Vegan Biscuits

These flaky vegan biscuits are folded, creating tender, flaky biscuits time and time again. Serve biscuits alongside your favorite plant-based meals or have them as a tasty breakfast any day of the week. Serve these buttery biscuits with gravy, jam, or even sliced in half and filled with your favorite sandwich ingredients!

Speaking of jam, add a dollop or two of this berry chia jam to biscuits is the way to go!

A stack of rectangle vegan biscuits sits in front of other biscuits in the background.

I like making a meal special with upgrades. For example, if you serve some homemade biscuits alongside a simple meal, it’s immediately upgraded to something special. Do you see where I’m going with this? You can keep some homemade biscuits on-hand to make just about any meal extra special, from breakfast to lunch or dinner! These flaky vegan biscuits happen to be my favorites, so let’s get into how you can make them too.

Why This Recipe is a Winner

  • Using vegan buttermilk adds depth of flavor making these vegan biscuits both light and fluffy and delicious too.
  • Stacking the biscuit batter is an easy way to create layers of flaky biscuits you’ll want to make again and again.
  • Cutting rectangular or square biscuits means no more biscuit cutters and no more wasted batter either. We’ll use every bit and enjoy ever bite!
Bowls and measuring spoons are full of ingredients to make biscuits, like cubed butter, flour, baking powder, and more.

Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Vegan Buttermilk — We’ll make vegan buttermilk by combining soy milk with apple cider vinegar. The vinegar interacts with the baking soda and also adds depth of flavor.
  • Flour — I recommend using all-purpose flour.
  • Sugar — Adding a bit of sugar improves the texture of the biscuits and adds depth of flavor too.
  • Baking powder + Baking soda — These two together are powerful leaveners, responsible for tall, fluffy biscuits.
  • Salt — Without salt, biscuits would taste pretty bland. We’ll add just the right amount to make these biscuits delicious.
  • Vegan butter — Not just any butter will do. I recommend using either Earth Balance buttery sticks or make your own vegan butter.

How to Make Vegan Biscuits

You would think making your own vegan biscuits would be difficult, but it’s really not. Follow these steps to make them yourself:

Step One: Make the Buttermilk

In a large bowl, combine the plant-based milk and vinegar.

Step Two: Mix Dry Ingredients

Pour flour, sugar, baking powder, baking soda, and salt into a food processor. Pulse in quick bursts to combine and sift.

Step Three: Add Butter

Slice the stick of vegan butter in half lengthwise. Turn it to the side and slice it lengthwise again. Then make several slices along the length of the stick to create cubes of butter. Add these cubes to the flour in the food processor, disbursing them around the bowl.

Vegan butter cubes have been added to a food processor bowl with a flour mixture.

Then give it 7 to 10 quick pulses, to distribute the vegan butter throughout the flour. You want pea-size bits of the vegan butter, because that’s what adds flakiness to these biscuits.

Looking down on a food processor bowl full of flour. There are little bits of butter distributed throughout.

Step Four: Make Biscuit Batter

Pour the flour mixture into the bowl. Run your fingers through it to break up any larger bits of butter that remain.

Then pour in the vegan buttermilk. Use a spatula initially to gently stir it until just combined. Then use your hands to work the moisture through the dough. This is a shaggy dough and it will seem too dry to hold together, but the next step will take care of that.

Vegan buttermilk is being poured into a bowl full of flour.

Step Five: First Roll

Sprinkle some flour on a countertop and dump the dough there. Gently work the dough into a square about 1 inch high. Use a serrated knife to cut the dough in half both lengthwise and crosswise, creating 4 smaller squares.

Stack the 4 squares, adding any dough remnants in between the squares. Gently press down on the stack, creating another dough base.

A hand pressed down on a stack biscuit dough.

Marly’s Tips

Stacking the dough is an easy trick to create layers, meaning the resulting biscuits will be flaky and delicious!

Step Six: Second Roll, Cut, and Chill

Pat the dough base into a rectangle, roughly 8 x 10 inches. Pat the edges of the dough to create firm edges.

Use a knife to cut down the center lengthways. Turn the dough and make 4 cuts in the other direction, creating 8 rectangular biscuits. Transfer the biscuits to the prepared pan. Then place the pan in the freezer for 8 to 10 minutes. If you prefer smaller biscuits, you can cut two vertical cuts to create 12 smaller biscuits. Be sure to reduce the cooking time slightly.

Marly’s Tips

Traditional biscuits are round, but there is another, better way. Cut the biscuits into rectangles to make use of every bit of the biscuit batter. And there’s no need to buy biscuit cutters either!

Step Seven: Wash and Bake


While the biscuit dough is chilling, prepare the vegan egg wash by stirring together the ingredients and then set them aside to cool.

Coat each biscuit with the vegan egg wash. Then place the pan in the oven and bake for 20 to 25 minutes, until the tops of the biscuits are golden brown. Remove the pan from the oven and place the biscuits on a wire rack to cool.

Marly’s Tips

Using a vegan egg wash is optional, but it helps to create a golden crust to your biscuits, making them not only delicious but gorgeous too!

A hand holds a pastry brush and is spreading vegan egg wash over biscuit dough.

Storage Tips

Store biscuits in an airtight container in the fridge for up to 5 days. They can be frozen for up to 2 months.

A blue kitchen towel is in a bowl holding several golden brown rectangle biscuits.

Vegan Bread Recipes

Half of a biscuit is on a plate. It's topped with butter and strawberry jelly. There's a bowl with more jelly and more biscuits behind it.

That’s it for these vegan biscuits.

I hope you love this recipe as we do. Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A stack of two rectangle biscuits sit in front of more biscuits.

Vegan Biscuits

These fluffy vegans biscuits are folded, creating tender, flaky biscuits time and time again. They're perfect for breakfast or any time of the day. Serve these buttery biscuits with gravy, jam, or even sliced in half and filled with your favorite sandwich ingredients! 
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Calories: 334kcal
Author: Marly

Ingredients

  • 1 cup soy milk , plain (not vanilla)
  • 1 tablespoon apple cider vinegar
  • cups all-purpose flour
  • 2 tablespoons granulated sugar
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegan butter , cold

Vegan Egg Wash

Instructions

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the plant-based milk and vinegar. Stir and then set aside. 
  • Pour flour, sugar, baking powder, baking soda, and salt into a food processor. Pulse in quick bursts to combine and sift.
  • Slice the stick of vegan butter in half lengthwise. Turn it to the side and slice it lengthwise again. Then make several slices along the length of the stick to create cubes of butter. Add these cubes to the flour in the food processor, disbursing them around the bowl. Then give it 7 to 10 quick pulses, to distribute the vegan butter throughout the flour. You want pea-size bits of the vegan butter; that's what adds flakiness.
  • Pour the flour mixture into the bowl. Run your fingers through it to break up any larger bits of butter that remain. Then pour in the vegan buttermilk. Use a spatula initially to stir this gently, until just combined. Then use your hands to work the moisture through the dough. This is a shaggy dough and it will seem too dry to hold together.  
  • Sprinkle some flour on a countertop and transfer the dough there. Gently work the dough into a square about 1 inch high. Use a serrated knife to cut the dough in half both lengthwise and crosswise, creating 4 smaller squares. Stack the 4 squares, adding any dough remnants in between the squares. Gently press down on the stack, creating another dough base.
  • Pat the dough base into a rectangle, roughly 6 x 10 inches. Use a knife to cut down the center lengthways. Turn the dough and make 4 cuts in the other direction, creating 8 rectangular biscuits. Transfer the biscuits to the prepared pan. Then place the pan in the freezer for 8 to 10 minutes.
  • Prepare the egg wash by stirring together the ingredients. Set it aside to cool.
  • Coat each biscuit with the vegan egg wash. Place the pan in the oven and bake for 20 to 25 minutes, until the tops of the biscuits are golden brown. Remove the pan from the oven and place the biscuits on a wire rack to cool. 
  • Store biscuits in an airtight container in the fridge for up to 5 days. They can be frozen for up to 2 months.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Notes

If you want round biscuits, use a biscuit cutter. Alternatively, you can cut the dough in half and then cut those halves in half, leaving you with four quarters. Cut each quarter into 3 sections and gently work those into rounds  (don’t overwork the dough or the biscuits could be tough). Place the rounds on a prepared baking sheet and brush with vegan egg wash before baking.
You can make smaller biscuits by cutting a 3 x 4 grid to create 12 biscuits.
Nutrition Facts
Vegan Biscuits
Amount Per Serving
Calories 334 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g25%
Sodium 521mg22%
Potassium 176mg5%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 1146IU23%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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3 Responses to Vegan Biscuits

  1. Really it’s Amazing tips. It’s worthful to us. Thank you so much for sharing this post. Please share another post like this one.

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