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 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.
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.
Best Vegan Biscuit Recipe
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!
- Prep Time: 10 mins.
- Cook Time: 11 mins.
- Total Time: 21 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
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
- 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 ½″ 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.
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
I was looking for an easy vegan biscuit recipe and came across yours. I wasn’t really looking for a WF recipe, just plant-based but when I saw yours and the amount of applesauce it required I decided to try it out as I had a large jar of applesauce in the fridge. I’m sitting here eating one of your amazing biscuits now along with your sausage patties that I just had to try after making the biscuits. I’ve been vegan for over 20 years but I’ve never found a biscuit recipe that I like as much as I like this one, and that was also easy to make! I’m going to write a review for your sausage recipe too. THANK YOU! THANK YOU! THANK YOU!
I followed this recipe to make 8 drop biscuits. Instead of rolling the dough with a rolling pin, I took the wet dough and dropped each biscuit on my Caraway baking sheet (no oil, no parchment paper) with an ice cream scoop. The biscuits were delicious.
Could I use soy milk in place of the almond milk? Also, I have self-rising flour. Can that be used in place of the dry ingredients? Just trying to use what I have on hand. Thanks! My son is going vegan for the first time and I’m trying to find familiar foods to keep him encouraged. Thanks so much for your oil-free recipes!
Hi, Carla! Concerning the soy milk, yes, for sure. I haven’t tried self-rising flour but see no reason why it shouldn’t work. Thanks so much for reaching out and tell your son, “Hey!” for me. Peace.
Hi Shane, I have a question, please… I’ve made these wonderful biscuits before and they were GREAT, but have you (or anyone else reading) ever added savory additions? I was thinking about black kalamata olives, diced sun-dried tomato, perhaps, with vegan cheese? Would it weigh down the biscuit? Any thoughts / insights would be appreciated.
These look delicious! I would like to make these for a friend who is dairy-free, but want to make them in advance. Do you know if the biscuits turn out well if they’re frozen and then baked?
It should be fine. You could also bake them then freeze them.
These are very good, crumbly texture like a regular biscuit. I used a dough whisk to whisk in the applesauce and that helped to keep it crumbly. Very good! I made half the recipe and got about 7+ biscuits. I forgot to cut the salt in half, too, so they are a little salty but still good.
Well these are certainly a keeper! Who knew you can make biscuits without butter! I got 16 biscuits out of this recipe. Thought the applesauce would make these too sweet but not so. These rose just like a buttered biscuit. Best of all, my picky 83 yr old husband will eat them. That’s a win in my book.
Wow, thank you so much!
Just made these this afternoon to go with a big pot of soup and they are great! I am planning on making the pot pie with the biscuit topping and thought I’d try the biscuits first.
I weighted my flour, so used 240g, instead of measuring 2 cups. I found the dough very sticky, so added more flour and incorporated it on a floured surface. I ended up unable to roll the dough, so (as I read many others also did) I made drop biscuits. Baked them for 10 mins and they turned out great. These will be added to my regulars for sure. A quick and easy biscuit, easily used for many different types of meals. Thanks for another great recipe!
These are delicious! 5 stars!
But what, oh whaaaaattttt am I doing wrong? The dough is like a thick batter (I am following the recipe to the “T”) and just NOT “rollable”. I have tried twice now and ended up making drop biscuits both times, which were delicious, but I want to master this recipe “as is.”
Please help!
Hi, Lynn! I’m glad you love them…they’re one of our faves in this house. Hmmm, I’m not quite sure. My first thought would be possible overmixing. But, it sounds like you are following the instructions. You could try adding a little more liquid and see if that helps. Let me know.
Thank you for the reply, Shane. But the problem doesn’t seem like more liquid would help… I might think if anything, maybe more flour? Maybe I wasn’t clear… the dough was more like a thicker batter than any “dough” I have ever made… it was just too soft and sticky for ANY rolling out.
Ah, ok, that makes senses. Yes, I misread your comment. The dough should be sticky but not to the point of “unworkable.” I would try adding flour 1-2 tbsp at a time and see if that helps. Let me know how it goes.
If I use self rising flour can I omit the baking soda, baking powder, and salt?
I would.
Very straightforward recipe that yields a hearty moist biscuit that can be eaten with any meal. It’s going in the books for later use. Thanks:)
Best Biscuit recipe ever! Just made these for biscuits and gravy and they were so much lighter and fluffier than any wfpb no oil biscuit I have had so far. Definitely a winner for me. Thanks Shane!
Wow, that’s awesome! We had the same thing for breakfast yesterday morning with our guests.
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
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.
I grew up in Mississippi-and made these biscuits yesterday. They are SO good!
Thank you for the recipe!
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!
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.
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.
Thank you so much, Vicki!
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!
Awesome, Mary! I have discovered that oat milk is the secret ingredient to things like this. Thank you for sharing.
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!
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.
These are absolutely wonderful! Thank you so much for sharing this recipe!!!
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!
I use Hain no sodium baking powder. There is no difference in the taste to me.
Shane, I don’t have a rolling pin so how would they be as a drop biscuit?
They’ll do great. I will sometimes do that.
These biscuits look amazing! Can you make them gluten-free, if so what flower would you use? Jeanette
I would use Bob’s Red 1 to 1 Gluten Free Baking Flour.
These are the best biscuits I have ever tasted…beats my old traditional biscuits hands down!!!!Thanks Shane
Wow, thank you!
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!!!
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 : )
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.
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.
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!
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:(
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!
Can’t wait to make these – but I only have oat and soy milk- can I use these instead of Almond Milk? 🤤💜thanks!!!
Yes, soy milk works just fine:)
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
That’s great, Carla! Sometimes the whole wheat flour can be a bit denser. But, so glad you enjoyed them.
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.
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!
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’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
Hey, yeah. We are fans. This is seriously great alternative to traditional biscuits. Props to “the wife.”
Awesome! Thanks!!!
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.
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!
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.
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.
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
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.
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!
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!
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!!!
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.
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.
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! 🙂
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.
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.
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.
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.