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Vegan biscuits, stacked on a tabletop.

Perfect Vegan Biscuits

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5 from 3 reviews

  • Author: erin wysocarski
  • Total Time: 28 minutes
  • Yield: 6 biscuits
  • Diet: Vegan


This vegan biscuit recipe transforms simple ingredients like soymilk, apple cider vinegar, and high-quality vegan butter into flaky, buttery delights. With just a few steps and key techniques, you’ll achieve golden, irresistible biscuits that are perfect for any meal. It’s the ultimate guide for anyone looking to master the art of baking vegan biscuits, combining ease with delicious results.


  • 1 cup soymilk
  • 2 tsp apple cider vinegar
  • 2 cups self-rising flour, chilled (plus more for dusting)
  • 1 tsp salt
  • 6 TB cold vegan butter (I recommend Miyoko’s cultured butter with salt)


  1. Preheat the oven to 450°F.
  2. Line a small baking sheet with parchment paper.
  3. In a bowl, mix together the soymilk and apple cider vinegar to create vegan buttermilk. Set aside.
  4. In a medium-sized mixing bowl, whisk together the flour and salt.
  5. Grate the vegan butter directly into the flour mixture, moving it around to prevent clumping. Give it a gentle stir to distribute.
  6. Pour the prepared vegan buttermilk into the flour mixture.
  7. 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.
  8. Lightly flour your work surface and turn the dough out onto it.
  9. If the dough is too sticky to work with, toss a little flour over the top.
  10. Using your hands, form the dough into a rectangle, aiming for a uniform thickness of about 3/4 inch.
  11. 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.
  12. Rotate the dough 90 degrees so the seams are now on the top and bottom.
  13. Repeat this process 2 times.
  14. Make your final roll with the dough, making a rectangle shape that’s about 6X10 and uniformly thick. 
  15. 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.
  16. Place the biscuits onto the baking sheet, arranging them so their edges touch. This will help them rise higher.
  17. Place into the refrigerator for 5 to 10 minutes to chill.
  18. Bake for 14 minutes, and then lightly brush the tops with some melted butter.
  19. Return them to the stove and bake for about 4 minutes longer or until the tops of the biscuits are golden brown.



Store leftover vegan biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best results, reheat in the oven at 350°F for a few minutes until warm.

Freezing and Baking

Unbaked biscuit dough can be frozen for up to 3 months. Place cut biscuits on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from the freezer, adding a few extra minutes to the baking time.

Refrigerating and Baking (Completely Optional)

If you prefer to prepare the dough in advance, shape the biscuits and refrigerate on a baking sheet covered with plastic wrap overnight. You can bake them directly from the refrigerator, adding an extra minute or two to the baking time to account for the chilled dough.

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