Easy Flaky Vegan Biscuits With Self Rising Flour

6 Biscuits
25 min

These super easy, homemade vegan biscuits with self-rising flour are fluffy, buttery, and SO flaky with a crisp bottom crust. They take less than 25 minutes to make, only require 1 bowl, and are made with 4 simple ingredients.


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flaky vegan biscuits without baking powder

Why You’ll Love These Easy Vegan Biscuits

  • Easy Homemade Biscuit Recipe: no baking powder is required for this easy recipe! You only need a 4 ingredients and a couple of steps to make these flaky biscuits from scratch.
  • Fluffy Biscuits with Flaky Layers: self-rising flour gives these biscuits a wonderfully fluffy texture and shortening or plant-based butter creates ‘buttery’ flaky layers.
  • Perfect for Breakfast, Brunch, or Dinner: eat these flaky biscuits for breakfast or brunch with a bit of jam, or serve them with gravy for a filling and cozy dinner.
  • Dairy Free & Vegan Friendly: this recipe easily swaps dairy-based butter and buttermilk with a 1:1 ratio for plant butter and dairy free milk, making these easy biscuits vegan friendly!
ingredients for the biscuits without baking powder or soda


Today we’re using basic ingredients to make the best biscuits with self rising flour. These biscuits are easily made dairy free and vegan but can be made with regular ingredients as well.

The self-rising flour already contains baking powder, baking soda, and salt, so all we need to add is fat for moisture and acid to help the biscuits rise. Acidic ingredients create the chemical reaction that helps the biscuits rise.

What You’ll Need:

  • Self Rising Flour, like White Lily Self Rising Flour
  • Crisco Shortening or Dairy Free Butter
  • Dairy Free Buttermilk (vinegar + plant milk), or regular buttermilk if not dairy free
White Lily Self Rising Flour


  • Self Rising Flour: White Lily Self Rising Flour can be substituted for all-purpose flour, baking soda, and salt. However, White Lily Flour is made with soft winter wheat which results in fluffy, tender biscuits. If using all-purpose flour, the biscuits will be a bit less tender.
  • Vegan Butter: the vegan butter in the biscuits can be substituted for shortening (like Crisco). Dairy-free butter can also be substituted with a 1:1 ratio with dairy butter.
  • Vinegar: I typically use apple cider vinegar in my non-dairy buttermilk, however, white vinegar or lemon juice can be used instead.
flaky homemade biscuits with agave

Tips and Tricks

  • Preheat the Skillet with Butter: placing the biscuit dough in a hot pan helps create a crispy bottom crust on the cooked biscuits!
  • Fold the Biscuit Dough On Top of Itself: this creates the best flaky layers.
  • Top with Flaky Salt: for more flavor, sprinkle a little flaky salt on the tops of the biscuits before baking.
Easy Flaky Vegan Biscuits With Self Rising Flour
Recipe details
  • 6  Biscuits
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 2 cups (260g) self rising flour, I used White Lily’s Self Rising Flour (see notes for all purpose flour)
  • 6 tbsp room temp. shortening or salted vegan butter of choice, I used Country Crock Plant Butter
  • ¾ cup dairy-free buttermilk, (1 tbsp vinegar + ¾ cup dairy free milk of choice)
  • ½ tsp salt, optional- if using an unsalted self-rising flour or butter
  • Flaky Sea Salt
  • Melted Dairy Free Butter

Preheat the oven to 475° Fahrenheit.
Put a baking pan or a 10 or 12" cast iron skillet with about 1 tbsp of vegan butter in the preheating oven to heat up. This helps make the crust on the bottom of the biscuits. Remove the preheated, buttered pan from the oven after about 5 minutes.
In a medium mixing bowl combine self rising flour & salt (if using) with a fork. Whisk well.
Add the room temp. vegan butter or shortening and blend with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
If using dairy free buttermilk- mix the dairy-free milk and vinegar in a measuring cup. Let the mixture curdle for 1-2 minutes. Pour in 1/2 cup of the buttermilk. Mix to combine. If the mixture looks too dry and isn't coming together, continue adding the remaining buttermilk until the dough comes together nicely. It should be soft and moist, but not sticky or soggy.
Turn dough onto a lightly floured surface; knead lightly and press the dough into a rough rectangle. Fold the dough 4 or 5 times onto itself. This helps make the flaky layers.
Press or gently roll the dough into a rectangle, about ¾”  thick. Using a biscuit cutter or a circular glass, cut the dough into 6-8 biscuits, about 2-3” in diameter.
Place the biscuits in the preheated skillet or pan (6 on outside 1 in the middle). Brush tops with dairy free butter and sprinkle lightly with coarse salt.
Bake at 475° Fahrenheit for 10 minutes then decrease the heat to 450° Fahrenheit and bake for 5-6 more minutes. They will be light golden brown and should rise to 1 1/2 -2 inches high. Cool on rack or serve warm.
  • If you don’t have self rising flour or baking powder, you could try making these biscuits with only baking soda. However, they won’t be as fluffy as biscuits with self-rising flour. Simply use 2 cups (260g) of all purpose flour, 1 1/2 tsp baking soda, and ½ tsp salt instead of the self-rising flour.
  • Dairy-free milk can be subbed 1 for 1 with regular milk. If using regular milk, I recommend adding in vinegar or lemon juice like the recipe highlights above.
Thank You Berry Much
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