Fluffy, soft vegan biscuits are so easy to make! They require just 1 bowl, 7 ingredients and 30 minutes. Oil free and wholesome, but not sacrificing on taste!

stack of easy vegan biscuits

In case you are worried that these vegan biscuits taste too “healthy” because they don’t have any oil or vegan butter, let me tell you, I would not have posted them if that was the case!

I have made these easy vegan biscuits several times now, and they never cease to amaze me! When I first was testing out a vegan biscuit recipe, I tried a version using vegan butter. They were good, but I wanted to see if I could come up with a recipe using simpler ingredients that would taste just as good or better.

Well, it was successful! These are much easier than regular homemade biscuits. With no butter to cut in, it makes the recipe faster and simpler. Plus, vegan butter is expensive, and I like to save it for special dessert recipes, such as these Vegan Chocolate Chip Cookies or my Vegan Chocolate Cake.

close up of vegan biscuits

How do you make Easy Vegan Biscuits?

Stir the apple cider vinegar into the non-dairy milk and set aside.

Whisk the dry ingredients together in a bowl.

Mix in the milk/vinegar mixture and stir.

Dump onto a floured surface, and gently work it together with your hands. Roll the dough 1/2 inch thick, cut with a biscuit cutter and bake for 12 minutes at 425 degrees F.


collage of easy vegan biscuits

Let them cool for a few minutes, then slice and enjoy!

Serve with jam, or anything else you like. Look how fluffy!

3 vegan biscuits on a plate

If you like this recipe,  you might enjoy these Oil Free recipes:

Cheesy Vegan Quesadillas

Chickpea Tuna Sandwiches

The Best Vegan Lasagna

Oil Free Peanut Butter Chocolate Chip Cookies

vegan biscuits with jelly on top

vegan biscuits with a bite taken out of one.

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Adapted from The Mindful Vegan book.

stack of easy vegan biscuits
4.91 stars (21 ratings)

Easy Vegan Biscuits

Fluffy, soft vegan biscuits are so easy to make! They require just 1 bowl, 7 ingredients and 30 minutes. Oil free and wholesome, but not sacrificing on taste!
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Servings: 16 biscuits


  • 2 cups unsweetened non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 4 cups all purpose flour, plus more as needed
  • 1 cup almond flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt


  • Preheat the oven to 425 degrees F.
  • Stir the apple cider vinegar into the non-dairy milk and set aside to curdle. 
  • Whisk the 4 cups flour, almond flour, baking powder, baking soda and salt in a large bowl.
  • Pour the milk/vinegar mixture into the dry ingredients, and mix. Avoid over stirring. 
  • Dump the dough onto a floured surface and gently work it together with your hands, adding a little more flour if it's too sticky. Roll the dough about 1/2 inch thick, then use a biscuit cutter and cut out the biscuits. Continue re-rolling the dough until you have used it all.
  • Place the biscuits on a baking sheet lined with a silicone mat or parchment paper. Bake for about 12 minutes until light golden brown and fluffy. Allow to cool for a few minutes, serve and enjoy!


  1. I used cashew milk, but you can use any non-dairy milk such as: soy, coconut or almond milk. Just make sure it's unsweetened and unflavored.
  2. May substitute whole wheat flour for the all purpose flour. I haven't tested it with gluten free flour.
  3. May use almond meal instead of almond flour.


Serving: 1serving | Calories: 159kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Calcium: 122mg | Iron: 2mg
Course: Breakfast, Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Hello Nora!

    I tried making these and the dough didn’t stay together like dough, do I need to use more milk next time maybe? They tasted great but not quite the biscuit form.

    1. It sounds like the dough came out a bit dry? Next time, just add a bit more milk until you can work with the dough without it crumbling. But usually this dough is not too dry, so make sure you don’t actually add too much flour.

  2. These are so amazing! I use this over my sourdough recipe so that I only make one kind of biscuit for family events and no one can tell they’re vegan. Win-win!

  3. Thank you for a recipe that meets my craving for a truly amazing biscuit, yet is lower in fat. We devour these!!

    1. Hi Susie! I’m so glad to hear the biscuit recipe is what you were looking or, and you love them! Thanks for sharing you great feedback!

  4. Excellent flavor! Used extra creamy oat milk and am delighted how easy these were to assemble. Thank you for another great recipe! 

  5. Thank you for your recipes! This is my go to biscuit recipe, and everyone always loves them, non vegans and all:)
    Any idea if coconut flour will work in place of the almond flour?

    Thank you!

    1. Thank you, I’m so glad to hear that! I haven’t tried using coconut flour here, but it’s quite different than almond flour and I’m a little afraid they will turn out a bit dry. Not totally sure though!

  6. I just watched  Joanna Gaines  magnolia table episode on biscuits so i was inspired to make these vegan. I just finished my second one in amazement of how satisfying these are. These are crazy good! Thank you for sharing. 

  7. I tried these with Pillsbury gluten free flour. They did not rise. They taste good, but are little hockey pucks.

    1. Sorry to hear they didn’t work out with that gluten free flour, I haven’t tried making these gluten free yet. Bummer!

    2. Hi Andrea, I tried them today with Buckwheat flour (Gluten Free) and they turned out pretty good. I just sort of gently formed a biscuit shape with my hands and compressed just enough to get the dough to stay together before baking. They didn’t rise as much as they do with regular flour and they are a little more savory in flavor, but I think they were still a success. I really appreciate how simple and straightforward this recipe is and am enjoying trying new flours with it (trying Rye flour-not Gluten Free- next). As an added note- with regular flour I’ve always made them as “drop biscuits” and ignored the rolling out step, I think this method would also help prevent them being too dense with other Gluten free flours.

    3. You could try using an egg replacement to see if it helps the gluten free flour. I have not tried it myself, but I have to use one in brownies to make them work well. Just a thought. ?‍♀️?❤

      1. Hi, Liz!
        Thank you for posting this. Are you speaking of the Bob’s Red Mill Gluten Free 1:1 baking mix or the one in the red label?

  8. DO you think I could add vegan cheese to make these into cheddar biscuits? Merry Christmas, everyone! I just made the coconut cake recipe, yum! Thinking about these for the morning 🙂

  9. I hate making biscuits because they never turn out, but this recipe looked easy so decided to give it one more try.  These came out perfect! Definitely a keeper.

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