Flaky, savoury, and delicious vegan biscuits with miso and green onions. These biscuits are perfect for eating on their own or as a side.
I enjoy the classics. Squeaky clean white sneakers that go with almost everything. My first piping hot coffee every morning. Watching the Die Hard films on Christmas Day. Peanut butter and banana toast! These are things that I can lean on so that I can cut down on decision-making, and to just lessen the overall complexity of life. Classics speak to comfort, reliability, and a certain sense of relief for me. Whatever odds and ends I have in the fridge, I can make something if I have garlic, parsley, and lemon. That is a calming thought for me!
I love biscuits and scones. I’ve made both with almond flour and coconut oil and all kinds of things because: I avoid animal products and sometimes gluten if I’m making them for someone else. They always turn out fine, but not amazing. To get that lift, the beautiful layers, the slight crunch on the edges… you need some kind of butter replacement.
I’ve never liked vegan butter until I tried the Miyoko’s brand. I don’t bake often, so while this product is expensive, I’m okay with it because I truly only use it for treats. Happily, Miyoko’s butter recipe from her book The Homemade Vegan Pantry is available online (linked it in the recipe below). This has upped my scone and biscuit (and crumble topping yay) game considerably.
Now I get beautiful layers, pillow-y softness, and that buttery golden crunch on my baked goods. Obviously this vegan biscuits recipe isn’t the quote unquote healthiest outing from me, but I enjoy my treats. When I do, I like them to have that classic sensibility in terms of taste and texture. If I’m going there, I’m going all in and I want the experience to be familiar. In that familiarity, there is health as it relates to joy! The classics never go out of style. There are no “bad” foods in my world.
Hope you enjoy these super savoury vegan biscuits with miso and green onions. They are such a treat with a cozy bowl of soup or just on their own. All love from me to you this weekend.
Very Good Vegan Biscuits with Miso & Green Onions
Ingredients
- 2 cups whole wheat pastry flour
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon baking soda
- 1 tablespoon nutritional yeast
- ¾ teaspoon fine sea salt
- ¾ cup vegan butter (please see notes)
- 2 green onions, finely sliced (plus extra for garnish)
- ⅔ cup + 2 tablespoons unsweetened non-dairy milk, divided
- ½ teaspoon apple cider vinegar
- 1 tablespoon light miso
- ½ teaspoon pure maple syrup
Notes
- With guidance from: America’s Test Kitchen, The Faux Martha & A Cozy Kitchen
- The only dairy-free/vegan butter that I can recommend with confidence is the one that’s sold by Miyoko’s Creamery. I have not tried this recipe with grated coconut oil.
- The most important thing to remember with biscuit-making, is to keep all of your components as cold as possible. Clear some space in your fridge and freezer so you can swap bowls and baking sheets out.
- I used a mix of Flourist’s whole red fife & sifted red spring flours. I recommend whole wheat pastry flour here, but you could also do all-purpose!
- Need a gluten-free biscuit? I would recommend seeking out a biscuit recipe from a strictly gluten-free cooking site rather than re-working this recipe if I’m being honest!
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, nutritional yeast, salt, and green onions.
- Place a box grater in the large bowl right over the flour mixture. Quickly grate the vegan butter into the bowl. Place the bowl in the freezer for 10 minutes.
- In a small bowl, whisk together ⅔ cup of the non-dairy milk, apple cider vinegar, and miso.
- Take the flour mixture and grated butter out of the freezer. With your hands, quickly pinch and mix the butter into the flour until you have a coarse mixture. It should be quite firm. Once the butter is incorporated (you still want to see little grated bits). Add the non-dairy milk mixture to the flour and butter.
- Quickly stir and fold the biscuit batter until it just starts to come together and is evenly hydrated. It will look quite shaggy. Flour a surface and dump the biscuit dough out.
- Form the biscuit dough into a rectangle of even thickness, about an inch and a half. Cut the dough into 8 even squares. Carefully transfer the biscuits to the baking sheet. Place the baking sheet in the freezer for 10 minutes to really firm up the butter.
- Once you retrieve the biscuits, whisk together the remaining non-dairy milk and maple syrup. Brush this mixture on top of the biscuits. Sprinkle extra sliced green onions, black pepper, and flaky sea salt on top if you like.
- Slide the vegan biscuits into the oven and bake for 13-17 minutes, or until the vegan biscuits are puffed up and golden brown on the edges. Let the vegan biscuits cool slightly before eating.
Hi!! Looking forward to trying this recipe. Wondering if it’s possible to make the dough earlier in the week and freeze it until ready to bake it?
Yes absolutely you can freeze cut portions of the biscuit dough. Just give them an overnight thaw in the fridge before you want to bake them!
-L
Made these yesterday and they were PHENOMENAL!!! Probably the best biscuits I’ve ever had or made. I didn’t have butter so I used coconut oil and they turned out perfectly. Highly recommend trying these! Xx
Hi Meg,
So glad you enjoyed these and I really appreciate your note on the coconut oil substitution! I know that this will be helpful to folks looking at this recipe in the future :)
-L
Is there anyway this recipe would work with olive oil? Thanks.
These biscuits are dreamy!!. The miso gives them a wonderful savoriness. I used the butter I had— Trader Joe’s vegan butter that comes in a block. It is not the world best vegan butter but the biscuits still turned out lovely. Next time Myokos butter for sure. However, the recipe is so good, it doesn’t have to be Myokos.
This looks so good! Have you tried freezing them then baking from frozen? Wondering if I can prep these the day before Thanksgiving but still have fresh biscuits
Hi Callie,
I haven’t tried freezing this particular biscuit recipe but I have baked frozen biscuit/scone dough portions in the past with success. Once you’ve made and cut the biscuits, I recommend freezing them on a baking sheet until fully hardened. From here, you can store them in a sealable bag or container. When you go to bake them, you’ll likely need to add another 5 minutes to the baking time.
-L
Used all purpose flour as there wasn’t any pastry flour at the store. Used Earth Balance for the butter and cut it in with a pastry knife. Never chilled in between steps but worked quickly and kept things cold. These are a new favorite.
Thanks for this feedback Ann! Great to know that they worked with all purpose flour :D
-L
This may be one of THE BEST things I’ve ever eaten (and I’ve housed some fine food in my 50+ years!). Easy to make and easy to devour.
Hello! Can these be made with dairy butter and dairy milk? Thank you.
Hi Pat,
Yes, that would be a direct substitute with no other changes needed.
-L
F.Y.I. The vegan butter recipe is no longer on Miyoko’s website. I suspect it is because she would rather we buy her cookbook, and/or the butter itself.
These biscuits are IT DUDE! Tender, flaky, buttery… my god. Making these for everyone I know ASAP.
The biscuits were delicious!! Mine were salty. I used a different vegan butter and regular miso. I will definitely made them again.
These are amazing – they turned out just like in the photos and are so good. It was my first time using vegan butter – I used Miyoko’s whipped European butter, which was a little too soft to grate, but it still worked out just fine. Am thinking of trying a sweet version of these soon.
Made these tonight for Thanksgiving and was NOT disappointed. These were insanely tasty and my husband could not get enough. I had to limit the amount of biscuits he had before dinner so he would still have room for everything else lol. Making these a new staple in our house. Thank you so much!
Can I make this dough in advance and then put it in the fridge for a day before I bake it? :)
Yes definitely! You can make the dough and even cut it out and place it on the baking sheet and then place that in the fridge. The colder your biscuits are before baking, the better they’ll be :)
-L
Might I ask, where did you get your butter molds? I got silicone molds that said they were 1/2 c (aka stick of butter size), but in reality they turned out to be 1/3 c! I was sent over here after seeing Two Market Girls review your book on YouTube, and holy camole! Everything looks amazing! I’m looking forward to trying some of your recipes and adding your book to my wishlist!
Hi Katie!
I ordered my molds from Amazon. I don’t remember the definitive size, but I remember the description saying “mini loaves.” Wish I could be more helpful!
-L
Wow! I just made these and they are sooo tasty. This is the first time I’ve ever felt compelled to make scones, as the recipe just sounded toooo good (savoury savoury savoury) to pass up! I was so nervous I would mess these up some how, some way, but the instructions are simple and perfect! I’ve never used miyokos so I have no comparison but earth balance worked just fine for me, and the scones are flaky and light and tast marvellous. As someone who actively avoids baking most times, this recipe won me over and did not disappoint. Thank uuuu! :)
Hi Laura,
I made these for lunch today with a green salad. They came out very flaky and delicious, though I was a bit too generous with the salt.
Thanks for the recipe!
Ohhhh !! I just put those wonderful biscuits in the oven. They look FABULOUS ! Everything worked perfectly fine. For people here in Québec, I found sunflower lecithin in a PanierSanté (in St-Jean-sur-Richelieu). It’s made by Crudessence. Woahhh, I love biscuits !! Still 5 minutes in the oven, and I’m gonna bite into one !! Thanks Laura !
This recipe looks so great. These biscuits look so pillowy and flakey! I can’t wait to make these at home. Thank you for sharing!
These look so nice and tall! Love the addition of miso.
I’ve made amazing vegan biscuits using cold (as in, straight from the freezer) coconut oil, using a food processor to ‘cut’ it into the flour mixture. It works like a dream! Another trick is to fold the dough over itself (like croissant dough) several times before cutting it into biscuits – it helps create those nice layers, too :)
Sometimes I like everything basic as well. Just simple sweet potatoes or popcorn for breakfast, cuddling up in warm socks with a book, and of course, baking for any rainy day! These vegan biscuits will DEFINITELY be a new ambition for my baking abilities. I need to improve, so this will be a great challenge that I’m looking forward to!
These look absolutely amazing, Laura! I’ve also tried ALLLL the subs for healthy scones, and they’re just never that great. I love the onion and miso additions, plus you got dat flaky situation going on!!! Totally trying these – thank you for the inspiration <3
xox, Sarah B
So many variations to do with this :-) With all kinds of herbs and spices.
I’ve been watching your instastories hoping you would share this recipe :) Looks heavenly! (now I’ll just have to find some good vegan butter or the lecithin ^^
They are so flaky! Truly amazing!
Your photos look lovely! I would love to try these. Can i sub the vegan butter for regular butter?
Yeah of course!
-L
These look so delicious. I have Miyoko’s book and was just reading the butter recipe, can I ask what brand and where you get your lecithin and do yo use liquid or granuals? Thanks ml
I use the sunflower lecithin from NOW Foods and it is in liquid format. Here’s a link to it on their website: https://www.nowfoods.com/supplements/sunflower-liquid-lecithin
Thanks!
-L
Just tried this recipe tonight and unfortunately the scones turned out with a bitter aftertaste! Perhaps a bit too much baking powder?
I’m so sorry that your biscuits did not turn out. I’m wondering: What brand of vegan butter did you use, or did you make your own? And was your baking powder aluminum-free?
-L
Oh, how creative! I am always looking to expand my miso repertoire! I must give this a try! Mille mercis!
I 100% agree with everything you said about Miyoko’s. It changed my mind about vegan butter. Earth Balance always had a taste I couldn’t quite get past. We use Miyoko’s sparingly but definitely always have it in stock.
Your biscuits look freaking amazing!!!
These look ridiculously amazing! I don’t know how you managed to take such nice photos, had this been at my house all that would have been left to photograph would have been crumbs.