Here are my current favourite cozy recipes for December – What to Cook in December! Everything from breakfasts to salads to dinners to best of all, desserts and cozy drinks!

Happy December! Also, how is it December…already?! Not that I’m complaining; it’s my favourite season with my favourite holiday – Christmas! The month for all things candy, chocolate, peppermint, cozy and hearty! I wanted to share my favourite in-season veggies, must-have meals and heart-warming desserts for the best December ever!

I included everything from breakfasts to salads to dinners to the best of all – desserts! This isn’t my comprehensive list, just my current favourites, and I’ll include some similar ones down below!

What to Cook in December (Cozy Vegan Recipes)

Orange Cranberry Waffles with Maple Cranberry Compote (Vegan)

Easy Vegan Quiche

Vegan Waffles (Fluffy and Crispy)

Overnight Baked French Toast Casserole (Vegan)

Vegan Chili (Slow Cooker)

Vegetable Soup (One Pot & Comforting)

Bang Bang Broccoli (Vegan)

Vegan Sweet Potato Casserole with Maple Pecan Topping

Shaved Brussels Sprouts, Quinoa and Apple Salad with Sweet Orange Vinaigrette

Butternut Squash Mac and Cheese with Crispy Sage

Sweet Potato and Black Bean Enchiladas

Best Vegan Lasagna Recipe

Coconut Chickpea Curry (Vegan & Gluten Free)

Vegan Snickerdoodle Cookies (Thick & Soft)

Apple Cranberry Crisp (Vegan )

Cinnamon Baked Pears (Vegan) (VIDEO)

Vegan Hot Chocolate/Hot Cocoa (Simple & Creamy)

Vegan Eggnog (Creamy & Heartwarming)

Bonus – if you’re a fan of my matcha latte , try it with a few drops of peppermint oil! SO good! What are you making? Hope you enjoy!

More December Related Cozy Lists

• 15 Healthy Comfort Food Recipes will Keep You Warm and Cozy (Perfect for Hygge)
• Self-Care During the Holidays in 5 Ways (Out of the Kitchen)
• My 25 Favourite Vegan Christmas Recipes for the Best Christmas Table Ever

These fluffy Vegan Biscuits are made with only 7 ingredients, yet they have a rich and flaky texture with a delicate, buttery flavor. This holiday side is so crave-worthy and easy to make, you never knew vegan baking could be so good!

It’s official: the holidays are upon us! And if you’re anything like me, your holidays wouldn’t be complete without some sort of yummy carbs, be it biscuits, dinner rolls , mashed potatoes … you get the idea. So, in addition to all the other divine and delicious recipes I’ve shared, I bring you these Vegan Biscuits.

Why You’ll Love This Vegan Biscuits Recipe

• Biscuits everyone can eat . As written, this vegan biscuit recipe will work for anyone with a dairy allergy or sensitivity, and I’ve also successfully made it with gluten-free flour, so you can make that swap too if needed. (They just rise a little less.) This way, everyone at the table can enjoy a biscuit with their dinner!
• Simple as can be . These vegan biscuits are made with only 7 ingredients, and come together in a snap. In just 25 minutes, you’ll be putting these flaky, buttery biscuits on your table.
• Flaky and buttery . These biscuits are every bit as delicious as the traditional recipe, with buttery flavour and flaky layers.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Flour – You’ll need about 2 cups, plus extra for rolling and cutting.
• Baking powder and baking soda – Using both of these gives the biscuits a great flaky texture and a good rise. Be sure not to mix them up, and always test them first .
• Sea salt – Remember that sea salt is coarser than table salt. I always recommend using sea salt for my recipes; if you’re not, you’ll need to reduce the amount so it isn’t too salty.
• Vegan butter – The vegan butter should be very cold so that it melts only during the baking and creates that flaky, tender biscuit texture.
• Vegan milk – This should be cold as well, to help keep the butter cold and produce a light biscuit.
• Vinegar – You can use regular vinegar or apple cider vinegar. The vinegar helps to activate the baking soda, and it also adds a slight tang, similar to the flavour of a buttermilk biscuit.

How to Make Vegan Biscuits

Mix dry ingredients, add butter.

• Prep oven, butter and baking sheet . Preheat your oven to 425°F (220°C). Place the butter in the freezer until your oven preheats. Line a baking sheet with a silicone baking mat or a well-greased piece of parchment paper (I highly recommend using a silicone mat for this). Don’t start the process until your oven is already preheated, to ensure your biscuits go in at the best temperature.
• Combine milk and vinegar . In a small bowl or jar, stir together the apple cider vinegar and the vegan milk. It will curdle.
• Whisk dry ingredients and add butter . In a bowl, whisk the flour, baking powder, baking soda and sea salt until thoroughly combined. Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, a fork, or your hands, mix everything together until it resembles coarse, sandy crumbs.
• Add milk mixture . Make a well and add in the milk, folding and stirring gently with a wooden spoon. You want a dough that looks shaggy; it should not be dry, and should not be very wet, but it might be slightly sticky.

Turn out dough.

• Turn dough out and fold to create layers . Flour a flat surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into a 1-inch thick rectangle. Sprinkle some flour on top, then fold the dough over onto itself. Using your hands, press it down into a flat rectangle again. Turn the dough 90 degrees, then fold it onto itself again. Flatten again. Repeat up to 5 times. This helps to create layers in the biscuits when they rise. Finish with a dough that is rectangular and at least 1 inch high.

Cut out biscuits.

• Cut out the biscuits . Using a biscuit cutter, a drinking glass, or the lid of a mason jar, cut the biscuits as close as possible to each other. Place the cutting tool straight down onto the dough; don’t twist it, since that can affect the layers. Place the biscuits one by one onto the baking sheet, just touching (this helps them rise). Repeat with the extra dough until you have 6 biscuits. You may have to push some scraps back together to form all the biscuits.
• Bake . Bake for 15 to 17 minutes, until golden and fluffy. Remove from the oven. Feel free to brush with more vegan butter onto the biscuits as soon as they come out, if desired. Let them cool slightly before serving.

Tips for the Best Vegan Biscuits

• Get the right flour/butter texture . I call this coarse, sandy crumbs. Another way to say it is that the butter should be broken down into the dry ingredients, but not all the way. Rather than a smooth paste or evenly-textured mix, you should have bits of flour-coated butter from the size of a poppy seed, up to the size of a corn kernel.
• Get the right dough texture . Don’t overwork the dough. You want to gently stir and fold until it just starts to come together in a big, messy ball. That way you get a nice shaggy dough, which means that it’s not dry, but not too wet either.
• Change it up . While the default is basically cutting these into a circle, you can also try cutting them into squares. I often do this, because it eliminates the problem of putting the scraps back together without overworking the dough or losing the layers you folded into it.
• Make it sweeter . Another nice alternative is to make these vegan biscuits a little bit sweet. Try stirring a tablespoon or so of sugar (or your favourite granulated sweetener) into the dry ingredients. A slightly sweetened biscuit makes a nice base for a strawberry shortcake or other dessert!

How to Store Leftovers

• Refrigerator : Leftover vegan biscuits can be stored in the refrigerator for up to a week. Wrap them tightly in plastic wrap to keep them as fresh as possible. They are tastiest if you reheat them or toast them before serving!
• Freezer : Place leftovers in freezer bags and push as much air out as possible before sealing. If you can individually wrap the biscuits in plastic wrap before sealing them in freezer bags, they will keep even better. Store them in the freezer for up to 3 months. Thaw completely before serving.

More Southern Vegan Recipes

• Baked Vegan Mac and Cheese
• Vegan Sweet Potato Pie
• Southern Sweet Tea
• Cornbread Pudding
• Vegan Fried Chicken

If you try these Vegan Biscuits please let me know in the comment section below, or tag me on Instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

Ingredients

• 2 cups flour , 240g
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• ½ cup very cold vegan butter
• 1/2 cup cold vegan milk , 120mL
• ½ tablespoon vinegar , regular or apple cider vinegar
• Up to ⅓ cup extra flour for rolling and folding

Equipment

• Oven

Instructions

• Preheat the oven to 425°F/220°C. Place the butter in the freezer until your oven preheats.
• Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
• In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
• In a bowl, whisk the flour, baking powder, baking soda and sea salt until thoroughly combined.
• Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
• Make a well and add in the milk, folding gently and stirring gently with a wooden spoon.You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
• Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into a 1 inch tall rectangle. Sprinkle some loose flour on top, then fold the dough over onto itself. Using your hands, press down into a flat rectangle again. Turn the dough 90 degrees, then fold onto itself again. Flat again. Repeat up to 5 times; this helps to create layers in the biscuits when they rise.
• Finish with a dough that is rectangular and 1 inch high, no lower than that.
• Using a lid of a mason jar, a drinking glass, or a biscuit cutter, cut out biscuits as close as possible to each other. Place the cutting instrument straight down onto the dough; don’t twist it since that can affect the layers. Place one by one onto the baking sheet. Repeat with the extra dough until you have 6 biscuits. You may have to push some scraps back together to form all the biscuits.
• Let the biscuits touch on the baking sheet (this helps them while rising).
• Bake for 15 to 17 minutes until golden and fluffy.
• Remove from the oven. Feel free to brush with more vegan butter as soon as they come out. Let them slightly cool and serve. Enjoy!

Notes

• Get the Right Flour/Butter Texture: I call this coarse, sandy crumbs. Another way to say it is that the butter should be broken down into the dry ingredients, but not all the way. Rather than a smooth paste or evenly-textured mix, you should have bits of flour-coated butter from the size of a poppy seed, up to the size of a corn kernel.
• Get the Right Dough Texture: Don’t overwork the dough. You want to gently stir and fold until it just starts to come together in a big, messy ball. That way you get a nice shaggy dough, which means that it’s not dry, but not too wet either, almost like a shaggy rug. Not the tastiest comparison, but very helpful for visuals while you’re making these.
• Change It Up: While the default is basically cutting these into a circle, you can also try cutting them into squares. I often do this, because it eliminates the problem of putting the scraps back together without overworking the dough or losing the layers you folded into it.
• Make It Sweeter: Another nice alternative is to make these biscuits a little bit sweet. Try stirring a tablespoon or so of sugar (or your favourite granulated sweetener) into the dry ingredients. A slightly sweetened biscuit makes a nice base for a strawberry shortcake or other dessert!