Quick and Easy Vegan Biscuits

Homemade vegan Biscuits

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  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
81 Calories
5g Fat
8g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 81
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 550mg 24%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 1g
Calcium 125mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegan biscuit recipe is quick and easy and uses just 5 simple ingredients to make classic biscuits. Top your vegan biscuits with homemade vegetarian gravy.

This recipe uses no milk, butter, eggs, or other animal products, which falls in line with the vegan diet. Most non-vegan biscuit recipes and mixes use milk products or call for them to be added. But you don't have to give up enjoying biscuits because you've adopted a vegan lifestyle.

For equipment for this recipe, you'll need a rolling pin, baking sheet, and an oven. You'll want to wear an apron to keep flour off of your clothes. And, be warned, you'll be rolling them out on a floured surface, so there will be clean-up afterward.

You can be confident that these vegan biscuits will work well for you. One reviewer wrote, "I have been struggling with various vegan biscuit recipes, many from vegan cooking icons. This recipe has been the easiest and quickest to follow with the best results."


  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons vegan margarine
  • 3/4 cup soy milk (or vegan milk substitute)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 450 F.

  2. Put all the dry ingredients into a bowl.

  3. Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles.

  4. Add the soy milk and stir until the particles cling together.

  5. Turn out onto a floured breadboard or countertop and knead the dough for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.

  6. With a rolling pin, roll the dough out to about 1/2-inch thickness.

  7. Cut the dough into rounds (a drinking glass works well if you don't have a round cookie cutter), and place them on an ungreased cookie sheet.

  8. Bake for 12 to 15 minutes.

  9. Serve and enjoy!


  • You can serve the biscuits hot with vegan margarine and jam or with vegetarian gravy for biscuits and gravy.
  • Use the biscuits to make breakfast sandwiches with vegan sausage or other toppings.
  • Enjoy these vegan biscuits for strawberry shortcake instead of using shortbread or pound cake.