Vegan Biscuits

Updated: November 19, 2025

Time Requirements

  • Total Time: 3 hours (5 minutes prep, 55 minutes cook, + 2+ hours freezing)

  • Prep Time: 5 minutes (plus 2+ hours freezing)

  • Cook Time: 55 minutes (18–20 minutes baking)

Ingredients

(Yields 8–10 biscuits)

  • ¾ cup (170g) unsalted vegan butter (Earth Balance recommended), divided: ¾ cup for freezing, ¼ cup for post-baking basting

  • 2 cups (250g) self-rising flour (White Lily or similar preferred for light texture)

  • ½ teaspoon kosher salt (Diamond Crystal or similar)

  • 1 teaspoon baking powder

  • ¾ cup (180ml) extra creamy oat milk, cold

Instructions

Step 1: Freeze Butter for Flaky Layers

Measure ¾ cup vegan butter and freeze in 1-inch sticks for at least 1 hour until solid. Grate the frozen butter on the largest side of a box grater onto a parchment-lined sheet pan. Spread into an even layer and freeze for an additional 1 hour to ensure it remains cold during preparation. (Optional: Chill a shallow bowl in the freezer for dry ingredients.)

Step 2: Mix Dry Ingredients

In the chilled bowl, combine self-rising flour, baking powder, and salt. Whisk thoroughly to evenly distribute leavening agents and salt.

Step 3: Incorporate Frozen Butter

Add the shredded, frozen butter to the dry mixture. Toss to coat each butter piece, then press and snap between your thumb and fingers (avoid melting) to distribute butter into small clumps. Stop when butter is mostly incorporated but small chunks remain—this creates flaky layers during baking.

Step 4: Combine with Cold Oat Milk

Make a well in the center of the mixture. Add cold oat milk 1–2 tablespoons at a time, using a gentle "scooping and folding" motion (hands under flour, fingers spread, lift upward). Mix until the dough just holds together—undermix to preserve tenderness. Excess stickiness may require 1–2 additional tablespoons flour.

Step 5: Fold, Stack, and Roll for Structure

Transfer dough to a floured surface. Gently gather with a "folding" motion (press down, fold edges inward) to form a rough 1.5–2 inch slab. Dust with flour, then cut in half, stack, and press into a slab. Repeat "cut, stack, press" twice more to maintain butter layers.

Step 6: Roll and Cut Biscuits

Level the dough with a floured rolling pin, then roll to ½-inch thickness. Use a 2-inch floured round cutter (press straight down, no twisting). Cut biscuits apart, place on a parchment-lined sheet pan, and gather scraps. Re-roll scraps once (no more) to cut additional biscuits.

Step 7: Pre-Freeze Before Baking

Transfer cut biscuits to the freezer while preheating the oven. This preserves butter integrity during baking, ensuring flakiness.

Step 8: Bake and Finish

Preheat oven to 400°F (200°C). Arrange pre-frozen biscuits in a 9×13 pan (slightly touching). Bake 18–20 minutes until golden. Immediately brush tops with melted remaining ¼ cup vegan butter for shine and flavor.

Step 9: Serve & Store

Serve warm. Store in an airtight container for up to 3 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.

Pro Tips

  • Butter Hack: Use cold vegan butter straight from the fridge (not frozen) for quicker prep; the result will be slightly less flaky but still tender.

  • Flour Adjustment: For gluten-free biscuits, substitute 2 cups all-purpose flour with 1 cup rice flour + ½ cup tapioca starch + 1 tsp baking powder.

  • Flavor Pairings: Add 1 tbsp sugar for sweet shortcake, or ¼ cup nutritional yeast for cheesy biscuits.

Customer Reviews

  • "Non-vegan but these are the best biscuits I’ve had!" – Praised for replicating Southern "Guerilla Bizcuits" without animal products.

  • "Self-rising flour already has baking powder/salt—no need for extras!" – Southern cook questions double leavening, noting traditional self-rising flour suffices.

  • "Rise issues? Likely user error" – A reviewer noted under-chilling and reduced height, suggesting ensuring dough rests 10 minutes before baking.

  • "White Lily is too salty—pair with vegan gravy and sorghum!" – Southern enthusiast adjusts salt levels and pairs with nostalgic comfort foods.

  • "Endlessly variable—no rest needed!" – Long-time baker adapted with water, regular flour, and varied fats/milks, calling it "foolproof."

This recipe balances tradition and technique, prioritizing flakiness and ease for home bakers. Adjust as needed for personal preferences!