These homemade vegan biscuits are incredibly soft and fluffy, with a nice texture. They are a feast of food and easy to make!
Biscuits are one of the easiest and fastest breads to make. And when they’re made right they’re long and fluffy, soft and fluffy, and a real crowd pleaser!
Making vegan biscuits is as simple as swapping out dairy products for vegan alternatives. There is nothing more to it!
The real secret of homemade biscuits is on the way. You have to make the biscuits in the right way to get the different layers, but never fear, I’m here to hold your hand through the whole process!
I love biscuits because they are easy and only require 7 pantry friendly ingredients. This means the ultimate biscuits are at your fingertips!
Do you want a side dish that you made on the stove? Make biscuits.
Have unexpected guests at breakfast time? Make biscuits (and gravy!).
Biscuit ingredients:
To make biscuits you need whole flour. Some recipes call for self-raising flour to make the biscuits, but I never had that so I made my own recipe with all-purpose flour.
Baking powder and soda are used for yeast. Baking powder makes the biscuits rise when they hit the hot oven and baking soda starts working when the water hits.
Next up, salt, because you don’t want bland biscuits.
And of course you can’t make biscuits without butter, and vegan biscuits are no exception! Choose a vegan butte that comes in stick form. Vegan butter comes in a soft and spreadable tub and is not suitable for making biscuits.
Finally, we make homemade “buttermilk” by adding apple cider vinegar to soy milk or other plant-based milk. For best results use rich non-dairy milk and avoid water like rice milk.
How to make vegan biscuit dough:
Now that we’ve covered the ingredients, let’s get down to the all important process of making biscuits! The way we mix the dough together keeps gluten formation to a minimum to help fluffiness of the final biscuits.
Before starting anything, preheat your oven to 425ºF.
Next, get your soy milk (or other plant-based milk) running. Add vinegar to it and set it aside for 5-10 minutes so that it does its thing.
Mix your dry ingredients: flour, baking powder, baking soda, and salt.
Take the vegan butter straight from the fridge (so it’s cold) and cut it into 1-inch pieces. Add to the dry ingredients and then cut the butter into the flour until you have a smooth mixture.
You can cut the butter using a pastry blender or with two butter knives. We want the butter to stay as cold as possible while we make our biscuits, so I don’t recommend using your hands to do this.
Add the vegan buttermilk in and then mix it with a spoon until it just comes together.
How to make biscuit dough:
Flour a clean counter or large piece of parchment paper. Turn your biscuit dough out onto the counter and use a rolling pin or your hands to roll or press the dough into a large rectangle, about 1/2-inch thick.
Fold the short edges like a letter so that the dough is 1/3 of its original width. Fold that in half across the short path to make an even circle.
Now remove the dough a second time, and you can see that this time the dough is soft and has come together.
Place in a large rectangle and repeat the paper, first as a letter, then in half.
We now have 36 units in our biscuits! So, at this time, roll out the dough but only until it is 1 inch thick.
Cut the dough using a biscuit cutter or round cookie cutter, pressing straight into the dough and lifting the cutter out. without twisting the cutter
By clicking straight down we keep the nice layers. Twisting would stick the edges in so the biscuits wouldn’t be able to rise properly.
Cut all the dough and then gather the pieces and repeat, repeating as needed to use your dough. Try to hold yourself as little as possible while doing this!
To make the biscuits:
Place the cut biscuits on a baking tray. It’s easy to remove with a spatula, but you can always use parchment paper if you want to make sure there’s no sticking.
Arrange the biscuits so that they are touching. This way when the biscuits start to rise in the oven they will expand instead of popping. Eventually this will mean long biscuits!
Brush the tops of the biscuits with milk to help with peeling, and bake until fluffy and golden!
Biscuits work because when they hit the heat, the vegan butter melts the water in the butter that turns into steam. The vapor rises and creates air pockets that turn into those thin layers you know and love!
The chemical leavening that we use (baking powder & baking soda) helps to get a certain length and moisture of the bread.
I hope you enjoy these homemade vegan biscuits! They are totally addictive and such a treat to eat!
My favorite recipes with biscuits:
If you make these homemade vegan biscuits, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I want to see your relaxation!
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Ingredients
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1 cup (235g) soy milk, almond milk, or oat milk
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2 tsp (10 g) apple cider vinegar
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2 1/2 cups (325g) all purpose flour
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1 teaspoon (13g) baking powder
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1/2 tsp (2g) baking soda
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1/2 tsp (2g) salt
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6 tablespoons (84g) cold vegan butter stick
Instructions
- Preheat oven to 425ºF. Add apple cider vinegar to soy milk and set aside for 5 minutes to make vegan buttermilk.
- Mix together the flour, baking powder, baking soda, and salt in a large mixing bowl. Put the cold vegan butter in 1″ pieces and then using a pastry cutter or two opposed butter knives, cut the butter into the flour to make a crumbly mixture. The big pieces of butter should be the size of a pea.
- Add the vegan buttermilk and mix with a spoon until it comes together.
- Turn the shaggy dough out onto a clean and flourless counter (or parchment paper for easy cleanup). Press or roll the dough into a large rectangle, about 1/2-inch thick. Using a bench scraper to help, fold the dough into thirds like a letter, then fold in half on the other side.
- Add more flour under the dough and on top as needed, then roll the dough back into a large rectangle. Repeat the paper, first in thirds like a letter, then in half.
- Roll the dough out until it is 1-inch thick, again adding more flour to prevent sticking as needed. Cut using 2 1/2 to 3-inch biscuit cutters. Press the cutter straight down into the flour and do not twist. Gather the pieces of flour and roll and cut until all the dough is used.
- Place the biscuits on the baking sheet so that they stick together. Brush with a little added plant milk and cook for 13-15 minutes until golden.
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Nutrition Information:
Yield: 8
Serving Size: 1
Fees per Service:
Calories: 232Total Fat: 9 gSodium: 423mgCarbohydrates: 31gFiber: 1gSugar: 1gProteins: 5g
Nutrient values are calculated automatically so should be used as an estimate.
