The Perfect Buttery Vegan Biscuits

The Perfect Buttery Vegan Biscuits

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Yields: 8-10 biscuits

I would be amiss if I didn't start by paying homage to the rolls of pre-packaged biscuits from my childhood that exploded the second you attempted to open the can. As a child, I was torn between my sheer love for bread and the need to endure the anxiety-inducing explosion that released the sweet, sweet biscuits my stomach longed for. Growing up in a very large family, pre-packaged biscuit dough and Bisquick were the primary types of biscuits I experienced, as they were extremely quick and easy to make. After transitioning to a plant-based diet, there were no good alternatives for packaged biscuit dough, so we set out to learn how to make biscuits from scratch. Over the last several years, we developed this recipe after trying MANY others and finding that they just weren't as flaky, buttery, or flavorful as we wanted them to be. And we finally nailed it! Not only are these biscuits flaky and light - they also pack an amazing buttery flavor that makes them incredibly tasty completely on their own or smothered in gravy or jam! And because they are so easy to pull together, you might just find yourself making a batch at least once a week! Take it from us, once you try these biscuits, you won't want to go without them!



  • 2 tbsp fresh-squeezed lemon juice

  • 1 cup unsweetened almond milk

  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp salt

  • 2 tsp cane sugar

  • 6 tbsp cold butter, cubed

  • 1 tbsp butter, melted


  1. Preheat oven to 450° F (230° C). 

  2. Combine lemon juice and unsweetened almond milk and set aside to 'curdle'. Tip: To save yourself a ton of time and hassle, consider using a citrus press like this one!

  3. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and sugar.

  4. Add the 6 tbsp of cubed cold butter to the dry mixture. Use a fork to cut the butter into the dry mixture until the butter is broken down and the mixture resembles sand. Work fast - it is important for the butter to remain as cold as possible!

  5. Make a well in the center of the mixture and begin to pour in the milk and lemon juice, continuously stirring to combine into a sticky dough. 

  6. Generously sprinkle flour over a clean section of counter space. Turn the dough onto the floured surface and generously dust the dough with flour. Fold the dough 4-5 times over itself, only slightly kneading. Form the dough into a 1-inch thick disk, flouring any sticky spots. 

  7. Press an upside-down, regular-sized drinking glass into the center of the disc, cutting out your first biscuit. Repeat until all usable space of the dough is cut. Gently re-knead the remaining dough and cut out additional biscuits. 

  8. Place the biscuits onto a cookie sheet, with the sides of the biscuits barely touching. Gently press the center of each biscuit with your thumb, leaving a slight divot in the center. Brush the melted butter over the biscuits and place in the oven.

  9. Bake for 20-25 minutes or until the biscuits are golden and risen. 

  10. Allow to cool for a few minutes and enjoy!