best vegan biscuits

Learn how to make the most delicious and soft Vegan Biscuits recipe oil-free! These require just 6 ingredients are so easy to make and have no butter and no oil in them, yet they are so fluffy and perfectly flavored. With tangy yogurt and a touch of maple syrup, they have amazing flavor! The perfect vegan breakfast to spread jam or vegan butter on or vegan sausages!

Vegan Biscuits Recipe (Oil-free!)

(224 grams) regular all-purpose flour (not gluten-free blends)

baking powder

baking soda

fine sea salt

(120 grams) room temperature canned lite coconut milk (shaken well first)

(53 grams) room temperature dairy-free plain, unflavored high fat yogurt

(12 grams) pure maple syrup OR agave

lite coconut milk

yogurt

scale.

Preheat the oven to 400°F and line a sheet pan with parchment paper.

To a large bowl, add the flour, baking powder, baking soda and salt and whisk very well.

Add the room temperature coconut milk, yogurt and syrup to the same bowl and very gently mix with a wooden spoon until just mixed into a rough, shaggy-looking dough, as pictured. You do not need to stress about it all looking cohesive and perfect. I&#039;m talking, like about 8-10 seconds of mixing for it to come together. Overmixing biscuit dough will result in tough biscuits.

Now, once it&#039;s mixed roughly, lightly flour a work surface. Only a bit of flour is needed. Dump the dough out onto the surface, and use your hands (do not overwork the dough!) Overmixing biscuit dough will result in tough biscuits. You are using your hands here, do not roll the dough out with a rolling pin, as that flattens out the lightness and air. Again, you are only forming it into the shape, not kneading it like you would with pizza dough. You don&#039;t want to overwork the dough or add too much flour, or they will be dry. Form the disc to where it is about 3/4 inch to 1 inch high evenly across.

Use a  2 3/4 inch biscuit cutter and press down into the dough and slightly twist it and lift up. You should get 4 biscuits the first time. Piece back the excess dough together gently and any loose pieces, just press/pinch back together. Pat it back down to 3/4 to 1 inch to get 6 biscuits total and place the biscuits onto the lined pan. If you make more than 6 biscuits, that means you flattened the dough too much and your biscuits will be thinner. I used a ruler just to make sure my dough was thick enough before cutting. You may have a slightly bit of extra dough. (1 to 2 tbsp worth)

Place each biscuit on the pan, just touching each other, as pictured.

For the tops: mix the milk and yogurt together in a small bowl from the &quot;Brush the tops&quot; ingredients until smooth. Use a brush to lightly brush the tops of each biscuit. Alternatively, if you like, you could use vegan butter here, up to you!

Bake for 15 minutes or until risen and have a light golden brown color on top.

Cool 5 minutes and then serve immediately. Spread vegan butter, jam or eat with vegan sausages or gravy. OR, these would be delicious served with soups or stews as well! Biscuits are best eaten warm and fresh, as they really start to dry out hours later. Of course, you can bring them back to life a bit by slightly warming them in the microwave and adding whatever topping you like. As with traditional biscuits, these are best with a topping of sorts, as I&#039;ve always found plain biscuits to be a bit dry or boring, so don&#039;t skip whatever topping you like. These are of course not going to be as rich as traditional butter-filled biscuits, so keep that in mind, but they are still very delicious, especially for being much lower fat and oil-free.

An easy recipe for Sourdough Biscuits with scallions using discard or sourdough starter. These buttery biscuits can be made in 45 minutes!

Sourdough Biscuits 

(180 grams) All-Purpose Flour (or bread flour)

salt (use

(8 tablespoons) unsalted, cold butter

scallions

(170 grams) discard or sourdough starter, unfed

sour cream

In a medium bowl, mix flour, salt and baking powder.

Work in the cut cold butter into the flour using your fingers until it is unevenly crumbly, with the biggest crumbs the size of peas.  Mix in the scallions if using.

Place 3/4 cup starter and  1/2 cup sour cream in a bowl and mix with a fork ( it doesn&#8217;t have to be perfectly mixed together).

Pour this into the flour mixture and using a fork, mix until the dough comes together into a very shaggy ball.

Place the ball on a well-floured surface, sprinkle with flour and knead gently just to incorporate ( for 5 seconds- don&#8217;t over knead). Pat into a 6 x 10-inch rectangle. Fold up the sides into thirds like a tri-fold envelope and pat again into a 6 x10 inch rectangle. Fold up the sides into thirds again. Re-flour your work surface, adding more if needed.  Pat into an 8 x 5-inch rectangle about 1 1/2 inches tall. Cut into 6 equal pieces.

Place on a parchment-lined sheet pan and bake for 20-25 minutes.  Check at 15-20 minutes, rotating pan if necessary. Keep baking until biscuits are beautifully golden and internal temp reaches 205F.

My husband requests these on Father’s Day and his birthday. These biscuits always turn out great!

Delicious! Mine weren’t quite as fluffy as yours, but a super tasty way to use that discard.

This is my go to recipe and my go to blog for all the people ingetnhooked on sourdough starter!😁.  I even play with it a little like adding jalapeños and cheddar cheese and garlic powder.  Also, I sometimes substitute the butter for 1/2 olive oil and 1/2 canola oil for a more heart healthy version (I date a cardiologist, and you know how they are about butter!)😒. These biscuits are definitely boyfriend tested and mother approved.  The instructions are great as well. The only thing I will add is I tried doing this with buttermilk and I think the combo of the sourdough and buttermilk make the biscuits too sour. I stick with yoghurt. Thanks for the recipe

Hi Sylvia, thank you for sharing such an amazingly easy recipe! I baked a double batch today and they turned out great. Will be sharing them with my family tomorrow! I dare say these are even better than those i have bought as takeaways from restaurants. Thank you again and stay safe and healthy :)

I'm new at sourdough and biscuit making. These were easy and excellent! Just like your sourdough bread recipe!  Had to hide them from my husband before our company came.
Has anyone tried to make the dough the night before and bake them in the morning?

My third time to use this recipe, and we love these biscuits! And I always double it! It's so fun to bake biscuits the slow and beautiful buttery way of days gone by! I use homemade butter, and the buttermilk that comes with it when I am preparing it!
Thank you! 
(PS - The video attached is actually one for harissa paste! It also looks yummy!)

Wanting a quick breakfast, I made these today using starter that has been sitting in my fridge, unfed, for over a month… They came out fantastic!
The whole story: the way I usually use my starter leaves me no discard. But this starter has been through a lot: it had to travel from the US to Poland, upon arrival it got fed in preparation for baking, and then I found out that my oven had died… After that, I was away, and busy, and so it sat in the back of the fridge until I got a new oven and more time… A few days ago, a bit of it got used for some bread (so I knew it was still alive!), but since I had previously done a feeding without baking, I had way more than I needed. So I made these biscuits.
I am not a biscuit maker, so I didn’t quite know what to expect, but these rose nicely and came out light and fluffy and beautiful and very yummy! I wouldn’t call them flaky (which is what I have heard real biscuits should be), but I am not even sure what that means… I loved these and will purposely create some discard to be able to make them again. :) Thank you!

SO yummy!   I used an unfed starter, and these were so deliciously sour.  My young kids devoured these plain. Didn’t use the scallions this time, but probably will next time.

I have made these biscuits over and over and over !!!!! Winner!!! I made your starter about a year ago and have made the no knead bread ( given loaves during Covid) to members of my church and delighted my husband with biscuits!! 

Delicious 
Thank you so much 

Kim 💕

Best biscuits that I have ever tasted! Light, flaky and easy to make. THANK YOU!!

i used chopped scallions and parsley and brushed the hot biscuits with scape gee when they were straight out of the oven. ooh la la…

https://content.jwplatform.com/videos/Bq9LUER9.mp4

A quick and easy recipe for flaky Sourdough Biscuits with Scallions made with sourdough starter (or discard) that can be made in just 45 minutes! Vegan adaptable! | 60-second Video 

Top 2 best vegan biscuits recipes from across the web

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Vegan Biscuits Recipe (Oil-free!)

Sourdough Biscuits

Top 2 best vegan biscuits recipes from across the web

The most viewed best vegan biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Biscuits Recipe (Oil-free!)

Sourdough Biscuits

The most viewed best vegan biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine