Best Vegan Biscuits Recipes

VEGAN QUICK BISCUITS

Steps:

• Heat oven to 425 degrees. Whisk together flour, baking powder and salt in a large bowl. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.
• Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.
• Make the maple "butter": In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.

WHOLE WHEAT VEGAN DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, and salt together in a bowl. Cut vegan butter and coconut oil into flour mixture using a fork until crumbly; stir in almond milk until just combined. Drop batter onto an ungreased baking sheet.
• Bake in the preheated oven until biscuits are soft and lightly browned, 10 to 12 minutes.

VEGAN BUTTERY DROP BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with parchment paper.
• Sift flour into a bowl and add sugar, baking powder, and salt. Mix together. Add coconut milk and vegan butter; mix together gently until combined.
• Drop batter by heaping tablespoonfuls onto the prepared pan.
• Bake in the preheated oven until sides or tops are golden, 10 to 13 minutes. Let sit for 2 minutes before serving.

SCALLION & CHEDDAR DROP BISCUITS - VEGAN

Steps:

• Preheat oven to 450°F.
• Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients.
• Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in the Earth Balance with your fingertips or a pasty cutter until mixture resembles coarse meal.
• Stir in the Daiya Cheddar and scallions.
• Add buttermilk and stir until just combined, do not over mix.
• Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet.
• Bake in middle of oven until golden, 18 to 20 minutes.

VEGAN NUTRITIONAL YEAST (NOOCH) CHEEZY BISCUITS

Steps:

• Pour the soymilk, almond milk, etc. into a glass measuring cup and stir in the lemon juice. Let it rest at room temp for 10 minutes to sour.
• Place the flour, nutritional yeast, baking powder, chili and garlic powders, and salt into a medium mixing bowl and stir them together.
• Pour the oil into the dry ingredient mix, and cut in with a pastry cutter or fork until the mixture is crumbly.
• Using a fork, stir in just enough of the soured non-dairy milk so the dough can come together and can form into a large ball-- too much milk will make the dough sticky but not enough will make the biscuits dry.
• Turn the dough out onto a lightly-floured surface and knead it gently until it is smooth (about 25-30 times.) Gently form it into a ball.
• Reflour the work surface and roll the dough out into a 1/2 inch thick sheet.
• Cut the dough with a floured biscuit cutter-- the book recommends a 2.5" one but I find that using an empty can works, and I have heart-shaped biscuit cutters in both small, regular 2.5", and large size.
• Place the biscuits on a dry baking sheet or sil-pat as soon as they are cut. Arrange them close together if you want soft sides, but at least 1 inch apart for crustier sides.
• Bake at 400F for 15-18 minutes or until golden brown. I'd recommend about 12-13 minutes for smaller biscuits and closer to 18 for bigger biscuits.

VEGAN AFGHAN BISCUITS

Steps:

• Pre- heat oven to 180 degrees
• Grease an oven tray (or two)
• Cream the butter and sugar together until it's colour is lightened and it is fluffy
• Beat in sifted flour and cocoa to make a stiff batter
• Check the dough holds together by pressing a small handful of crumbs together. If it is too crumbly, add a tablespoon or two of soy milk to the dough.
• Add the cornflakes and mix through thoroughly.
• Roll tablespoonfuls of the mixture into balls and put on greased tray.
• Flatten slightly using the back of a fork. They will not spread during cooking so you can place them close together.
• Back for 12 - 15 minutes.
• Cool on a tray for 5 minutes then transfer to cooling racks.
• When cool ice with chocolate icing and press walnut into it (or use sprinkles!)

VEGAN "BUTTERMILK" SOUTHERN STYLE BISCUITS

Steps:

• Preheat oven to 375.
• Use your mixer, or use a large-ish mixing bowl. Add dry ingredients and mix together with a fork so ingredients are combined thoroughly.
• Then add the Earth Balance and cut into the dry mixture with two knives scissoring against another (or use mixer). The consistency should be lumpy/flaky and E.B. should be about pea-size, as it is important to keep it mealy/flaky for flakier biscuits.
• Next measure the soymilk and add the lemon juice to it, allowing it to sit for a few minutes (the lemon juice sours the soymilk giving it a buttermilk like taste).
• Add the soymilk mixture and mix thoroughly (until combined) but do not over mix (occasionally I have to add a few extra tblsp. of soy milk, if the dough isn't completely incorporated at bottom of mixer). The dough texture should be able to be handled and formed easily, without losing shape (a bit tacky is okay but not sticky). Flour a board and gently roll dough into a log, cut into 7-8 generous slices, place on sheet (with the cut sides on the side and the top on the top) and bake until golden (15 minutes approximately).

VEGAN SWEET POTATO BISCUITS

Steps:

• Prick sweet potato all over with a fork. Microwave on high in 2-minute intervals until tender, turning halfway through, 8 to 10 minutes. Cool sweet potato until easily handled.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix white whole wheat flour, whole wheat flour, baking powder, sugar, baking soda, salt, and cinnamon together in a large bowl. Cut in coconut oil with a pastry cutter until mixture is the size of peas.
• Peel sweet potato and mash coarsely with a fork. Measure out 3/4 cup mashed sweet potato and mix into the flour mixture. Pour in cashew milk and mix until dough is just sticky.
• Dust a flat work surface with flour. Turn out dough and knead 5 to 6 times to bring it together. Pat out to 1/2-inch thickness. Cut into rounds with a biscuit cutter. Place 1 inch apart on the lined baking sheet.
• Bake biscuits in the preheated oven until bottoms are golden brown, 12 to 16 minutes.

VEGAN BISCUITS AND GRAVY (USING BISQUICK)

Steps:

• First make your biscuits by combining the bisquick mix and soymilk. Cook in a 450 degree oven for 8 minutes.
• Melt butter, and cook onion until translucent.
• While onion is cooking, dissolve your vegetable base in water, add garlic powder, black pepper and braggs amino acid. (I didn't measure the braggs, just poured some in to taste). Set aside.
• When onion is done, add flour and begin to slowly add water mixture to form your gravy. Dissolve cornstarch in a little bit of cold water and add to gravy to thicken.
• Pour gravy over biscuits and enjoy!

VEGAN FAT FREE BISCUITS

Steps:

• Preheat oven to 400 F and coat a cookie sheet with a thin layer of oil.
• whisk dry ingredients together, then stir in applesauce.
• Drop onto cookie sheet in biscuit size drops (should make 6 - they will be sticky).
• Bake 8 -10 mins until lightly brown.
• Smother in your favorite vegan gravy or top with jam. They are especially good topped with a spinach "cream" sauce. The oat flour makes them much more tender than wheat as there is no gluten.

VEGAN BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
• Place 10 tablespoons of the vegan butter in a small bowl, then freeze until solid, about 10 minutes.
• Meanwhile, whisk the flour, scallions, baking powder, salt, baking soda and pepper in a large bowl until combined. Add the frozen vegan butter, then use a pastry cutter or fork to mix in the butter until only even, pea-size pieces remain. Gently stir in the almond milk and lemon juice to make a loose, shaggy dough.
• Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-inch square that's about 3/4-inch thick. Fold in half from left to right, like a book, then fold in half again from top to bottom, so it's now 1/4 of the original size. Pat the dough again into a 7-inch square.
• Use a sharp chef's knife to cut the dough into 12 even rectangular pieces, then transfer to the prepared baking sheet, spacing 2 inches apart. Melt the remaining 2 tablespoons vegan butter in a small microwave-safe bowl on high, 30 to 60 seconds, then brush onto the top of each piece with a pastry brush. Sprinkle with more pepper. Bake until the biscuits are puffed and lightly browned, 15 to 20 minutes. Serve warm or at room temperature.

VEGAN BANANA BISCUITS

Steps:

• Preheat oven to 425 degrees.
• Mix the mashed bananas, soymilk, and oil together in a large bowl. Add the flour and baking powder and stir well.
• Place dough on a floured surface and knead for 3 minutes. Using a rolling pin, roll dough to a 1/2-inch thickness. Cut into 2-inch-wide circles using a cutter or tin can.
• Place biscuits on a lightly oiled cookie sheet.
• Bake 20 minutes or until browned. Serve warm.

VEGAN WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, stevia powder, and salt in a bowl. Cut in coconut oil with a pastry cutter or knife until mixture resembles coarse crumbs. Stir in almond milk until dough is just moistened.
• Turn dough out onto a lightly floured surface; knead gently 8 to 10 times. Pat or roll the dough out into a 3/4 inch thick round. Cut circles with a 2 1/2-inch biscuit cutter and arrange biscuits on a baking sheet.
• Bake in preheated oven until lightly browned, 8 to 10 minutes.

VEGAN BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking powder, and salt in a bowl. Fluff with a fork until mixture is evenly distributed. Drop in chunks of coconut oil. Mix by hand, breaking chunks apart, until dough is crumbly. Stir in hemp milk; do not over-knead.
• Place dough on a lightly floured surface and roll it out to about 1/2-inch thickness. Cut into biscuit-size squares using a round cookie cutter.
• Bake in the preheated oven until fluffy and lightly golden, about 15 minutes. And then eat them all! Just kidding. You should share... a few.

VEGAN BISCUITS

Steps:

• Pre-heat the oven to 450°.
• Cut the shortening into the flour.
• Stir in the milk.
• Grease a cookie sheet with olive oil.
• Roll the dough into 2" balls.
• Cook for 10 minutes.