Fluffy, soft vegan biscuits are so easy to make! They require just 1 bowl, 7 ingredients and 30 minutes. Oil free and wholesome, but not sacrificing on taste!
In case you are worried that these vegan biscuits taste too “healthy” because they don’t have any oil or vegan butter, let me tell you, I would not have posted them if that was the case!
I have made these easy vegan biscuits several times now, and they never cease to amaze me! When I first was testing out a vegan biscuit recipe, I tried a version using vegan butter. They were good, but I wanted to see if I could come up with a recipe using simpler ingredients that would taste just as good or better.
Well, it was successful! These are much easier than regular homemade biscuits. With no butter to cut in, it makes the recipe faster and simpler. Plus, vegan butter is expensive, and I like to save it for special dessert recipes, such as these Vegan Chocolate Chip Cookies or my Vegan Chocolate Cake.
How do you make Easy Vegan Biscuits?
Stir the apple cider vinegar into the non-dairy milk and set aside.
Whisk the dry ingredients together in a bowl.
Mix in the milk/vinegar mixture and stir.
Dump onto a floured surface, and gently work it together with your hands. Roll the dough 1/2 inch thick, cut with a biscuit cutter and bake for 12 minutes at 425 degrees F.
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Let them cool for a few minutes, then slice and enjoy!
Serve with jam, or anything else you like. Look how fluffy!
If you like this recipe, you might enjoy these Oil Free recipes:
Oil Free Peanut Butter Chocolate Chip Cookies
Adapted from The Mindful Vegan book.
Easy Vegan Biscuits
Ingredients
- 2 cups unsweetened non-dairy milk
- 1 tablespoon apple cider vinegar
- 4 cups all purpose flour, plus more as needed
- 1 cup almond flour
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
Instructions
- Preheat the oven to 425 degrees F.
- Stir the apple cider vinegar into the non-dairy milk and set aside to curdle.
- Whisk the 4 cups flour, almond flour, baking powder, baking soda and salt in a large bowl.
- Pour the milk/vinegar mixture into the dry ingredients, and mix. Avoid over stirring.
- Dump the dough onto a floured surface and gently work it together with your hands, adding a little more flour if it's too sticky. Roll the dough about 1/2 inch thick, then use a biscuit cutter and cut out the biscuits. Continue re-rolling the dough until you have used it all.
- Place the biscuits on a baking sheet lined with a silicone mat or parchment paper. Bake for about 12 minutes until light golden brown and fluffy. Allow to cool for a few minutes, serve and enjoy!
Notes
- I used cashew milk, but you can use any non-dairy milk such as: soy, coconut or almond milk. Just make sure it's unsweetened and unflavored.
- May substitute whole wheat flour for the all purpose flour. I haven't tested it with gluten free flour.
- May use almond meal instead of almond flour.
Can I make them into drop biscuits?
You could, yes.
Hello Nora!
I tried making these and the dough didn’t stay together like dough, do I need to use more milk next time maybe? They tasted great but not quite the biscuit form.
It sounds like the dough came out a bit dry? Next time, just add a bit more milk until you can work with the dough without it crumbling. But usually this dough is not too dry, so make sure you don’t actually add too much flour.
These are so amazing! I use this over my sourdough recipe so that I only make one kind of biscuit for family events and no one can tell they’re vegan. Win-win!
Wonderful! Thanks so much for the kind words, Paula!
Thank you for a recipe that meets my craving for a truly amazing biscuit, yet is lower in fat. We devour these!!
Hi Susie! I’m so glad to hear the biscuit recipe is what you were looking or, and you love them! Thanks for sharing you great feedback!
Can the dough be frozen?
I haven’t tried it, but it should be fine.
what can you substitue for almond flour
Possibly regular flour but they will be drier and not as moist or good.
Excellent flavor! Used extra creamy oat milk and am delighted how easy these were to assemble. Thank you for another great recipe!
Hi Paula. You are welcome! Thanks for your great feedback!
Any subs for the almond flour? I need it to be “nut-free” to send to daycare 🙂
I don’t know that these will work well without almond flour, but you could make my Southern-Style Vegan Buttermilk Biscuits instead. No nuts needed there. Hope that helps.
The easiest most delicious biscuits EVER!!! They were a hit with my whole family!!!!
So glad the biscuits were a hit! Thanks for sharing your review!
Could I use white spelt flour in place of all-purpose flour?
I haven’t tried it but it will likely work well. They may be a little more dense though.
Thank you for your recipes! This is my go to biscuit recipe, and everyone always loves them, non vegans and all:)
Any idea if coconut flour will work in place of the almond flour?
Thank you!
Thank you, I’m so glad to hear that! I haven’t tried using coconut flour here, but it’s quite different than almond flour and I’m a little afraid they will turn out a bit dry. Not totally sure though!
I just watched Joanna Gaines magnolia table episode on biscuits so i was inspired to make these vegan. I just finished my second one in amazement of how satisfying these are. These are crazy good! Thank you for sharing.
I’m glad the biscuits satisfy your biscuit longing! Thank you, Virginia!
So simple and excellent! Your fluffy pancakes are my favorites too! I love your low/no extra added fat recipes!! And your vanilla cake is also amazing! Thank you so much for sharing!
You are welcome, Jo! I appreciate you using my recipes, and am glad you are loving them! Thanks for shari your great review and feedback! Happy cooking!
I tried these with Pillsbury gluten free flour. They did not rise. They taste good, but are little hockey pucks.
Sorry to hear they didn’t work out with that gluten free flour, I haven’t tried making these gluten free yet. Bummer!
Hi Andrea, I tried them today with Buckwheat flour (Gluten Free) and they turned out pretty good. I just sort of gently formed a biscuit shape with my hands and compressed just enough to get the dough to stay together before baking. They didn’t rise as much as they do with regular flour and they are a little more savory in flavor, but I think they were still a success. I really appreciate how simple and straightforward this recipe is and am enjoying trying new flours with it (trying Rye flour-not Gluten Free- next). As an added note- with regular flour I’ve always made them as “drop biscuits” and ignored the rolling out step, I think this method would also help prevent them being too dense with other Gluten free flours.
You could try using an egg replacement to see if it helps the gluten free flour. I have not tried it myself, but I have to use one in brownies to make them work well. Just a thought. ?♀️?❤
I used bobs red mill gluten free flour and they are perfect!
Hi, Liz!
Thank you for posting this. Are you speaking of the Bob’s Red Mill Gluten Free 1:1 baking mix or the one in the red label?
Best vegan biscuits we’ve had! Definitely a keeper.
Hi Amy. Glad you like the biscuits! Thank you!
Very easy to make and tasty too!
Glad you enjoyed the biscuits, Lauralee! Thank you!
DO you think I could add vegan cheese to make these into cheddar biscuits? Merry Christmas, everyone! I just made the coconut cake recipe, yum! Thinking about these for the morning 🙂
Absolutely! Thanks so much!
My kids beg me to make these every weekend! They are amazing!
I hate making biscuits because they never turn out, but this recipe looked easy so decided to give it one more try. These came out perfect! Definitely a keeper.
I like everything about this recipe except almond flour. What can I use instead of a nut flour?
Oops I wanted to add I used whole wheat pastry flour and pea milk. Both worked perfectly