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.
84 comments
This is the best biscuit recipe! I defy anyone to tell this is a vegan recipe by taste or looks. Hands down as good as my Betty Crocker recipe and I don’t have to cut in the butter so it whips up in under 5 minutes once you have all the ingredients out.
I followed the directions, however I did add 1/2 teaspoon additional sugar and a few shakes of cinnamon because that is my personal preference.
Absolutely love them and I will be making these again! Thank you so much for sharing this keeper!
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This is definitely a 5-star biscuit recipe; better than any of those pre-vegan recipes I used to use, or even any of the vegetarian/vegan ones I’ve tried since going meat-free. The amazing thing about these biscuits was just how crispy they are on the outside, and soft and yummy on the inside. I plan to make this my #1 “very best” biscuit recipe and plan on discarding all my old biscuit recipes.
I made one simple change to your recipe; I used approximately 1 cup + 2 T of unsweetened almond milk because I didn’t have any coconut milk (full fat or otherwise).
Also. I told Shane and Simple (you are likely familiar with his recipes too) about your recipe and forwarded your link to him because, like his recipes, this one doesn’t contain any fat.
I feel very fortunate to have found your recipe – thank you.
I hate to break it to you but that is not a ‘biscuit’, it’s a scone. Still love the recipie though.
Just made them loved my results. I also read many of these comments , fails or judgemental comments. We have to remember that practice makes perfect for those that failed, try again. Also just gotta research when using or substituting ingredients and how that can affect your recipe like when using GF AP flour instead of regular AP flour. I’m a foodie so I’m always seeking for healthier alternatives and also for tasty vegan options since so many people are going plant base or have allergies. I did the recipe to the T but I had to use the 1/4 cog flour because it’s super hot 🥵 today in NYC. I also used a piece of parchment as a kneading blanket (learned that from YouTube) so I wouldn’t touch the dough too much, I just bought the dough together and flattened it . I used a mason jar, until I used it all and had no waste. I pop them in the fridge for 5 mins while my convection oven warmed up (5 mins), and baked it for 18-20 mins until I saw they were browned.
Thank you for this recipe. It came out of the oven about 1/2 hour ago and is very nice. I used sprouted spelt flour (2 cups) and coconut cream that has been in the fridge for the last few weeks, waiting for a recipe, lol. Stirred up the coconut cream and used apple cider vinegar. I’m well pleased with the result. Oh yes, I used the convection oven option on my stove – I think it was helpful in gently browning. Maybe these details will help someone wanting to try options. 🙂
What can I use instead of coconut milk? No nuts/coconut allowed because of allergies.
I am womdering you can use any kind of Gluten free flour (like brown rice flour) for these instead of regular flour? Will it need add ins like xantham gum?
I’m going to try these. I’m dairy intolerant and allergic to eggs and yeast, among other things. I’m also looking for a good soda bread recipe but you haven’t posted one. Have you got one you haven’t shared yet? I experiment a lot these days, trying to figure out how to cook without the things I’m allergic to. I just learned about my allergies in March. Some I already had figured out, like dairy. I’ve been quite sick off and on since 2010. My doctors were clueless. So, I insisted and I got a comprehensive blood test done. I’m doing much much better now but I’m having to learn to cook with alternative ingredients. I sure appreciate what I’ve seen on your website so far. I found it by way of Yummly.com
Thanks
Can I use coconut creme instead of full fat coconut milk?
Just found this recipe while I was searching for a quick vegan biscuit. They turned out delicious! Finally, something baked and vegan that didn’t turn out gummy but is fluffy. Thank you!!
So great. I just ate 4 biscuits. I am nursing my second very food-intolerant baby. I used (non-glutinous) rice flour but they still turned out with a great texture and really flavourful. I can’t believe the reviewer that gave 2 stars; I’m wondering what recipe they made because surely it can’t be this one! This recipe is great for making sweet or savoury biscuits, but I made the herbed version. The coconut flavour was non-existent and the vinegar is an absolute MUST!! If i didn’t bake these myself, I would have a hard time believing that they are dairy free. So buttery/buttermilky. Really lovely, so happy I found this recipe. Thanks Ceara!!!
Could self rising flour be used in place of the all purpose flour, baking powder, and salt?
Hi ceara. Thank you…thank you. …. thank you!! For this recipe. I found out last year that im allergic to both dairy and eggs. For months ive been wishing for a breakfast bread. Voila, these biscuits. I made them up tonight as drop biscuits. Ate them with organic jam. Yummmmy. Btw as drop biscuits no need to add extra flour. They came out perfect.
So happy you enjoyed the biscuits!! <3
I just recently found out about these as well. My son has the same allergy you listed above and it’s been rough adjusting. Would love to friend you on Facebook if you are up for it.
Tried these this morning, but they were pretty bland 🙁
I made these wiith whole spelt flour, xylitol, and a big scoop instead of rolling and cutting and baked 12 minutes. Delicious!
Delicious!
I made these GLUTEN FREE by substituting the ap flour with the PILLSBURY GLUTEN FREE FLOUR BLEND 1:1. I did only use about 1 3/4 cups of the pillsbury gf flour because that’s all I had, but I STILL ended up using a WHOLE can of COLD FULL FAT coconut milk as gluten free flours tend to need a little extra moisture. They came out perfect! I also used coconut palm sugar, and added a few addins. Fluffy, moist and so delicious!
IMPORTANT!! If you’re using the PILLSBURY GLUTEN FREE FLOUR BLEND 1:1, you may need to add extra FULL FAT coconut milk (and possibly a tad bit more vinegar but don’t quote me on that as I haven’t tried it yet) if you’re going by the 2-2 1/4 cup of flour measurement. So make sure you have a second can of the COLD full fat coconut milk available!
What exactly Is the calories and macros per biscuit ?
Fluffy and moist. I I initially used the 2 1/4 cups of flour but found the dough was too sticky to handle so I added another 1/4 cup of flour. It was still too sticky and I was afraid of adding too much flour so I just used an ice cream scoop to plop it on the sheet and it turned out great. I think it would be helpful for you to add this method into the notes so people don’t keep adding flour unnecessarily which would affect the texture. When I read the comments I saw someone else did the same with the scoop. Also, you cant taste coco milk when it initially comes out of the oven and you eat warm, but the flavor does come out later- i like it though!
Awesome texture and fluff. Thanks for the keeper recipe
<3 <3
Best vegan biscuits I’ve made! Not having oil was what drew me. Definitely needs the 2-1/4 cups flour.
Hi Ceara,
Just wanted to thank you for posting this recipe.
For vegans who are concerned about not having and not wanting, ANY animal products in their diet: “regular” sugar may have been run over the ashes of cow bones in the processing of it, to give it shine.
Please be more diligent in the future when guiding vegans.
There are vegan cane sugar choices, I think Vegans can research for themselves!
I attempted these yesterday for thanksgiving, and they turned out completely hard. The dough was so sticky I had to keep adding flour. I tried forming the biscuits sticky because I was afraid of adding flour and over mixing, but I had to add flour because they were sticking to everything. Maybe next time I’ll add more flour from the get go so I don’t have to add any in and continue mixing. Wondering how everyone else had such amazing luck lol! Maybe biscuits take practice 🙂 going to try again today
I have made these several times but have to cook them way longer or they come out raw. Otherwise great recipe.
Try using a spoon to plop it on the sheet instead of forming the biscuits on your countertop. I had the same issue and stopped at 2.5 cups of flour, just used an ice cream scoop and they turned out very fluffy and moist.
These sounds delicious, can I make them in advance and freeze the dough for later use?
This was an awesome recipe. I just made them while making my first attempt at vegan biscuits and gravy. They both turned out awesome. Thanks for the awesome recipe. <3 Definitely going to try these out with your strawberry shortcake recipe as well.
OMG finally – a Gluten Free HEAVENLY Biscuit! I made these with gluten-free AP (all purpose) four and followed the recipe exactly. They’re so good – fluffy on the inside and a nice, golden crispy texture on the outside. I can’t stop eating them! Help! Thank you for this recipe. It’s challenging being a gluten-free vegan so when you find a good recipe you really appreciate it.
These aren’t gluten free, the recipe calls for all purpose flour….. which is generally made from wheat, which has gluten.
But this recipe is lovely, I use it as the base to add fruit to and make scones when I’m having tea with my friends who have chosen the vegan lifestyle
They are gluten free if you use gluten free flour as Sara did. 😉
Can thesis be frozen after I bake them? I’d like to make a batch and then freeze the leftover to take out one by one as I need them. Struggles of cooking for one!
I would love to try these biscuits. However, is there an alternative to wheat flour?
Why sugar? I’m from Alabama and have never eaten a biscuit with sweetener in it. I see several comments on gluten free versions but no answers. If you can’t eat gluten, then substituting whole wheat flour will make you very sick. The chef who creates a good gluten free, vegan bread of any kind will become a cultural hero.
I agree…nobody I know puts Sugar in their biscuits. 😀 (I’m a Bama girl too.) I’ll these and I’m sure they’re good but I can’t see them replacing my husband’s buttermilk biscuits.
Biscuits always need sugar so they dont turn out like hockey pucks!
We have never used sugar in our biscuits for 4 generations. They were always light and fluffy. However, these were traditional buttermilk biscuits with butter or shortening. IDK if the sugar has to be used in vegan biscuits “so they don’t turn out like hockey pucks”. I hope not, because a sweet tasting biscuit would not be a good substitute for a Georgia girl southern kind of biscuit.
Considering using these for vegan pot pie. How would the plain biscuit taste with the pot pie. Would we taste the coconut? Also would unbleached white flour and almond milk work?
Disregard my question about the flour!
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?
You could try honey If you have that.
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! 🙂
Absolute Delicious Biscuits ~
Thank you for a wonderful recipe.
BJ
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 🙂
Someone posted don’t know if you saw this at the beginning. Just reposting it for you in case you did not see it.
Thank you for this recipe. It came out ofthe oven about 1/2 hour ago and is verynice. I used sprouted spelt flour (2 cups)and coconut cream that has been in thefridge for the last few weeks, waiting for arecipe, lol. Stirred up the coconut creamand used apple cider vinegar. I’m wellpleased with the result. Oh yes, I used theconvection oven option on my stove – Ithink it was helpful in gently browning.Maybe these details will help someonewanting to try options. Posted by Debbie OTT
Hope that helps
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!! 🙂
Did you by chance use baking SODA rather than baking POWDER? Also just knead a little , just to combine.
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!
I hate to break it to you but that is not a ‘biscuit’, it’s a scone. Still love the recipie though. Again, a scone, you dont “dip them in stews” but that is your taste and I shouldn’t judge.
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!! 🙂