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Home » Best Vegan Biscuit Recipe

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 biscuits on a baking sheet with spoon and white and red napkin.

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.

Two biscuits on plate and one with jam and cup of coffee.

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!

Ingredients on tray.

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.

Four pictures of ingredients.

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.

Horizontal picture of flour and 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 1/2″ thickness. Again, being gentle is key!

Vegan biscuit dough and rolling pin.

Use a jar, small drinking glass, or pastry cutter for your desired size and cut the biscuits.

Biscuit dough and pastry cutter.

Layout the biscuits on the prepared baking sheet until the biscuits are almost touching or are just touching one another.

Uncooked biscuits on baking sheet with parchment paper.

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.

Vegan biscuits on baking sheet fresh out of the oven.

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 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
Vegan biscuit with jam on plate.

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
Vegan biscuit with jam on table.

“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


★★★★★

5 from 7 reviews

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

  • 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

  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 1/2″ 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

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Tag @shaneandsimplecooking on Instagram and hashtag it #shaneandsimple

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Previous Post: « Instant Pot Vegan Chili
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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

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