These are the best homemade vegan biscuits. They’re made with olive oil and not vegan butter, creating the flakiest and fluffiest vegan biscuits!
I can honestly say that these olive oil vegan biscuits are one of the recipes that I’ve been MOST excited about in the last few weeks. Sometimes I get caught up in making crazy desserts that incorporate a million different things or techniques. when really all I want on a Saturday morning is a good ol’ biscuit slathered with jelly.
These vegan biscuits were born out of the need for a biscuit that could be thrown together in time for breakfast, but don’t use gobs of vegan butter or coconut oil. Don’t get me wrong, I love coconut oil as much as the next girl (it’s basically magic in vegan puff pastry), but oftentimes there is a coconut taste left behind that I really didn’t want hanging around in my vegan biscuits, at least not this time.
Creating these easy vegan biscuits
When thinking about how to make biscuits that are super fluffy and easy, I knew I wanted to use the fat everyone has in their pantry, olive oil! Olive oil also adds a fair amount of water content to the biscuits, giving them a perfect fluffy quality straight out of the oven. The difference between these easy biscuits and more traditional butter laden biscuits is the folding and layering process. I learned this folding trick from my girl, Oh, Ladycakes, and it creates a perfect amount of layers and height for a pretty kick ass olive oil biscuit.
One of the other advantages to making vegan olive oil biscuits this way is the control you have over the height of the biscuits. If you intend to use them for breakfast sandwiches or something where they will be stacked, I would recommend cutting them when they are 1/2 inch thick. But, if you want the big, fluffy height of biscuits meant for impressing people (does anyone else make biscuits to impress people? Ok, maybe that’s just me), you can cut them when the dough is more towards 1 inch thick, making for higher, bigger biscuits.
On to current happenings! I just got back from New Orleans last week and I’m deciding if I should round everything up into a post. Not everything was necessarily vegan-friendly (I eat seafood occasionally), but I would love to share some of the little known spots we found while we were there. I have to say, it was an amazing city and we kind of can’t wait to go back!
Also, this week I’m off to visit my best friend’s new baby (!!) and see my grandparents for the first time in way too long. It feels weird to turn around and pack up my suitcase again, but I’m excited to see everyone and then come back to a pretty relaxed summer around here. I would much rather escape to somewhere else in the winter, but stay put in Milwaukee in the summer when everything/everyone comes alive. Anyway, let me know if you want to see a NoLa post; I hope to put it together in the coming weeks if you do!
Previously on Heart of a Baker
Brown Sugar Almond Streusel Bread
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Olive Oil Vegan Biscuits
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Category: Breads
- Method: Baked
- Cuisine: American
Description
These are the best homemade vegan biscuits. They’re made with olive oil and not vegan butter, creating the flakiest and fluffiest vegan biscuits!
Ingredients
- 2 1/4 cups all purpose flour
- 1 1/2 tablespoons cornstarch
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup extra virgin olive oil
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 425ºF. Line a baking sheet with parchment paper and set aside.
- In a small bowl, combine the tablespoon of cashew milk and teaspoon of coconut oil, set aside. We will use this later when the biscuits are ready to be baked.
- In a large bowl, whisk together the flour, cornstarch, salt, and baking powder; set aside. In a small bowl, whisk together the olive oil, cashew milk and apple cider vinegar.
- In the large bowl with the flour mixture, make a well in the center of the mixture and pour in the olive oil mixture. Some will spill over the sides of the well, that’s ok! Stir together gently with a spatula until mixture is just combined. Make sure not to overmix the tough, or it will become tough and not rise properly.
- Sprinkle a work surface/counter top liberally with flour and transfer dough to the work surface. Shape the dough into a rectangle that is 1/2 inch thick. Sprinkle the top with flour and fold the rectangle into thirds, like folding a letter. Pat out into a rectangle that is 1/2 inch thick again. Turn the dough so the long side is facing you and fold again, turn, pat and fold two more times, taking care not to work the dough too much.
- Pat the dough again into a 1/2-3/4 inch thick rectangle.
- Using a circular biscuit cutter or glass that is 1 1/2-2 inches in diameter, cut into 2-3 biscuits, transfer to prepared baking sheet and repeat the process. Pat into a rectangle, cut out and transfer until all dough has been used.
- Bake for 20-22 minutes, or until tops start to brown.
Notes
- If you are looking for big, fluffy, biscuits, these are for you! If you want them to be a bit flatter for sandwiches or something, just pat them out a little thinner and they won’t rise as much.
- There isn’t any vegan butter in these, but the olive oil is a perfect substitute. I haven’t tried making these with coconut oil, so I’m not sure how they would turn out. The olive oil adds the perfect amount of moisture and fat to the biscuits, so I wouldn’t mess with it!
- I haven’t tried this recipe with gluten free flour, so I can’t speak to if it works, but I would love to know if anyone tries it.
Keywords: olive oil biscuits, vegan biscuits, easy vegan biscuits
Karl Cooks says
These look and sound amazing – so fluffy! I would love to hear about New Orleans, I’ve been wanting to visit there and heard great things!
Jan Thompson says
Yay ! The biscuit recipe I’ve been wanting your dad to make!
whiskandshout says
These look great! i’ve seen a lot of vegan coconut oil biscuit recipes and while they look delicious, sometimes I want a more savory biscuit and coconut oil is super strong- so thanks for this 🙂
Tessa | Salted Plains says
I am so excited to attempt a gluten-free version of this! So smart to use olive oil. And yes, I want to see a New Orleans post! 🙂 xoxo
Melissa @ Insiderthekitchen.com says
Easy to make, and even easier to eat! Thanks for sharing this recipe, it’s now saved to my recipe box! The 2nd time I made them I added some chives and a lil sea salt on top-AWESOME!
ruby josephine says
I’m so excited to make these! What is it about biscuits that makes them just simply SO good and satisfying? xoxo
Traci | Vanilla And Bean says
Fluffah! Yeah! These are gorgeous Abby.. and that layering and folding does magical things to pastry! I hear you about coconuty taste in biscuits, so I love your olive oil take! I’ve some catching up to do here.. I feel like I blinked and it’s may! Holy cow!
Heart of a Baker says
They layers are really where it’s at!
Amanda Margolin says
Where do you use the coconut oil and almond milk mixture? I’m confused because some of the recipe says almond and some parts state cashew milk. Can you clarify please
★★★
Maikki | Maikin mokomin says
I have been looking for biscuit recipe that doesn’t include margarine or coconut oil for ages! Thanks for sharing, these look great! 🙂
Heart of a Baker says
Hope you love it!
Paul says
These are so fluffy!! I cannot wait to make these.
Heart of a Baker says
That’s the best part!
Lacey says
Looking forward to trying these! Can you clarify Step 2?
Matt says
I agree. What do you do with the ingredients from step 2?
Cathy says
I assume step 2 is to brush on top of the biscuits. But I left that step out completely.
Heart of a Baker says
Yes, it is!
Helen Pchelinsky says
I’m a little confused… so in the ingredient section the recipe says to use 1 cup of almond milk but in the instructions it says cashew milk.
And then instruction #2 says to “combine the tablespoon of cashew milk and teaspoon of coconut oil, set aside. We will use this later when the biscuits are ready to be baked.” First of all there’s no coconut oil in the ingredient list. Second of all the coconut oil and cashew milk mixture never gets mentioned again in the instructions.
Am I missing somehow something?
Naomi says
This makes me very happy. Can’t wait to try it. Thanks.
★★★★