Green onion ranch biscuits




35 min

Buttery plant-based biscuits seasoned with zesty JUST Ranch and punchy green onions.

About this recipe

Everyone knows you should have an easy biscuit recipe in your back pocket. What you didn’t know is you should really have an easy, tangy, vegan ranch biscuit recipe in your back pocket. These flavorful plant-based biscuits, seasoned with zesty JUST Ranch and punchy green onions, bake up tender and golden-brown every time. And you thought ranch dressing was only for salad...

You heard it here first: ranch drop biscuits are the new dinner roll. Bake up a batch and pair them with a warming bowl of chili, lentil soup or tomato bisque. Everyone at the table will be grabbing a biscuit (or three) because these buttery baddies are plant-based, dairy-free and cholesterol-free.

Our biscuits like to wake up early, too – slice these beauties open to make a vegan breakfast sandwich with your favorite plant-based egg patty or pair with a veggie scramble for a hearty vegan breakfast plate. For your next baking project, don’t miss our orange carrot muffins or puff pastry breakfast tarts. And there’s plenty more vegan baked goods and easy plant-based recipes on our cookbook page.

Serves 9

  • 6 tablespoons margarine or salted plant-based butter
  • ½ cup plant-based milk
  • 1 ½ teaspoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup JUST Ranch, plus more for brushing
  • ⅓ cup thinly sliced green onions (from about 3 green onions)


  • bowl icon

    Large bowl

  • baking sheet icon

    Baking sheet

  • black and white stove icon


01 / 06

Heat the oven and chill the butter


Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with parchment paper. While the oven is heating, cut the 6 tablespoons of butter into ½-inch cubes, spread them out on a plate and freeze for about 15 minutes.

02 / 06

Make the “buttermilk”


Mix the non-dairy milk and apple cider vinegar in a liquid measuring cup and set aside to curdle into plant-based buttermilk to make fluffy, tender biscuits.

03 / 06

Cut the butter into the dry ingredients


In a large bowl, whisk together the flour, sugar, baking powder, baking soda, garlic powder, onion powder, salt and pepper. Scatter the cold butter cubes over the flour mixture and toss to combine. Use a pastry cutter or two butter knives to cut the butter into small pea-sized pieces in the dry mix, working quickly so as not to melt them.

Alternatively, you can cut the butter into the dry ingredients by pulsing the mixture in a food processor. Then transfer the mixture from the food processor to a medium bowl.

04 / 06

Add the wet ingredients


Add the “buttermilk,” JUST Ranch and green onions to the flour mixture and stir with a wooden spoon or rubber spatula until a moist dough forms.

05 / 06

Drop the biscuits


Scoop the dough onto the baking sheet with a ¼-cup measure (or use a standard-size ice cream scoop), spacing each biscuit at least 1 ½-inches apart. Flatten each biscuit slightly with your palm, so that it cooks evenly through.

06 / 06

Bake and brush with ranch


Bake the biscuits for 10 minutes, then pull them from the oven and brush each biscuit lightly with more JUST Ranch using a pastry brush. Return to the oven and bake for an additional 3 to 5 minutes, until golden brown. Let the biscuits cool for at least 5 minutes before serving. Serve warm with additional JUST Ranch or plant-based butter.

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