Can you freeze biscuits?

Yes! These vegan biscuits freeze beautifully, making them great for meal prep. To freeze unbaked biscuits, arrange the cut dough on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight freezer-safe container or bag and store for up to 2 months. Bake straight from frozen, adding a few extra minutes to the baking time as needed. You can also freeze fully baked biscuits. Let them cool completely before freezing, then thaw and warm them in the oven before serving.

Why are my biscuits not fluffy?

If your biscuits turned out dense or flat, the dough may have been overmixed, the butter may have gotten too warm, or your baking powder may have lost its effectiveness. For the fluffiest vegan biscuits, use cold ingredients, handle the dough as little as possible, and make sure your baking powder is fresh. When cutting the biscuits, press straight down without twisting the cutter, which can compress the edges and interfere with a good rise.

How do you store and reheat biscuits?

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best texture, reheat them in a 350°F oven for about 5–10 minutes, until warmed through. This helps revive their lightly crisp exterior while keeping the centers soft and tender. You can also microwave them briefly, although they won't be quite as crisp.

Can I make these vegan biscuits gluten-free?

You can experiment with a 1:1 gluten-free baking flour blend that contains xanthan gum, but the results may differ from biscuits made with regular wheat flour. Gluten-free dough behaves differently and may not develop the same flaky layers. For the most reliable results, use a biscuit recipe specifically developed and tested with gluten-free flour.

Easy Vegan Biscuits (Fluffy, Flaky & Buttery!)

Name: Fluffy Vegan Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups unbleached white flour; 1 tablespoon baking powder (sifted); 1 tablespoon cane sugar; 1½ teaspoons salt; ½ cup 1 stick plant-based butter; ⅔-¾ cup unsweetened plant-based milk (chilled)

There’s something especially wonderful about pulling a tray of freshly baked biscuits out of the oven. The buttery aroma, the golden tops, and that first bite while they’re still warm? Pure comfort food!

The secret to those irresistible flaky layers is surprisingly simple: cold vegan butter and a gentle folding technique. No dairy, eggs, yeast, or complicated ingredients needed!

Whether you’re making vegan biscuits and gravy for a cozy weekend breakfast, serving warm biscuits alongside soup, or adding them to your holiday dinner table, this easy vegan biscuit recipe is one you’ll want to make again and again.

A plate of vegan biscuits with a pat of plant-based buttter.

Table of Contents

Why You’ll Love These Biscuits

Discover the joy of homemade vegan biscuits that are as fun to make as they are to eat. These golden gems will quickly become your breakfast go-to, with every bite better than the last.

Fluffy, flaky, and buttery. Cold vegan butter and a simple folding technique create tender biscuits with delicious layers.
Easy to make from scratch. No yeast, rising time, or special baking skills needed.
Perfect for sweet or savory dishes. Serve them with jam, butter, gravy, soups, stews, and so much more.
Great for breakfast, dinner, and holidays. These biscuits are just as welcome at a weekend brunch as they are on your Thanksgiving dinner table.

Key Ingredients

You only need six ingredients to make these easy vegan biscuits! Each one plays a role in creating that classic biscuit texture.

All-Purpose Flour: Regular all-purpose flour provides the structure for these biscuits while keeping them tender. Unbleached white flour works beautifully. For the best results, measure your flour carefully and avoid packing it into the measuring cup.
Baking Powder: This is what helps the biscuits rise and become fluffy. Be sure your baking powder is fresh! Since biscuits don’t use yeast, baking powder does the heavy lifting.
Cane Sugar: Just a tablespoon adds a subtle touch of sweetness and balances the buttery flavor. These biscuits aren’t noticeably sweet, so they’re delicious with both savory and sweet toppings.
Salt: Brings out the flavors and balances the dough. If your vegan butter is salted, you may want to adjust the added salt.
Vegan Butter: The secret ingredient for deliciously flaky, buttery biscuits! Stick-style vegan butter is generally preferable to soft, spreadable margarine. Freezing the butter before grating it into the flour helps keep those little pieces of fat intact. Check out our guide to the best vegan butter brands if you’re wondering which one to use.
Unsweetened Plant-Based Milk: Brings the dough together and adds moisture. Unsweetened soy milk, oat milk, or almond milk are all good options. Avoid vanilla-flavored or sweetened varieties, especially if you’re making savory biscuits. Explore our vegan milk guide for more dairy-free milk options.

Why Cold Vegan Butter Matters

If there’s one biscuit-making secret worth remembering, it’s this: keep your butter cold!

As the biscuits bake, small pieces of cold butter melt and release moisture, creating steam that helps separate the dough into flaky layers.

If the butter melts before the biscuits reach the oven, it gets absorbed into the flour and you lose some of that wonderful flaky texture.

That’s why this recipe calls for frozen vegan butter and chilled plant-based milk. It’s a simple technique that makes a big difference in the finished biscuits.

How To Make The Best Vegan Biscuits

Whipping up these vegan biscuits is easier than you think, and the results are incredibly satisfying. Follow these simple steps to create biscuits that are perfectly fluffy and flaky every time.

A block of vegan butter on parchment paper.

Step 1: Freeze the Butter. Start by placing your plant-based butter in the freezer. Chilled butter is essential for achieving that perfect flaky texture in your biscuits.

Step 2: Get the Oven Ready. Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking.

Step 3: Combine Dry Ingredients. In a large bowl, whisk together the flour, sifted baking powder, cane sugar, and salt. Make sure the mixture is well combined to avoid any pockets of baking powder.

A bowl of flour with a biscuit cutter inside.

Step 4: Work in the Butter. Grate the frozen butter into the flour using a box grater or use a pastry cutter.

Step 5: Mix with Plant-Based Milk. Add the butter pieces to the flour mixture and pour in the chilled plant-based milk. Start with ⅔ cup of milk, adding more if the dough is too dry. Use a spatula to mix until just combined; avoid overmixing to keep the dough tender.

Folded vegan biscuit dough on a countertop.

Step 6: Fold and Layer. Turn the dough out onto a floured surface. Fold it in thirds over itself several times to create layers. If the dough is sticky, sprinkle with additional flour.

Step 7: Shape the Dough. Gently press the dough to an even thickness of about 1 inch.

A piece of dough with biscuits cut out of it.

Step 8: Cut Out Your Biscuits. Use a biscuit cutter to cut out rounds from the dough. Gather the remaining dough, fold, and cut out more biscuits. Shape any leftover dough into one final biscuit by hand.

Unbaked vegan biscuits on a baking sheet.

Step 9: Arrange on a Baking Sheet. Place the cut biscuits on the prepared baking sheet, leaving space between them for expansion.

Step 10: Bake to Perfection. Bake the biscuits in your preheated oven for about 15 minutes, or until the tops are beautifully golden brown. Enjoy your warm, flaky vegan biscuits!