Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Biscuits
Flaky biscuits made from flour, baking powder, solid vegan butter, and plant milk, cut and baked until golden.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Heat the oven to 425 F (220 C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- 3
Add the cold cubed vegan butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Make a well in the center and pour in the cold plant milk. Stir gently with a fork just until a shaggy dough comes together; do not overmix.
- 5
Turn the dough out onto a floured surface and gently pat it into a rectangle about 3/4-inch thick. Fold the dough in half once or twice to build flaky layers, then pat back out to 3/4-inch thickness.
- 6
Cut out biscuits with a round cutter, avoiding twisting which seals the edges and prevents rising, and place them close together on the baking sheet. Brush the tops with a little plant milk.
- 7
Bake for 12 to 15 minutes until golden brown on top. Serve warm, split and buttered.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving410
Calories
8 g
Protein
51 g
Carbs
19 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The flaky Southern buttermilk biscuit is a cornerstone of American breakfast tables, built on cold fat cut into flour and the tang of cultured dairy. A vegan version swaps butter for chilled plant fat and buttermilk for plant milk soured with vinegar, proving the biscuit's loft comes from technique and steam rather than any animal ingredient. The result honors the same pull-apart layers and golden top that made the original a staple.
Listahan note
This version leans on keeping the fat genuinely cold and the dough barely handled, so you get tall, layered biscuits instead of dense pucks. It treats vegan butter and soured soy milk as the workhorses, not compromises.
Technique cues
- Freeze the vegan butter for ten minutes and grate it on a box grater so the shards stay solid until they hit the oven, where they steam apart into layers.
- Stir the plant milk and vinegar together first and let it sit five minutes until it visibly thickens, which gives you the acid that tenderizes the crumb.
- Fold the shaggy dough over on itself three or four times before cutting; this builds the sheets of fat and flour that become the pull-apart layers.
Kitchen flow
- Parallel prep
- While the oven preheats, sour the milk and grate the frozen butter so both are ready the moment you mix.
- Make-ahead
- Cut the biscuits, freeze them raw on a tray, then bake straight from frozen with a couple of extra minutes added.
- Leftover move
- Split day-old biscuits, toast the cut sides, and use them as the base for a vegan sausage gravy plate or a jam-and-butter snack.
- Cleanup rhythm
- Mix in one bowl and bake on parchment so the only real washing is the bowl and the cutter.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
all-purpose flour
structure
Purpose: Its moderate protein gives biscuits enough strength to rise tall without turning tough.
Handling: Spoon into the measuring cup and level it off rather than scooping, so you do not pack in extra.
Adaptation: A measure-for-measure gluten-free blend works, though the rise will be slightly shorter and the crumb more delicate.
vegan butter
fat and lift
Purpose: Solid plant fat melts in the oven and releases steam that pushes the layers apart.
Handling: Keep it cold, grate or cube it, and chill again if it softens while you work.
Adaptation: Refined coconut oil chilled until firm works, but use a block-style vegan butter over a soft spread for the best layers.
unsweetened soy milk
liquid and tang
Purpose: Soy milk's protein curdles cleanly with acid to mimic buttermilk's body and sour note.
Handling: Use it cold and soured with vinegar so it thickens before mixing.
Adaptation: Unsweetened almond or oat milk works, though soy gives the closest buttermilk-style thickening.
apple cider vinegar
acid
Purpose: It sours the plant milk and reacts with baking powder for extra lift and a tender crumb.
Handling: Whisk it into the milk and let the mixture rest until slightly thickened.
Adaptation: Plain white vinegar or lemon juice does the same job in equal measure.
baking powder
leavening
Purpose: It provides the bulk of the rise that lifts the biscuits into a tall stack.
Handling: Check that it is fresh and sift it through the flour for even distribution.
Adaptation: If you only have baking soda, pair a smaller amount with extra vinegar, but baking powder gives the most reliable lift.
Technique notes
- Cut straight down with the biscuit cutter and never twist; twisting seals the cut edges and stops the biscuits from rising evenly.
- Set the biscuits so their sides touch on the tray, which lets them support each other and climb taller as they bake.
- Brush the tops with a little extra plant milk before baking for a golden, glossy crust without any egg wash.
Ingredient swaps
- Gluten-free direction
- Use a one-to-one gluten-free baking blend with a little xanthan gum and handle the dough even more gently to avoid crumbling.
- Soy-free option
- Swap soy milk for soy-free oat milk and use a soy-free vegan butter so the recipe clears that allergen entirely.
- Lower-sodium direction
- Choose an unsalted vegan butter and cut the added salt by half, leaning on the tang of the soured milk for flavor.
Serve alongside
- Vegan sausage gravy
- Maple-roasted breakfast potatoes
- Stewed cinnamon apples
- Smoky tempeh strips
- Hot black coffee
- Fresh orange juice
- Chai with oat milk
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep cooled biscuits in an airtight container at room temperature for up to two days, or refrigerate for up to four. Reheat in a 300F oven for five to eight minutes to bring back the crisp top; the microwave makes them gummy. Baked biscuits freeze well for up to two months, so thaw at room temperature and warm in the oven before serving.
Equipment
- Box grater for the cold butter
- Round biscuit cutter or a straight-sided glass
- Bench scraper for folding the dough
- Rimmed baking sheet with parchment
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