These dairy-free Vegan Biscuits are incredibly easy to make, fluffy and melt in your mouth just like regular biscuits! No one will know the difference!
Thanksgiving is just around the corner and I’m sure many of you are thinking ahead to what recipes you’ll make for your family and friends. And if you’ll be alone this thanksgiving or if you aren’t looking forward to family time, know that I’m thinking of you! Holidays can be the most wonderful times of the year as well as the hardest depending on your situation. Either way, I hope you enjoy some delicious food this fall season…including these vegan biscuits! I don’t know about you, but biscuits are one of my favorite side dishes. Bread is always a winner in my book, especially when it’s fluffy and buttery and melts in your mouth like these vegan biscuits do. They are incredibly easy to make and taste just like normal dairy-butter biscuits.
Ingredients for Vegan Biscuits
To make these vegan biscuits, you’ll only need 6 simple ingredients, all of which you probably already have on hand in your pantry or fridge. For the dry ingredients you’ll need flour, baking powder, sugar and salt. Then for the wet ingredients you’ll simply need some vegan butter as well as non-dairy milk. That’s it!
Equipment you’ll need to make vegan biscuits
When it comes to making biscuits, there are quite a few kitchen tools that will make this process easier, but you honestly can use simple tools you already have in your kitchen. If you plan to make biscuits often, I highly recommend investing in a silicone baking mat, a pastry cutter and biscuit cutters. If you don’t have these items or care to buy them, then baking paper, a fork and a mason jar lid will work just as well! In fact, those are the kitchen utensils I used to make the biscuits pictured in this post!
Ways to use up leftover biscuits
Unless I’m hosting friends, we often have leftovers of whatever I bake on a certain week. So if you too end up with leftovers of these biscuits, don’t throw them out! They should keep for a day in an airtight container on the counter or for a few days in an airtight container in the fridge. To reheat them, simply microwave them for a 10-20 seconds or cut them in half and toast them in a toaster or the oven. We love our smeared with homemade peanut butter and jelly or with more vegan butter. We also love to use leftover biscuits to make breakfast sandwiches with tempeh bacon and vegan cheese. If you have access to the vegan egg (or if you aren’t vegan), breakfast eggs sandwiches are a delicious way to start the day! You could also make a potpie of sorts by placing a hearty stew into a baking dish, cutting some of the biscuits in half and placing them on top of the stew. Then bake the “pie” into the oven until heated through. Be sure to watch the biscuits. If they start to get too brown, cover the dish with some aluminum foil.
If you like these vegan biscuits, be sure to check out the similar recipes below!
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Help The World Eat More Plants!
- 6 tablespoons vegan butter, frozen
- 2 cups flour, plus more dusting
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup non-dairy milk
- About 30 minutes before you start to make these biscuits, place the vegan butter in a plastic bowl and place the bowl in the freezer to harden.
- Preheat your oven to 425F/218C and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together all of the dry ingredients, from the flour to the salt.
- Add in the frozen butter and use a fork or a pastry knife to smash/cut the butter into the flour mixture. Do this until no large piece of butter remain and a course meal forms.
- Pour in the milk and stir until just combined. If the dough is still too sticky, add in more flour until it's easy to handle.
- Pour the dough onto a surface lightly dusted with flour and flatten it into a uniform layer. Fold half of the dough over itself and then flatten again. Rotate the dough 90 degrees and continue this process a few more times.
- Flatten the dough into a 1 inch thick layer and, using a biscuit cutter or a mason jar lid, cut the dough out into biscuits. Combine any remaining scraps into another disk and continue this process until all the dough has been used. You should have 6-8 biscuits.
- Place the biscuits onto your prepared baking tray and leave about 1/2-1 inch between each biscuit if possible. Bake them for about 12 minutes or until they've risen and are slightly golden brown.
- Brush the tops of the biscuits with a little melted butter if desired and serve immediately.
These biscuits taste best when eaten fresh out of the oven. However they will keep for a day in an airtight container on the counter or for a few days in the fridge.
Nutrition Information:Yield: 8 Serving Size: 1 biscuit
Amount Per Serving: Calories: 209Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 527mgCarbohydrates: 27gNet Carbohydrates: 0gFiber: 1gSugar: 3gSugar Alcohols: 0gProtein: 4g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.