Fluffy, flaky, melt-in-your-mouth vegan biscuits! You'll be amazed at how soft and buttery these are — you'd never guess they were dairy free.
- 1 cup unflavored and unsweetened non-dairy milk, chilled, plus more for brushing
- 1 tablespoon apple cider vinegar
- 2 ⅓ cups all-purpose flour
- 1 ½ tablespoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon organic granulated sugar
- 1 teaspoon salt
- ½ cup vegan butter, chilled (preferably frozen), plus more for brushing
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Preheat the oven to 425°F and line a baking sheet with parchment paper or a baking mat.
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Stir the milk and vinegar together in a small bowl or liquid measuring cup. Place it in the fridge to chill while you mix your dry ingredients.
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Stir the flour, baking powder, baking soda, sugar, and salt together in a large mixing bowl. (Note 1)
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Cut the butter into 6 to 8 pieces and add them to the bowl with the flour mixture.
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Use a pastry cutter or a couple of butter knives to cut the flour into the dry mixture. Work until the mixture resembles coarse crumbs.
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Use a spoon to form a well in the flour mixture, then pour the milk mixture into the well. Stir just until the ingredients are incorporated and a soft dough forms.
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Turn the dough onto a lightly floured surface and shape it into an approximately 9 x 9 inch square. Fold the square in half to form a rectangle, then press and shape it back to its original size. Repeat the folding and shaping process twice, then use a rolling pin to roll the dough to about ½ inch thick.
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Cut the dough into biscuits using a 3-inch biscuit cutter, dipping the cutter into flour before cutting each biscuit. (Note 2)
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Arrange the cut biscuits on the prepared baking sheet, leaving at least an inch of space between adjacent biscuits.
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Reroll any excess dough and cut it into additional biscuits. (Note 3)
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Brush the tops of the biscuits with dairy-free milk.
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Bake the biscuits until fluffy and golden brown on top, 12 to 14 minutes.
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Transfer the baking sheet to a cooling rack when the biscuits are finished baking, then brush the tops with a bit of melted vegan butter.
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Let the biscuits cool for a few minutes before serving.
- The dough can be made in a food processor if preferred (although I recommend hand mixing). Combine the dry ingredients in the food processor bowl, add the butter pieces, and cut them in by pulsing the machine. Continue pulsing the machine and add the liquid ingredients. Be careful not to overmix the dough.
- A round cookie cutter can be used if you don't have a biscuit cutter. You could also use a drinking glass as a template and cut around it with a sharp knife.
- For extra flaky biscuits, you can optionally pop the entire baking sheet into the freezer for about an hour before baking. If you'd like to bake your biscuits from frozen at a later time, transfer the biscuits (once frozen) to a freezer bag or airtight container. They can be frozen for up to 3 months.