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Two halves of a flaky vegan biscuit rest on top of one another to show the layered texture. The biscuit is golden and speckled with chives.

Best Flaky Vegan Biscuit Recipe – All In The Method!

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5 from 1 review

  • Author: Kathryn Alexandre
  • Total Time: 65 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan

Description

The best flaky vegan biscuit recipe! It’s all in the method. They’re quick, easy, fluffy and so full of flavour! You won’t have just one!

Ingredients

Units Scale
  • 3/4 cup soy milk (or plant milk of choice)
  • 3/4 tbsp apple cider vinegar (or lemon juice)
  • 2 cups all purpose flour (see notes for using whole wheat)
  • 3/4 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp vegan butter, cold (plus more for brushing)
  • 1 1/2 tsp garlic powder
  • 3/4 tsp onion powder*
  • 1/4 cup chives, sliced (or 3/4 -1 tsp dried herb of choice)*

*Ingredients you need that are not part of our pantry and freezer tips.

Instructions

  1. Make the buttermilk by combining the soy milk and apple cider vinegar. Let stand five minutes while you start the dough.
  2. Mix the flour, baking powder, baking soda, salt, and any dry spices (like the garlic and onion powders) if using.
  3. Add 4 tbsp cold vegan butter by slicing the block of butter in cubes and dropping the cubes into the flour. Use a fork or pastry cutter to cut the butter into the flour until it resembles wet sand. Some clumps of butter are fine but try to not have any large clumps of butter left. Work quickly so the butter doesn’t get too warm and start to melt.
  4. If using chives or fresh herbs, stir them in now.
  5. Make a well in the flour and slowly add the buttermilk mixture. Mix the buttermilk into the flour just until they are combined and no more flour is visible. The dough will be a little crumbly.
  6. Turn the dough out onto a lightly floured surface and gently form into a rectangle. Don’t overwork the dough, you don’t need to knead it or flatten it too much. You want the dough to be 1 – 1 ½ inch thick. Once you have your rectangle; fold the dough in half, bringing the top half down over the bottom half. Then, fold the dough in half again by bringing one side over the other. Now you have a tall and small square of dough. *See the photos in the blog post for some help with the folding.
  7. Gently wrap the dough in plastic wrap or use a clean resealable plastic bag to refrigerate it for ideally 15-30 minutes. (If you are tight on time and the dough has not warmed up too much you can refrigerate for less time). 15 – 30 minutes in the fridge will give the butter a chance to firm up again and help your biscuits be nice and flaky. 
  8. Before removing your biscuit dough from the fridge, make sure your oven is preheated to 400 degrees F and you have melted ½ – 1 tbsp of vegan butter to brush the tops of the biscuits. You can use a milk wash in place of the extra butter. I find the biscuits don’t get quite as browned with a milk wash but it is certainly an option! 
  9. Take your dough out of the fridge and, working quickly again, very gently flatten the dough with your hands on your lightly floured work surface. Form it into that nice 1 ½ inch rectangle then using a sharp knife or bench scraper slice the dough in half lengthwise. Use quick and precise movements and try not to twist the dough or overwork it. Slice each half into 3 or 4 rectangles (3 will give you 6 biscuits, 4 will stretch your dough to 8 biscuits but you will have a few smaller biscuits).
  10. With your 6 or 8 rectangular biscuits, put your fingers on each end of the rectangle and gently push the dough into a square shape. Transfer the square biscuits to a lined baking sheet with a little bit of space between each biscuit. *You can freeze the biscuits at this point (when baking from frozen, adjust the oven temp to 375 degrees F and bake for 30-35 minutes).
  11. Brush the biscuits with melted butter or a bit of plant milk. Bake the biscuits for 20 – 25 minutes. You can check them at 15 minutes, brush them with a bit more melted butter or milk to encourage more browning, turn your pan, and continue baking for 5-10 more minutes. I tend to take my biscuits out at 22 minutes.
  12. These are best enjoyed warm! Heat up leftover biscuits and consider serving them with gravy to moisten them!

Notes

Approximate Cost: CAD $3.04 with fresh chives and all the seasonings. $1.91 for the basic biscuit without any seasoning. Making the basic biscuit recipe with dairy butter and real buttermilk would cost us approximately $2.31.

If you prefer to make these biscuits with whole wheat flour, you can leave the recipe as written and simply substitute whole wheat flour for the white flour. The whole wheat biscuits are still delicious!

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Find it online: https://tastythriftytimely.com/best-flaky-vegan-biscuit-recipe-all-in-the-method/