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 (20 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 mins
Cook: 12 mins
Total: 27 mins
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. Made these this morning with homemade  gravy .  These are excellent and loved being able to have homemade biscuits that are vegan!  Once again Nora you came through! Love your recipes .

  2. So delicious!  I used self rising flour and left out the salt and baking powder. The almond flour works beautifully!

  3. Love these! I made them with ground cashews as flour instead of the almond flour as that’s what I had and they were fantastic! I’ve also added a little bit of shredded vegan cheese to the batter before and that worked well.

  4. These were great. I subbed the almond flour with whole wheat, and it made them a bit denser, I think, but they were still delicious, and rose and browned perfectly. The whole family devoured them. Thanks for sharing!

    1. What!? That’s crazy! 🙂 That would probably work, but I haven’t tested it so I’m not quite sure if you would still add the baking powder, or how much. I would have to experiment. Maybe use half the baking powder with self rising flour.

  5. After including 4cups of flour why is an additional 1c of almond flour/meal required? Can I d
    substitute a different flour for the almond?

    1. Almond flour gives the biscuits some fat since there is no butter called for, or oil. They will work without it but they will have a fat free, gummy texture that is not my favorite.

  6. I made these last night and they did not rise much. Should they be touching on the baking sheet?

    1. I don’t usually have these ones touching on the baking sheet but it may help! Or perhaps your baking powder was not a good batch? Sometimes that happens even if it’s brand new.

  7. Hi Nora!

    My husband and I love your recipes!! We tried this recipe, because like a typical southern, l LOVE a biscuit!! Unlike a typical southern, I do NOT often make biscuits and have honestly not had good luck in the past. With that said, I can see how these would have been delicious, but I was concerned when the dough turned out to be what I thought was too sticky. How sticky is the dough supposed to be? Did I do something wrong? Any tips for biscuit making novices such as myself?

    1. I should have added that I think I added too much flour overworked the dough, because I thought I had done something else wrong to make them so sticky.

    2. Hi there! So if the dough is too sticky to handle, just keep adding some flour (about 1/4 cup at a time) as you work it with your hands or in the bowl if you think it seems really sticky there. You want to be able to gently handle it, but you don’t want to too dry or the biscuits will be dry. I hope that helps some!

  8. Thank you for posting this recipe. The biscuits are amazing. I have a veggie pot pie that I precook in a skillet and then place in a pan and top it with these biscuits. I bake it 15 minutes at 425 degrees and it turns out perfectly every time. Thank goodness I found this recipe. Thanks you!

      1. You might be able to, but they will taste like fat free biscuits, which isn’t so great. The almond flour helps the fact that there is no vegan butter or shortening.

  9. Hi! How long does these last after cooked (if not a day because you eat them up haha)?

    Also, have you ever frozen the biscuits after baking to have them ready to eat whenever you wish?

    Let me know please! Thank you!

    1. They will last 2-3 days at room temperature, maybe 4 days in the refrigerator, and yes they could be frozen. Great idea!

  10. Just made these for breakfast. They were so good! I have yet to make one of your recipes that I didn’t just love! Thank you.

    1. Excellent recipe—five *****. I used coconut almond milk, unsweetened, and was really impressed with how light they were. I did not roll them out with a rolling pin since it was really unnecessary. Definitely took all 12 minutes and then some and they turned out terrific!

      I looked for well over an hour for the best recipe and chose yours, Nora—and I’m glad I did, we’re gonna make these biscuits again very soon. Craig

  11. These biscuits are amazing! They are light, fluffy and delicious. I have tried so many no oil biscuits without success. I am absolutely delighted that my hunt for the perfect no oil biscuit is over! Thank you for sharing your deliciousness!

  12. Nora, thank you for a great recipe! This is so delicious. I have been searching for a biscuit recipe that has very minimal oil/fat and then I came across you’re no oil biscuit recipe. It’s so fluffy and soft. My non vegan family could not believe how good the biscuits were. Thank you!

    1. You could probably use more regular flour instead of almond flour. I think it should work fine. The fat in the almond flour helps the flavor and texture since there is no oil or vegan butter added, but it should work okay without it. Thanks!

    1. Possibly, but I’m not sure how well it would work because I haven’t tried it. I think you may have better luck with an all purpose gluten free flour mix.

  13. Made these this morning and my husband gobbled them up! He is not a fan of vegan butter (due to all the artificial ingredients) so I was SO glad to see a biscuit recipe without it. Thank you! This is a new family favorite.

    1. Hi! I’d love to make this but don’t have almond meal. Could flaxseed meal work instead? Thanks!

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