What is the best non-dairy milk for vegan biscuits?

The best non-dairy milk for biscuits is soy milk because it has a higher protein content, which helps create structure and tenderness. Almond milk and oat milk are also great options, but soy milk most closely mimics traditional buttermilk when combined with apple cider vinegar. For a rich and flaky vegan biscuit, stick with unsweetened varieties.

Which common biscuit brands are vegan?

Some popular biscuit brands are accidentally vegan or offer vegan-friendly options. Grands!™ Southern Homestyle Southern Recipe Biscuits , Grands!™ Southern Homestyle Buttermilk Biscuits , Annie’s Organic Flaky Biscuits , Immaculate Organic Flaky Biscuits , and Bisquick Mix are great choices. Always check the label for animal-based ingredients.

How do I make vegan biscuits flaky?

The key to flaky vegan biscuits is keeping the butter and dough cold. Use a box grater to evenly distribute the vegan butter into the flour and fold the dough a few times to create layers. Press straight down with your biscuit cutter and avoid twisting to ensure those biscuits rise tall and flaky every time.

Easy Vegan Biscuit Recipe (Just 5 Ingredients!)

Description

Tall, golden, and perfectly flaky, this vegan biscuit recipe proves you don’t need eggs or dairy to make bakery-level biscuits at home. Just five simple ingredients, a few easy steps, and you’re on your way to buttery layers that feel like a warm hug in every bite. Ideal for breakfast sandwiches, smothering in gravy, or pairing with your favorite cozy soup.

Ingredients

1 cup soymilk
2 teaspoons apple cider vinegar
2 cups self-rising flour, chilled (plus more for dusting)
1 teaspoon salt
6 tablespoons cold vegan butter (I use Miyoko’s cultured butter with salt)

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Instructions

Preheat the oven to 450°F.
Line a small baking sheet with parchment paper.
In a bowl, mix together the soymilk and apple cider vinegar to create vegan buttermilk. Set aside.
In a medium-sized mixing bowl, whisk together the flour and salt.
Grate the vegan butter directly into the flour mixture, moving it around to prevent clumping. Give it a gentle stir to distribute.
Pour the prepared vegan buttermilk into the flour mixture.
Using a spatula, fold the ingredients together until just combined. Be careful not to overmix, as this can activate the gluten and heat the dough, making the biscuits less fluffy.
Lightly flour your work surface and turn the dough out onto it.
If the dough is too sticky to work with, toss a little flour over the top.
Using your hands, form the dough into a rectangle, aiming for a uniform thickness of about 3/4 inch.
Fold the bottom third of the dough upwards towards the middle, then fold the top third downwards over the layer you just created, as if folding a letter.
Rotate the dough 90 degrees so the seams are now on the top and bottom.
Repeat this process 2 times.
Make your final roll with the dough, making a rectangle shape that’s about 6X10 and uniformly thick.
Use a 3-inch round biscuit cutter to cut out 6 biscuits. Press the cutter straight down without twisting, to ensure the biscuits can rise properly.
Place the biscuits onto the baking sheet, arranging them so their edges touch. This will help them rise higher.
Place into the refrigerator for 5 to 10 minutes to chill.
Bake for 14 minutes, and then lightly brush the tops with some melted butter.
Return them to the stove and bake for about 4 minutes longer or until the tops of the biscuits are golden brown.

Notes

Storage: Keep any leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. When you’re ready to enjoy them again, pop them in a 350°F oven for a few minutes to bring back their warm, flaky magic.
Freezing and Baking: Got extra dough? Freeze those biscuits for later! Cut and freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from the freezer, adding a few extra minutes to the baking time—no need to thaw. Perfect for biscuit emergencies (yes, that’s a thing).
Refrigerating and Baking (Optional): Want to plan ahead? Shape your biscuits, cover them with plastic wrap on a baking sheet, and refrigerate overnight. Bake them straight from the fridge, adding an extra minute or two to the baking time. It’s like having bakery-fresh biscuits waiting for you.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Brunch
Method: Baked
Cuisine: American