Southern-Style Vegan Biscuits

Recipe and photo contributed by Kathy Hester, Yield:  12 biscuits
Prep Time:  10 minutes Cook Time:  8 minutes

Southern-Style Vegan Biscuits

This recipe is a delicious example of how tasty a vegan version of a classic recipe can be when it’s done right. Kathy Hester, a longtime vegan cookbook writer, recipe developer, and columnist for, has devised this flaky biscuit recipe, which we thought had the softest and most fragrant hint of coconut flavor. It’s perfect for breakfast with a fat dollop of preserves and a stiff cup of tea or coffee.


1 cup soy milk

1 teaspoon apple cider vinegar

2 cups (242 grams) Ultragrain All Purpose Flour (or other finely ground multi-grain flour), plus ¼ (30 grams) cup flour for rolling out the dough

1 tablespoon baking powder

½ teaspoon salt

¼ cup coconut oil, chilled


  1. Preheat the oven to 450°F. Oil a large baking sheet.
  2. Whisk the soy milk and vinegar and set aside. While it stands it will curdle and thicken slightly, creating a vegan buttermilk substitute (this only works with soy milk; if you use a nut milk or coconut milk, it will not thicken).
  3. Measure 2 cups flour into a medium sized mixing bowl. Add the baking powder and salt. Cut in the coconut oil with a pastry cutter or 2 knives.
  4. Mix the soy milk into the flour mixture until just blended. Sprinkle ¼ cup flour onto a cutting board. Spread it out with your fingers and make a well in the center of the flour. Scrape the biscuit dough into the well. Knead the dough until it comes together, adding flour from around the well if the mixture is too sticky to pat out. Try not to overhandle the dough.
  5. Pat the dough out ½-inch thick. Using a cookie cutter or a glass rim, cut out the biscuits and arrange on prepared baking sheet. Gather the leftover dough and pat out again. Cut out more biscuits. Repeat with any remaining dough.
  6. Bake the biscuits until the bottoms are medium brown, about 8 minutes.

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