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–+ servings
Three vegan biscuits stacked on marble background

Vegan Biscuits

Take it from a Southern who never went a day without a buttermilk biscuit for most of their life, these are everything you want without everything you don't.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Chill 30 minutes
Total Time 1 hour 5 minutes
Servings 6 biscuits

Ingredients
  

  • 2 ¼ cups 00 flour for gluten-free, sub 1:1 GF flour blend*, sifted
  • 1 teaspoon fine sea salt
  • 1 teaspoon xanthan gum only for gluten free version
  • 1 tablespoon baking powder
  • ½ cup unsalted dairy-free butter frozen*
  • 1 cup unsweetened plain almond milk*
  • Additional butter or cooking spray for brushing

Method
 

  1. In a large bowl, sift together the flour, xanthan gum if using GF flour, sea salt, and baking powder.
    2 ¼ cups 00 flour, 1 teaspoon fine sea salt, 1 teaspoon xanthan gum, 1 tablespoon baking powder
  2. Using a box grater, grate the frozen butter into fine shreds. Add the butter to the flour mixture and use a pastry cutter or a fork (using hands will cause the butter to melt) to combine until it resembles coarse sand.
    ½ cup unsalted dairy-free butter
  3. Make a well in the center of the bowl and add in the almond milk. Mix just until all the flour is incorporated being careful not to overmix. The dough should be shaggy.
    1 cup unsweetened plain almond milk*
  4. Gently press the dough into a ball and slightly flatten into a 2" tall rectangle on a floured surface. Using a biscuit cutter, press straight down without twisting then place biscuits on a baking sheet. Freeze for 1 hour.
  5. Preheat the oven to 475° F.
  6. Transfer the baking sheet to the oven and bake for 12 minutes. Lower heat to 425° F and brush the tops with melted butter.
    Additional butter or cooking spray for brushing
  7. Continue baking until the tops are golden brown, about 5-7 more minutes.
  8. Let cool for 10-15 minutes before serving for the crumb to set.
  • For GF, I exclusively use Bob’s Red Mill 1:1 All-Purpose Gluten-Free Flour
  • For butter, I use Country Crock Plant-Butter Sticks
  • For almond milk, my go-to is the organic 365 jug at Whole Foods, I find that it has the best consistency for baking
  • If you have a nut allergy, you can use any other milk in place of the almond milk. Soy works well, as does a thin coconut or oat milk.
Storage: Store any leftovers in an airtight container, once cooled, at room temperature for up to 3 days. Reheat like you would tortillas in a dish towel in the microwave in 30-second increments.
Nutrition Per serving

Nutrition information is provided as an estimate only and may vary depending on brands, substitutions, preparation methods, and portion sizes.

Nutrition Facts
Vegan Biscuits
Amount per Serving
Calories
306
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
3
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Sodium
 
785
mg
34
%
Potassium
 
55
mg
2
%
Carbohydrates
 
37
g
12
%
Fiber
 
2
g
8
%
Sugar
 
0.2
g
0
%
Protein
 
5
g
10
%
Calcium
 
175
mg
18
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.