The Best Damn Vegan Biscuits: Fluffy, Buttery, and Irresistible
A handful of pantry staples and simple methods yield crisp exteriors and soft interiors.
The Best Damn Vegan Biscuits
For those who crave fluffy, buttery biscuits without dairy or eggs, vegan biscuits are the answer—and this recipe shows you exactly how to nail that perfect texture and flavor. Ideal for breakfast, brunch, or anytime snacking, these biscuits are equally brilliant when paired with sweet jams or savory fillings. The following guide presents a structured approach to biscuit mastery, inspired by years of trial, error, and baking wisdom.
Why Vegan Biscuits?
Biscuit recipes have deep roots in Southern cuisine, traditionally crafted with butter and milk for maximum richness. With plant-based alternatives now widely available, there’s no compromise on taste or texture—vegan biscuits prove that fluffy and delicious doesn’t require animal products. They’re:
- Fluffy
- Buttery
- Moist
- Versatile—great with jam, gravy, or as part of a sandwich
- Quick to prepare—just 30 minutes from start to finish
If you’ve struggled to achieve that bakery-style biscuit at home, especially with vegan methods, this article is for you.
How to Make Vegan Biscuits
This recipe is designed for simplicity and maximum impact. You need only 7 basic ingredients and a single mixing bowl:
- Unbleached all-purpose flour
- Non-dairy butter (Earth Balance or similar)
- Sea salt
- Baking powder
- Baking soda
- Plain almond milk
- Lemon juice
Each ingredient serves a purpose: flour offers structure, vegan butter provides richness, baking powder and soda create lift, and almond milk with lemon juice forms a plant-based buttermilk for tang and tenderness.
The Biscuit Commandments
- Handle the dough gently. Overworking leads to tough biscuits.
- Skip the rolling pin. Pat the dough by hand for a crumbly texture.
- Keep your butter cold. Cold fat creates steam pockets for fluff.
- Use enough leavening. Baking powder and soda guarantee rise.
- Brush tops with melted butter. This delivers a golden, crusty top.
- Make a divot in the center. Use your fingers to flatten the biscuit center and prevent dome-shaped biscuits.
- Bake in a hot oven (450°F/232°C). High heat is essential for lift.
- Let biscuits touch while baking. Side-by-side biscuits rise higher together.
Extra pro tip: eat biscuits fresh from the oven. Their delicate crumb and buttery aroma are best enjoyed hot.
Ingredient Insights
| Ingredient | Role in Biscuit |
|---|---|
| Flour | Structure, base for dough |
| Non-dairy butter | Flavor, moisture, tenderness |
| Sea salt | Enhances flavor |
| Baking powder & baking soda | Leavening, helps biscuits rise and fluff |
| Almond milk + Lemon juice | Creates vegan buttermilk, tenderizes dough |
While almond milk and Earth Balance butter are recommended, feel free to experiment with other non-dairy milks (such as oat or soy) and vegan butter brands. The goal is cold, solid fat and neutral-flavored milk.
Step-by-Step Recipe
- Prepare vegan buttermilk: Add lemon juice to almond milk and let sit for 5 minutes until slightly curdled.
- Mix dry ingredients: Combine flour, baking powder, baking soda, and salt in a large bowl.
- Cut in cold non-dairy butter: Cube butter and gently mix into flour until pea-sized lumps remain.
- Add buttermilk mixture: Stir gently just until a shaggy dough forms. Avoid overmixing.
- Pat dough into a disc: Use your hands to press into a 1-inch-thick round—no rolling pin!
- Cut biscuits: Use a biscuit cutter or sturdy glass. Press straight down; don’t twist.
- Arrange side by side on a parchment-lined baking sheet.
- Brush tops with more butter.
- Make a shallow indentation in the center of each biscuit.
- Bake hot and fast: 450°F (232°C) for 10-15 minutes until golden and puffed.
- Serve immediately.
Biscuits lose some of their magic as they cool, so enjoy them fresh. They’re at peak fluffiness and flavor right out of the oven.
Serving Suggestions
- Spread with jam or your favorite fruit preserves
- Smothered in vegan gravy for a plant-based breakfast classic
- Layered with vegan sausage or tofu scramble for a hearty sandwich
- On the side with soups, stews, or chili
- Drizzle with agave or maple syrup for a sweet treat
What others are reading
No matter how you serve them, these biscuits hold their own—with a texture that’s both airy and substantial, and a flavor that’s classically Southern but wholly plant-based.
Expert Tips for Biscuit Success
- Don’t over-knead. Mixing too much tightens gluten and toughens biscuits.
- Work quickly once butter is added. Warm butter won’t create those essential steam pockets.
- Always bake in a preheated, very hot oven. Low heat means flat, dense biscuits.
- Use a sharp cutter; dull edges prevent proper rise.
- Tightly pack biscuits on the tray. Touching sides help them rise higher.
- Customize with mix-ins such as herbs, vegan cheese, or spices—but add these to the dry ingredients before mixing in butter.
Variations: Take Your Biscuits Further
- Gluten-Free Option: Swap unbleached all-purpose flour for a gluten-free blend such as rice flour or almond flour. Add potato starch for lightness and cornstarch to prevent crumbliness.
- Cheddar Jalapeño Biscuits: Mix in nutritional yeast for cheesy flavor, and add chopped jalapeños before shaping dough.
- Sweet Biscuits: Sprinkle a little organic cane sugar into your dry mix for a touch of sweetness.
- Herb Biscuits: Add finely chopped rosemary, thyme, or chives for an aromatic twist.
Feel free to experiment. The base dough is forgiving, and creative mix-ins can elevate your biscuits for any occasion.
Frequently Asked Questions (FAQs)
Q: Can I prepare biscuit dough ahead of time?
A: Yes, you can mix and shape the dough, then cover and refrigerate for up to 1 day. Bake directly from the fridge, adding an extra minute to baking time.
Q: What’s the best vegan butter for biscuits?
A: Earth Balance buttery sticks are a reliable choice, but Miyoko’s vegan butter and other solid vegan butters perform well.
Q: Can I use a different non-dairy milk?
A: Yes. Most unsweetened non-dairy milks like soy, oat, or cashew work. Almond is preferred for its neutral flavor.
Q: How do I store leftover biscuits?
A: Wrap tightly and refrigerate up to 3 days. Reheat in an oven for best texture. Fresh is always best.
Q: Can biscuits be frozen?
A: Yes, freeze before or after baking. Reheat from frozen for a crisp exterior and fluffy center.
Q: Do I need to use lemon juice?
A: Lemon juice is key for homemade vegan buttermilk. It reacts with baking soda for rise and adds subtle tang—but you may substitute with apple cider vinegar.
Nutritional Highlights
While these biscuits are indulgent, they’re free of cholesterol and easily made lower-fat by reducing vegan butter. For added fiber, swap half the white flour for whole wheat or spelt.
- Calories: About 150-200 per biscuit (depending on size)
- Protein: 2-4 grams
- Fat: 5-8 grams, varies with added vegan butter
- Fiber: Up to 3 grams with whole grains
These values are estimates and vary based on portion and ingredient choice.
The Best Damn Vegan Biscuits Recipe Card
| Ingredient | Amount |
|---|---|
| Unbleached all-purpose flour | 2 cups |
| Non-dairy butter | 6 tbsp (cold, cubed) |
| Sea salt | 1/2 tsp |
| Baking powder | 1 tbsp |
| Baking soda | 1/2 tsp |
| Almond milk | 3/4 cup (unsweetened) |
| Lemon juice | 1 tbsp |
- Preheat oven to 450°F (232°C). Line a baking tray with parchment.
- Add lemon juice to almond milk, set aside.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Cut cold butter into flour with fingers or pastry blender until crumbs form.
- Pour in buttermilk, stir gently until just combined.
- Pat dough into 1-inch-thick disc. Use hands, not a rolling pin.
- Cut biscuits, arrange so they touch on tray.
- Brush tops with melted butter, press center lightly with finger.
- Bake for 10-15 minutes, until golden and fluffy.
User Testimonials
“These biscuits are flaky, easy to make, and consistently delicious! They’re a staple for breakfast sandwiches and a favorite alongside soup.”
—Home baker review
“The vegan recipe keeps all the comfort, flavor, and texture I remember from childhood biscuits—without dairy!”
—MinimalistBaker community member
Final Thoughts
Biscuit perfection isn’t far away. With a handful of pantry staples, a few clever baking methods, and plant-based substitutions, you’ll have the best damn vegan biscuits—fluffy, crusty, and delicious beyond compare—ready in just half an hour. Whether you’re vegan, dairy-free, or simply love a good biscuit, this recipe is your go-to for any occasion.
References
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