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Soft, flaky, and bursting with buttery, cheddar-y goodness, these homemade vegan biscuits disappear in our house whenever I make them. Luckily, they’re incredibly quick and easy to make – even my husband agrees!

On our blog, you’ll find lots of bread recipes like the easiest-ever vegan banana bread, no-knead artisan bread, and also lots of biscuits (my chocolate chip and cream cheese biscuits are a particular fav). As you can tell, we love easy recipes. And that’s why I adore these biscuits! They skip yeast in favour of simple old baking powder and bake in no time. Also, they can basically be eaten straight out of the oven (is there anything better than warm biscuits with butter?).

The flakiest biscuits you’ll ever make!

If you’ve made Greg’s copycat Hardee’s sausage biscuit sandwiches before, you’ll be familiar with the technique and specific tricks we use to make all those buttery, flaky layers.

Important step #1: Cold vegan butter is key. To get a little scientific for a second (hey I’m a little nerdy about baking okay?) as the biscuits bake, the tiny crumbs of butter melt, releasing steam that creates airy pockets—keeping the inside flaky and gives the outside that nice crunch.

Another tip is to use vegan butter sticks like the plant-based ones from Becel or Earth Island. Grating the sticks of butter helps create those tiny pockets throughout the dough, making it the easiest foolproof trick for perfect layers!

Important step #2: To achieve ultra-flaky vegan biscuits, use the stacking technique as described in detail below. Shape the dough into a rectangle. Cut the rectangle into 4 sections, then stack them on top of each other and press down gently to squish them together. Then, reform your rectangle and cut your biscuits. In addition to those pockets of butter and air, this helps add even more layers!

New to baking?

Or does this post feel a little too advanced for your biscuit-making needs? Try our super easy cheddar & herb drop biscuits instead – there’s no shaping, folding or cutting. Just scoop and bake!

Overhead shot of ingredients for vegan cheddar biscuits on a cutting board.
Gather all ingredients.
dry ingredients for vegan cheddar biscuits in a mixing bowl.
Whisk together dry ingredients.
vegan cheddar cheese added to bowl of dry ingredients.
Add vegan cheddar and butter.
buttermilk being added to dry ingredients.
Add buttermilk and stir.
vegan cheddar biscuit dough in a bowl.
Stir until no dry ingredients remain.
a knife cutting biscuits into rectangle shapes.
Cut biscuits with a knife or cookie cutter if you prefer round biscuits.

Tips for success

Avoid twisting: I recommend cutting the dough with a knife to get the cleanest cut, preserving the layers you just created. However, if you are using a glass or cookie cutter to cut the dough, press straight down—no twisting! Twisting seals the edges, preventing a full rise.

Keep them close: Arrange biscuits snugly together on your lined baking sheet or in your baking pan. A cast iron skillet can also help create an extra-crisp bottom.

Brush before baking: A light brush of homemade vegan buttermilk on the tops before baking adds a slightly crispier crust for the perfect finishing touch.

You can also experiment and change up whichever vegan cheeses you like best! I love a good smoky gouda-style or jalapeño jack!

Ideas for serving

These delectable cheddar biscuits are such a versatile side. At home on a regular week night I love serving them with my bean-free chilli, and then use the leftovers for breakfast BLT’s with tofu bacon. They make an amazing (and easy) holiday side, and of course you can’t go wrong dunking them in my favourite one-pot lentil soup.

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Extra-Flaky Vegan Cheddar Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 mintes
  • Yield: 6 biscuits
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Description

Soft, flaky, and bursting with buttery, cheddar-y goodness, these homemade vegan biscuits disappear in our house whenever I make them.

Ingredients

  • 1 cup unsweetened soy milk
  • 1 tbsp vinegar (white vinegar or apple cider vinegar)
  • 2–1/2 cups all-purpose flour, plus extra for dusting
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup cold vegan butter (1 stick/ 113 g)
  • 1 cup vegan cheddar shreds

Instructions

  1. Preheat oven to 425 F.
  2. In a small bowl, mix together the nondairy milk and vinegar and set aside.
  3. In a large mixing bowl whisk together the flour, baking powder, sugar and salt until combined.
  4. Use a box cheese grater to grate the stick of butter, then add to the flour mixture. Use a fork or a whisk to incorporate the flour until the mixture looks like wet sand, or the butter is at least broken into small lumps.
  5. Whisk or stir in the cheddar shreds until combined.
  6. Add the buttermilk mixture and stir until just combined into a raggy dough.
  7. Lightly dust a clean surface with flour and turn the dough out onto the surface, using your hands to form a rectangle about 8 inches by 6 inches. Cut the rectangle into 4 sections, then stack them on top of each other and press down gently to squish them together (this is how you get nice flaky layers!).
  8. Use your hands to form another rectangle about the same size, then cut in half lengthwise. Then cut 3 rows, making a total of 6 pieces. Place biscuits on a baking sheet.
  9. Place on a baking sheet and bake in preheated oven for about 12 minutes, or until golden brown on top.
  10. Remove from oven and let cool slightly before serving with a generous pat of butter. Store in an airtight container at room temperature for up to 2 days, or in the fridge up to 4 days.

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