This Vegan Biscuit Recipe is so easy, it’s almost hard to believe! With only 6 ingredients and no refined sugar, there’s no excuse not to bake up a batch.
I am beyond excited to share with you my go-to southern vegan biscuit recipe. I’ve been tweaking it for years and this is by far the best version of these biscuits I have ever made.
They are everything you could ever want – fluffy, flaky, buttery, and just downright damn delicious!
You can top them with anything your heart desires – jam, gravy, or simply eat them as they are. I like using them in my vegan breakfast sandwich recipe – talk about a comforting treat!
Trust me when I say that you won’t be able to notice that these little babies aren’t loaded up with dairy or eggs!
Ingredients for Vegan Biscuits
All-Purpose Flour – In this recipe, I used Bob’s Red Mill 1:1 Gluten Free baking blend, but All-purpose flour works well here as well.
Xanthan Gum – This is an optional ingredient, but it does make for much softer and more tender layers.
Salt
Baking Powder
Vegan Butter – This is one ingredient you don’t want to mess around with. And it’s more about the methodology than anything. Make sure your butter is frozen before using, and do not handle the dough too much once you’ve incorporated the butter. You will be adding the cut biscuits back into the refrigerator before baking so the butter can firm up again, but you still want to lessen the chances of your body temperature melting the butter at all.
Unsweetened Almond Milk – This is another one that you want to keep as cold as possible before adding into the flour mixture. That way it won’t bring the temperature of the butter down.
Step-by-Step Instructions for Vegan Biscuits
You’ll be shocked to find out just how easy this biscuit recipe comes together, and also that they’re pretty much fail-proof!
Step 1 – Sift together the gluten-free flour, xanthan gum, salt, and baking powder.
Step 2 – Use a box grater and grate the frozen butter into fine shreds. Add the butter to flour mixture and use a pastry cutter or fork to combine until it resembles coarse sand. Do not use your hands here, as the warmth in your hands will begin to melt the butter, and we want it to stay as cold as possible.
Step 3 – Make a well in the center of the mixture and add in the almond milk. Mix well until all the flour is combined. Do not over mix.
Step 4 – Form mixture into a ball and knead 4-5 times.
Step 5 – Press or roll dough into a 2″ tall rectangle on a floured surface. Cut into rounds with a biscuit cutter – this is the set I use for shaping round items.
Step 6 – Place biscuits on a baking sheet and refrigerate for 1 hour.
Step 7 – Bake in preheated oven for 20-25 minutes until tops are golden brown. Brush tops with butter or cooking spray in the last 5 minutes.
This Vegan Biscuit Recipe is a staple you’ll use over and over again, and there’s so much to love about them:
- Uber flakey and pull-apart goodness
- Simple pantry staples that you probably have in your kitchen right now
- Budget-friendly
- One on of those recipes you share with loved ones and they can’t even tell it’s vegan!!
- Totally addicting, and I highly recommend doubling (or even tripling) the recipe for a crowd
Holly’s Insider Pro Tips
Freeze the butter
This is one of those hacks that yields amazing results. You want to throw your stick of vegan butter in the freezer at least an hour before making your biscuits. Those cold pieces are what create little pockets of fat, which in turn will create layers and layers of dough.
And please take my advice and use the box grater tip for your butter. Cutting butter into pieces just doesn’t distribute the butter as well as grating it.
Don’t use your hands
Using your hands at all to combine the dough will start to melt it, and that will just take those little fat pockets away. Instead, use a fork to lightly combine everything together. When forming the dough into a ball and later a rectangle, work quickly.
Make sure not to twist
When cutting the dough into biscuit shapes, be sure to just press the biscuit cutter down and pull up. Don’t twist the biscuit cutter. When you twist it, that creates a seal on the edges of the biscuits, making it harder for them to rise as they would otherwise.
Let it rest
Letting the biscuits rest for 10 minutes after baking will help in forming those flaky layers of dough.
Vegan Biscuits Recipe FAQs
Yes, these biscuits freeze amazingly! Let them cool completely to room temperature and then wrap individually. Put biscuits into a freezer safe bag and freeze for up to 3 months. To thaw, leave in the refrigerator overnight before reheating in the microwave for 20-30 seconds.
Biscuits can be served with so many things, but I do love a good biscuits and gravy dish. They’re a great side for just about any comfort food meal such as Vegan Meatloaf, Vegan Roast, or Lentil Shepherd’s Pie. Even better yet, slather with a big ole pat of butter or homemade jam, and you are in for a treat.
If you have any leftovers, let them cool to room temperature before storing in an air-tight container in the fridge for up to 5 days. Alternatively, you can freeze them for up to 3 months.
Looking for more Vegan Comfort Food Recipes?
Vegan Mac and Cheese
Vegetarian Pot Pie
Meatless Meatballs
Vegetarian Sloppy Joes
Vegan Mushroom Stroganoff
Crockpot Minestrone Soup
Vegan Alfredo Sauce
Vegan Scalloped Potatoes
Vegan Bolognese
Now that you know how to easy it is to make this vegan biscuits recipe, please give it a star rating below and comment letting me know how it turned out for you.
Vegan Biscuit Recipe
Ingredients
- 2 1/4 cups all-purpose gluten-free flour blend (we use Bob's Red Mill 1:1)
- 1 teaspoon xanthan gum (optional but recommend for best texture)
- 1 teaspoon sea salt
- 1 Tablespoon baking powder
- 1/2 cup unsalted vegan butter, frozen
- 1 cup unsweetened almond milk
- additional butter or cooking spray for brushing
Instructions
- In a large bowl, sift together the flour, xanthan gum, sea salt, and baking powder.
- Using a box grater, grate the frozen butter into fine shreds. Add the butter to the flour mixture and use a pastry cutter or a fork to combine until it resembles coarse sand. (see notes)
- Make a well in the center of the bowl and add in the almond milk. Mix well until all the flour is incorporated but be careful not to overmix. Form the mixture into a ball and knead 4-5 times.
- Press or roll the dough out into a 2" tall rectangle on a floured surface. Use a biscuit cutter or one-cup measuring cup to cut out the biscuits. Be sure not to twist the cutter! (see notes)
- Place the biscuits onto a greased baking sheet and refrigerate for 1 hour.
- Preheat oven to 425°F.
- Transfer the baking sheet to the oven and bake for 20-25 minutes or until the tops are golden brown. Brush the tops with butter or spray with cooking spray in the last 5 minutes of baking.
- Let cool for 10 minutes before serving.
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