There is nothing that goes better with a big bowl of soup or stew than delicious vegan biscuits. This recipe combines the flavor profile you love from French onion soup with cheese, and they’re seriously flavorful, soft, and perfect to pair with any meal this fall.
Why you’ll love these vegan biscuits:
Quick: Make these in under an hour! No waiting around the kitchen all day for them to bake Flavorful: French onion soup in a biscuit? Uhm yum! Versatile: Eat them with soup, stew, pasta, or on their own, seriously the options are endless
Ingredient Notes:
Thyme: I used a combination of thyme and bouillon paste to really get that French onion taste but you can also get creative here and use your fav fresh herbs. They’re interchangeable here. Cheese: This recipe is vegan so use whatever your desired vegan cheese is, otherwise if you’re not vegan, swap this out for your fav cheese. Gruyere can be great! Butter: You can use regular butter or vegan butter here dependent on your dietary preferences.
How do you make vegan biscuits?
How do I make these non-vegan? If you’re not vegan, replace vegan butter with equal parts regular butter. You can swap out plant-based milks with buttermilk (which means you can omit the lemon juice), and lastly, use whatever cheese you please! What other herbs would taste good in this recipe? Parsley, basil, sage, oregano, or remove them completely. Get creative here and try different flavor combinations! How do I store this vegan biscuits recipe? Store biscuits at room temperature in an airtight container for 2 days OR in the freezer for 1 month.
Other recipes you’ll love:
Twist Bread with Pesto & Parm Cheddar Biscuits Focaccia Bread Recipe White Bean Soup
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