Tender, fluffy and flaky homemade Vegan Biscuits made in a cinch without any butter or oil. Perfect for the holidays, alongside soup or stew, dipped in gravy, and (my fav) with jam and coconut cream in the morning!
Hi guys!! How are you? Is Summer in the air where you are as well?! I am loving this HOT weather. Okay, I promise I won’t blabber on about the weather every post but seriously we’ve had TWO summer weekends in a row now and I’m pretty sure it’s here to stay. And J and I just got an AC so I’m now okay with that (lol!). I stayed by the pool and brunched all afternoon today and it was perfect. Why can’t everyday be Sunday? Or at least a day that involves biscuits for breakfast, lunch and dinner?
I’m back today with my favorite FLUFFY Vegan Biscuit recipe. This is a recipe a lot of you have been asking for and here it is. Biscuits, biscuits, biscuits!!! ↓↓↓
So easy to make they’ll make you wonder why you would ever bother buying biscuits at the store or in a tube. And I have done both, so I know. Seriously. these Homemade Vegan Biscuits are made with only 5 ingredients (+ sea salt) and are on the table in less than 25 minutes.
Plus, you can make your biscuits plain and simple or make them into Vegar Garlic-Herb Biscuits by adding lots of garlic + onion powder + herbs.
I like brushing my biscuits with extra coconut milk just before popping them in the oven. An added plus if your biscuits do not all look exactly the same. Homemade is best.
Who knew biscuits could be SO rich without the need for butter, shortening or oil? The secret ingredient?! You might have already guessed it if you’ve made my Strawberry Shortcake or Scones recipe.
Coconut milk.
The high fat content in coconut milk works magic in breads, making them soo incredibly soft, fluffy and buttery they practically melt in your mouth, warm from the oven, with a big dab of jab on top. And yes, that does mean you can have two (or three).
If you make my 5-Ingredient Vegan Biscuits, snap a photo and tag me #CearasKitchen on Instagram or leave a comment below – I love hearing your feedback!
- 2 - 2¼ cups unbleached all-purpose flour or whole wheat pastry flour* (see note)
- 3 tsp baking powder
- ½ tsp sea salt
- 1 tbsp cane sugar or regular sugar
- 1 tbsp vinegar
- 1¼ cup coconut milk (full fat and cold)
- 2 tsp herbes de provence
- 3 tsp chives
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard powder
- Preheat oven to 450F/230C.
- Mix together flour, baking powder, sea salt and cane sugar in a medium-size bowl. Also, mix in any "add-ins" at this step (i.e. herbs, garlic powder, etc.).
- Mix together coconut milk and vinegar in a small-size bowl. If your coconut milk has lumps in it, blend it to make it creamy smooth. Your coconut milk should be cold for the fluffiest biscuits possible!
- Make a well in the middle of the dry ingredients and slowly pour the milk into the well. Mix with a spatula until just combined. The dough will be a bit sticky but still pliable. Do not overmix the dough or else the biscuits will be tough. Add additional flour by the tablespoon (see note below) if your dough is too sticky.
- Flour your hands and dust the countertop with flour. Pat the dough out until it is about ¾ inch thick and cut out 8 biscuits (using a lightly floured cookie cutter or the rim of a glass). Pat out any corners or unused dough and cut until you have used up all your dough.
- Transfer the biscuits to a parchment-lined baking sheet. Brush with coconut milk and sprinkle with flour. Bake for 12 to 15 minutes until fluffy and slightly golden brown. Remove from oven and let cool slightly before transferring to a plate.
2) Use cold and full fat coconut milk for the fluffiest biscuits possible. I like to refrigerate my coconut milk overnight before using it in this recipe and then blend the coconut milk so it is creamy smooth before using in the biscuits.
36 comments
I just made these, and I’m literally in a state of disbelief! They are so good! I live in the South (Louisiana), so I love a good biscuit, and I’m very particular about them. However, I’ve recently switched to a mostly plant-based diet, so I’m looking for Vegan recipes as substitutes for my favorite foods. I didn’t expect these to be so amazing! I had to force my husband to taste one because he just KNEW a Vegan biscuit would be disgusting. The look on his face was priceless as he said, “Put me some aside so I can eat them when I finish cutting the grass!” I assure everyone the coconut milk flavor is barely, if at all, detectable! I’ll be baking these every week! Thanks!
Could I replace the sugar with maple syrup? Thanks!
Help! I have all the ingredients except sugar in my house! Can I omit the sugar or use honey instead?
O.M.G. SO GOOD! Amazing! Phenomenal! I’m now your biggest fan. I made these last night to top my vegan pot pie and my husband and I were shocked at how fluffy and buttery they tasted!!! I had leftover dough after topping my pie and made one regular biscuit which I let my husband have as a pre-dinner snack and, from downstairs in the kitchen, I could hear him eating and yelling in his office, “these things are $&!@ing amazing!!!” I wouldn’t have believed they were vegan if I hadn’t made them myself. Thank you for this wonderful recipe!
Holy smokes!
What a perfect biscuit I’m eating right now!
My Son has recently decided to become vegan. So in my hunt for something quick to make, I found your incredible recipe. I felt like something to eat with my tea, so I doubled the coconut sugar, added about 1/2 t of cinnamon, 1/2 t cardamom, and about a 1/4 t fresh nutmeg. I brushed the tops with milk and sprinkled cinnamon sugar on top. DELISH! These are light, fluffy and tender . (and just sweet enough) Perfect! I wish I knew how to post a picture. Thank you so much!
Best. Biscuits. Ever!!!! Fluffy and delicious! I normally make drop biscuits with coconut oil, but have been wanting a fluffy biscuit. Thank you!!!
The texture was amazing, but the coconut flavor completely overpowered everything else and I hate coconu :(. Will definitely try the garlic herb ones to hopefully demolish the coconut flavor.
Thank you for the recipe Ceara. Mine are fresh out of the oven and delicious! I am so excited to have a biscuit recipe that doesn’t call for soy butter! For the non coconut lovers out there, as Ceara notes you can NOT detect the coconut milk in the recipe. My husband does not like coconut and was looking to taste it in the biscuits and he was surprised to say he couldn’t find it!
These are light, fluffy and very tasty. I made mine with whole wheat and with the herbs suggested and I added a bit of black pepper as well! Happy Thanksgiving!
PS> I tried to give this 5 stars but it only allowed me to give 4, but I give it 5!!!
Hi Jeana! Thank you so much for your lovely feedback. I am SO happy that you and your husband loved the biscuits!! 🙂
I made these without vinegar (Realized I didn’t have any half way through) -and they still turned out perfect!!! 🙂
So glad you enjoyed them! 🙂
Are you able to taste the coconut flavor? Thanks
The coconut flavor is undetectable in the biscuits! Enjoy 🙂
I just made these biscuits tonight and they turned out pretty good. I did not have whole wheat pastry flour so I used the cake flour I had and the full fat coconut milk and they are very good considering there is no additional fat added. I will definitely make these again. I made the plain, but next time will definitely add some of your suggested spices. Thank you for the recipe.
So glad you enjoyed the biscuits! The herb addition is my fave!
What type of vinegar should I use? I’m not a very skilled baker and I can absolutely imagine myself using the wrong kind and ending up with Balsamic Biscuits!
Good old white vinegar or apple cider vinegar!
Do you have a gluten free option for this recipe? Just wondering what GF flour might work best….maybe cassava?
Thanks
There are 6+ ingredients not 5.
Hi Anon,
There are 5 ingredients in the biscuits: flour, baking powder, sugar, vinegar, and coconut milk. I don’t count salt or water towards the ingredients in my recipes.
Ceara
Coconut milk in a can or cocnut milk from the refrigerated case?
In a can 🙂
I made the garlic-herb option this afternoon. The mixture came out a bit ‘wet’, so instead of cutting rounds I ended up dolloping it onto a tray, but even so they turned out really well and taste delish! We’ll be having the rest of them tomorrow with some homemade stew and I can’t wait!
Thank you for the kind words, Joanne! I am so happy you enjoyed the biscuits! I think the reason they were too we was because you used low-fat coconut milk. The high-fat coconut milk is a lot thicker and creamier so doesn’t make the dough as sticky! 🙂
Hi would these work with white spelt flour or gluten free flour..I can’t tolerate gluten..spelt is fine as it has only trace amounts.
I would so love to try these
I think they would work with white spelt flour, though I have never made them with white spelt myself. They do work great with whole wheat pastry flour though! Let me know your results if you end up making them 🙂
Sadly, my husband and I really don’t like coconut in any form. Would soy milk work?
I don’t think that soy milk would work, unfortunately. What makes these biscuits SO rich and fluffy is the fat in the coconut milk. You could try the garlic-herb biscuits – the coconut was virtually undetectable for me in those! Let me know if you end up trying them. 🙂
These look.so good. I just tried to make a batch, but I definitely did something wrong.. baking is not my strong suit.. mine are flat and kind if dry. the dough was far to sticky, after flouring my hands and counter the dough stuck to everything and wouldn’t stay together. I ended up adding more flour Any suggestions or ideas of where I went wrong? I put the coconut milk in the fridge for 30 minutes (I was impatient.. ) so it was cold but not freezing. I’d love to try this again and do it right haha 🙂
Hi Amanda, based on feedback I added a note to the post: “1) Depending on the brand of flour and the humidity in the air, your dough may be a bit stickier. The dough should be a bit sticky but not too wet or sticky. Mix the dough and if it is still sticky add up to 1/4 cup of extra flour (by the tablespoon). I usually only need 2 cups of flour but you made need the additional 1/4 cup.”
Also, was the coconut milk you used full fat? The low fat is too watery and will make a “wet” dough.
Let me know if this helps!! 🙂
my grandma used milk for her biscuits! I need to try these soon, you had me at FLUFFY. 🙂
It’s all about the FLUFFY!! 🙂 Thanks, Kristina!
Mmm the garlic and herb addins sound delicious!
Thank you! It’s my fave for dipping in stews!
Wow! These look so perfect, Ceara! So super fluffy and delicious. I want to jump through the screen and grab one (or four!) Perfect with jam for breakfast or plain alongside lunch or dinner. Gotta try these!
Thank you so much, Jenn!! 🙂