Vegan Buttermylk Yeast Biscuits that Double as Crescent Rolls


This vegan yeast biscuits recipe was an official entry in one of our Recipe Contests, created and submitted by Natalie Melkowski. According to Natalie, this recipe makes a multi-purpose dough, that’s great for using as a crust for savory dishes, or for homemade crescent rolls. She often uses quick-rise yeast, which lessens the rising time. But we do prefer the results of the traditional rise, when time permits. Vegan Yeast Biscuits Recipe that Doubles as Homemade Crescent Roll Dough

Special Diet Notes: Vegan Yeast Biscuits

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Vegan Buttermylk Yeast Biscuits
Prep time
Cook time
Total time
You can also use this amazing dough as a crust for savory dishes or appetizers; or as a substitute for crescent rolls! Please note that the Prep time is hands-on time only. Allow time for the dough to rise.
Recipe type: Bread
Cuisine: American
Serves: 14 rolls
  • 1½ cups + 2 cups (or as needed) bread flour, divided
  • 2 tablespoons sugar
  • 1 (.25-ounce) package dry active yeast (2¼ teaspoons)
  • 1¼ teaspoons salt
  • ½ teaspoon baking soda
  • 1 cup unsweetened dairy-free milk beverage, warmed
  • ½ cup oil, plus additional for the tops
  • 2 tablespoons warm water
  • 1 tablespoon white vinegar
  1. In a mixing bowl, whisk together the 1½ cups flour, sugar, yeast, salt, and baking soda.
  2. Add the milk beverage, ½ cup oil, water, and vinegar, and beat until combined.
  3. Stir in enough of the remaining 2 cups flour to form a soft dough.
  4. Turn the dough out onto a floured surface and knead until smooth and elastic, about 4 to 6 minutes.
  5. Cover the dough and let it rise in a warm spot for 1 hour or more.
  6. Punch the dough down, and roll it out to ½-inch thickness. Cut into biscuit shapes with a 2½-inch biscuit cutter. Bring scraps together, reroll, and cut to use up the rest of the dough.
  7. Place the biscuits on a baking sheet lined with parchment paper, cover, and let rise for 15 to 30 minutes.
  8. Preheat your oven to 400ºF.
  9. Optionally spray the tops of the rolls with oil.
  10. Bake the rolls for 15 to 17 minutes, or until golden.

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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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