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5 from 1 vote
The Flakiest Vegan Biscuits
The Flakiest Vegan Biscuits
Cook Time
25 mins
Vegan Biscuits - the flakiest biscuits made by using a few simple tricks!
Course: Side Dish
Cuisine: American
Keyword: the flakiest vegan biscuits
Servings: 12 biscuits
Author: dieTTaste
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp salt
  • 2 tsp sugar
  • 3 1/2 cups all-purpose flour
  • 1 cup margarine, chilled and cut into 1/2-inch cubes
  • 1 cup non-dairy buttermilk
  • GLAZE (optional):
  • 2 Tbsp non-dairy milk
  • 2 Tbsp agave syrup
  1. In a food processor, pulse baking powder, baking soda, salt, sugar and flour until combined.
  2. Add chilled margarine and pulse until margarine pieces are the size of a pea.
  3. Transfer the mixture to a bowl and gradually drizzle with buttermilk while mixing with a fork.
  4. Transfer the dough onto a floured surface. Press the dough together with your hands to form 1"-thick square. The dough will seem dry and falling apart, but that's how it's supposed to be (see video).
  5. Cut the dough into 4 equal squares. Stack them on top of each other. Press them down to flatten.
  6. Roll the dough into a 1"-thick rectangle. Using a knife or a cookie cutter, cut out the biscuits. Transfer biscuits to a baking sheet lined with parchment paper. Put in the freezer for 10 minutes so that margarine hardens again.
  7. Take biscuits out of the freezer. Press each biscuits in the middle with your fingers to prevent them forming a “dome”. Brush tops of biscuits with the glaze made by mixing non-dairy milk with agave syrup.
  8. Place biscuits in 425 F (220 C) preheated oven. Immediately reduce the temperature to 400 F (205 C) and bake for about 25 minutes or until browned on top and bottom.