Vegan Quick Biscuits Recipe (2024)

I make vegan biscuits with orange juice and canola oil. Milk substitutes taste gross. The orange juice is acidic and activates the baking powder so they rise nicely. Sometimes, I add a teaspoon of turmeric for color.

I used 1/3 cup of sugar. And added a tablespoon of baking soda. Used oat milk for the milk and then added apple cider vinegar to activate and give it a buttermilk flavor. Amazeballz.

I overkneeded the dough and it still came out delicious! Its hard to mess this up lol

Very delicious! I used shortening instead of vegan margarine and they came out super moist and flaky. Very much recommend this recipe.

AMAZING! Made biscuits with exact measurements called for in recipe. Weighed and sifted the flour. I used Earth Balance margarine, put it in the freezer for a few minutes, sliced into 8 pieces, and pulsed with the dry ingredients before mixing with milk. I used unsweetened plain soy milk, and added an extra tablespoon as I was working with the dough to make it a log.Served with NYT Cooking recipe Red Lentil Soup With Lemon. YUM.

What’s the ratio? I’d like to try this. Mine don’t rise like I’d like. I was putting lemon juice in my almond milk to curdle it like buttermilk. But this might be my trick.

Love this recipe! I used gluten free flour and a tablespoon of xantham gum. The dough was very dry so I used a lot more liquid - cashew milk about double the amount in the recipe.

I'm not a good cook and I'm certainly not a good baker. These turned out very good but very ugly. I don't see an option to load a picture, too bad because everyone could use a good laugh. My BF said it looked liked the doughboy took a dump. but we ate every biscuit, sooo good.

I made these two days in a row. The first time exactly the recipe but maybe I got the margarine pieces too small. Ok but not great. Dry and not flaky. Second time we used a half cup more oat milk, added 1T apple cider vinegar and 1 t baking soda and left the margarine lumps larger. Threw two handfuls of water in the oven five minutes into the bake. Unbelievable! Flaky, buttery, golden, crispy edges... Gorgeous.

i just made these they we delicious i made two batches and the last one had sugar in it. these are the bomb. they came out soooo soft. This is a keeper.

This was awesome!! Quick and very very tasty. Had to keep my biscuits in oven a little longer to brown but why were perfect!!!!

Nut butter is not in the recipe.

Ok, I just had to make these, you know just to make sure they were good enough. :) So delicious, especially with that maple butter. This recipe is definitely a keeper.

Made these for Christmas morning using soy margarine and almond milk. Fast. Superb texture. Skipped the maple butter because we had special jams on hand; they were delicious. The dough seemed a bit dry and crumbly but it didn’t matter.

I highly recommend **cutting the amount of salt** significantly. We had to throw away the entire batch because they were mouthfuls of pure salt. I used Diamond Crystal kosher which has even less salt "flavor" than other brands due to the grind. I was really disappointed the recipe hasn't been adjusted by NYT because we surely can't be the only ones wasting time money and food. Will try with half less than called for and see.

I feel completely incompetent. All reviews talk about how easy these are to make but I’m the end I was afraid to eat what came out of the oven. I did try them and were awful. I thought I had followed instructions throughly but obviously did something wrong just not sure what that was.

I’ve made these 4 times. I use Chobani Oakmilk and Earth Balance. Each time I had to use 3/4 to 1 cup Oatmilk. 1/2 cup is not enough, too dry.

I don't think this deserves a 5 star average review as written. The biscuits have the dry flavor of a saltine cracker in biscuit form, but somehow less salty. I made them almost exactly as written. Used Westsoy soy milk, Mell organic salted butter sticks (though my preferred butter for baking is Earth Balance sticks), sea salt, just added dash of champagne vinegar to the soy milk. I had to knead to get it to come together, so so dry!

I made these two days in a row. The first time exactly the recipe but maybe I got the margarine pieces too small. Ok but not great. Dry and not flaky. Second time we used a half cup more oat milk, added 1T apple cider vinegar and 1 t baking soda and left the margarine lumps larger. Threw two handfuls of water in the oven five minutes into the bake. Unbelievable! Flaky, buttery, golden, crispy edges... Gorgeous.

I served these with a vegan corn chowder. I would’ve liked more rise, but for a simple biscuit recipe, they’re okay.

Nice biscuits. Used Nutiva shortening and oat milk with a bit of apple cider vinegar added. Came out great. Go-to recipe for soup night.

I was really impressed with how well these came out. I halved the recipe, used almond milk and added rosemary. My partner didn’t even notice a difference. They were so flaky. Best part from start to finish was under 30 min.

I make these with cold coconut oil instead of “vegan butter” and they have an amazing rise!

I accidentally overcooked these for 10 minutes and they still came out very moist! Oat milk was a great substitute.

I made this recipe with water instead of almond milk but otherwise measured and followed the recipe. The result was very nice biscuits with a crumbly (in a good way) texture. I hand formed the 5 biscuits and skipped the maple butter. It took me 35 minutes from the start to a golden biscuit on my plate.

This didnt go well. Didnt clump up well. Not flakey. Yikes. Thanskgivinf in 2 hrs

Might these work with white whole wheat flour instead?

At 1-inch thick, my cookie cutter only made six biscuits. After cooking for 12 minutes, they turned out a bit dry. Also, mine never turned golden (they stayed very pale) but luckily I pulled them out before they cooked any longer. Next time, I'll be sure to cut the dough into 8 biscuits to see if that helps. I might also try pulling them out of the oven at 10 minutes. The recipe has potential and I'd be willing to try again!

Used these for a fruit cobbler, which was cooked at 350 and needed about 70 min in the oven--don't recommend for the biscuits! They were rock hard. If I make these again in that fashion I'll let the fruit bake alone and then put the biscuits on for the last 15 min.

Wanted these more savory, so added some black pepper, paprika and a pinch of onion powder to the flour. Served with NYT vegetarian gumbo. Very good.