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Fluffy Vegan Biscuits for Thanksgiving

Vegan Biscuits

Best Homemade Vegan Biscuits Recipe! Every crumbly bite is extra-buttery, flaky, hitting all the right spots. Easy, quick and satisfying.
Course Appetizer
Cuisine American
Keyword plant based, vegan biscuits
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 9 biscuits
Calories 188kcal
Author Florentina


  • 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)


  • 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.


  • 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.


Calories: 188kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 351mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Calcium: 62mg | Iron: 1mg