Vegan Lemon Biscuits
Prep time
Cook time
Total time
Lemon gives these biscuits lift, but adds just a very light citrus flavor. Consequently, they still pair well with most sweet and savory dishes. If you want more lemon zing, you can whisk 1 to 2 teaspoons of lemon zest into the flour before adding the shortening.
Recipe type: Breakfast
Cuisine: American
Serves: 24 biscuits
  • 4 cups all-purpose flour
  • ¼ cup sugar
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • ⅔ cup cold non-hydrogenated shortening (like Spectrum or Nutiva)
  • 6 tablespoons lemon juice
  • 1 cup unsweetened or plain dairy-free milk beverage
  1. Preheat your oven to 450ºF.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the shortening and whisk until coarse crumbs form.
  4. Stir the lemon juice into the milk beverage, and pour it into the flour mixture. Stir just enough to make a soft dough. Turn the dough out onto a lightly flour board and knead just to bring the dough together.
  5. Roll or pat the dough out to ½-inch thickness. Cut the dough straight down with a floured cutter (do not twist it) and place each biscuit on an ungreased baking sheet.
  6. Bake the biscuits for 15 minutes, or until lightly golden on top.
Lemon Buttery Spread Option: In a small bowl, stir together ½ cup dairy-free buttery spread, 1½ tablespoons lemon juice, and 2 teaspoons lemon zest until smooth.
Nutrition Information
Serving size: 1 biscuit Calories: 133 Fat: 5.9g Saturated fat: 2.6g Carbohydrates: 18.1g Sugar: 2.2g Sodium: 185mg Fiber: .6g Protein: 2.2g
Recipe by Go Dairy Free at