15 Warm & Comforting Fall Biscuit & Roll Recipes

 

15 Warm & Comforting Fall Biscuit & Roll Recipes

Is there anything better than the smell of warm bread baking on a crisp fall day? It’s the ultimate comfort, a signal that it’s time to get cozy. But who has all day to wait for dough to rise? I’m here to tell you that you can have that incredible, homemade bread experience without the fuss.

These 15 biscuit and roll recipes are your secret weapon for fall. They’re fast, forgiving, and pair perfectly with everything from soups and stews to your holiday feast. We’re talking flaky, buttery biscuits, soft, pillowy rolls, and everything in between—all packed with the warm, spiced flavors of the season. Get ready to make your house smell amazing and become the hero of any meal.

The Golden Rules of Biscuits & Rolls

Before we start, let's get a few things straight for the best results every single time:

• Cold Fat is Non-Negotiable: For flaky biscuits, your vegan butter or shortening must be ICE COLD. I even freeze mine and grate it in. This creates steam pockets as it bakes = flakiness.
• Don't Overwork the Dough: This is the biggest mistake! Overmixing develops gluten and leads to tough, dense biscuits. Mix until just combined. It should be a shaggy, messy dough.
• Fresh Leaveners: Baking powder and baking soda lose their power. If your biscuits aren’t rising, check the date. For recipes with buttermilk, use baking soda. For others, baking powder is your friend.

Alright, apron on. Let's get baking.

1. Flaky Classic Vegan Buttermilk Biscuits

This is the quintessential, no-fail biscuit. Tall, flaky, and perfect for splitting and slathering with vegan butter and jam.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• ½ tsp baking soda
• ¾ tsp salt
• ½ cup (1 stick) frozen vegan butter
• ¾ cup cold unsweetened plant milk + 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 450°F (225°C). Line a baking sheet with parchment paper.
2. Combine plant milk and vinegar; set aside to curdle into "buttermilk."
3. In a large bowl, whisk flour, baking powder, sugar, baking soda, and salt.
4. Grate the frozen vegan butter into the flour mixture. Toss gently to coat.
5. Make a well in the center and pour in the cold "buttermilk." Stir with a fork until a shaggy dough forms.
6. Turn onto a floured surface, gently knead 2-3 times, and pat into a 1-inch thick rectangle.
7. Fold dough over itself 4-5 times to create layers. Pat down to 1-inch thick.
8. Use a floured biscuit cutter to cut out biscuits. Do not twist the cutter.
9. Place biscuits touching each other on the baking sheet. Bake for 12-15 mins until golden brown.

2. Sweet Potato Drop Biscuits

No rolling pin needed! These super moist, slightly sweet biscuits are made with mashed sweet potato and are incredibly easy.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 2 tbsp brown sugar
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup (1 stick) cold vegan butter, cubed
• ¾ cup mashed cooked sweet potato
• ½ cup cold plant milk

Instructions:

1. Preheat oven to 425°F (220°C).
2. Whisk dry ingredients. Cut in cold butter until pea-sized.
3. In another bowl, mix sweet potato and milk. Add to dry ingredients; stir until just combined.
4. Drop ¼ cup portions onto a parchment-lined sheet. Bake 15-18 mins.

3. Pumpkin Sage Biscuits

Savory, herby, and infused with the flavor of fall. These are incredible alongside a bowl of soup or on your Thanksgiving table.

Ingredients:

• 2 cups flour
• 1 tbsp baking powder
• 1 ½ tsp dried sage
• ½ tsp garlic powder
• ½ tsp salt
• ½ cup (1 stick) cold vegan butter
• ¾ cup canned pumpkin puree
• ⅓ cup cold plant milk

Instructions:

1. Preheat oven to 425°F (220°C).
2. Whisk dry ingredients (including sage & garlic powder). Cut in butter.
3. Mix pumpkin and milk. Stir into dry ingredients until just combined.
4. Pat out, fold 4 times, cut into biscuits.
5. Bake on parchment-lined sheet for 12-15 mins.

4. Cinnamon Swirl Breakfast Biscuits

The lovechild of a biscuit and a cinnamon roll. They’re quick, gooey, and perfect for a cozy weekend morning.

Ingredients:

• 1 batch Flaky Classic Vegan Biscuit dough (from recipe #1)
• 3 tbsp melted vegan butter
• ⅓ cup brown sugar
• 1 ½ tbsp cinnamon

Instructions:

1. Make biscuit dough. After folding, pat into a 10x6-inch rectangle.
2. Brush with melted butter. Mix brown sugar and cinnamon; sprinkle evenly.
3. Roll up tightly from the long side. Slice into 8 rounds.
4. Place in a greased pan, swirl side up. Bake at 375°F (190°C) for 20-25 mins.

5. Everything Bagel Pull-Apart Rolls

Savory, oniony, and so fun to pull apart. These are a hit at any brunch or dinner.

Ingredients:

• 2 cups flour
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ¾ tsp salt
• ¾ cup cold plant milk
• ½ cup vegan sour cream
• 3 tbsp vegan butter, melted
• 2 tbsp Everything Bagel Seasoning

Instructions:

1. Preheat oven to 400°F (200°C). Grease a round pan.
2. Whisk dry ingredients. Mix milk and sour cream; stir into dry ingredients.
3. Scoop 2-tbsp balls of dough. Dip in melted butter, then roll in seasoning.
4. Place balls touching in the pan. Bake 18-20 mins until golden.

6. Rosemary Garlic Focaccia Rolls

Soft, olive oil-rich rolls infused with fresh rosemary and garlic. Perfect for dipping in soup or stew.

Ingredients:

• 1 ½ cups warm water
• 2 tsp sugar
• 1 packet active dry yeast
• 3 ½ cups flour
• ¼ cup olive oil + more for drizzling
• 2 tsp salt
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary

Instructions:

1. Proof yeast in warm water with sugar for 5-10 mins until foamy.
2. Mix flour and salt. Add yeast mixture and ¼ cup oil. Mix into a shaggy dough.
3. Knead 5 mins until smooth. Place in oiled bowl, cover, rise 1 hour.
4. Punch down. Divide into 12 balls. Place on parchment sheet. Press dimples into tops.
5. Drizzle with oil, sprinkle garlic and rosemary. Rise 30 mins.
6. Bake at 400°F (200°C) for 18-20 mins.

7. Apple Cider Biscuits

Lightly sweet and tangy with a delicious apple cider glaze. A perfect treat with a cup of coffee or tea.

Ingredients:

• 2 cups flour
• 1 tbsp baking powder
• 2 tbsp sugar
• ½ tsp cinnamon
• ½ tsp salt
• ½ cup (1 stick) cold vegan butter
• ¾ cup reduced apple cider (simmer 1 ½ cups down to ¾ cup), cooled

Instructions:

1. Preheat oven to 425°F (220°C).
2. Whisk dry ingredients. Cut in butter.
3. Add cooled reduced cider; stir until just combined.
4. Drop onto parchment sheet. Bake 12-15 mins. Drizzle with powdered sugar glaze.

8. Cheddar Chive Drop Biscuits

Cheesy, savory, and ridiculously easy. These taste just like the ones from a famous seafood chain, but better.

Ingredients:

• 2 cups flour
• 1 tbsp baking powder
• 2 tsp sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup shredded vegan cheddar
• ¼ cup chopped fresh chives
• 1 cup cold plant milk
• ½ cup (1 stick) melted vegan butter, divided

Instructions:

1. Preheat oven to 450°F (230°C).
2. Whisk dry ingredients. Stir in cheese and chives.
3. Mix milk and ¼ cup melted butter. Stir into dry ingredients.
4. Drop onto parchment sheet. Bake 12-15 mins.
5. Brush tops with remaining melted butter.

9. One-Hour Parker House Rolls

Soft, buttery, and classic. These iconic rolls come together in about an hour thanks to a warm proofing spot.

Ingredients:

• 1 cup warm plant milk
• 2 tbsp sugar
• 1 packet active dry yeast
• 3 cups flour
• 1 tsp salt
• ¼ cup (½ stick) vegan butter, melted + more for brushing

Instructions:

1. Proof yeast in warm milk and sugar.
2. Mix flour and salt. Add yeast mixture and melted butter. Knead 5 mins.
3. Place in oiled bowl, cover, rise in warm place 30 mins.
4. Punch down. Divide into 15 balls. Place in greased 9x13” pan.
5. Cover, rise 20 mins. Bake at 375°F (190°C) for 18-20 mins.
6. Brush with more melted butter.

10. Cranberry Orange Scones

Okay, they're scones. But they're so good they deserve a spot. Tart, sweet, and glazed to perfection.

Ingredients:

• 2 cups flour
• ⅓ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup (1 stick) cold vegan butter
• ½ cup dried cranberries
• 1 tbsp orange zest
• ½ cup cold plant milk + 2 tbsp orange juice

Instructions:

1. Preheat oven to 400°F (200°C).
2. Whisk dry ingredients. Cut in butter. Stir in cranberries and zest.
3. Mix milk and OJ. Stir into dry ingredients until just combined.
4. Pat into a circle, cut into 8 wedges. Bake 15-18 mins. Drizzle with glaze.

11. Jalapeño Cornbread Muffins

A Southern classic. These are slightly sweet, moist, and have a little kick from the jalapeño.

Ingredients:

• 1 cup cornmeal
• 1 cup flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup plant milk
• ⅓ cup maple syrup
• ⅓ cup neutral oil
• 1 jalapeño, finely diced

Instructions:

1. Preheat oven to 400°F (200°C). Grease a muffin tin.
2. Whisk dry ingredients.
3. Mix wet ingredients. Add to dry; stir until just combined. Fold in jalapeño.
4. Divide batter. Bake 15-18 mins.

12. Soft Pretzel Knots

Chewy, salty, and so much fun to make. The baking soda bath is the secret to that iconic pretzel crust.

Ingredients:

• 1 ½ cups warm water
• 2 tbsp brown sugar
• 1 packet active dry yeast
• 4 ½ cups flour
• 2 tbsp vegan butter, melted
• ½ cup baking soda
• Coarse salt

Instructions:

1. Proof yeast in water and sugar.
2. Mix flour and salt. Add yeast mixture and butter. Knead 5 mins. Rise 1 hour.
3. Divide into 12 pieces, roll into ropes, tie into knots.
4. Boil 8 cups water with baking soda. Boil each knot 30 seconds per side.
5. Place on parchment sheet, sprinkle with salt. Bake at 450°F (230°C) for 10-12 mins.

13. Pumpkin Dinner Rolls

Incredibly soft, slightly sweet, and a beautiful orange hue. A must for any Thanksgiving table.

Ingredients:

• 1 cup warm plant milk
• 2 tbsp sugar
• 1 packet yeast
• ¾ cup pumpkin puree
• 3 cups flour
• 1 tsp salt
• ¼ cup (½ stick) vegan butter, melted

Instructions:

1. Proof yeast in warm milk and sugar.
2. Mix pumpkin, 2 cups flour, and salt. Add yeast mixture and butter. Knead, adding remaining flour.
3. Rise 1 hour. Shape into 15 balls. Place in greased pan. Rise 30 mins.
4. Bake at 375°F (190°C) for 18-20 mins.

14. Garlic Herb Bubble Bread

Pull-apart bread made from biscuit dough rolled in garlic and herbs. It’s irresistible and so easy.

Ingredients:

• 1 batch Flaky Classic Vegan Biscuit dough (from recipe #1)
• ½ cup (1 stick) vegan butter, melted
• 3 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tsp dried Italian seasoning

Instructions:

1. Preheat oven to 375°F (190°C). Grease a bundt pan.
2. Mix melted butter, garlic, and herbs.
3. Cut biscuit dough into small pieces. Toss in butter mixture.
4. Pile pieces into the pan. Bake 25-30 mins. Invert onto a plate.

15. Brown Sugar & Pecan Sticky Buns

The ultimate decadent, gooey, fall-inspired treat. They require a little more effort but are worth every single sticky finger.

Ingredients:

• 1 batch One-Hour Parker House Roll dough (from recipe #9)
• ½ cup (1 stick) vegan butter, softened
• ⅔ cup brown sugar
• 1 tbsp cinnamon
• For topping: ½ cup brown sugar, ¼ cup maple syrup, 3 tbsp vegan butter, 1 cup chopped pecans

Instructions:

1. Make roll dough. After first rise, roll into a 10x14” rectangle.
2. Spread with softened butter. Mix ⅔ cup brown sugar and cinnamon; sprinkle over.
3. Roll up tightly from long side. Cut into 12 rolls.
4. Make topping: melt butter, syrup, and sugar. Pour into 9x13” pan. Sprinkle pecans.
5. Place rolls cut-side down on topping. Rise 20 mins.
6. Bake at 375°F (190°C) for 25-30 mins. Immediately invert onto a serving plate.

There you have it. Fifteen ways to bring the warm, comforting magic of homemade bread to your fall table, without spending all day in the kitchen. Now, go preheat that oven