Dairy-Free Vegan Bisquick Biscuits

Flaky Biscuits
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  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 8-12 biscuits (8 to 12 servings)
Ratings (10)

You may not know this, but Bisquick Pancake and Baking Mix is actually dairy-free and vegan, which allows for all sorts of variations on this simple biscuit recipe (see the bottom of this recipe for some ideas). Add your favorite herbs, spices, or even dairy-free cheese to your dough to add a personal touch to these simple treats.

To make the best biscuits possible, make sure all of your ingredients (even the Bisquick, if possible) are very cold. I often like to wear latex gloves while preparing biscuits to prevent body heat from disturbing the temperature.

What You'll Need

How to Make It

1. Preheat the oven to 450 F. Set aside a large ungreased baking sheet. In a small cup or bowl, whisk together the dairy-free soy milk (or other dairy-free milk alternative) and lemon juice. Let rest until slightly thickened, about 3-5 minutes.

2. Pour the Bisquick Pancake and Baking Mix in a large mixing bowl, making a well in the center. Pour the soy milk mixture into the well and working quickly, mix the ingredients together until forming a soft dough.

Turn out the dough onto a clean work surface sprinkled with Bisquick mix or flour, and shape into a rectangle about 1-2" thick. Using a lightly floured knife or bench scraper, cut into 8-12 squares, placing each about 2 inches apart on the ungreased baking sheet as your work. Bake for about 10 minutes, or until golden brown. Serve warm.

Recipe Variations:

 

  • Add 1/4 cup - 1/2 cup fresh herbs like rosemary, basil, or chives to the dough, then sprinkle the tops of the biscuits with coarse sea salt and black pepper before baking.
  • Add 1/2 cup of your favorite shredded dairy-free cheese to the dough and sprinkle a little bit extra on top of the biscuits before baking.
  • Chop up olives, jalepenos, sun-dried tomatoes or other small, flavorful accents to the dough.
  • For an extra dairy-free "buttermilk" kick, use coconut milk kefir, soy yogurt, or dairy-free sour cream in place of the soy milk-lemon juice mixture.

Cook's Note:

 

  • Biscuits, even those that are prepared from a mix, are best when they are handled the least possible amount before baking. Do not over-handle or over-mix your ingredients; the mixture will come together fairly quickly, and over-mixing will simply create denser biscuits. When cutting the biscuits and transferring each to the baking sheet, try to make quick, sharp cuts and use the bench scraper or blade (be careful if using a blade!), not your hands, to transfer the biscuits to the baking sheet.