Vegan Biscuits – Simple Vegan Blog


Vegan biscuits, buttery, fluffy, and absolutely delicious. They are made in 30 minutes with 7 ingredients and are great for Thanksgiving!

Photo of some vegan biscuits with berry compote and vegan butter

Ah, vegan biscuits! How many times have I had them? So many that I’ve already lost count! They have an irresistible fluffy and satisfying texture and I love to serve them with vegan gravy to make vegan biscuits and gravy.

Besides, I made these easy vegan biscuits with only 7 ingredients in just 30 minutes! They really are deliciously buttery and wonderfully flavorful. A sublime side dish that you can’t miss at your Thanksgiving dinner.

How to make vegan biscuits

  • Preheat the oven to 425ºF or 220ºC and line a baking sheet with some parchment paper. Set aside.
  • Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
  • Cut the vegan butter into small pieces and place them in the freezer for 5 minutes
  • In the meantime, add the flour, baking powder, sugar, and salt to a large bowl or in a food processor. Whisk or pulse until combined.
  • Incorporate the vegan butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the food processor until coarse crumbs form (see photos above). If you have used a food processor, transfer the mixture to a large bowl.
  • Add the milk and vinegar mixture and gently stir until almost combined, but do not over mix. The dough will be quite moist and sticky at this point (see photos above).
  • Transfer the dough to a floured work surface and gently bring it together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface, but do not add too much, or the vegan biscuits will be dry.
  • Gently flatten the dough into a ¾ or 1-inch thick rectangle (about 2 to 2.5 cm), then fold one side into the center, and then the other side. Turn the dough horizontally, and flatten into a rectangle again. Repeat this process two more times (see photos above).
  • Cut into circles using a biscuit cutter, but do not twist the biscuit cutter when pressing down into the dough. Re-roll the scraps until all the dough is used. 
  • Transfer the vegan biscuits to the lined baking sheet and brush the tops with a bit of soy milk. Then bake for 12-15 minutes or until the tops are golden brown.
  • Serve your vegan biscuits immediately.
Photo of one of the steps of how to make vegan biscuits
Photo of some steps of how to make vegan biscuits

Vegan biscuits ingredients and tips

  • Unsweetened plant milk: feel free to use any type of unsweetened plant milk, such as cashew milkalmond milkrice milkoat milkcoconut milk, or even hemp milk, but soy milk is my favorite one for baking.
  • Apple cider vinegar: you could also make these vegan biscuits with white vinegar or lemon juice instead.
  • All-purpose flour: I’ve only made this recipe using all-purpose flour, but you can probably make these easy vegan biscuits with a different type of flour, such as gluten-free flour blend. However, you may need to adjust the amount of it.
  • Baking powder.
  • Granulated sugar.
  • Salt: I used ionized salt, but any type of salt will do.
  • Vegan butter: I’ve only made thise easy vegan biscuits using homemade vegan butter.
  • You can serve your biscuits with vegan gravy or mushroom gravy to make vegan biscuits and gravy.
  • These vegan biscuits will make a wonderful side dish for your Thanksgiving dinner.

Are biscuits vegan?

Traditional biscuits are not vegan, as they are made with regular butter and milk. However, these vegan biscuits are SO good that people won’t believe they’re actually vegan!

How to make biscuits and gravy

Making vegan biscuits and gravy is the easiest thing ever. You just need to split your vegan biscuits in half, serve the vegan gravy over them (you’ll find the recipe above), and enjoy this wonderful comfort food!

Looking for more Thanksgiving sides?

Photo of some vegan biscutis

Did you make these vegan biscuits?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

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Square photo of some vegan biscuits

Vegan Biscuits



  • Author:

    Iosune


  • Prep:

    15 mins


  • Cook:

    15 mins


  • Total:

    30 mins

  • 8 vegan biscuits 1x

  • Vegan Thanksgiving, Side Dish

  • American

  • Vegan


Servings 8 vegan biscuits 1x


Scale


Tap or hover over number to scale servings

Vegan biscuits, buttery, fluffy, and absolutely delicious. They are made in 30 minutes with 7 ingredients and are great for Thanksgiving!

Ingredients

  • ¾ cup unsweetened plant milk (180 ml), I used soy milk
  • 1 tbsp apple cider vinegar
  • 3 cups all-purpose flour (375 g), plus extra for hands and work surface
  • 2 tbsp baking powder
  • 1 tbsp granulated sugar
  • ¾ tsp salt
  • ½ cup cold vegan butter (110 g)

Instructions

  1. Preheat the oven to 425ºF or 220ºC and line a baking sheet with some parchment paper. Set aside.
  2. Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
  3. Cut the vegan butter into small pieces and place it in the freezer for 5 minutes. 
  4. In the meantime, add the flour, baking powder, sugar, and salt to a large bowl or in a food processor. Whisk or pulse until combined.
  5. Incorporate the vegan butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the food processor until coarse crumbs form (see photos above). If you have used a food processor, transfer the mixture to a large bowl.
  6. Add the milk and vinegar mixture and gently stir until almost combined, but do not over mix. The dough will be quite moist and sticky at this point (see photos above).
  7. Transfer the dough to a floured work surface and gently bring it together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface, but do not add too much or the vegan biscuits will be dry.
  8. Gently flatten the dough into a ¾ or 1-inch thick rectangle (about 2 to 2.5 cm), then fold one side into the center, and then the other side. Turn the dough horizontally and flatten it into a rectangle again. Repeat this process two more times (see photos above).
  9. Cut into circles using a biscuit cutter, but do not twist the biscuit cutter when pressing down into the dough. Re-roll the scraps until all the dough is used. 
  10. Transfer the vegan biscuits to the lined baking sheet and brush the tops with a little bit of soy milk. Then bake for 12-15 minutes or until the tops are golden brown. Be careful not to burn them!
  11. Serve the biscuits immediately with vegan gravy or mushroom gravy to make vegan biscuits and gravy.
  12. Keep the leftovers covered at room temperature or in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1 vegan biscuit
  • Calories: 291
  • Sugar: 2.6 g
  • Sodium: 351 mg
  • Fat: 11.7 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 40.5 g
  • Fiber: 1.5 g
  • Protein: 5.6 g

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