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    Best Vegan Biscuit Recipe

    Jump to Recipe·Print Recipe

    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!

    vegan biscuit on baking sheet

    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.

    Biscuits in a basket.

    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.

    Biscuit dough in mixing bowl.

    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!

    Flour being sprinkled on top of biscuit dough.

    Table of Contents

    • How Do You Make the Best Vegan Biscuits
    • Can I Make Gluten Free Easy Vegan Biscuits
    • What Do I Serve With Easy Homemade Vegan Biscuits
    • Best Vegan Biscuit Recipe

    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.

    Biscuit dough rolled out on floured service.

    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.

    Biscuit cutter in biscuit dough.

    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 ½″ 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.

    Cut biscuits on baking sheets.

    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.

    Cooked vegan biscuits on baking sheet.

    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.

    Biscuits on a baking sheet.

    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
    Biscuits on plate with jelly.

    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
    Biscuit with jelly.

    “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.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Best Vegan Biscuit Recipe

    ★★★★★ 5 from 24 reviews
    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Cook Time: 11 mins.
    • Total Time: 21 minutes
    • Yield: 12 biscuits 1x
    • Category: Breakfast
    • Method: Baking
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    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

    Scale
    • ½ 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 ½ tsp. salt
    • 2 cups of unsweetened applesauce

    Instructions

    1. Preheat the oven to 450 F˚
    2. Mix the almond milk with the apple cider vinegar and set aside.
    3. Add all the dry ingredients to a large mixing bowl and whisk together until everything is well combined.
    4. 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.
    5. 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.
    6. 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).
    7. Gently roll, pat, or press dough out to ½″ thickness. Again, being gentle is key!
    8. Use a jar, small drinking glass, or biscuit cutter of desired size to cut biscuits.
    9. Line a baking sheet with parchment paper and layout biscuits until they are almost touching.
    10. Bake for 10-11 minutes until the tops are golden.

    Equipment

    Parchment Paper

    Buy Now →

    Spatulas

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    Mixing Bowls

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    Baking Sheet

    Buy Now →

    Notes

    Don’t be afraid to be generous when flouring your counter top and the dough before rolling out.

    Nutrition

    • Serving Size: 1 biscuit
    • Calories: 158
    • Sugar: 4 g
    • Sodium: 213.4 mg
    • Fat: 1.2 g
    • Carbohydrates: 34.6 g
    • Fiber: 4.8 g
    • Protein: 5.4 g
    • Cholesterol: 0 mg

    Keywords: homemade biscuits, vegan buttermilk biscuits, healthy breakfast recipes, oil-free, vegan breakfast recipes

    THANKS SO MUCH FOR YOUR SUPPORT!

    Donations and tips are more than welcome and help to keep this site running.
    CLICK here to donate and show your support!

    « Instant Pot Vegan Chili
    Vegan Chocolate Gravy »

    Reader Interactions

    Comments

    1. Sharan

      December 10, 2022 at 5:17 pm

      Hi Shane. I’ve made a few of your recipes so wanted to try this. My question is does applesauce make them sweet? I use applesaucein sweet baking items all time. Second, I use whole wheat pastry flour. Will that work the same? Once I hear from you I’m looking forward to making. Right now I use oil free recipe for biscuits but
      if this is better than I will go for it! Planning on making your pot pie recipe. Btw I’m born and bread from south

      Reply
      • Shane Martin

        December 11, 2022 at 11:17 am

        Use unsweetened applesauce and we’ve made them with whole wheat flour. They are a little more dense but still delicious! Let me know how they turn out.

        Reply
    2. Ann

      June 15, 2022 at 5:59 pm

      I grew up in Mississippi-and made these biscuits yesterday. They are SO good!
      Thank you for the recipe!

      ★★★★★

      Reply
    3. Kristy

      June 12, 2022 at 9:53 pm

      I made a big batch of these this evening with a big iced coffee, lol. They are great! Wondering how you store them? I froze several but not sure if I should refrigerate the rest or seal up and leave on the counter. Thanks! I love your recipes – being a Louisiana girl – your site is like my new recipe book!

      Reply
      • Shane Martin

        June 13, 2022 at 2:20 pm

        Hi, Kristy! I’m so glad you enjoyed the biscuits!!! We just seal them and leave them on the counter. They should be good for at least a week.

        Reply
    4. Vicki Powell

      January 21, 2022 at 10:37 am

      Thank you, Shane, for your many delicious recipes. I have been making them for years, and am so grateful for your good work. We became plant-based in our 60’s and there are things we love that we thought we would never eat regularly again. Like sausage gravy and biscuits. I made your recipes yesterday for my husband’s 70th birthday, and these biscuits are simply amazing. I have been baking with applesauce, but would never have guessed a delicious biscuit can be made with NO fat at all. As I said earlier, we are grateful. We are also very very happy that we found your site.

      Reply
      • Shane Martin

        January 22, 2022 at 6:52 pm

        Thank you so much, Vicki!

        Reply
    5. Mary Stamos

      January 11, 2022 at 5:18 pm

      Best Vegan Biscuit Recipe

      I made these a few minutes ago, and they are outstanding biscuits! That’s saying a lot coming from a southern gal like me. They were moist and tasty. I used organic sprouted whole wheat flour and oat milk since that was all I had on hand. The substitutes worked perfectly for me. Yummy!

      Reply
      • Shane Martin

        January 11, 2022 at 11:06 pm

        Awesome, Mary! I have discovered that oat milk is the secret ingredient to things like this. Thank you for sharing.

        Reply
    6. Sasha Star

      December 23, 2021 at 5:07 pm

      Hi Shane! My biscuits just came out of the oven and I’m so excited that they are delicious! And, they are the first ever biscuits I’ve ever made. I do have a question though, I yielded 26 biscuits out of the recipe! I must have done something wrong. But the one I tried tasted wonderful, so even if I messed up they still turned out great. Can they be frozen for future use. I love your recipes, thank you!

      ★★★★★

      Reply
      • Kathleen Waldron

        January 30, 2022 at 4:41 pm

        I love this recipe! I haven’t had a ton of success with baked goods since going WFPBNO so my expectations weren’t high. I used Bob’s Red Mill 100% Stoneground whole-wheat pastry flour. Mum made drop biscuits in a muffin tin. I tried 6 on parchment and 6 in the muffin tin. Both are delicious but I like the look of the muffin ones. It took WAY longer to cook than the suggested time. I just kept adding minutes until a toothpick came out clean. Light texture, great taste! Thanks Shane! My son is not eating like I am and he gave them a thumbs up too.

        ★★★★★

        Reply
    7. Susan

      November 27, 2021 at 11:28 am

      These are absolutely wonderful! Thank you so much for sharing this recipe!!!

      ★★★★★

      Reply
    8. Carol

      November 16, 2021 at 10:49 pm

      Hey Shane – your biscuits look awesome! And let me tell you, us folks from the Pacific Northwest love a good biscuit too, LOL! It is probably too late, but I wanted Emily
      Martin (see comment made June 10, 2020), to know that there are alternatives to baking powder and baking soda that work perfectly well as substitutes, which waaaaaay cuts the s sodium down – Featherweight Baking Powder & Ener-G Baking Soda. Tell her to check out http://www.healthy heart market.com. Thanks for sharing all your great recipes!

      ★★★★★

      Reply
    9. Gloria

      November 16, 2021 at 5:13 pm

      Shane, I don’t have a rolling pin so how would they be as a drop biscuit?

      Reply
      • Shane Martin

        November 16, 2021 at 10:47 pm

        They’ll do great. I will sometimes do that.

        Reply
    10. Jeannette Peten

      October 24, 2021 at 8:44 am

      These biscuits look amazing! Can you make them gluten-free, if so what flower would you use? Jeanette

      Reply
      • Shane Martin

        October 24, 2021 at 5:31 pm

        I would use Bob’s Red 1 to 1 Gluten Free Baking Flour.

        Reply
    11. TJ

      October 22, 2021 at 8:44 pm

      These are the best biscuits I have ever tasted…beats my old traditional biscuits hands down!!!!Thanks Shane

      ★★★★★

      Reply
      • Shane Martin

        October 23, 2021 at 7:21 pm

        Wow, thank you!

        Reply
    12. Sheri

      May 16, 2021 at 9:47 am

      Hi Shane!
      I made your biscuits today and I think I heard the angel choir singing when I took my first bite!!! Sooo good!!! You see I am a southern girl raised in Louisiana on “cathead” (refers to size) biscuits made by my mom every Saturday morning with fig preserves and thick cane syrup! lol! I have missed biscuits on my WFPB journey!! While I won’t be eating biscuits every day these were such a nice treat today! You dont even taste the applesauce in these biscuits!! Amazing!! Please thank your wife from all of us southern girls out here for coming up with this recipe!!! I plan on making your IP potato soup later today!!!

      ★★★★★

      Reply
      • CastleDark

        March 10, 2022 at 8:31 pm

        Hi Shane & Hi Sheri, im Australian & have never heard of biscuits & gravy so im new to all this but definitely gonna try this delicious looking recipe of Shane’s AND the crazy sounding chocolate gravy that goes with them! Reading all the comments gives me confidence to try, and i just have to let u know…that…Sheri, you have no idea how glad i was to read your disclaimer about YOUR CAT-HEAD BISCUITS being so named due to the appropriate size to make your biscuits! hehee. i know most of us on this site are 100% vegan but yikes i was worried for a minute! lol. Just joking…no offence intended : )

        ★★★★★

        Reply
    13. hallie

      December 15, 2020 at 9:10 am

      These look so good! I am curious if you can detect an applesauce flavor? Any sweetness? I have read through the comments and no one has mentioned, but just curious.

      Reply
      • Shane Martin

        December 15, 2020 at 12:11 pm

        Hi, Hallie! No, I have never detected applesauce flavor at all in this recipe. And, have yet to have anyone respond saying they could taste it.

        ★★★★★

        Reply
    14. Candy

      December 07, 2020 at 1:12 pm

      These were SO easy and tasted amazing. Mine did not rise correctly, but it was my fault (well the fault of my 13 year old who needed me to pick him up in the middle of baking!) But they still held my homemade pumpkin butter and tasted great! 🙂 Can’t wait to try them again when i don’t get interrupted!

      ★★★★★

      Reply
      • Shane Martin

        December 08, 2020 at 10:18 pm

        Hi, Candy! Been there, done that. I sometimes get interrupted as well, but it happens with 5 kids:) Memories. They’ll grow up so fast:(

        Reply
      • MJ

        March 25, 2021 at 4:47 pm

        Same here. Hubby had to go to the mechanic in the middle of my baking. But they taste sooo good! I was missing biscuits after going vegan/dairy free/oil free/gluten free. This is the perfect recipe!

        ★★★★★

        Reply
    15. Monica Childers

      October 29, 2020 at 4:07 pm

      Can’t wait to make these – but I only have oat and soy milk- can I use these instead of Almond Milk? 🤤💜thanks!!!

      Reply
      • Shane Martin

        October 30, 2020 at 9:56 am

        Yes, soy milk works just fine:)

        Reply
    16. Carla Flaim

      September 20, 2020 at 6:14 pm

      Made these tonight. The recipe made 18 biscuits and while I wouldn’t describe them as fluffy, they are delish and hearty. Maybe I over-mixed? Or was it because I used whole wheat flour? I have never made biscuits before except for the bisquick version so not sure what to expect with cutting in applesauce. No complaints when eating which is the key! Went perfect with the chili we had for dinner! thanks
      Carla

      ★★★★

      Reply
      • Shane Martin

        September 20, 2020 at 11:35 pm

        That’s great, Carla! Sometimes the whole wheat flour can be a bit denser. But, so glad you enjoyed them.

        Reply
    17. Emily Martin

      June 10, 2020 at 10:37 am

      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.

      Reply
    18. Kristy

      June 08, 2020 at 11:55 am

      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!

      ★★★★★

      Reply
    19. Mary Pat Allen

      May 05, 2020 at 8:05 pm

      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❤️❤️

      ★★★★★

      Reply
      • Shane Martin

        May 07, 2020 at 4:08 pm

        Awesome!!!

        Reply
    20. Lauren Vaught

      February 16, 2020 at 8:03 am

      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

      ★★★★★

      Reply
    21. Micah and Ben

      January 30, 2020 at 10:39 am

      Hey, yeah. We are fans. This is seriously great alternative to traditional biscuits. Props to “the wife.”

      ★★★★★

      Reply
      • Shane Martin

        January 30, 2020 at 3:40 pm

        Awesome! Thanks!!!

        Reply
    22. Clarissa Hulet

      January 02, 2020 at 2:44 pm

      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!!

      ★★★★★

      Reply
      • Shane Martin

        January 02, 2020 at 6:03 pm

        Clarissa, that is wonderful! So glad you enjoyed them. They’re one of the favorites in our house:) Blessings.

        Reply
    23. Oz

      December 20, 2019 at 8:58 am

      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!

      Reply
      • Shane Martin

        December 20, 2019 at 9:42 am

        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!

        Reply
    24. Sharon

      November 27, 2019 at 3:48 pm

      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?

      Reply
      • Shane Martin

        November 27, 2019 at 6:58 pm

        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.

        Reply
    25. KATHY HOWARD

      November 27, 2019 at 12:34 pm

      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 ?

      Reply
      • Shane Martin

        November 27, 2019 at 6:57 pm

        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.

        Reply
    26. Darlene

      November 26, 2019 at 2:49 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        November 26, 2019 at 4:43 pm

        Sounds amazing! Thank you so much. Blessings

        Reply
    27. Linda

      November 22, 2019 at 9:40 am

      These really ARE the BEST whole wheat biscuits. So easy and delicious!

      ★★★★★

      Reply
      • Shane Martin

        November 22, 2019 at 9:42 am

        Thank you, Linda! I’m so glad you liked them and thanks for reaching out.

        Reply
    28. Jenny Baker

      November 10, 2019 at 6:06 pm

      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!!!!

      ★★★★★

      Reply
      • Shane Martin

        November 10, 2019 at 8:39 pm

        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!

        Reply
    29. Emily

      November 10, 2019 at 9:14 am

      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!

      Reply
      • Shane Martin

        November 10, 2019 at 9:42 am

        I haven’t done it with these but I say go for it and enjoy it:) Add some raisins too. YUM!

        Reply
    30. Emily

      November 10, 2019 at 9:11 am

      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!

      ★★★★★

      Reply
      • Shane Martin

        November 10, 2019 at 9:42 am

        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!!!

        Reply
    31. Darlene Cox

      October 26, 2019 at 8:03 pm

      Made these today! so yummy and so easy!
      Thank you for the recipe.

      Reply
      • Shane Martin

        October 26, 2019 at 9:37 pm

        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.

        ★★★★★

        Reply
    32. Ioanna

      October 26, 2019 at 7:03 am

      Where I live there is no applesauce 🙁 Any ideas of substitute or make my own?

      Reply
      • Ioanna

        October 26, 2019 at 7:51 am

        Just found a cream for babies with apples and strawberries, I’ll try with that!

        Reply
        • Shane Martin

          October 26, 2019 at 11:05 am

          Good luck!

          Reply
      • Shane Martin

        October 26, 2019 at 11:05 am

        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.

        Reply
    33. Denise

      October 22, 2019 at 9:48 pm

      Just made these and they were awesome!!! Easy, fast and family approved!!

      ★★★★★

      Reply
      • Shane Martin

        October 22, 2019 at 10:25 pm

        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! 🙂

        ★★★★★

        Reply
    34. Christina

      October 19, 2019 at 9:21 pm

      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. 💓

      Reply
      • Shane Martin

        October 19, 2019 at 10:31 pm

        Yes, it should! I would use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Good luck and hope you like them.

        Reply
    35. Alicia

      October 19, 2019 at 12:22 pm

      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!

      Reply
      • Lea

        October 19, 2019 at 5:18 pm

        I would also like to know about freezing and also reheating for later in the day use.

        Reply
        • Shane Martin

          October 19, 2019 at 10:33 pm

          Yes, we freeze them for future use all the time. They warm up well in the microwave.

          Reply
      • Shane Martin

        October 19, 2019 at 10:32 pm

        I would definitely freeze the biscuits after baking. We do it all the time and just reheat in the microwave.

        Reply
        • Malini

          November 26, 2019 at 12:50 pm

          Do you think a healthy gluten free option like brown rice flour would work instead of the white/wheat flour?

          Reply
          • Shane Martin

            November 26, 2019 at 4:44 pm

            Although I’ve never tried it, it should. Bob’s Red Mill is always my recommendation.

            Reply
    36. Tom

      October 18, 2019 at 3:10 pm

      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!

      Reply
      • Shane Martin

        October 19, 2019 at 7:39 am

        Thank you so much, Tom! I LOVE the mountains so I can only imagine:) Thanks for reaching out and all your encouragement! Blessings.

        Reply
    37. Julie

      October 18, 2019 at 11:17 am

      Oh yum! Can’t wait to try this! Going to make the biscuits this weekend. Thanks, Shane!

      Reply
      • Shane Martin

        October 18, 2019 at 11:59 am

        Thanks, Julie! I hope you enjoy them. Blessings.

        Reply

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