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Very Good Vegan Biscuits with Miso & Green Onions

Flaky, savoury, and delicious vegan biscuits with miso and green onions. These biscuits are perfect for eating on their own or as a side.
Cuisine Nut-Free, Plant-Based, Vegan, Vegetarian
Diet Vegan, Vegetarian
Keyword all seasons, apple cider vinegar, fall, green onions, holiday entertaining, holidays, maple syrup, miso, non-dairy milk, nutritional yeast, pastry flour, vegan butter, whole wheat flour, winter
Prep Time 20 minutes
Cook Time 17 minutes
Resting Time 20 minutes
Total Time 57 minutes
Servings 8 biscuits


  • 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)
  • cup + 2 tablespoons unsweetened non-dairy milk, divided
  • ½ teaspoon apple cider vinegar
  • 1 tablespoon light miso
  • ½ teaspoon pure maple syrup


  • 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.


  • 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!