Flaky Vegan Biscuits: The Best Recipe with Almond Milk

Create perfect flaky vegan biscuits with almond milk! This easy recipe delivers tall, vegan buttermilk biscuits bursting with buttery layers.

These flaky vegan biscuits are a game-changer for plant-based comfort food lovers! Imagine biting into a warm, golden biscuit, its delicate layers practically melting in your mouth. Whether paired with savory patties of Impossible Breakfast Sausage Copycat or smothered in a rich, all-plant-based gravy, these vegan biscuits deliver pure breakfast bliss. They’re not just good—they’re unforgettable.

The best part? These vegan biscuits are so light, buttery, and satisfying that even the biggest skeptics won’t believe they’re dairy-free. Once you master this simple recipe for flaky vegan biscuits, you’ll unlock endless possibilities for creating hearty, satisfying plant-based breakfasts. From sandwiching them around your favorite vegan fillings to serving them alongside a steaming cup of coffee, these biscuits will quickly become your go-to morning indulgence.

Why You’ll Rate This The Best Flaky Vegan Biscuit Recipe

First, a lot of people struggle with switching to plant-based cooking and baking because the results just aren’t the same for them. With these vegan buttermilk biscuits though, the results are just as good. By using chilled plant butter and ice-cold unsweetened almond milk, the biscuits rise up tall and flaky!

Second, these vegan flaky biscuits are so easy to make. The ingredients are pretty much pantry staples and can be easily sourced. There are a couple of ways to pack in the buttermilk flavor without any animal products.

Ingredients for Flaky Vegan Biscuits

• self-rising biscuit flour, pastry flour, or all-purpose flour
• plant based butter sticks
• unsweetened plant milk (almond milk works best)
• lemon juice
• organic white sugar, optional
• baking powder
• Cream of Tartar
• salt
• baking soda

Self rising biscuit flour is a great option for making the best vegan biscuit recipe. It’s got a softer feel than all-purpose flour, and already contains some leavening. To make big flaky vegan biscuits with buttermilk flavor we only need to add some additional Cream of Tartar. This added leavening agent gives a bit of tang to the flavor, and enhances the rise to develop the biscuit layers to their full potential.

Unsweetened plain almond milk is the best plant-based milk option to use for these biscuits. It is very light and neutral flavored, it gives these biscuits their most authentic look and flavor.

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How to Make Tall Flaky Vegan Biscuits From Scratch

1. Freeze the butter or shortening for at least four hours, and up to the day before
2. Preheat oven to 450F/232C

3. Add lemon juice to plant milk and refrigerate

4. Measure and whisk all the dry ingredients together in a medium mixing bowl
5. Grate butter directly into the dry ingredients

6. Add liquid and very lightly combine with a few spatula folds

Kneading For Flaky Vegan Biscuits

1. Turn the coarse dough out onto a lightly floured surface
2. Knead gently to combine and press or lightly roll out flat

3. Lightly dust with flour and fold over in half and flatten again
4. Repeat twice more making sure to handle the dough very tenderly

Cutting And Baking The Biscuits

1. Dust a biscuit cutter and cut with clean straight presses down
2. Cut remaining biscuits from dough scraps lightly pressed together

3. Put on a baking sheet lined with parchment paper

4. Bake in top rack for 16-22 minutes depending on size of biscuits

Pro Tips For the Best Flaky Vegan Biscuits

• The Buttermilk Flavor

We have a few options to get buttermilk flavor into our flaky vegan biscuits. Try adding a few squeezes, or about a tablespoon of lemon juice to the plant milk that you plan to use in the biscuit recipe and set it back in the refrigerator to get cold for a half hour. The acid in the lemon will similarly sour the milk to sour buttermilk. Alternatively, an extra teaspoon of Cream of Tartar in the recipe will also add some sour flavor as well as give the biscuits a leavening boost. 

• Plant Butter Tips

Grating your frozen plant butter directly into your mixing bowl with the other dry ingredients already whisked together will get the best results. As a result the small threads of fat and moisture in the dough from using this method give the best rise when carefully folded into layers.

• Use A Light Hand 

Developing a tender biscuit dough takes some skill and patience, but the results are worth it. Add your icy plant milk to the dry ingredients and work the liquid in gently with a spatula. Furthermore, the less the dough gets worked, the more tender the biscuits will be, but the dough will be more difficult to shape. 

• Cutting Out The Biscuits

Cutting the biscuits out correctly is essential to getting them to bake properly. Dust a biscuit cutter with flour if you have one; it’s your best option. Basically, the correct technique is to cut through the dough quickly and precisely in one jab with no twisting. Pressing down and making a quick, clean cut through the dough preserves the edges of the layers.

Last update on 2025-04-14 / Affiliate links / Images from Amazon Product Advertising API

If you don’t have a biscuit cutter, you will want your backup option to work similarly. If you use glass, you want the thinnest and straightest edge, and a sharp knife can cut squares. 

Substitutions

Vegetable shortening also makes luxurious biscuits, and pastry flour gives biscuits a crisp crumb texture that can’t be beat.

Leavening Ingredients

Breads and biscuits rise because ingredients release gas into the dough at some point in their cooking process. Biscuits rise from ingredients like baking soda, Cream of Tartar, or baking powder with some combination of the two.

Self-rising biscuit flours already have a normal amount of leavening in them. This is usually equivalent to a teaspoon and a half of baking powder per cup. Due to plant-based butter not performing exactly like its counterpart, I like to add extra leavening for a boost that makes beautiful biscuits. Furthermore, a teaspoon more Cream of Tartar will give the extra rise and flavor we’re looking for.

Variations

Mix in a cup of plant-based shredded cheddar and a tablespoon of garlic and herb seasoning. Badia Complete Seasoning, Mrs Dash Seasoning, and Kinder’s Garlic and Herb Seasoning all work here for salt-free options. Basically, your biscuits also cook great in a greased cast iron skillet.

These Flaky Vegan Biscuits are the ideal start to any breakfast or brunch table, especially when paired with savory morning favorites. Stack them high alongside the crispy, golden Vegan Crispy Hash Brown Patties, or use them to build irresistible breakfast sandwiches featuring our hearty Sheet Pan Eggs – Make It Vegan with Just Egg. Want a plant-based protein kick? The juicy and flavorful Impossible Sausage Copycat – Elevated Plant-Based Protein makes a perfect biscuit sandwich filling.