biscuits on towel

Did you know that vegan biscuits are a thing? And we must mention that they’re totally delicious. If you are looking for a great vegan biscuit recipe that doesn’t skimp out on the fluffiness and flavor, this recipe is perfect for you. Recipe developer Miriam Hahn dreamed these biscuits up, and we should all write her a thank you note because they’re just that good. "I am totally obsessed with these biscuits!" Hahn raves. "They are so easy to make and so delicious! I love that the ingredients are healthy and totally plant-based."

These would be great to serve at Thanksgiving or any other get-together. "These go great with any entree or soup. They are simple enough to be a weeknight biscuit but fancy enough to be a Thanksgiving or holiday biscuit," Hahn says. "I serve them with non-dairy butter. My husband loves to put honey on them. They are great for a brunch as well, and in that case, I serve them with a natural jam.

Are you drooling yet? Keep reading to find out how to make these wonderful biscuits.

Gather the ingredients

ingredients on counter

The first thing you need to do is gather all of the necessary items to whip up these tasty biscuits. Luckily, you only need to pick up a few items, and they should all be super affordable. For starters, grab some soy milk and make sure that it’s unsweetened. You will also need some apple cider vinegar. Moving onto the baking aisle, be sure to get some all-purpose flour and baking powder as well as baking soda.

The remaining two items are pretty standard, and you may have them at home already: salt and Earth Balance non-dairy butter.

Preheat the oven and stir the liquid

liquid in a bowl

Now that you have your ingredients in front of you, it’s time to get baking. The first thing you need to do is to preheat your oven. This recipe requires a high temperature of 450 F, so it will take some time to get hot. Then, you can move on to the actual baking process.

Grab a small bowl and add the soy milk first. "You can use almond milk, and it will work fine," Hahn notes. "Just make sure to use unsweetened. If you use soy milk, I always use organic. The only ingredients should be soybeans and water." Then, toss in the apple cider vinegar and stir the two to combine.

Whisk the dry ingredients

dough in a bowl

Now, take out a large bow and add the dry ingredients. Start with flour and then add the baking powder, baking soda, and salt. Using a whisk, mix everything well to combine.

Next, cube four tablespoons of butter and add it to the flour mixture. Using either your hands or a wooden spoon, break down the butter cubes and combine them with the dry ingredients. As you mix, the batter should turn from dry to crumbly.

Add the milk and knead

dough on counter

Next, add the milk mixture and then stir everything to combine it well. That’s all you need to do for the batter itself, so it’s time to get kneading. Find a clean surface and sprinkle flour over the top. Then, plop the dough in the center of the floured surface and knead with your hands until everything is blended.

Flatten the dough so it’s about an inch high, and then use a cup or a ramekin to cut out seven circles. You can also use a cookie cutter if you have one available.

Place on a baking sheet and brush with butter

biscuits on a tray

Now, plop the dough onto a parchment-lined baking sheet. "One tip: You do want them touching when you lay them out on the baking tray," Hahn notes. "This helps them rise nicely." Then, brush the tops with melted butter, and then pop these babies into the oven.

Set your timer for 10 to 12 minutes and bake until they turn golden brown. "They are best to eat minutes after baking. You can keep them warm and serve them later, but they’re not the best the next day," Hahn shares. We don’t think you’ll have any problem finishing these biscuits off in no time though.

  • 1 tablespoon apple cider vinegar
  • 1 cup unsweetened soy milk
  • 2 cups all-purpose flour + more for flouring your kneading surface
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 5 tablespoons Earth Balance Butter (non-dairy), divided
  1. Preheat oven to 450 F.
  2. Add the vinegar to the soy milk and stir.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cube 4 tablespoons of the butter and add it to the flour mixture. Break down the cubes with a wooden spoon or your hands. The mixture will get crumbly.
  5. Now add the milk and stir to combine. Lay the dough on a floured surface and lightly knead with your hands until it is blended.
  6. Flatten out the dough to about 1 inch high and using a cup or ramekin cut out 7 dough circles. Place them on a baking sheet lined with parchment paper
  7. Melt the remaining butter and brush on the biscuit tops.
  8. Bake for 10 to 12 minutes until they are golden brown. Serve right away while they are warm.