients that makes biscuits perfect and worth their calories. If you take that away, there’s definitely something lacking and they’re just not as good. So, go oil-free if you must, but I’m not a fan. If you want to go oil free, shoot for my easy Crusty Vegan Bread and call it a day.
Bread Recipes
- Classic Bread Stuffing
- Vegan Pumpkin Bread
- Italian Bread Soup
- Panzanella Bread Salad
- Vegan Potato Flatbread.
- Vegan Dinner Rolls.
Vegan Biscuits
Ingredients
- 2 cups all purpose flour
- 1/2 cup cold vegan butter (I used Miyoko’s European style)
- 1/2 tsp baking soda
- 3 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup cashew milk (or full fat coconut milk)
Instructions
- Preheat your oven to 425”F.
- In a medium size mixing bowl whisk together the flour, baking powder, baking soda and sea salt.
- Use a microplane grater and grate the butter over the flour mixture. (Ideally you’d pop the block of butter in the freezer for 15-20 minutes before grating).
- Use your hands and work the butter into the flour quickly until a coarse wet sand like texture is achieved. Work fast so the butter doesn’t melt. Pour in the milk and fold with a spatula until incorporated into a dough.
- Dump the biscuit mixture dough on a pastry board, preferably a cold marble one to prevent the butter from melting.
- Form into a loaf without overmixing, just until it holds together then use the palm of your hand NOT a rolling pin and spread it out into 1/2 inch thick.
- Use a 2.5 inch biscuit cutter and cut 8 biscuits, but take good care not to turn the cutter, just press straight down for the fluffiest biscuits. If you twist the cutter it seals the dough edges and prevents them from fluffing up and rising as desired. Use whatever dough there is leftover to shape another biscuit.
- Place the biscuits on a baking sheet without touching each other (a cast iron skillet works great for crispy bottoms) and bake in the preheated 425"F oven for 13 to 15 minutes until golden brown on top or done to your liking.
Notes
- Storage and freezing - Store in a sealed bag or container in the pantry for up to 3 days. Store in the fridge in a sealed container of bag for up to 1 week. Store in an airtight container, separated by wax paper, in the freezer, for up to 2 months.
- Reheating - Reheat by using the microwave, a toaster oven, an air fryer, toaster, or even the oven.
- Freeze the butter - Freeze your block of butter 15-20 minutes before using it in this biscuit recipe. This is the secret to making sure the butter doesn’t melt immediately. It’s what allows those savory butter pockets within the biscuits.
- Use a marble pastry board - This keeps the dough colder for longer, making it much easier to work with. It’s not a must, but definitely a huge perk if you’re able to swing it.
- Don’t overwork the dough - Once the dough all comes together it’s good to go. Just flatten it out with the palm of your hands. Absolutely NO kneading like when making bread or pizza, and DO NOT use a rolling pin.
- Use a biscuit cutter - Use a sharp biscuit cutter and press straight down when cutting the biscuits, do not twist as this action will seal the edges and prevent your biscuits from rising properly.
- Be sure to use a fatty plant-based milk - It’s important for there to be fat included in the milk substitute you use. This is because biscuit recipes rely on the fat to be the best of the best. So, try to stick with something like my Cashew Milk or full fat coconut milk.
- Add-in suggestions - You can always add ingredients to these Vegan Biscuits to give them even more pizazz. Some of my favorite add-ins are 1/4 cup snipped onion chives, caraway seeds, crispy tempeh bits, vegan feta cheese crumbles (Violife is the best), etc.
Nutrition
Environmental Information
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