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Best Vegan Biscuit Recipe

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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.

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.

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Best Vegan Biscuit Recipe


★★★★★

4.9 from 15 reviews

  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Cook Time: 11 mins.
  • Total Time: 21 minutes
  • Yield: 12 biscuits 1x
  • Diet: Vegan
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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!


Scale

Ingredients

  • 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

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Spatulas

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Mixing Bowls

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Baking Sheet

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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

Did you make this recipe?

Tag @shaneandsimplecooking on Instagram and hashtag it #shaneandsimple

Previous Post: « Instant Pot Vegan Chili
Next Post: Vegan Chocolate Gravy »

Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  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. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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

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Hey, I’m Shane!

I share healthy vegan recipes that are practical, affordable, anyone can make and everyone will love!

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