Vegan Biscuits Buttery Flaky

Ready for more biscuit recipes? Try my 2-ingredient biscuits, air fryer biscuits, cheese biscuits, and coconut flour biscuits next. If you’re of the opinion that vegan baked goods are dry or lack flavor, my vegan biscuit recipe will convince you otherwise. They are, without a doubt, as flaky and tall as their non-vegan counterparts. The only difference? A few vegan swaps that cut the dairy but keep the flavor.

Why I love this recipe

Made with only 7 ingredients. And none of them are niche substitutions, but rather, basic pantry staples. Golden brown, buttery, and flaky. In terms of texture, these biscuits tick all the boxes. (Yes, I know buttery sounds like an oxymoron). No yeast needed. It’s a quick bread recipe that’s designed to be ready in minutes. All in one bowl. So clean-up is done well before the biscuits finish baking.

Ingredients needed

Dairy-free milk. I used unsweetened almond milk, but cashew milk and other plant-based milk can also be used. Apple cider vinegar. Mixed with the milk, this will create a mock ‘buttermilk.’ Confession: I use this as my ‘buttermilk’ for any recipe, vegan or not. All-purpose flour. Preferably sifted, so you get smooth and pillowy biscuits. Use gluten-free flour if needed. Baking powder. To help the biscuits rise. Don’t omit or swap this for baking soda. Salt. To add flavor. Cold vegan butter OR vegan margarine. I prefer the firmer texture of Earth Balance vegan butter, which makes for fluffier, flakier biscuits. Sugar. Optional, but I like to add a pinch of something sweet to balance out the savory flavors.

How to make vegan biscuits

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “15/10, these are absolutely delicious!! I made them with Violife butter and oat milk. I think the kind of butter you use really matters!” – Karla

Arman’s recipe tips

Use a food processor. I don’t mind mixing by hand, but using a food processor is quicker. Simply add the butter to the dry ingredients and pulse until you have the proper texture.

Work quickly. The trick to guaranteeing the perfect biscuit texture is to work quickly. The biscuits won’t be as flaky if the butter has time to soften as you’re working the dough. Avoid overmixing the dough. The more you mix, the more likely the biscuits will turn out flat. Press straight down with the pastry cutter. If you wiggle the cutter, you’ll squish the biscuits, and they won’t rise as much. Remove them from the oven when they’re barely golden. They may look undercooked, but they’ll continue to cook as they cool down.

Storage instructions

To store: Leftover biscuits can be stored in an airtight container at room temperature for up to five days or in the refrigerator for up to two weeks. To freeze: Freeze leftover biscuits in a freezer-safe container for up to six months. Let them thaw in the fridge. To reheat: Microwave the biscuits for 20 seconds or in a preheated oven for 5-10 minutes.