Easy Vegan Biscuits
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Easy Vegan Biscuits

Fluffy, buttery and flaky, these easy vegan biscuits come together in just 30 minutes. These vegan biscuits are just like my grandmother used to make, golden and tender. This vegan biscuit recipe is my go-to for breakfast sandwiches and peanut butter delivery!

Before You Begin


Wet Ingredients

  • 1 cup Almond Milk
  • 1 tsp Apple Cider Vinegar
  • ½ cup Butter

Dry Ingredients

  • 2 ½ cups Flour
  • 1 tsp Salt
  • 1 ½ tbsp Sugar
  • 2 ½ tbsp Baking Powder
  • 1 tsp Baking Soda


  1. Preheat oven to 420, line a baking sheet with parchment paper.

Prepare Vegan Buttermilk

  1. In a small bowl, combine almond milk and apple cider vinegar. Mix and set aside while you prepare the rest of the ingredients.

Mix Dry Ingredients

  1. To a large mixing bowl, or stand mixer bowl, add flour, salt, sugar, baking powder, and baking soda.
  2. Mix dry ingredients on low, or with a spatula, until fully combined

Combine Wet Ingredients

  1. To the dry ingredients, add butter.
  2. Combine on low with the paddle attachment on a stand mixer, or with a spatula. Let mix until the butter is in small, crumbly chunks. Do not overmix.
  3. Pour in the vegan buttermilk. Mix on low in a stand mixer, or with a spatula until dough begins to form. Be careful not to overmix!
  4. Pour the biscuit dough onto a floured countertop. Gently form into a rectangle approx. 1" thick.
  5. Fold dough in half, gently press down into a rectangle. Repeat this step 3 times. Gently form it into a 1" rectangle.
  6. Cut the dough in half, then cut each half into four evenly sized squares.
  7. Place biscuits on a parchment paper-lined baking sheet. Spread butter evenly over the tops of the biscuits.
  8. Bake at 420 for 20 minutes. The biscuits should be golden brown.
  9. Serve warm with butter, peanut butter, or molasses.


  • If using a stand mixer, use the paddle attachment to combine ingredients. I used my Cuisinart Stand Mixer on speed 1-2, and never let it mix for more than about 60 seconds. If you overwork the dough, the biscuits will be dense, and not rise as well.
  • I use vegan margarine from Costco. It comes out of the fridge fairly soft so it folds into the flour nicely without melting too fast. If you using a firm stick of butter, you may have to chop it into smaller chunks before combining.
  • I cut my biscuits into 8 large squares with a sharp knife. If you prefer circular biscuits you can use a cookie cutter or lip of a mason jar to cut them out. I find you have to work the dough more to make them circular which is why I prefer cutting them into squares; they rise more.
  • Store leftovers in an airtight container in the fridge for 3-4 days.
  • If you make these biscuits let me know in the comments below, or on Instagram @chickpeaexpress! I want to know your biscuit tips and tricks!
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Hi I’m Alex, and I’m a potato addict. I’m one half of Chickpea Express, a vegan couple on the East Coast of Canada. We create vegan comfort food and junk food recipes with a healthy, plant-based twist. Oh, and did I mention we love bread and potatoes?

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