A foolproof, vegan recipe for the best Vegan Buttermilk Biscuits you’ll ever try. They are simple, delicious, and ready in less than half an hour!
Jump to RecipeMake these Vegan Buttermilk Biscuits and eat straight out of the oven, or save some to pop out of the freezer when you want a rich, easy dinner side.
Biscuits are such a simple yet indulgent food. They remind me of some of my favorite memories: eating breakfast with my extended family in Florida, visiting Charleston (and hitting up the best food spots) with my friends, and cozy Sunday meals.
What makes the perfect Vegan Buttermilk Biscuit?
Biscuits should be flaky, rich, and eaten fresh out of the oven. Here are some foolproof tips to make the best Vegan Buttermilk Biscuits, every time:
- Cold butter is a must, but keeping it cool be slightly tricky with vegan butter since it tends to melt faster than diary-based butter. Cut and combine quickly to give your biscuits the best texture!
- If you aren’t planning to eat all 7 or 8 biscuits within a day or two, freeze them! Place half of the unbaked biscuits in a sealed container and freeze. Then just should them for 30 minutes in the fridge before baking.
What if I don’t have a pastry cutter?
A pastry cutter will help you efficiently cut butter and work it into dry ingredients without melting too much. This crumbly texture is what makes pie crusts, biscuits, and other baked goods so delicious. If you don’t have one, use a fork to cut the butter into small pieces.
How do I shape the biscuits?
You can form biscuits by hand or by cutting with a biscuit-shaped object. I prefer the latter because making biscuits by hand can be messy and cause the butter to melt too much. I like using a dough cutter or similarly-shaped object (like a wide-mouth mason jar a cocktail shaker). Just push down and slightly twist. Press the lid in a small well of flour first to prevent sticking.
Vegan Buttermilk Biscuits
This recipe only requires 2 bowls, 7 ingredients, and less than 30 minutes. Perfect for a busy weeknight dinner or lazy breakfast on Sunday!
Print RecipeDetails
7-8 biscuits
10 minutes
15 minutes
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Ingredients
2 cups all-purpose flour, plus more for flouring work surface
1/2 cup vegan butter (Earth Balance, Miyokos…so many options!)
1/2 cup unsweetened diary-free milk
1 tablespoon baking powder
1.5 tablespoon sugar
1/2 tablespoon apple cider vinegar
3/4 teaspoon salt
Directions
- Set oven to 425°F.
- In a large mixing bowl, combine flour, baking powder, and salt.
- Take vegan butter out of the fridge and roughly cut it into slices using a pastry cutter or fork.
- Working quickly, add vegan butter pieces to dry ingredients and mix with your hands or a large spoon.
- When the mixture becomes crumbly, set aside.
- In a medium mixing bow, whisk diary-free milk and apply cider vinegar until small bubbles appear. You’ve made “buttermilk”!
- Pour and mix vegan buttermilk with other ingredients, careful not to over-mix.
- Transfer the dough to a floured work surface and pat it down to about 1-inch thickness. Cut by hand or with a circular object (see tips above).
- Use scraps to form 1 to 2 biscuits by hand.
- Place biscuits on baking sheet and brush with non-dairy milk or melted butter. Lightly press on the center of the biscuits to help them rise evenly.
- Bake for 12-15 minutes, or until the tops are golden.
- Enjoy Vegan Buttermilk Biscuits with vegan butter, jam, or as a breakfast sandwich base.
What’s your favorite way to eat Vegan Buttermilk Biscuits? I think topping them with a bit more butter and some port wine jelly is absolutely amazing, but could eat them without any toppings– and often do!
