This is the BEST Vegan Biscuit Recipe! These easy homemade biscuits are easy to make and free from any dairy or oil. You need a few simple ingredients, 1 bowl, and less than 30 minutes. Healthy, wholesome, and delicious!
OK, folks, I am super excited about this recipe and I’ve been wanting to share it for quite some time! And, for a couple of reasons. One, I LOVE homemade biscuits. And, second, my wife developed this recipe. She’s more of the baker in the family and she’s hot! Just had to throw that in there.
But, that’s not all that makes this biscuit recipe special. I will explain.
My wife is from Tennessee and I’m from Mississippi so we have very high biscuit standards. We don’t do that pop-top canned crap from the grocery store here in the south. That’s heresy, my friend. Families have been known to go to war over such things.
So, we knew if were going to make biscuits that we, and our extended families, would enjoy and approve they’d have to reach a certain standard.
I believe, after some trial and error, that’s what we’ve done. And, we kept these biscuits healthy too. There’s no oil, no fake or real butter, and no dairy. And, THEY ARE DELICIOUS!
How delicious? Like, I would gladly serve these to my grandmother who made the best homemade biscuits.
Let’s do it!
How Do You Make the Best Vegan Biscuits
Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
Mix the apple cider vinegar or lemon juice into unsweetened almond milk, soy milk, coconut milk, or non-dairy milk of your choice. Set it aside and allow it to curdle to make “buttermilk.” You’re essentially going to be making vegan buttermilk biscuits. (FYI, I used unsweetened almond milk)
Add the flour, baking powder, baking soda, and salt to a large mixing bowl and whisk together until everything is well combined. I used organic unbleached flour but whole wheat flour, white whole wheat flour, or whole wheat pastry flour works great as well.
Now, gently cut the applesauce into the flour mixture using a whisk or a fork. You’re going for a crumbly mixture that has little lumpy bits.
Using a large wooden spoon, slowly add the milk and apple cider mixture and slowly fold it in until the dough is sticky. But, be gentle! The less the dough is “handled” the better. You don’t want to over mix.
Drop the biscuit dough onto a floured surface, sprinkle a little more flour onto the top of your dough, and flour your rolling pin. Gently roll or press the dough out to 1/2″ thickness. Again, being gentle is key!
Use a jar, small drinking glass, or pastry cutter for your desired size and cut the biscuits.
Layout the biscuits on the prepared baking sheet until the biscuits are almost touching or are just touching one another.
Bake for 10-11 minutes or until the tops are golden. Remove the vegan biscuits from the oven, let them cool for just a few minutes, and ENJOY! You just made biscuits.
Can I Make Gluten Free Easy Vegan Biscuits
Yes. I haven’t made these with gluten free flour, but I always recommend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Bob always seems to come through.
What Do I Serve With Easy Homemade Vegan Biscuits
- Vegan Breakfast Sausage
- Tofu Breakfast Scramble
- Smoky Maple Tempeh Bacon
- Easy Vegan Brown Gravy
- Plain old jam
No doubt this will be one of your favorite recipes. These Vegan Biscuits are…
- Fluffy
- Easy to make, even though there’s a process
- Healthy
- Perfect for breakfast
- Filling
- Hearty
- & DELICIOUS
“When” you make biscuits you got to let me know. Please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work.
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Best Vegan Biscuit Recipe
- Prep Time: 10 mins.
- Cook Time: 11 mins.
- Total Time: 21 minutes
- Yield: 12 biscuits 1x
- Diet: Vegan
Description
The BEST Vegan Biscuit Recipe! These easy homemade biscuits are easy to make and free from any dairy or oil. You need a few simple ingredients, 1 bowl, and less than 30 minutes. Healthy, wholesome, and delicious!
Ingredients
- 1/2 cup of unsweetened almond milk
- 2 Tbsp of apple cider vinegar
- 4 cups of organic unbleached flour (you can also use whole wheat, white whole wheat, or whole wheat pastry flour)
- 2 Tbsp baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. salt
- 2 cups of unsweetened applesauce
Instructions
- Preheat the oven to 450 F˚
- Mix the almond milk with the apple cider vinegar and set aside.
- Add all the dry ingredients to a large mixing bowl and whisk together until everything is well combined.
- Gently cut the applesauce into the flour mixture with a whisk or fork. You’re going for a crumbly mixture that has little lumpy bits.
- Using a large wooden spoon, slowly fold in the milk and apple cider mixture until the dough is sticky. Be gentle! The less the dough is “handled” the better. Do not over mix.
- Grab a handful of flour and sprinkle on your counter top. Drop the biscuit dough onto the floured surface. Sprinkle more flour onto the dough and flour your rolling pin (or whatever you’re using to roll out dough).
- Gently roll, pat, or press dough out to 1/2″ thickness. Again, being gentle is key!
- Use a jar, small drinking glass, or biscuit cutter of desired size to cut biscuits.
- Line a baking sheet with parchment paper and layout biscuits until they are almost touching.
- Bake for 10-11 minutes until the tops are golden.
Notes
Don’t be afraid to be generous when flouring your counter top and the dough before rolling out.
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Keywords: homemade biscuits, vegan buttermilk biscuits, healthy breakfast recipes, oil-free, vegan breakfast recipes
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Oh yum! Can’t wait to try this! Going to make the biscuits this weekend. Thanks, Shane!
Thanks, Julie! I hope you enjoy them. Blessings.
You keep hitting them out of the park, Shane. Looking forward to making these this weekend. Had snow on our hike in the White Mountains this morning. Won’t stick around. But a sign of things to come. Means good weather for your chili recipe and these biscuits!
Thank you so much, Tom! I LOVE the mountains so I can only imagine:) Thanks for reaching out and all your encouragement! Blessings.
Thoughts on freezing either the dough before baking or the biscuits after baking? Trying to watch portions and family will definitely eat all of these all in one sitting if I don’t put some away!
I would also like to know about freezing and also reheating for later in the day use.
Yes, we freeze them for future use all the time. They warm up well in the microwave.
I would definitely freeze the biscuits after baking. We do it all the time and just reheat in the microwave.
Do you think a healthy gluten free option like brown rice flour would work instead of the white/wheat flour?
Although I’ve never tried it, it should. Bob’s Red Mill is always my recommendation.
Do you think this would work with gluten-free flour? I’ve got a child with some fierce allergies but I would love for him to have bread once in a while. 💓
Yes, it should! I would use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Good luck and hope you like them.
Just made these and they were awesome!!! Easy, fast and family approved!!
★★★★★
Denise, that is awesome! I’m so glad everyone liked them and thank you for reaching out. Tell everyone “hey” for me. Keep cooking. Oh, and be sure and look out for the next post…it goes with the biscuits and is AWESOME! 🙂
★★★★★
Where I live there is no applesauce 🙁 Any ideas of substitute or make my own?
Just found a cream for babies with apples and strawberries, I’ll try with that!
Good luck!
Hi, Loanna! You could try equal amounts of aquafaba. It’s the juice from a can of chickpeas. It’s a really good oil replacement as well. Hope this helps.
Made these today! so yummy and so easy!
Thank you for the recipe.
That’s great, Darlene! I really appreciate you reaching out and letting me know. Thank you so much! If you wouldn’t mind, I’d really appreciate you giving it a “star rating” if you can. It helps me and others in Google:) Blessings.
★★★★★
Okay, I lied, I didn’t try the banana bread recipe next – I tried this awesome biscuit recipe since I already had everything in my kitchen! Disclaimer – I’ve never made “from-scratch” biscuits, only the “whomp” biscuits from Pillsbury, so I wasn’t really sure what to expect. I made a 1/2 batch since it’s only hubby and I and my goodness – it still made a huge amount of them! I think I over mixed them a bit when adding the milk/ACV mix, but they still came out great! I tried them by itself before adding butter (we’re still using up all the non-vegan stuff that we already have in the kitchen) and wow, what a treat! We also live in the south, so hubby LOVES his biscuits, and now I have an easy healthy Go-to for it, thanks so much for making me feel like a RockStar in the kitchen!
★★★★★
Emily, I absolutely LOVE this comment. When I hear people say “I feel like a RockStar in the kitchen” I feel I can honestly say…Mission Accomplished! Thank you for sharing. Be sure and try the chocolate gravy with the biscuits. Oh…MAN! Have a great Thanksgiving!!!
Just a side note, have you ever added any cinnamon, cloves or any other spice to the mix before? Hubby and I were discussing that might be a nice way to make it even more special for the holiday meals if you think that would work… Thanks!
I haven’t done it with these but I say go for it and enjoy it:) Add some raisins too. YUM!
So fun to make with my 8yo daughter! I didn’t have enough apple sauce so I sub’d pumpking puree lol. They turned out great. I was a bit of a rebel and used the pastry hook on my mixer and it seemed to not over process the dough. The texture is AMAZING!!! I added a bit of cinnamon (my team likes sweet biscuits) and they tasted perfect! I also baked mine in a cast iron skillet (not in the directions…sorry!) and they turned out great….which is why I adore this recipe. I broke the rules and “screwed” up and they still came out perfect!!!!
★★★★★
Jenny, that is awesome and I LOVE the fact you were cooking with your daughter. That makes me so happy:) And, as I like to say, rules are merely suggestions. Way to go!
These really ARE the BEST whole wheat biscuits. So easy and delicious!
★★★★★
Thank you, Linda! I’m so glad you liked them and thanks for reaching out.
The best ever bisciuts. I used 3 cups whole grain spelt, 1 cup unbleached white and reduced salt to 1/2 tsp. Had with hummus for savory and jam for dessert. Would make awesome strawberry shortcake.
★★★★★
Sounds amazing! Thank you so much. Blessings
Can these be done as a drop biscuit as well? I don’t want to take time for kneading and cutting out biscuits. Also would like a “red lobster” version ….cheesy garlic biscuit to eat with your potato soup. What would you suggest ?
Yes, Kathy, absolutely! For the “cheesy” biscuit you might try adding nutritional yeast, garlic powder and some green onion. Just going off the top of my head, but hope that helps.
Mine are in the oven. I couldn’t get rid of the stickiness without adding a ton of floor. So I just put 12 sticky plops on the baking sheet and will see how they come out. I used whole wheat pastry flour. How much extra flour would you say is reasonable to add to get rid of stickiness so I can roll out next time?
They will probably come out like drop biscuits…which is not a bad thing. Honestly, Sharon, the dough is usually a little sticky. I say sprinkle enough that allows you to work them. Let me know how they turn out.
I just discovered your blog and these biscuits look amazing! I am wondering if I want to make these into sweet potato biscuits, what changes do you recommend? I would probably use spelt flour but not sure about the liquid and apple sauce ratio. Thank you!
Thank you and glad you’re here! If you are going to use sweet potato I would try eliminating the applesauce. The sweet potato would replace that aspect of it. Good luck and let me know how they turn out:) Happy Holidays!
These turned out fantastic! So yummy! And they were fun to make too 😄 I’m enjoying them with your creamy potato soup-a match made in heaven! Love your website! Thank you!!
★★★★★
Clarissa, that is wonderful! So glad you enjoyed them. They’re one of the favorites in our house:) Blessings.
Hey, yeah. We are fans. This is seriously great alternative to traditional biscuits. Props to “the wife.”
★★★★★
Awesome! Thanks!!!
I’m rating this recipe right now based on the minimal ingredients and easy instructions. As a plant-based cooking instructor, I’m pretty familiar with these types of recipes, and I’ll definitely be making these when the grandkids visit next month. On another note, I absolutely love seeing young men in this blog/website arena of plant-based recipes! A friend turned me on to you, Shane, and you can be sure I’ll check your recipe site often….cheers, Lauren from Edible Musings
★★★★★
I didn’t have quite enough of my whole wheat pastry flour, so I used one cup of oat flour and three wheat flour. The biscuits were great! Terrific flavor❤️❤️
★★★★★
Awesome!!!
I made these biscuits this morning. They were very tasty, pretty fluffy and with a bit of nice chewiness on the bottom crust. And no shortening, butter, plant butter ! I have a long and rocky relationship with homemade biscuits to put it kindly. I have made MANY healthy paperweights.
These were a hit with all the fam except my 7 year old who sometimes channels Mary Berry…they were “too floury on the outside, but the texture is good” 🙂 .
I will definitely make them again and again! Thank you!
★★★★★
Hi Shane, I have to be very careful regarding sodium as my husband has heart issues and is restricted to no more than 1500 mg per day. I am trying to understand why you list sodium in this recipe as 213.4 mg.
What I get is: 1/2 cup milk 75 mg,, 1 tsp baking powder 1200 mg, 2 tbsps baking powder 2880 mg, and 1 1/2 tsps salt 3450 mg. This adds up to 7605 mg divided by 12 equals 633.75 mg per biscuit.
Not trying to be difficult, but this is very important for my husband who is from the south and loves biscuits. I want to make your recipe but, again, I have to be so very careful with sodium.
Thank you.