Why settle for plain old biscuits when you can enjoy these lightly lemon biscuits! They are just a touch sweet, like scones, and are delicious with the optional lemon buttery spread. This is a classic recipe that I’ve adapted ever-so-slightly from Taste of Home.
Versatile Vegan Lemon Biscuits with a Zesty Lemon Buttery Spread
The biscuits themselves have a mild flavor, so they work with various spread with tea, as strawberry shortcakes, and even as a table bread with Southern-style meals. The lemon in the recipe reacts like buttermilk, to help the biscuits rise, and only adds hints of citrus to the taste.
The spread adds the real punch of lemon, but I’ve included a note in the recipe for adding more lemon taste in the biscuits, if you wish. Also, if you prefer sweeter biscuits, you can double the sugar. We originally shared this recipe fifteen years ago, but are giving the post and recipe an update!
Special Diet Notes: Vegan Lemon Biscuits
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 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
- Preheat your oven to 450ºF.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the shortening and whisk until coarse crumbs form.
- 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.
- 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.
- Bake the biscuits for 15 minutes, or until lightly golden on top.
Key Pantry Supplies: Vegan Lemon Biscuits
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