These are hands down the best ever vegan biscuits. They're baked baked golden brown with flaky layers that pull apart for stuffing and spreading. There is nothing else like the sweet and salty topping! They freeze well and can be made in advance.
What makes these vegan biscuits so dang good:
- The folding method: it may seem excessive, but the 6 folds you do for these biscuits are what gives them all the flaky layers. The videos below show you exactly how to do it quickly and easily!
- They're extra tall: the folding helps with this, but we also make them extra tall on purpose and then they rise well in the oven.
- They're perfectly golden brown: the vegan egg wash creates a brown crust that caramelizes and turns golden brown in the oven.
- The sweet and sticky topping is everything: Combine melted butter with brown rice syrup for a sweet topping that trickles down and covers all the sides of the biscuit. Top with sea salt. When it sets it's the most delicious sweet and salt addition to every bite.
7 Simple Ingredients
- All purpose flour or 1:1 baking flour: if you want these to be gluten free too, just use a 1:1 or measure for measure baking flour. i used Bob's Red Mill for this one.
- Baking powder
- Baking soda
- Granulated sugar: this is a very small amount, but you could also use coconut sugar.
- Very cold vegan butter: these biscuits are very butter so make sure you use a good quality vegan butter. i used Myokos!
- Homemade vegan buttermilk: this is just a combination of almond milk and apple cider vinegar.
Tips for the perfect flaky buttermilk biscuit:
- Very cold butter: keep your butter in the fridge until the last second and try to work as quickly as you can with the dough because your warm hands heat the butter. The cold butter creates an extra flaky and fluffy pastry.
- Don't overwork the dough: you don't want it to be tough and that's what can happen. Light and fluffy is best!
- Don't twist the biscuit cutter: this can ruin all those flaky layers you worked so hard to achieve while folding. Go straight down and straight up with the biscuit cutter.
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What to serve with homemade vegan biscuits:
- Jams and spreads are so good smothered on buttery biscuits. I have a killer blueberry chia jam in my cookbook. Almond butter is a great topping too.
- The base for a thick sausage gravy! Here is a simple gluten free dairy free gravy recipe. If you're just dairy free, saute some sausage and add it on top. If you're vegan, opt for a tofu bases sausage.
- The most epic breakfast sandwich. Like truly epic. Anything that involves these biscuits couldn't be epic.
- Turn them into a sweet dessert like this vegan strawberry shortcake.
- A great side dish to soup like my simple vegetable soup or this dairy free chicken pot pie soup. Hint: make a double batch and freeze them so you can have biscuits any time.
- How to freeze: this recipe freezes SO well. When you've shaped and cut them, right before the egg wash, place them on a baking sheet and put them in the freezer. Freeze until solid then transfer to a air tight bag or container for up to 3 months. Bake from frozen.
- How to freeze baked biscuits: Allow them to cool completely, and before adding the sticky topping, follow the same directions as above. Thaw overnight in the fridge and warm back up in the oven at 350°F until warmed all the way through. Add the topping straight out of the oven.
- Store in the fridge: Allow them to cool completely then store them in an air tight container for up to 5 days.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More vegan baking:
Best Vegan Biscuits
For the biscuits:
- 5 1/2 cups 1:1 gluten free baking flour (we used Bob's Red Mill) you can also use all purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons kosher salt
- 1 1/2 teaspoons granulated sugar or coconut sugar
- 1 1/2 cups (1 1/2 sticks) very cold vegan butter (we used Myokos)
- 2 cups homemade vegan buttermilk (2 tablespoon apple cider vinegar then enough milk to fill 2 cups)
Vegan egg wash
- 1/4 cup full fat coconut milk
- 1 tablespoon maple syrup, brown rice syrup or date syrup
Sweet and sticky butter topping:
- 1/4 cup vegan butter, melted
- 1/4 cup maple syrup, brown rice syrup or date syrup
- Flaky sea salt to top
Make the biscuits
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- Start by preparing the buttermilk. Add 2 tablespoons of apple cider vingegar to a liquid measuring cup (enough to hold 2 cups) then fill the measuring cup up to 2 cups with unsweetened almond milk. Set aside to curdle.
- To make the biscuits, preheat the oven to 375°F. Add 2 cups of the flour, baking powder, baking soda, salt, sugar, and chilled butter to a large bowl. Use a pastry blender or two knives to cut the butter into the flour, until the butter is the size of a nickel.
- Add the rest of the flour (3 1/2 cups) and toss together until the butter is evenly distributed. Pour the prepared buttermilk over the flour mixture and knead it until a shaggy dough forms and there is little to no dry ingredients left at the bottom of the bowl.
Fold the biscuits
- Turn the biscuit dough out onto a well floured work surface. Pat the dough roughly into a 14-inch wide rectangle (it doesn't have to be perfect), with the longest edge of the dough facing you.
- Trifold the dough (book fold) by taking the left edge and folding it into the center. Next, take the right edge and fold it in and over top of the first fold. Press it down well to make sure the dough is compact then use a rolling pin to flatten it out again into a rectangle shape. Add more gluten free flour as needed.
- Turn the dough 90 degrees so the long edge of the rectangle is facing you again. Fold the dough from left to right in half. Press it down firmly so it's combined then roll it out into another rectangle (the short edge will be facing you). Fold the dough from the top down and press firmly to combine.
- For the last fold, roll the dough out into another rectangle with the long edge facing you and fold it from left to right again.
- Use a rolling pin to adjust the dough to your desired thickness, about 3/4 of the heigh of your biscuit cutter (ideally about 3 inches wide). The dough will be pretty thick/tall. Dip your biscuit cutter into flour to prevent sticking, then press it straight up and down into the dough, without twisting it at all. You will get 4-6 biscuits out of your first rectangle. Press the remaining dough together and cut out more a few more biscuits until minimal dough remains. You should get about 7-8 biscuits total.
- Place all of the biscuits on the prepared baking sheet. Whisk the maple syrup and coconut milk together in a small bowl then brush it generously on top of each biscuit. Bake in the oven for 30-35 minutes until golden brown.
- While they're baking, melt the vegan butter in the microwave and whisk together with your syrup of choice (we used brown rice syrup). When the biscuits are done, brush a generous amount of butter mixture over top of the hot biscuits, letting it fall down the sides to coat the whole biscuit. Top with sea salt. Allow them to cool slightly before serving.
More gluten free breakfast recipes: