The Best Buttery Vegan Savory Biscuits

There’s nothing quite like pulling a tray of fresh, golden biscuits out of the oven. Fluffy, buttery, and perfectly savory, these vegan biscuits are everything you could want in a comfort food staple. Whether you’re planning to smother them in creamy gravy, layer them with a tofu scramble for a hearty breakfast sandwich, or simply split one open and let a pat of vegan butter melt into the warm, flaky layers, this recipe will quickly become your go-to.

The secret to their tender texture lies in the balance of cold vegan butter and just the right ratio of leavening agents, giving you tall, airy biscuits with that classic soft interior. A touch of sugar enhances the flavor without tipping them into sweetness, keeping these biscuits firmly on the savory side.

Best of all, they come together quickly with simple pantry ingredients—just mix, cut, bake, and enjoy. In less than 30 minutes, you’ll have a batch of irresistible biscuits that are just as satisfying as the traditional version, but completely plant-based.

Our journey begins by preparing our space. First, get that oven preheating to a hot 450∘F (232∘C). A hot oven is crucial for that initial puff of steam that helps biscuits rise high. Prepare a baking sheet—one with air pockets is fantastic if you have it, but any will do.

In a large bowl, we'll build our foundation. Measure out the flour, sugar, salt, baking powder, and that little secret weapon, cream of tartar. Give them a quick whisk to make sure they're all well-acquainted. This simple chorus of ingredients is the base for everything that follows.

Now for the key to that incredible flaky texture: the butter. Make sure it's nice and cold, straight from the fridge. Cut it into small pieces and drop them into your flour mixture. Using a pastry cutter or a sturdy fork, begin to work the butter into the flour. Mash and cut until the largest pieces are the size of small peas. You’re not looking for a uniform texture; those little pockets of butter are what will create steamy, flaky layers as they bake.

Set that bowl aside for a moment. In a separate, smaller bowl, let's mix up our binder. Whisk the egg replacer powder into the water until it's smooth, then pour in the cool soy milk and stir to combine.

It's time to bring it all together. Pour the wet ingredients all at once into the dry. This is where a gentle hand is rewarded. Using a sturdy spoon, mix just until the dough starts to come together. A few dry patches are perfectly okay—overmixing is the enemy of a tender biscuit!

Lightly flour your hands and your work surface and turn the shaggy dough out. Gently press and pat it into a large disk about 1-inch thick. Using a 3-inch round biscuit cutter, press straight down—no twisting!—to cut out your biscuits. A clean, decisive cut helps them rise tall and even. Place them on your prepared baking sheet. You can gently re-pat the scraps to cut out the remaining biscuits.

Slide them into that hot oven and bake for 13 to 16 minutes. You'll know they're ready when they've puffed up beautifully and their tops are a perfect, irresistible golden brown. The aroma filling your kitchen will be your final clue.

Let them cool for just a moment before diving in. Whether you split them open for a cascade of melting butter, smother them in gravy, or build the ultimate breakfast sandwich, you've just created a batch of truly perfect savory biscuits. Enjoy!