Dairy-Free Vegan Bisquick Biscuits

Flaky Biscuits
kcline/E+/Getty Images
Ratings (17)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 8 to 12 servings
Nutritional Guidelines (per serving)
18 Calories
0g Fat
3g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 12 servings
Amount per serving
Calories 18
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 1mg 0%
Sodium 45mg 2%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 1g
Calcium 19mg 1%
*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.)

You may not know this, but Bisquick Pancake and Baking Mix is actually dairy-free and vegan, which allows for all sorts of variations on this simple biscuit recipe. Add your favorite herbs, spices, or even dairy-free cheese to your dough to add a personal touch to these simple treats.

To make the best biscuits possible, make sure all of your ingredients (even the Bisquick, if possible) are very cold. You can even wear latex gloves while preparing the biscuits to prevent your body heat from raising the temperature.


  • 2/3 cup soy milk (dairy-free vanilla or almond milk, cold)
  • 1 teaspoon lemon juice
  • 2 1/4 cups​ Bisquick Pancake and Baking Mix (original variety,​ ​​not ​​buttermilk varieties)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 450 F. Set aside a large un-greased baking sheet.

  3. In a small cup or bowl, whisk together the dairy-free soy milk (or other dairy-free milk alternatives) and lemon juice. Let it rest until it is slightly thickened, about 3 to 5 minutes.

  4. Pour the Bisquick Pancake and Baking Mix in a large mixing bowl, making a well in the center. Pour the soy milk mixture into the well.

  5. Working quickly, mix the ingredients together until a soft dough forms.

  6. Turn out the dough onto a clean work surface sprinkled with Bisquick mix or flour, and shape into a rectangle about 1 to 2 inches thick.

  7. Using a lightly floured knife or ​bench scraper, cut into 8 to 12 squares, placing each about 2 inches apart on the un-greased baking sheet as your work.

  8. Bake for about 10 minutes, or until golden brown.

  9. Serve the biscuits warm.

Recipe Variations

  • Add 1/4 cup to 1/2 cup of fresh herbs like rosemary, basil, or chives to the dough, then sprinkle the tops of the biscuits with coarse sea salt and black pepper before baking.
  • Add 1/2 cup of your favorite shredded dairy-free cheese to the dough and sprinkle a little bit extra on top of the biscuits before baking.
  • Chop up olives, jalapeños, sun-dried tomatoes, or other small, flavorful accents to add to the dough.
  • For an extra dairy-free "buttermilk" kick, use coconut milk kefir, soy yogurt, or dairy-free sour cream in place of the soy milk-lemon juice mixture.


  • Biscuits, even those that are prepared from a mix, are best when they are handled the least possible amount before baking. Do not over-handle or over-mix your ingredients; the mixture will come together fairly quickly, and over-mixing will simply create denser biscuits.
  • When cutting the biscuits and transferring each to the baking sheet, try to make quick, sharp cuts. Use the bench scraper or blade, not your hands, to transfer the biscuits to the baking sheet.