Vegan Chik’n and Herb Biscuits

These classic vegan biscuits are loaded with homestyle chicken and herb flavor but super easy to make. They’re buttery and flaky but made with half whole wheat flour, non dairy butter, and no milk. We’ll show you how to make the best southern style dairy free biscuits for biscuits and gravy, served alongside soups and stews, or as a plant-based breakfast sandwich! 


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Biscuits, my friend. Vegan biscuits.

Fluffy, buttery, and 100% OMG-worthy biscuits perfect for smothering in vegan butter or gravy, served alongside a vegan chicken noodle soup, or devoured straight out of the oven.

Are you on board? Good. Let’s do this.

Why We Love These Vegan Biscuits

  • These vegan biscuits are a recent obsession of ours and a much more traditional option than our first biscuit recipe posted on this blog (which is awesome in its own right!).
  • Rather than using non-dairy milk like a more traditional biscuit, we made these vegan biscuits with a thick broth made with our homemade vegan bouillon powder!
  •  We add a hefty hand of fresh herbs that make these biscuits intensely awesome flavor bombs. In fact, they taste kind of like a bowl of chicken(less) noodle soup, but in biscuit form…which is pretty awesome.
Head-on photo of a pile of 3 vegan biscuits sitting on a white plate.

Homemade Dairy-Free Biscuits Ingredients

For the dry mix, you’ll need:

  • Flours – We use a mix of whole wheat flour and all-purpose. Keep in mind altering the amount of either that you use will mean you’ll also have to adjust the amount of liquid you use. All whole wheat flour would need more liquid and all all-purpose flour may need less.
  • Vegan chicken bouillon powder – We always use our homemade bouillon powder for this. You can also use bouillon paste, but I would cut the amount in half and mix it with the water before pouring in the dry mix. Another option is to use one bouillon cube, but you would need to dissolve this in the water while hot or very warm and then chill the broth before adding it to the dry mix.
  • Baking powder Not baking soda
  • Fresh rosemary and thyme – Feed free to play around with the herbs you use based on what you have available to you! Dried herbs can also be used but cut the amount in half.

For the wet ingredients, you’ll need:

  • Vegan Butter –  Cube and freeze your vegan butter for a few minutes before you make your dough. This makes such a huuuuuge difference. We love to use these vegan butter sticks from either Country Crock or Earth Balance for this recipe because they’re tasty and super easy to measure. However, any vegan butter should work just fine.
  • Cold water – Make sure your water is COLD from the refrigerator. This helps keep the butter from melting. Especially if you’re using a bouillon cube and dissolving it in hot water, make sure you let your liquid chill fully in the fridge before adding it to the dry mix.
Head-no shot of a hand taking a biscuit off the top of a pile of three homemade dairy-free biscuits

Homemade Biscuit Tips

Here are a few simple tips for making killer vegan biscuits I’ve picked up over the years:

Cube and freeze your vegan butter for a few minutes before you make your dough. This makes such a huuuuuge difference. We love to use Country Crock’s Plant Butter sticks or Earth Balance buttery sticks for this recipe because they’re tasty and super easy to measure, but any vegan butter you wanna use will work.

Use fresh baking powder! Did you know baking powder loses some of its effectiveness after 3 months in the pantry? If yours is older than that and your baked goods are seriously falling flat, toss it in favor of a new one. It’s worth it, trust me! What a big improvement.

Touch the dough as little as possible. Don’t get obsessive over this part (hi, this is me), but try to touch the dough as little as possible. Of course, you have to touch it to turn it over, cut it, and cut the biscuits, but just keep in mind your hands are warm and you want the dough to stay as cool as possible, so cut out any extra contact when you can.

Make sure the biscuits are touching when they bake. I thought this was total BS until I tried making a batch with the biscuits separated. Now, I’m a believer!

No fancy schmancy biscuit cutters needed – Before we had a set of biscuit cutters, we used the top of a floured pint glass, and it worked just fine.

Head-on shot of a plate of vegan biscuits with meatless sausage gravy poured on top

More Vegan Bread Recipes:

When you make these vegan biscuits, don’t forget to let us know so we can oooooh and ahhhh at your delicious success!! 

We would love for you to leave a rating and review on the post below. It helps more people find our yummy vegan recipes!

And if you’re on IG, tag us in your brilliant biscuit photos! If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”.

Now, get to biscuit-making!

Yield: 6 biscuits

Homemade Vegan Biscuits

Head-on shot of a person in an apron setting a plate of dairy free biscuits on a table.

These classic vegan biscuits are loaded with homestyle chicken and herb flavor but super easy to make. They’re buttery and flaky but made with half whole wheat flour, non dairy butter, and no milk. We’ll show you how to make the best southern style dairy free biscuits for biscuits and gravy, served alongside soups and stews, or as a plant-based breakfast sandwich! 

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

For the dry mix:

For the wet ingredients:

  • 1/4 cup vegan butter, cubed and chilled in the freezer for 5-10 minutes
  • 1 cup cold water

Instructions

PREP: Preheat your oven to 450F and line a baking sheet with parchment paper.

WHISK THE DRY: In a large mixing bowl, whisk together the ingredients for the dry mix.

CUT IN THE BUTTER: Use a pastry cutter or fork to cut in the vegan butter until a shaggy dough forms. It will look like mostly flour with little balls of floury butter throughout. Stir in cold water and mix until a sticky dough forms.

FINISH THE DOUGH: Heavily flour a clean counter top and turn the dough onto it. Sprinkle generously with more flour and turn the dough over a few times, sprinkling more flour if it’s still sticking to your hands, until it just comes together.

CUT THE BISCUITS: Form the dough into a 1/2-inch thick disc and use the top of a pint glass or biscuit cutter to cut 1-2 biscuits from the disc. Place them on a lined baking sheet, touching. Re-form the dough and repeat until all the dough is used; you should have 5-6 biscuits total.

BAKE THE BISCUITS: Use your finger to create a small divot in each biscuit and fill with a bit of melted vegan butter. Finish by sprinkling each biscuit with a pinch of salt and ground black pepper. Bake at 450F for 10-15 minutes. Allow to cool a few minutes, and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1 biscuit

Amount Per Serving: Calories: 216Total Fat: 9gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 485mgCarbohydrates: 31gFiber: 3gSugar: 0gProtein: 5g

Nutrition information is automatically calculated and may not always be accurate.

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