Fluffy, light and tender biscuits are a delicious breakfast staple – and wonderfully simple to make with plant-based ingredients. These vegan biscuits have lots of flakey layers and are perfect for enjoying plain, with your favorite jam, or smothered in vegan gravy!
One of my favorite breakfast foods are warm biscuits with lots of vegan butter.
Golden and fluffy, there’s just no better way to perk up a morning meal than with a batch of carb-a-licious biscuits made from scratch. And YES they are just as easy to make and as delicious to enjoy when homemade with vegan ingredients!
You can even make them gluten free for a lower carb but still incredibly satisfying, soft and tender vegan biscuit recipe.
Ingredients You Need
You only need 5 simple ingredients to make the fluffiest, most tender vegan breakfast biscuits from scratch. This recipe includes:
- Baking powder
- Vegan butter
- Almond milk
I usually keep my pantry stocked with these items anyway. And after you see how easy and yummy these homemade biscuits are, I’m sure you’ll keep these ingredients on hand, too – if you don’t already!
How Do You Make Gluten Free Vegan Biscuits?
I use all-purpose flour for this recipe, but feel free to swap out with your favorite GF-friendly baking mix. Gluten free blends that contain almond flour tend to be really nice for baking fluffy vegan biscuits!
How to Make the Best Homemade Vegan Biscuits
These rustic, flakey biscuits are ready to serve in only about 30 minutes from start to finish. They are wonderful to make for a relaxing weekend breakfast or brunch, and keep on hand to grab and eat during those busy weekday mornings.
Here’s how to make the most fabulous dairy-free biscuits from scratch:
First, preheat the oven to 425 degrees Fahrenheit, and line a baking sheet with parchment paper.
Whisk together the dry ingredients in a mixing bowl. Then, use a grater to grate cold butter into the flour mixture. The butter needs to be chilled when making the dough in order for those airy layers to form. So if your plant-based butter starts to get warm while grating you should stick it into the fridge for a few minutes to let it get cold again.
Next, add almond milk into the mixture, and stir until a stiff dough forms.
Lightly flour a work surface, turn the dough out from the bowl, and use your hands to knead the dough until it is elastic but no longer sticky. Use a rolling pin (lightly floured) to roll the vegan biscuit dough out evenly, to a thickness of about 1/2 inch.
Take a round cookie cutter or a mason jar lid, and cut the biscuits from the dough. You should dust the cutter with a bit of flour after every few cuts to keep them from sticking, and be sure you press straight down to cut the biscuits – try to avoid wiggling the cutter back and forth too much! This will help the edges of the biscuits to rise properly.
Place the vegan biscuits on the baking sheet, and bake for 10-15 minutes until golden but not browned.
Transfer them to a cooling rack, and brush a generous amount of melted vegan butter over each biscuit.
Serve and enjoy warm or at room temperature.
You can keep leftovers in an airtight container at room temperature for up to 4-5 days. I don’t recommend that you refrigerate them, as homemade biscuits tend to dry out in the fridge.
What Should I Serve with Homemade Vegan Biscuits?
These “butter”-y biscuits are good enough to be eaten plain right off of the cooling rack, or can be enjoyed with a side of fruit jam or preserves.
Serve them as part of a classic southern breakfast by pairing vegan biscuits with gravy, and the Best Ever Roasted Breakfast Potatoes for a super hearty meal!
Can I Freeze Vegan Biscuits?
Absolutely yes, these biscuits are terrific for making ahead and freezing. Let them cool completely after baking, and then wrap each biscuit individually in foil or plastic wrap. Then keep them all in a sealed bag for up to 3 months in the freezer.
If you tried this vegan biscuits recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
More Dairy-Free Baked Goods You’ll Love:
- Vegan Cinnamon Rolls
- Super Flakey Rosemary Biscuits
- Vegan Pumpkin Bread with Maple Cashew Frosting
- Vegan Cheddar Bay Biscuits
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 Tablespoons vegan butter cold ( I use Earth Balance)
- 1 cup almond milk
- 2 Tablespoons melted butter for topping
- non stick baking sheet
- Silpat or parchment paper
- rolling pin
- mason jar lid or 2.5-inch cookie cutter
- Preheat oven to 425 degrees Fahrenheit.
- Whisk flour, baking powder, and salt together.
- Using a grater, grate butter into the dry mixture.
- Add milk and mix until you have a stiff dough.
- Put the mixture on a floured surface and knead a few times ensuring dough is not sticky.
- Using a rolling pin, roll out dough to 1/2-inch thickness.
- Cut out circle shapes using a cookie cutter or mason jar lid.
- Place on a lined baking sheet and bake for 10-15 minutes.
- Let cool slightly and transfer to a cooling rack. Brush with additional melted butter and top with chopped rosemary. Leftovers keep at room temperature for about 3 days.
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