3 Ingredient Vegan Biscuits

You won't believe how flaky, buttery, and easy my 3-Ingredient Vegan Biscuits are - they're ready in under 30 minutes with minimal effort and pantry staples!

The best part about 3-ingredient recipes like Chocolate Cupcakes, Nutella Cookies and No Bake Oreo Cheesecake is their simplicity - they’re quick to make, effortless to prepare, and perfect for any occasion!

Jump to:

• What are 3 Ingredient Vegan Biscuits?
• Substitutions
• Recipe Variations
• Storage
• Ingredients
• ⭐ Top Tip
• FAQ
• 3 Ingredient Vegan Biscuits

What are 3 Ingredient Vegan Biscuits?

These buttermilk biscuits are simple, dairy-free leftover biscuits made with just flour, plant-based butter, and non-dairy milk. They are light, flaky, and buttery, without the need for eggs or traditional butter. These biscuits come together quickly, requiring minimal prep and baking time, making them perfect for breakfast, brunch, or a side for soups and stews. With their soft, fluffy texture and rich flavor, they prove that delicious homemade biscuits don’t need a long ingredient list. They’re a quick and delicious way to enjoy homemade biscuits with protein and fiber from plant-based ingredients.

History of 3 Ingredient Vegan Biscuits

This vegan biscuit recipe evolved from classic Southern biscuits, which were originally made with flour, fat, and liquid. As plant-based diets grew in popularity, bakers swapped dairy ingredients for cold vegan butter and non-dairy milk, creating a simple, vegan-friendly version.

With the rise of minimalist cooking, these biscuits became a go-to for quick, flaky, and buttery treats without the need for eggs or dairy. Today, they remain a favorite for vegans and home bakers, proving that delicious biscuits don’t need a long ingredient list!

Substitutions

• Self-Rising Flour - Mix 1 cup all-purpose flour + 1 ½ teaspoons baking powder + ¼ teaspoon salt for every 1 cup of self-rising flour.
• Coconut Oil - Swap with vegan butter for a richer flavor, olive oil for a neutral taste, or applesauce for a softer, low-fat option.
• Coconut Milk - Use almond milk for a light texture, soy milk for added richness, or oat milk for a creamy, neutral flavor.

Recipe Variations

• Garlic Herb Biscuits – A savory twist with garlic powder and fresh herbs (rosemary, thyme, or parsley), making them great as a side dish or with vegan butter.
• Sweet Cinnamon Sugar Biscuits – Lightly sweet and spiced with coconut sugar and cinnamon, best served with maple syrup or fruit preserves.
• Spiced Pumpkin Biscuits – A cozy fall-inspired variation with pumpkin purée and pumpkin spice, best enjoyed with cinnamon drizzle or vegan butter.
• Maple Pecan Biscuits – Nutty and slightly sweet, featuring maple syrup and chopped pecans, best served warm with vegan butter.

Storage

Room Temperature (Short-Term Storage): Store biscuits in an airtight container at room temperature for up to 2 days. Keep in a cool, dry place away from direct sunlight to maintain freshness.

Refrigerator (Extended Freshness): Place biscuits in an airtight container or wrap them in foil / plastic wrap. Store in the fridge for up to 5 days and reheat before serving.

Freezer (Long-Term Storage): Wrap individual biscuits in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. Freeze for up to 3 months and thaw at room temperature before reheating.

Reheating Tips:

• Oven: Warm at 350°F (175°C) for 5-10 minutes for a crispy texture.
• Microwave: Heat for 10-15 seconds for a soft, warm biscuit.
• Toaster Oven: Reheat for a few minutes for a slightly crispier bite.

Ingredients

Listed below are all the ingredients you will need.

• Self-Rising Flour
• Coconut Oil
• Coconut Milk

See recipe card for quantities.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free flour and coconut oil, mixing until it forms a crumbly texture.

Gradually add the coconut milk into the mixture. Stir with a fork or pastry cutter until a soft dough forms.

Make sure not to overmix because the vegan buttermilk would result in a rubbery texture.

On a mixing board, sprinkle some flour on the lightly floured surface to prevent biscuit dough from sticking.

Knead it with a rolling pin.

Cut out the dough individually using a cookie cutter or biscuit cutter. I used a round one here but you can always use different shapes of cookie cutters.

Transfer it to a baking tray or parchment paper. Then bake it in an oven at 400F for 10 minutes.

Stack two flaky layers of dough to create a taller, fluffier result. Let them cool for a few minutes, then enjoy warm with fruit jam, vegan butter, or maple syrup!

Hint: For extra flaky, tall biscuits, freeze the dough for 10 minutes before baking - this helps create light, buttery layers.

⭐ Top Tip

• Before you start mixing the flour with the other ingredients, make sure you have sifted it to ensure that no lumps are included
• When adding the wet ingredient to your flour, use the "well technique". make a small "well" in the middle of the flour/dry ingredients then gradually add your liquid ingredients
• Before you use your rolling pin to flatten the dough, dust it with a bit of flour to prevent your dough from sticking to it. You can repeat this process as needed.
• Your cookie cutter needs to be dusted with flour, too! As it comes to contact with the sticky dough, it tends to gather some dough on its edges so it's best to clean and dust it as needed

FAQ

More Recipes

Who doesn't love these kinds of recipes? Here's some more I like to make for a quick snack!

• 2 Ingredient Muffin
• 2 Ingredient Donut
• 3 Ingredient Cupcakes
• 3 Ingredient Healthy Oat Cookies