If you are looking for the best vegan biscuit recipe, look no further. I have recently become a big fan of biscuits for breakfast, top them with jelly or eat them plain, I am all for it. But I love flaky biscuits, and these biscuits are just that. They’re a bit crunchy on the outside, soft and fluffy on the inside. But they’re also a little sweet and salty. They might be the perfect biscuit. They have more vegan butter and plant milk than most biscuits, and it makes all the difference.
Getting some layers
The key to making these biscuits flaky is all the layers you create by cutting and stacking the dough. The stacking does two things: create layers, and forms a more cohesive dough. This is a similar method you might have seen in creating flaky pie crusts, and even maybe rough puff pastry. Creating all these layers will result in some amazing vegan biscuits. I promise. It is a minimal effort thing that is 100% worth it. It’s a great technique just to have as well, because as I mentioned, you can use this method on pie crusts!
Once you complete the layering, it is time to cut the biscuits. There are a few ways to do this, I mention in the recipe to use a round cutter, but if you don’t have one a glass will work. You could also just use a knife and make square biscuits. Just make sure you trim the outside edges of the rolled out dough before cutting. If you don’t trim the edges, your biscuits won’t expand on the uncut edges! Depending on how big of a cutter you use, you should end up with 4-8 biscuits. This recipe easily doubles if you would like to make more vegan biscuits.
Lets talk butter
I have made this recipe using many brands of vegan butter and all have worked fantastic. I have previously used Earth Balance buttery sticks, Miyoko’s european style butter, but my personal favorite for these vegan biscuits is Flora plant butter. It smells amazing, is creamy, and doesn’t melt too quickly while working. You may be able to use hard coconut oil in this recipe but you will be missing out on the butter flavor!
Vegan Biscuits
- V
- VG
- DF
Nutrition per portion
Ingredients
- ½ cup (120g) Oat Milk, or Any Other Non-dairy Milk
- 1 tbsp (10g) White Vinegar
- 1 ⅔ cups (212g) All Purpose Flour
- 2 tbsp (30g) Sugar
- 2 tsp (6g) Baking Powder
- ¾ tsp (4g) Salt
- ½ cup (113g) 1 Stick Vegan Butter
- Melted Vegan Butter for Topping
- Flaky Sea Salt for Topping
Method
- Preheat the oven to 375°. In a liquid measuring cup, measure out the milk, then add the vinegar and stir. Let sit for at least 5 minutes.
- In a large bowl, add the flour, sugar, baking powder, and salt. Whisk to combine.
- Cube the butter, then add to the bowl with the flour. Coat each cube of butter in the flour, then take each piece of butter and smoosh between your index finger and thumb to flatten. Set aside each piece in the bowl, trying to work quickly so the butter doesn’t melt. If the butter becomes too warm it will get worked into the dough and you will not achieve the flakiness desired, this is especially true with vegan butter as it melts quicker. Once all the pieces of butter have been flattened, go through and break up any of the larger pieces. Alternatively if you didn’t want to do this by hand, you could do this in a food processor, just pulsing until the butter is about the size of large peas. At this point if the butter is getting melty, place the bowl in the freezer for ten minutes to get the butter to firm up again.
- Add the milk vinegar mixture to the bowl, and lightly toss with a spoon or your hands until the milk is dispersed evenly throughout the flour. It should be a shaggy dough.
- On a lightly floured surface, dump the dough out and pat into a square using a bench scraper or your hands. Cut the square into quarters with a knife or bench scraper, and then stack each quarter on top of each other, sandwiching any loose dry bits between the layers. Then press the stacked dough down, and shape into a square again. Repeat this step 3-4 times until the dough holds together. This shaping and stacking not only helps the dough to become more cohesive but also helps create layers.
- Roll the dough out until 1 inch thick. Using a circle cutter, cut each biscuit then place on a parchment lined baking sheet, leaving 2” between each biscuit. You can re-roll the scraps but they will not be as flaky as the others, but will be just as tasty!
- Place the baking sheet with the biscuits in the freezer for 10 minutes.
- Remove the baking sheet from the freezer and brush the biscuits with melted butter and top with flaky sea salt. Place them in oven and bake for 25-30 minutes until the tops are deep golden brown on the bottom and golden brown on the top.
- Let cool slightly and top with jam or more butter, enjoy!
Made these for Thanksgiving and they did not disappoint. The entire family had them. Don’t skip putting them in the freezer before baking, I think this adds to their height.
I am so glad you enjoyed!
These biscuits were great! Agreed with the other commenter—do not skip the freezer step. The biscuits were incredibly light and had a remarkable amount of layers. Thanks so much for this recipe!
Thank you Steph! I am so happy you liked the recipe!
These biscuits are incredible! I’m only slightly embarrassed to say that two people ate the entire batch in a couple hours. Thanks for the fantastic recipe!
There is no shame in that, because I have 100% done that as well. So glad you enjoyed the recipe!