Vegan Biscuits Recipe

Vegan Biscuits Recipe

How To Make Vegan Biscuits

Even without the usual butter, eggs, & milk, these vegan biscuits are still as good. Coconut oil and almond milk are used in this dairy-free version.

Preparation: 10 minutes
Cooking: 12 minutes
Total: 22 minutes



  • 2cupsall purpose flour
  • 3tbspsugar
  • 1tbspbaking powder
  • 1tspbaking soda
  • ½tspsalt
  • 5tbspcoconut oil,melted, divided, (use neutral tasting coconut oil)
  • ½cupunsweetened almond milk
  • 1tbspwhite vinegar
  • ½tspvanilla extract


  1. Heat oven to 450 degrees F.

  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.

  3. Add 2 tablespoons of the melted coconut oil to the flour mixture and whisk to distribute it evenly across the flour.

  4. Stir together the almond milk, vinegar, and vanilla extract. Make a well in the center of the flour, and add the almond milk mixture and the remaining 3 tablespoons of melted coconut oil.

  5. Gently stir until the dough just comes together. Do not over-mix! (If the dough is too dry, sprinkle a few drops of water over it.)

  6. Divide the dough into 6 somewhat equal parts and drop by spoonfuls onto a greased or parchment- or silicone-lined baking sheet, 2 inches apart.

  7. Bake for 11 to 13 minutes at 450 degrees F until the tops of the biscuits are lightly browned and the biscuits do not give when you press down on them.

  8. Let cool for 5 minutes before eating. Best eaten while warm.


  • Calories: 279.18kcal
  • Fat: 11.96g
  • Saturated Fat: 9.94g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 1.27g
  • Polyunsaturated Fat: 0.60g
  • Carbohydrates: 38.87g
  • Fiber: 1.25g
  • Sugar: 6.40g
  • Protein: 4.42g
  • Sodium: 406.48mg
  • Calcium: 215.27mg
  • Potassium: 58.79mg
  • Iron: 2.27mg
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