Preheat the oven to 425 degrees F and line a baking sheet with parchment paper (or lightly spray with oil). Measure 1/2 cup (8 tbs) vegan butter, cut into small pieces and place in the freezer for 5 minutes. You want the butter to be very cold for flaky, tall biscuits.
In a glass measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle. This is your vegan buttermilk.
Add the flour, baking powder, sugar and salt to a large mixing bowl or food processor. Whisk or pulse to combine. Now add the vegan butter pieces to the dry and either cut into the dry ingredients using a pastry cutter OR pulse several times in the processor until coarse crumbs form. If you used a food processor, dump the mixture into a large bowl.
Pour the vegan buttermilk into the bowl with the rest of the ingredients, saving a little bit for brushing on the tops (about 2 tablespoons). Gently stir until almost combined, but do not over mix. It will not be a clean ball of dough at this point, and it will be quite moist and sticky. See photos above in post for a visual reference.
Scoop the dough onto a lightly floured surface and gently work it together with your hands, shaping it into a rectangle. Flour your hands to prevent sticking, and sprinkle a little flour on the dough if it's very sticky. Just do not add too much, or the biscuits will be dry.
Gently flatten the dough into a rectangle, then fold one side into the center, then the other side. Turn the dough a half turn, and flatten again into a rectangle shape. Repeat the process two more times. This is what makes all those wonderful layers!
On the last folding, gently flatten the dough until it's about 1 inch thick. Cut into circles using a biscuit cutter, and do not twist the cutters. Try to get as many biscuits the first time. Re roll any scraps until you have 10-12 biscuits.
Arrange them so they are touching on the pan, this helps them bake up tall. Brush the tops with the remaining buttermilk and bake for 15-20 minutes, or until golden brown on top and tall. Serve warm with a dab of vegan butter and jam.
Cover any leftover biscuits and keep at room temperature for 3-4 days, or a bit longer in the refrigerator. They freeze well, too.
Nutitrion
Serving Size: 1 biscuit
Calories: 164 kcal
Carbohydrates: 22 g
Protein: 3 g
Fat: 7 g
Saturated Fat: 2 g
Sodium: 267 mg
Sugar: 1 g
Reviews
Alexandra Morgan on 2026-07-08 (5 stars): I made them too short but that’s on me. Soo good.
Chase on 2026-06-30 (5 stars): Nora wins the recipe game as usual
These were so easy and they taste so good omg
Katharine Copeland Goray on 2026-05-23 (5 stars): Hi. Can this recipe be made without salt for medical reasons?
P. on 2026-05-01 (5 stars): Love these biscuits. Especially right out of the oven.
Anna on 2026-03-29 (4 stars): Howdy! I am stoked to find a decent vegan biscuit recipe. The only thing I'd change is that I wish the dry ingredients (especially the flour) were measured by weight. How you get the flour into a measuring cup can affect the amount of flour that ends up in a recipe. Otherwise, great stuff as always.
Nicole on 2026-03-08 (5 stars): Made these with spelt flour and they were delicious
Angela on 2026-02-16 (5 stars): Nora, Nora, Nora! I finally made edible biscuits...because of you. I was overcooking them trying to get that brown top; ended up with the hockey pucks. This time...20 minutes. Then, added some butter and browned them under the broiler. I love you more with every recipe.
Emily on 2026-02-16 (5 stars): Great biscuit recipe! I subbed 3 parts whole wheat flour and 2 parts all purpose flour to use what I had. Nice and nutty, and rose nicely too. I grated and froze the butter like I do for pie crusts- good and flaky. Thank you so much for being such a reliable resource! I will make these again :D
Ash on 2026-02-07 (5 stars): WOW! Easy & delicious. Husband approved!
Erin on 2026-01-29 (5 stars): Very forgiving recipe 🙏 I had to partially substitute the flour, didn’t read the instructions properly and missed steps (making these after a night shift after forgetting my wallet to buy bread on the way home 🤭🤪) and still, they turned out dreamy!
MaryTee on 2026-01-15 (5 stars): Sorry forgot to rate, was thinking about the biscuit.
