Vegan Biscuits could not be easier to make at home. All you need is coconut oil, as well as a few other pantry staple ingredients for the perfect fluffy biscuits! Makes 8 biscuits.
These Coconut Oil Biscuits were originally published on October 14, 2013. The photographs, along with the text of this blog post, were updated on August 10, 2020.
Homemade biscuits used to scare me so much that I didn’t try my hand at the actual from-scratch kind until I was 23.
In my mind, biscuits were like a pie crust, and they took some serious chops. Because if you mess ’em up, they are awful.
Fast forward to when I lived alone in Southern Mississippi and had a craving for biscuits one morning. Not wanting to leave the apartment, I actually made some biscuits with the butter, flour, salt and baking powder I had on hand.
I was shocked at how simple they were to make, and I’ve been making biscuits from scratch ever since.
Back in 2013, my doctor wanted me to cut out dairy products to see if I was lactose intolerant, so these Homemade Vegan Biscuits came into being out of necessity during that time.
My in-laws were in town, and I made biscuits to enjoy as the base of Boudin Breakfast Sandwiches and then realized I couldn’t eat said biscuits.
So I went to the drawing board and developed a recipe of my own that actually worked straight out of the gate.
These vegan biscuits are delightfully flaky and crisped up perfectly on the outside while remaining fluffy on the inside.
Other biscuit recipes our whole family adores: Cream Biscuits and White Sausage Gravy | Raspberry Shortcake Biscuits | French Onion Biscuits | Chili Cheese Biscuits | Vegan Sweet Potato Sage Olive Oil Biscuits
Looking for more breakfast ideas? Visit my Breakfast and Brunch Recipe Index to find inspiration!
What you need to make easy Vegan Biscuits at Home
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In addition to these products, you’ll need a few ingredients, too. 😉 These are all what I’d consider “pantry” ingredients at my house, but I know everyone stocks theirs differently.
- Coconut oil—refined or unrefined both work! The key to the coconut oil is it needs to be solid, not liquid.
- Flour, salt and baking powder—these make our homemade self-rising flour mix!
- Unsweetened almond milk (or any other unsweetened non-dairy milk you’ve got on hand)
- Lemon juice—just a little bit to add some tanginess.
How to make Homemade Vegan Biscuits
First and foremost, check and confirm your coconut oil is in solid form. This means that the coconut oil isn’t a liquid—because if it is, the texture of your biscuits will be off. (I’ve found that depending on your kitchen temperature, it might become a liquid during the summer months.)
If your coconut oil is liquidy, pop it in the fridge for 30 minutes, then check it and see if it’s solidified. This process is a dicey one because if the coconut oil gets too cold, it becomes impossible to measure out and work with.
When you’ve confirmed your coconut oil is good to go, preheat your oven and line a baking sheet with parchment paper or a nonstick baking mat.
Make the Biscuits
Measure the flour, salt and baking powder into a large bowl. Whisk until combined, then set aside.
Combine the almond milk and lemon juice in a smaller bowl or a liquid measuring cup. Stir, then set aside.
Using a dough blender, cut the solid coconut oil into the flour mixture until it’s crumbly, like wet sand. Pour in the wet ingredients, and gently stir into a rough dough.
On a floured surface, press out the dough with your hands and cut into biscuits with a biscuit cutter. Do not twist the biscuit/cookie cutters because this will prevent the biscuits from rising fully.
Transfer the vegan biscuits to the prepared baking sheet, and bake until golden brown.
Enjoy warm with your favorite jam or by themselves!
Erin’s Easy Entertaining Tips
You should know what I’m going to say by now. Vegan biscuits are a wonderful food item to serve at a Brunch at Home!
As someone who is not vegan, but who has friends who are, I always, always, always want to make my guests comfortable in my home. And I don’t want to serve them something sub-par (or worse—make them eat whatever random vegan-friendly items I have to give them because I didn’t plan for their diet.)
Breakfast and brunch, in my opinion, are super simple to serve to both vegans and vegetarians… and a lot of the time, us non-vegans wouldn’t even notice when it comes to something like a biscuit like these!
Here are a few tips and tricks for making these beautiful biscuits for a gathering:
- Ensure your coconut oil is the right texture the day before brunch. If it’s liquidy, pop it into the fridge.
- Double the recipe for a crowd!
- Serve the biscuits with other vegan breakfast items, like Orange Fig Preserves, Mai Tai Papaya Jam and Tart Cherry Lime Jam.
Frequently Asked Questions
Do these biscuits taste like coconut?
I’m not a big coconut flavor fan (I know, for shame!), but I think these biscuits taste scrumptious.
Be sure to look at your jar of coconut oil. Unrefined coconut oil has a definitive coconut, tropical flavor while the refined coconut oil is more neutral.
Can I use a different type of oil in these biscuits?
No. For this recipe to work (and for the biscuits to be the ideal texture), you’ve got to have room temperature, solid coconut oil.
If you wanted to swap out the coconut oil for something, I’d suggest trying either room temperature vegetable shortening or a cold vegan butter in its place.
What can I serve alongside these biscuits?
You can honestly do so much with these biscuits! If you’re serving them for a brunch, serve them with a smattering of different jams and toppings.
Also consider the following recipes that pair beautifully with vegan biscuits:
Here’s how you make ’em:
Vegan Biscuits could not be easier to make at home. All you need is coconut oil, as well as a few other pantry staple ingredients for the perfect fluffy biscuits!
- 1 cup unbleached all-purpose flour
- ¾ teaspoon kosher salt
- 1 ½ teaspoons baking powder
- 5 tablespoons coconut oil, solid
- ½ cup unsweetened almond milk (or another unsweetened non-dairy milk)
- 1 tablespoon lemon juice, freshly squeezed
- Preheat the oven to 400°F, and line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- In a medium-sized bowl, measure out the flour, salt and baking powder. Whisk until combined, then set aside.
- In a liquid measuring cup, combine the almond milk and lemon juice. Stir, then set aside.
- Using a pastry cutter, cut the solid (not liquid!) coconut oil using a dough blender or a fork into the flour mixture until just combined. Slowly work the oil into the dry mixture until it has the texture of wet sand.
- Slowly pour in the wet ingredients, then form into a shaggy dough by gently stirring the ingredients together using a rubber spatula. (Don't overmix here!)
- On a floured surface, press out the dough with your hands and cut into biscuits with a biscuit cutter. Do not twist the biscuit/cookie cutters because this will prevent the biscuits from rising to their full extent.
- Transfer to the prepared baking sheet.
- Bake for 15-20 minutes or until the biscuits are golden brown.
- Enjoy warm with your favorite jam or by themselves!
If your coconut oil is in liquid form, this biscuit batter is going to be more challenging to work with, and their texture will be different than the ones in these photos. We use the solid coconut oil because it mimics the texture of vegetable shortening.
What if my coconut oil is liquid? How can I work with this? That just means it's warm! I'd pop it into the refrigerator. Keep an eye on it, and it will solidify. Just don't keep it in overnight because the coconut oil will be a solid brick that's challenging to work with.
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Serving Size:1 biscuit
Amount Per Serving: Calories: 135Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 291mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.