Best 12 Vegan Biscuits Recipes

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Are you a vegan looking for a delicious and easy-to-make biscuit recipe? Look no further! With just a few simple ingredients and a little bit of time, you can enjoy warm, fluffy, and flavorful vegan biscuits that are perfect for breakfast, lunch, or dinner. Whether you're a seasoned vegan chef or just starting out, this article will provide you with all the information you need to create mouthwatering vegan biscuits that will satisfy your cravings and impress your friends and family.

Let's cook with our recipes!

VEGAN QUICK BISCUITS



Vegan Quick Biscuits image

This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author. These delicious biscuits are easy - no rolling or folding required - and the maple "butter" comes together in a snap.

Provided by Tara Parker-Pope

Categories     easy, breads, quick breads

Time 40m

Yield 8 biscuits

Number Of Ingredients 7

2 cups all-purpose flour, plus extra for work surface
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup vegan margarine, plus extra for brushing
1/2 cup soy, almond or rice milk, plus more as needed
1 cup vegan margarine, at room temperature
1/4 cup maple syrup

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.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 23 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 464 milligrams, Sugar 6 grams, TransFat 0 grams

VEGAN BUTTERY DROP BISCUITS



Vegan Buttery Drop Biscuits image

You wouldn't believe that these moist, buttery biscuits are vegan!

Provided by dolly

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 8

Number Of Ingredients 6

1 cup all-purpose flour
1 ½ tablespoons white sugar
½ tablespoon baking powder
¼ teaspoon salt
½ cup coconut milk (such as Coconut Dream®)
¼ cup vegan butter (such as Earth Balance®), melted

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.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 14.9 g, Fat 8.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 4.2 g, Sodium 221.9 mg, Sugar 2.4 g

WHOLE WHEAT VEGAN DROP BISCUITS



Whole Wheat Vegan Drop Biscuits image

These vegan biscuits are quick, easy, and fluffy. They use all whole wheat flour. I couldn't find a biscuit recipe online that met all of these criteria - so I made one up!

Provided by VegImprov

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 20m

Yield 10

Number Of Ingredients 6

2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegan butter
2 tablespoons coconut oil
1 cup almond milk

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.

Nutrition Facts : Calories 128.7 calories, Carbohydrate 18.8 g, Fat 5.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 3.1 g, Sodium 462.8 mg, Sugar 0.8 g

SCALLION & CHEDDAR DROP BISCUITS - VEGAN



Scallion & Cheddar Drop Biscuits - Vegan image

Veganized from Gourmet Magazine. These were fantastic! Made for St. Patrick's Day 2012. They turned out fluffy and flaky and were so simple. I used Daiya brand vegan Cheddar cheese shreds, and reduced the amount of cheese to 1 full cup (instead of 1 1/2, which was in the regional recipe) I also used my Pampered Chef Large cookie scoop to make the drop biscuits puffy and even!

Provided by Kozmic Blues

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup almond milk, unsweetened (or unsweetened soy milk)
1 teaspoon apple cider vinegar
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons Earth Balance buttery sticks, cold, cut into 1/2-inch cubes
1 cup vegan cheddar cheese, grated (I use Daiya brand)
4 scallions, finely chopped

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.

Nutrition Facts : Calories 90.2, Fat 0.2, Sodium 349.4, Carbohydrate 19.2, Fiber 0.8, Sugar 0.9, Protein 2.5

VEGAN NUTRITIONAL YEAST (NOOCH) CHEEZY BISCUITS



Vegan Nutritional Yeast (Nooch) Cheezy Biscuits image

These came from my Red Star Vegetarian Support Formula cookbook that uses their brand of nutritional yeast. Theirs is good but I use NOW brand, other flake nooch brands will work too. These are a delightful vegan treat to have with soups, vegan gravies, etc. Any kind of non-dairy milk will work-- just under 1 cup, but whole-wheat pastry flour is a must instead of regular whole-wheat flour.

Provided by the80srule

Categories     Breads

Time 35m

Yield 12 biscuits, 12 serving(s)

Number Of Ingredients 9

1 cup plain unsweetened soymilk (or other non-dairy milk, just under 1 cup see directions)
1 tablespoon lemon juice
2 cups whole wheat pastry flour
1/2 cup nutritional yeast flakes
1 tablespoon baking powder
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup canola oil

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



Vegan Afghan Biscuits image

Number Of Ingredients 6

175 g Vegan butter
1/3 cup Caster Sugar
1 1/4 cups White Flour
1/2 cups Cocoa
1. 1/2 cups Cornflakes
18 pieces Walnuts to decorate (if desired)

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 SWEET POTATO BISCUITS



Vegan Sweet Potato Biscuits image

These are incredible! You would never know they have no butter in them! Drizzle with honey or pure maple syrup if desired.

Provided by Newfun4me

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 40m

Yield 12

Number Of Ingredients 10

1 sweet potato
½ cup white whole wheat flour
½ cup whole wheat flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons coconut oil
¼ cup cashew milk, or more as needed

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.

Nutrition Facts : Calories 78.7 calories, Carbohydrate 13.5 g, Fat 2.5 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 284.5 mg, Sugar 1.7 g

VEGAN BISCUITS AND GRAVY (USING BISQUICK)



Vegan Biscuits and Gravy (Using Bisquick) image

Make and share this Vegan Biscuits and Gravy (Using Bisquick) recipe from Food.com.

Provided by zaar junkie

Categories     Breads

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 1/2 cups Bisquick Heart Smart mix
1/2 cup soymilk
2 teaspoons earth balance butter
2 tablespoons onions, diced
1 tablespoon flour
1 cup water, warmed
1 teaspoon better than bullion vegetable stock base
garlic powder
fresh ground black pepper
Braggs liquid aminos, amino acid
1 tablespoon cornstarch

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 "BUTTERMILK" SOUTHERN STYLE BISCUITS



Vegan

This is an incredibly simple recipe for "Buttermilk" Southern style biscuits, minus the dairy and cholesterol! I adapted this recipe from a traditional biscuit recipe and these take only a few minutes to make and use incredibly simple ingredients. Eat them with butter and preserves, or even vegan gravy! P.S. - I've made these for non-vegans and they didn't even know that these were vegan.

Provided by MellyLou

Categories     Breads

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup Earth Balance whipped spread
1 1/2 teaspoons lemon juice
3/4 cup unsweetened soymilk
chives (optional)

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).

Nutrition Facts : Calories 127.1, Fat 0.7, SaturatedFat 0.1, Sodium 366.4, Carbohydrate 25.8, Fiber 1, Sugar 1, Protein 4

VEGAN FAT FREE BISCUITS



Vegan Fat Free Biscuits image

Make and share this Vegan Fat Free Biscuits recipe from Food.com.

Provided by ranch-girl

Categories     Breads

Time 20m

Yield 6 biscuits, 2 serving(s)

Number Of Ingredients 4

1 cup oat flour (you can make it by whirring rolled oats in the food processor)
1/2 teaspoon baking soda (I live at high altitude, so you might need a bit more at sea level)
1/8 teaspoon salt
1/2 cup unsweetened applesauce

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.

Nutrition Facts : Calories 226.6, Fat 1.9, SaturatedFat 0.4, Sodium 467.8, Carbohydrate 49.2, Fiber 6.7, Sugar 7.3, Protein 7.7

VEGAN WHOLE WHEAT BISCUITS



Vegan Whole Wheat Biscuits image

Yummy whole grain biscuits made without any animal products.

Provided by CHARIANDER

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 12

Number Of Ingredients 6

2 cups whole wheat pastry flour
4 teaspoons baking powder
1 tablespoon stevia powder
¾ teaspoon salt
¼ cup coconut oil, at room temperature
1 cup almond milk

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.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 13.5 g, Fat 5.1 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 321.2 mg, Sugar 0.6 g

VEGAN BISCUITS



Vegan Biscuits image

This is a great recipe for flaky biscuits. I make it for my friends all the time, and they love it.

Provided by veganchef23

Categories     Breads

Time 20m

Yield 5-8 biscuits, 5-8 serving(s)

Number Of Ingredients 3

2 cups self-rising flour
1/4 cup vegan shortening, such as earth balance
2/3 cup non-dairy milk substitute

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.

Nutrition Facts : Calories 267.5, Fat 10.7, SaturatedFat 2.6, Sodium 635, Carbohydrate 37.1, Fiber 1.4, Sugar 0.1, Protein 5

Tips:

  • Chill the dough before baking: This will help the biscuits rise evenly and prevent them from spreading too much.
  • Use a sharp knife or biscuit cutter to cut the biscuits: This will help to create clean, even edges and prevent the biscuits from becoming ragged.
  • Bake the biscuits in a preheated oven: This will help to ensure that they cook evenly and have a crispy exterior.
  • Do not overmix the dough: Overmixing can make the biscuits tough.
  • Experiment with different flavors: You can add herbs, spices, or even chocolate chips to the dough to create different flavor combinations.

Conclusion:

Vegan biscuits are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create delicious and fluffy biscuits that are perfect for breakfast, lunch, or dinner. So next time you're looking for a vegan-friendly treat, give these recipes a try!

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