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
Scale
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
