Best Ever Vegan Biscuits

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Here’s the best ever vegan biscuits recipe! They’re easy to make and come out perfectly tender and flaky, with lots of layers and buttery flavor.

Is it possible to make vegan biscuits without butter? Alex and I set out to crack the code to the best ever plant based biscuits. Biscuits get their flakiness and buttery flavor from rich butter. So could it really work with only plant based ingredients? Lucky for you–and us, our experiment was successful. Here’s the recipe for the best vegan biscuits with that signature layered look, a buttery flavor, and a flaky interior! And, you can bake them in up 30 minutes.

What are the secrets to making the best vegan biscuits: sans butter? After lots of experimentation, we learned that the recipe works best with, wait for it…vegan butter! While most recipes we eat are plant based, vegan butter is not something we normally cook with. But we learned in this recipe that it’s essential to a good biscuit. Today, you can find vegan butter options that are minimally processed.


  • 1/2 cup vegan butter*
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon powdered sugar
  • 1 teaspoon kosher salt
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon neutral oil (grapeseed, vegetable, canola, peanut), plus more for brushing


  1. Measure out the vegan butter and freeze it for 5 minutes.
  2. When ready to bake, preheat the oven to 450°F.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, powdered sugar and kosher salt.
  4. Use a pastry cutter or fork to cut the vegan butter into the flour mixture until a crumbly texture forms (there can be small chunks of butter, but make sure the large ones are broken up). Stir together the almond milk and neutral oil, then pour into the flour and stir with a spatula until just absorbed. Do not overstir.
  5. Turn out the dough onto a lightly floured counter and use your hands to form it into a rough ball.
  6. Gently pat the dough out into a 1/2-inch thick rectangle (about 8” x 10”). Fold the dough in half like a brick, turn it, and gently roll out until it is 1/2” thick again. Repeat the fold and roll 2 more times. Fold once more (the fourth and final time) and place in the refrigerator for 3 minutes. Then flour the counter again and roll the dough out into a 1/2″ thick rectangle.
  7. Use a 3” round biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet. Ensure the edges of each biscuit are touching on the baking sheet to improve rise (see the photos above). You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits. Pack down the dough to try to get an even texture for these last 2 biscuits (otherwise they’ll be lumpy when baked).
  8. Brush the tops of the biscuits with neutral oil. Bake 13 to 16 minutes until golden brown. Serve immediately. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm).

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