This recipe is one of my favorites! Biscuits have always been one of my food loves. Even when I was young and mom was making them I would wait in the kitchen and eat them fresh out of the oven, as soon as they were cool enough not to burn my mouth, no butter, no extras, just delicious warm biscuits.
This recipe is the one that my mother used when I was growing up. It was also my go to recipe for impressing dates during my younger years (I did not cook as much then so it was also one of my only recipes). With a few minor adjustments so they are entirely plant based, I present to you the recipe for the greatest vegan biscuits ever.
Not only is this recipe simple, but it is quick you can have a batch whipped up and in the oven in 10 minutes. Which means that ready to eat vegan biscuits are never more than 30 minutes away. This is seriously a great recipe for potlucks, or when you have friends (or that special someone) over and you want to impress.
You will need:
- 2 ½ cups of flour
- ¼ cup sugar
- ½ tsp salt
- 3 tsp baking powder
- ½ tsp baking soda
- ½ cup vegan margarine
- 1 cup sour almond or soy milk
To Make Vegan Biscuits:
Begin by adding all of the dry ingredients to a large mixing bowl and stirring them together.
Next cut the ½ cup of margarine into the flour mixture.
Now pour in 1 cup of sour milk. Vegan sour milk can be made by adding a tbsp of vinegar to a cup of almond or soy milk. I normally use almond milk since that is the family preference, but due to nut restrictions at my son’s school I know that soy milk works just as well.
Mix well until vegan biscuit dough is formed, you will have to use your hands at the end to get this to come together properly.
Flatten the dough out on a clean counter or cutting board to about ¾ of an inch thick.
Cut the biscuits to whatever size you prefer, I personally use a 3 inch biscuit cutter, which makes about a dozen biscuits. An upside down glass is also a great tool for cutting good sized biscuits.
Place on a baking sheet and put into an oven preheated to 400º for about 20 minutes or until they begin to brown.
Now you are ready to om nom nom some vegan biscuits!! They are great with a bit of vegan margarine, jam, or as I still do, straight into your mouth just as they are. They are also the perfect side to go along with some vegan corn chowder, or pair them with seasoned french fries and a veggie burger.
These look scrumptious and very easy to make
Thank you for the positive feedback! They really are easy to make and so good. Definitely one of my favorite recipes.
I made this multiple times and it was delicious.
Have you tried your recipe with coconut flour?
No I have not. I would like to start experimenting with different flours more though! If you do try it let me know how it turns out!
Thank you for this recipe! I have been looking for a great Vegan Scone/Biscuit recipe for AGES and this absolutely hit the spot. I’m going to try incorporating other flavours in future batches & can’t wait to see how many adaptations I can make!
Awesome!!! So glad you enjoyed the recipe, I love it. One of my favorite adaptations is to crush up a cup of slivered almonds and add them into the mix. Mmmmm biscuits!!!
Made these today. I added half a cup of dessicated coconut and half a cup of sultanas for a change. Very nice but gonna add more next time
Doubled the mixture but did find that double the milk was too much. Love the recipe!!
Making these for dinner tonight. I have a dairy allergy and stopped eating breads. Now I can at least enjoy a good biscuit. Thanks
Awesome biscuits!!! I just shared tge recipe and your site on my blog, I love thise biscuits and everyone else should too😊😊
Nice scope of th ease of these biscuits. I used coconut oil and skipped the souring agents. Was awesome on peanut butter . Ty.
I made these for dinner tonight. Yum! I’d like them a little less sweet, though. Do you think they would turn out fine if I skipped the sugar?
I’ve made these biscuits many times. The family really loved them! I also plan to add variations to them, such as raisins etc. Bon A Petit! 😍
I made these for lunch today with my children. We had a blast. I used coconut oil instead of vegan butter and almond milk with vinegar. They turned out wonderful. Only thing is Our glass was large so they weren’t tall but we loved them. My granddaughter wants to make tonight!
So glad that you enjoyed them! And getting the littles involved in the kitchen is always great!
Made these adding sweet potatoe, spinach, tomatoe, carrot, onion, curry powder, and swapped the sugar for nutritional yeast. Soooo yum. Savoury scones ❤️
Thank you for the recipe
I made a triple batch of these for a potluck tonight, using an “Ancient Grains” all-purpose gluten free flour mix from Premium Gold (contains brown rice, flax, buckwheat, quinoa & amaranth). I just left out the sugar, & used the Convection setting on our oven (without changing the temp) because I was short on time. They were done & beautifully browned in 8 minutes, & they were great. They are the first GF biscuits I’ve ever made which were not like hockey pucks, & got lots of compliments. Thanks!
So glad that they turned out so well. Thank you very much for commenting and telling us about this. We have been wanting to experiment more with gluten free food and it is great to know that this recipe transfers over well.