Versatile Vegan Lemon Biscuits with a Zesty Lemon Buttery Spread


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.

Vegan Lemon Biscuits Recipe with optional lemon buttery spread - dairy-free, nut-free, vegan

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!

Vegan Lemon Biscuits Recipe with optional lemon buttery spread - dairy-free, nut-free, vegan

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.

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

Key Pantry Supplies: Vegan Lemon Biscuits

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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