Southern-Style Vegan Buttermilk Biscuits Recipe
If you’ve been craving those fluffy, golden, melt-in-your-mouth biscuits but want to keep things plant-based, you’re about to hit the jackpot with this Southern-Style Vegan Buttermilk Biscuits Recipe. Trust me, these biscuits come out tender and flaky every single time—and the vegan buttermilk adds that perfect tangy lift I just can’t get enough of. I’m excited to share all my tips and tricks so you can nail these biscuits just like I do whenever I need a comforting carb hug.
Why This Recipe Works
- Perfect Flakiness: Cold vegan butter and careful folding create irresistible layers every time.
- Tangy Vegan Buttermilk: The combo of soy milk and apple cider vinegar mimics traditional buttermilk, adding that authentic Southern bite.
- Simple Ingredients: Easy pantry staples come together for a recipe that feels fancy but is totally doable.
- Flexible & Friendly: Vegan, adaptable, and perfect straight from the oven or days later—satisfying every craving.
Ingredients & Why They Work
Getting the ingredients right is half the magic of this Southern-Style Vegan Buttermilk Biscuits Recipe. Each plays an important part—from the flour providing structure to the acidity in the vegan buttermilk activating the baking powder for that beautiful rise.
- Unsweetened soy milk: Its neutral flavor and creaminess make it perfect for that tangy vegan buttermilk base.
- Apple cider vinegar: Adds acidity so the vegan buttermilk curdles and reacts with the baking powder to create fluffy biscuits.
- All-purpose flour: The foundation for the biscuits—provides the right balance of gluten for that tender yet sturdy crumb.
- Baking powder: The leavening agent that helps these biscuits rise tall and light.
- Granulated sugar: Just a touch to enhance flavor and promote browning.
- Salt: Essential for flavor—don’t skip this one!
- Cold vegan butter: Key to flaky layers; keep it chilled and work quickly to maintain the texture.
Make It Your Way
One of my favorite things about making this Southern-Style Vegan Buttermilk Biscuits Recipe is how easy it is to tweak and make it truly yours. Whether you want to add herbs or swap the milk, these biscuits welcome creativity!
- Herb-Infused Biscuits: I love adding fresh chives or rosemary to the dough for a bit of savory pizzazz—perfect with vegan gravy.
- Dairy-Free Milk Alternatives: I’ve tried almond and oat milk instead of soy; just keep them unsweetened and unflavored for best results.
- Gluten-Free Adaptations: Though I haven’t fully tested gluten-free flour swaps, a quality blend might work but expect texture differences.
Step-by-Step: How I Make Southern-Style Vegan Buttermilk Biscuits Recipe
Step 1: Chill Your Vegan Butter for Flaky Layers
I always preheat my oven to 425°F and line my baking sheet with parchment paper or a light oil spray right away. Then I cut the vegan butter into small pieces and pop it in the freezer for about 5 minutes. Keeping the butter cold like this is what helps bake those signature flaky layers you want in a Southern biscuit. I promise, it’s worth the little wait!
Step 2: Make That Tangy Vegan Buttermilk
In a glass measuring cup, mix your soy milk and apple cider vinegar and set it aside. It’ll start to curdle and mimic traditional buttermilk’s tang—which is exactly what brings this Southern-Style Vegan Buttermilk Biscuits Recipe to life. I usually let this sit while I prep the dry ingredients.
Step 3: Combine Dry Ingredients and Cut in Butter
Throw your flour, baking powder, sugar, and salt into a bowl or food processor and give them a good whisk or pulse to mix evenly. Then add your chilled vegan butter pieces and either use a pastry cutter or pulse in your food processor until you get coarse crumbs. This step is crucial for giving the biscuits that crumbly, fluffy texture. If you use a processor, I usually transfer it back into a big bowl afterward.
Step 4: Mix in the Vegan Buttermilk and Handle the Dough Gently
Pour the vegan buttermilk into the bowl, saving about 2 tablespoons for brushing on top later. Stir gently until it’s almost combined but not completely smooth—this dough should stay a little sticky and patchy. Overmixing is a common mistake that leads to tough biscuits, so stop stirring early. Flour your hands lightly to help handle the dough without squishing out the air.
Step 5: Fold for Traditional Layers
Once on a floured surface, shape the dough into a rectangle. Then fold one side over to the center and the other side over that. Rotate the dough 90 degrees and repeat this folding process two more times. In my experience, these folds develop those beautiful layers that make Southern biscuits so irresistible. Then flatten the dough to about 1 inch thick before cutting.
Step 6: Cut, Arrange, Brush, and Bake
Using a round biscuit cutter, cut straight down without twisting to keep the edges clean—this helps biscuits rise evenly. Arrange them close enough on your baking sheet so they just touch; this encourages their classic tall puff. Brush the tops with reserved vegan buttermilk, pop them into your hot oven, and bake for 15-20 minutes or until golden brown. Serve warm, ideally with a dab of vegan butter and your favorite jam, and you’ll see why this Southern-Style Vegan Buttermilk Biscuits Recipe has become my go-to comfort food.
Tips from My Kitchen
- Keep Butter Super Cold: This cannot be overstated—warm butter will ruin flakiness, so don’t skip the freezer chill!
- Don’t Overmix: Handling the dough gently preserves air pockets, making the biscuits fluffy, not dense.
- No Twisting the Cutter: Press straight down when cutting biscuits to avoid sealing edges—you want them to rise tall.
- Bake on a Hot Oven Sheet: Using a preheated baking tray or hot oven ensures biscuits get that golden crust you’re after.
How to Serve Southern-Style Vegan Buttermilk Biscuits Recipe
Garnishes
Whenever I serve these biscuits, I love topping them with a little smear of vegan butter right when they come out warm—there’s something about that melting richness that truly elevates the experience. I also sometimes add a drizzle of maple syrup or a spoonful of your favorite homemade jam for a sweet contrast.
Side Dishes
These biscuits shine alongside a hearty vegan stew or a warming bowl of chili. I’ve made them to go with collard greens and smoky tempeh “bacon,” and that Southern vibe is *chef’s kiss* unbeatable. For brunch, pair them with tofu scramble and fresh fruit for a crowd-pleasing spread.
Creative Ways to Present
When I want to impress guests, I stack these biscuits high and hollow them slightly to make mini vegan biscuit sandwiches filled with plant-based sausage patties or cashew-based “egg” salad. They’re also fantastic cut into halves, toasted, and topped with avocado or vegan cheese for a savory twist. I’ve even used leftover biscuits for breakfast casseroles, layering them with veggies and vegan cheese.
Make Ahead and Storage
Storing Leftovers
I keep leftover biscuits covered at room temperature for 3-4 days max; if it looks like they won’t get eaten that soon, I pop them in the fridge, where they last a bit longer. When stored properly in an airtight container or wrapped in foil, they retain their moisture and texture pretty well.
Freezing
Freezing these Southern-Style Vegan Buttermilk Biscuits Recipe is super handy—I arrange cooled biscuits on a baking sheet and freeze them individually until solid, then transfer to a freezer bag. This way, you can take out just what you need without thawing the whole batch. They freeze beautifully and come back to life with the right reheating.
Reheating
To warm up, I usually pop frozen or refrigerated biscuits in a 350°F oven for 8-10 minutes wrapped loosely in foil—this steams them back to soft perfection. If you’re in a rush, a quick microwave zap (about 20 seconds) works, but I much prefer the oven method for maintaining that fresh-baked texture.
FAQs
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Can I use other plant milks in this Southern-Style Vegan Buttermilk Biscuits Recipe?
Absolutely! You can swap soy milk with almond, oat, or cashew milk as long as it’s unsweetened and unflavored. Each might slightly alter the flavor or texture, but they all work as the base for the vegan buttermilk.
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Why is it important not to twist the biscuit cutter when shaping?
Twisting seals the edges of the dough, which can prevent the biscuits from rising properly and lead to flatter, less fluffy biscuits. Press straight down for clean edges and maximum lift.
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Can I make these biscuits gluten-free?
I haven’t tested gluten-free flour substitutions thoroughly for this recipe, but a high-quality gluten-free all-purpose blend might work. Keep in mind that texture and rise could differ from traditional biscuits.
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Is it necessary to chill the vegan butter?
Yes, chilling the vegan butter is crucial for the flaky texture. If it’s too warm, it melts into the flour, which creates dense, less flaky biscuits.
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How long do these biscuits keep fresh?
Stored in an airtight container at room temperature, they’re best within 3-4 days. Refrigerating can extend freshness up to a week, and freezing is great for longer storage.
Final Thoughts
This Southern-Style Vegan Buttermilk Biscuits Recipe has truly become a beloved staple in my kitchen—it’s the kind of recipe I turn to when I want something cozy, satisfying, and just a little bit indulgent without any fuss. I’m confident you’ll enjoy how simple it is to get bakery-quality results at home. Give it a try, have fun with the layering technique, and don’t forget to share these biscuits with family and friends—they’re guaranteed to disappear fast!
Print
Southern-Style Vegan Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
- Diet: Vegan
Description
Delicious Southern-Style Vegan Buttermilk Biscuits that are flaky, tall, and perfectly golden. Made with cold vegan butter and a tangy homemade vegan buttermilk, these biscuits are ideal for breakfast or as a savory side, offering a classic biscuit texture without dairy.
Ingredients
Vegan Buttermilk
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
Biscuits
- 2 1/2 cups all purpose flour, plus more as needed
- 2 tablespoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 cup (8 tablespoons) cold vegan butter
Instructions
- Preheat oven and prepare butter: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or lightly spray with oil. Cut 1/2 cup (8 tablespoons) vegan butter into small pieces and place in the freezer for 5 minutes to keep it very cold for flaky, tall biscuits.
- Make vegan buttermilk: In a glass measuring cup, combine soy milk and apple cider vinegar. Set aside and allow it to curdle, forming vegan buttermilk.
- Mix dry ingredients and incorporate butter: In a large mixing bowl or food processor, whisk together flour, baking powder, sugar, and salt. Add the cold vegan butter pieces and cut them into the dry ingredients using a pastry cutter or pulse several times in the food processor until coarse crumbs form. If processed, transfer mixture to a large bowl.
- Add vegan buttermilk and combine dough: Pour the vegan buttermilk into the bowl with dry ingredients, reserving about 2 tablespoons for brushing. Gently stir until the dough is almost combined; it will be moist, sticky, and not form a clean ball.
- Form and layer the dough: Scoop dough onto a lightly floured surface and gently work it into a rectangle shape. Flour hands and dough lightly if sticky, but avoid adding excess flour to prevent dryness. Fold one side into the center, then the other side, turn dough 90 degrees, flatten again, and repeat this folding process two more times to create layers.
- Cut biscuits: On the last fold, flatten dough to about 1 inch thick. Use a biscuit cutter to cut circles without twisting the cutter to preserve layers. Re-roll scraps to make 10-12 biscuits.
- Arrange and bake: Place biscuits touching on the baking sheet to help them rise tall. Brush the tops with the reserved buttermilk. Bake for 15-20 minutes until golden brown and tall.
- Serve and store: Serve warm with vegan butter and jam. Store leftovers covered at room temperature for 3-4 days or in the refrigerator longer. Biscuits also freeze well.
Notes
- Substitute soy milk with almond, coconut, cashew, or oat milk—make sure it’s unsweetened and unflavored.
- Gluten free flour blends might work, but almond flour will not.
- Vegan butter brands such as Earth Balance, Melt, or Miyokos work well.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
