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A cast-iron skillet with homemade biscuits

Healthier Homemade Vegan Biscuits

Fluffy, flaky, and buttery homemade vegan biscuits that are free from saturated fat and cholesterol! Dig in! 
4.24 from 13 votes
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Course: Breakfast, Side Dish
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 30 minutes
Servings: 7 biscuits
Calories: 239kcal
Author: Linda & Alex
Cost: $8


  • 1 pastry cutter
  • 1 Oven


  • 2 cups flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • ¾ cup unsweetened plant-based milk + 1 tablespoon lemon juice
  • 8 tablespoon vegan butter cubed and chilled


  • Preheat oven to 400°F (204°C) and butter a 12-inch iron skillet or butter a cookie sheet
  • Cube the butter and put in the freezer while you’re preparing the remaining ingredients.
  • Whisk the milk and lemon juice together and set aside. It should separate and look curdled after a few minutes.
  • In a large mixing bowl, whisk the flour, baking powder, salt, and sugar together until well combined.
  • Add the butter to the flour and beat with a paddle attachment on a low speed until the butter breaks down and looks like small pebbles.
  • Slowly pour in the milk while beating on a low speed until the dough begins to form a solid ball.
  • Remove the dough from the mixing bowl and knead for about 20 seconds on a floured surface and form into a disc.
  • Flour a rolling pin and roll the dough into a circle that’s approximately an inch thick and use a round biscuit cutter (we used the 3-inch size), or the rim of a glass to cut out the biscuits. Repeat with remaining dough until you use it up.
  • Arrange the biscuits in the pan or on a cookie sheet (feel free to brush with melted butter to get a nice and crispy golden-brown crust) and bake for approximately 15 minutes, or until they’re puffy and golden brown on top.
  • Enjoy!


Tips for Making Perfect Biscuits
  • Make sure the butter is cubed and cold! We cube ours and then put it in the freezer for about 10 minutes. 
  • Use buttermilk. Vegan buttermilk (plant-milk and vinegar or lemon juice) has acid, which helps the biscuits rise and become tender.
  • Check the expiration date of your ingredients, especially the baking powder. If it's expired, you'll end up with flat biscuits. :(
  • Don't overwork the dough. If you mix it or knead it too long, you'll have tough biscuits. 
  • Roll it thick for tall flaky biscuits. 
  • Bake them close together in an iron skillet. Iron heats evenly and we don't make ours in anything else. 
  • For super buttery biscuits, brush them with melted butter just before putting them in the oven. 

How to Store and Freeze

These are best when eaten hot out of the oven.
However; you can store them in an air-tight container for up to two days. They will become a little dry after the first day, so reheat them in the microwave for a minute or in a 350F oven for 10 minutes, or until they're warm and tender again.
You can freeze them for up to one month in a freezer safe container. Heat them in the oven at 350˚F (176˚C) for approximately 15 minutes, or until they're warm in the center.



Serving: 28g | Calories: 239kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 201mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg
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