These flaky and tender vegan biscuits are lightly crisp with a golden-brown bottom crust. Homemade vegan buttermilk made with oat milk and lemon juice adds tang, and vegan butter adds that distinctly buttery flavor. They're the perfect vehicle for your favorite jam!, August 2021


Credit: Will Dickey

Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Line a large baking sheet with parchment paper. Stir oat milk and lemon juice together in a small bowl; set aside.

  • Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl. Add chilled butter pieces. Cut the butter into the flour mixture using a pastry blender until the mixture resembles small peas. Make a well in the center of the flour mixture and add 3/4 cup of the oat milk mixture. Stir with a fork just until a shaggy dough forms, adding more milk mixture, 1 tablespoon at a time, as needed.

  • Turn the dough out onto a lightly floured work surface. Lightly flour the top of the dough. Gently roll into a 3/4-inch-thick rectangle (about 9 by 5 inches). Fold the dough in half so the short ends meet. Repeat the rolling and folding process 4 more times.

  • Roll the dough to 3/4-inch thickness. Cut 12 (2 1/2-inch) rounds, rerolling and reshaping the scraps as needed. Place the dough rounds, with edges just touching, on the prepared baking sheet. Bake until golden brown, about 14 minutes. Immediately brush biscuit tops with melted butter. Serve warm with softened butter and jam, if desired.


Parchment paper; 2 1/2-inch biscuit cutter

Nutrition Facts

1 biscuit
248 calories; fat 15g; sodium 333mg; carbohydrates 26g; dietary fiber 1g; protein 3g; sugars 3g; niacin equivalents 2mg; saturated fat 13g; vitamin a iu 1IU; potassium 40mg.