Flaky, buttery, and completely vegan! These plant-based buttermilk biscuits are easy to make and perfect for breakfast, lunch, dinner and even dessert. Learn how to make them step by step and enjoy a Southern classic that’s better than ever before.
About Flaky Vegan Buttermilk Biscuits
I have a confession to make…growing up, I had never tasted a real biscuit. My parents didn’t make them often, and when they did, they came from a can. It wasn’t until I met my Southern husband that I realized what I had been missing.
I vividly remember the first time his mom made me flaky biscuits from scratch. I was blown away by the layers of buttery goodness. It was a revelation, and I’ve been hooked ever since. From that day on, I was determined to master the art of biscuit-making myself.
However, when I decided to go vegan, I thought my biscuit-making dreams were over. How could I replicate that mouth-watering, amazing texture without butter and milk? But I was determined to find a way.
After some experimentation, I discovered that it’s actually quite easy to make flaky, delicious, and totally vegan buttermilk biscuits that are just as good (if not better) than the original. In fact, my recipe is so easy that even a beginner can make them with confidence! And the best part? You only need a handful of simple ingredients that you probably already have in your pantry.
As a bonus, these vegan buttermilk biscuits are healthier and kinder to the environment, too. So whether you’re a long-time biscuit lover or a newcomer to this Southern classic, you’re in for a treat. Here, I’ll share my recipe for vegan buttermilk biscuits, as well as some tips and tricks to ensure that your biscuits come out perfectly every time. From rolling out the dough to cutting your biscuits to getting that perfect flaky texture, I’ve got you covered. So, grab your apron and let’s get started.
Jump to:
- About Flaky Vegan Buttermilk Biscuits
- Why You’ll LOVE these Vegan Buttermilk Biscuits
- Ingredients and Substitutions
- Special Equipment to Make These Vegan Biscuits
- Gluten-Free Recipe Title
- How to Make Vegan Biscuits – Step by Step
- How to Make Layered Biscuits
- Tips and Variations
- Common Questions about Vegan Flaky Buttermilk Biscuits
- Want to save these biscuits for later? Here’s how!
- Flaky Vegan Buttermilk Biscuits
Wanna step up your brunch game? Try these Fluffy Vegan Cinnamon Rolls with Cream Cheese Frosting next!
Why You’ll LOVE these Vegan Buttermilk Biscuits
Flaky and Tender: These biscuits are incredibly flaky and tender, thanks to the combination of vegan butter and plant-based buttermilk. The secret is to use cold ingredients and handle the dough gently to create layers that will rise and separate as the biscuits bake.
Vegan: If you’re vegan or dairy-free, you’ll love that these biscuits are completely plant-based. They’re made with simple, easy-to-find ingredients and are a great alternative to traditional buttermilk biscuits.
Perfect for Any Occasion: Flaky biscuits are perfect for any occasion, from a lazy weekend breakfast to a special holiday brunch. They’re also a great addition to any meal, from soups and stews to salads and sandwiches.
Quick and Easy: With just a few simple ingredients and minimal prep time, these biscuits are a breeze to make. They’re the perfect recipe for beginners or anyone who wants to make delicious, homemade biscuits without spending hours in the kitchen.
Versatile: These biscuits are incredibly versatile and can be customized to suit your tastes. Add herbs, spices, or cheese for extra flavor, or use different types of flour for a different texture. The possibilities are endless!
Ingredients and Substitutions
- All-purpose flour: Provides structure and texture to the biscuits. You may substitute with whole wheat flour or a gluten-free flour blend, but results will vary.
- Vegan butter: Cold vegan butter is a key ingredient in this recipe, as it provides the fat necessary to create a tender and flaky texture in the biscuits. The vegan butter also adds a rich, buttery flavor that compliments the other ingredients in the recipe. To ensure the vegan butter stays cold, it is recommended to refrigerate it before cubing and adding it to the dry ingredients. We will also be melting down some extra vegan butter to brush on top of the biscuits.
Some of my favorite vegan butter sticks include Mikyokos, Country Crock and Earth Balance. - Non-dairy milk: Non-dairy milk is a crucial ingredient in this recipe as it helps to create a vegan-friendly version of buttermilk. I used soy for this recipe, but you can use any vegan milk you prefer. Just make sure it’s unsweetened and unflavored. The non-dairy milk also adds moisture to the dough, helping to create a tender and fluffy texture in the biscuits.
- Apple cider vinegar: Apple cider vinegar is used in this recipe to help create a vegan-friendly version of buttermilk. When combined with non-dairy milk, the acid in the vinegar reacts with the milk to create a tangy and acidic flavor that mimics the taste of traditional buttermilk. This reaction also helps to tenderize the gluten in the flour, resulting in a lighter and fluffier texture in the biscuits.
- Baking powder: Baking powder is a leavening agent that is used in this recipe to help the biscuits rise and become fluffy. When combined with the other dry ingredients and liquid, the baking powder releases carbon dioxide gas, which helps the dough to expand and rise.
- Baking soda: Baking soda is another leavening agent that is used in this recipe to help the biscuits rise and become light and fluffy. Baking soda reacts with the acidic apple cider vinegar in the recipe to produce carbon dioxide gas, which helps the dough to expand and rise. This reaction also helps to neutralize the acidity of the apple cider vinegar, resulting in a more balanced and milder flavor in the biscuits.
- Salt: Salt is an important ingredient in this recipe as it helps to enhance the overall flavor and balance the sweetness of the biscuits.
- Sugar: Sugar is used in this recipe to add a touch of sweetness and balance the flavor of the biscuits. It also helps to promote browning and caramelization during baking, which adds a rich and nutty flavor to the biscuits.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
Special Equipment to Make These Vegan Biscuits
You don’t need any fancy or specialized equipment to make these vegan biscuits. Here are a few things you will need:
- A large mixing bowl: This will be used to mix together the dry ingredients and to combine the wet ingredients with the dry ingredients.
- A sharp knife: To dice up that cold, cubed vegan butter into small pieces. Think of it as a stress reliever, you’ll thank me later.
- A rolling pin: This tool is going to help you achieve that perfect, pillowy thickness of your biscuits. Plus, who doesn’t love a little dough squishing action?
- A biscuit cutter: It’s time to get fancy! Use this tool to cut out those perfectly round biscuits for Instagram worthy pics. No biscuit cutter? No problem! Use a drinking glass or just cut them into squares, they’ll taste just as delicious.
- A cast-iron skillet or baking sheet: You need some sort of surface to bake the biscuits to flaky, golden perfection. Now the real question is, do you prefer the crispy edge or the soft center?
- Parchment paper or oil: This is a must-have to ensure your biscuits don’t stick to the skillet or baking sheet. Trust us, you don’t want to waste all that deliciousness stuck to the pan.
Gluten-Free Recipe Title
To make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. You can find pre-made gluten-free flour blends at most grocery stores (like this 1:1 blend) or you can make your own by mixing together equal parts of gluten-free flours, such as rice flour, potato starch, and tapioca flour. Be sure to choose a flour blend that contains xanthan gum or another binding agent to help hold the dough together.
When making the biscuits, you may need to adjust the amount of liquid or flour used to achieve the right consistency. Gluten-free dough tends to be stickier and wetter than regular dough, so be prepared to add more flour as needed. You may also need to adjust the baking time and temperature, as gluten-free biscuits may require a longer baking time to fully cook through.
While the texture and flavor may be slightly different than traditional biscuits, making this recipe gluten-free is a great option for those with gluten sensitivities or celiac disease who want to enjoy a delicious and flaky biscuit!
How to Make Vegan Biscuits – Step by Step
- Preheat and Prep
Preheat your oven to 425°F and grease the bottom of a cast-iron skillet with oil or line a baking sheet with parchment paper. Set aside for later.
- Make the Buttermilk
Add the apple cider vinegar into your non-dairy milk. Place it in the refrigerator for 10 minutes, allowing it to curdle. This creates a vegan buttermilk, which is a key ingredient in making these biscuits flaky and tender.
- Mix the Dry Ingredients
In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt. If you want to make the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Add Vegan Butter
Remove the vegan butter from the refrigerator and with a sharp knife, cut it into small cubes. Add in the vegan butter to the dry ingredients.
- Work the Dough
Using your hands, work the butter pieces into the flour mixture to coat. Press the butter between your fingers to incorporate. Continue working the dough until the butter pieces are the size of an almond or pea. If the mixture gets too warm, pop it into the fridge or freezer for a few minutes.
- Add the Buttermilk
Pour the non-dairy milk + apple cider vinegar mixture into the dough. Using a rubber spatula or wooden spoon, gently mix the dough until just combined and it is still crumbly. Don’t worry, it will come together more as we continue.
- Knead the Dough
Transfer the dough to a well-floured surface. Coat your hands with flour and knead until the dough comes together. If it is too sticky, add more flour. Pat the dough into a rectangle, around 1 inch thick.
- Fold and Repeat
Using a bench scraper or knife, cut the dough into 4 equal quadrants. Stack each mini-rectangle, one on top of the other. Pat the dough into a rectangle again. Repeat cutting, stacking, and patting 3 more times. This process creates layers in the dough, resulting in flaky and tender biscuits.
- Cut and Bake
Using a well-floured rolling pin or your hands, roll the dough to about ¾ – 1-inch thickness. Cut out biscuits using a 3-inch round cookie/biscuit cutter, flouring each time. Lay biscuits on the prepared skillet or baking sheet and place in the freezer for 10 minutes. Remove biscuits from the freezer and brush tops with melted vegan butter. Place in the oven and bake for 20 minutes, until golden brown. Enjoy warm!
How to Make Layered Biscuits
If you’re looking to create the perfect biscuit, then layering the dough is an essential step. Layering helps to create the signature flaky texture that biscuits are known for, and it’s surprisingly easy to do.
First, after kneading your dough on a floured surface, use a bench scraper or a knife to cut it into 4 equal pieces. Take each of these pieces and stack them on top of each other, then gently pat the stack into a rectangle shape. Repeat this process three more times, so you end up with four rectangles in total.
As you stack and shape the dough, you’re creating multiple layers of dough and butter, which will puff up and create the signature flaky texture when baked. It’s important to handle the dough gently during this process to avoid overworking it, which can lead to tough biscuits.
Tips and Variations
- Use cold vegan butter and non-dairy milk to keep the dough as cold as possible. This will result in flaky and tender biscuits. If the dough gets too warm, pop it in the fridge or freezer for a few minutes to chill before continuing.
- Be careful not to overmix the dough, as this can result in tough and dense biscuits. Mix just until the dough comes together and is still crumbly, as it will continue to come together as you knead it.
- If you want to make the biscuits ahead of time, you can freeze them after cutting them out and before baking. When you’re ready to bake, simply thaw them and brush with melted vegan butter before baking.
- Add herbs or spices to the dough, such as rosemary, thyme, or garlic powder, to create savory biscuits. For a sweeter biscuit, add extra sugar or drizzle with vegan honey or maple syrup on top.
Common Questions about Vegan Flaky Buttermilk Biscuits
The cold temperature of the vegan butter and non-dairy milk is crucial for achieving the right texture and rise in the biscuits. The cold butter forms pockets of fat within the dough, which melt during baking and create steam. This steam causes the dough to rise and creates the flaky layers that are characteristic of biscuits.
Similarly, the cold non-dairy milk helps to keep the vegan butter from melting too quickly and ensures that the dough stays at the right temperature. If the non-dairy milk is warm, it can cause the butter to melt and the dough to become too soft and difficult to work with.
Freezing the biscuits before baking helps them hold their shape and prevents them from spreading too much in the oven.
You can top the biscuits with vegan cheese, avocado, or tempeh bacon for a delicious breakfast sandwich. Serve warm with vegan butter and jam for a classic breakfast option. Make a biscuit sandwich with vegan sausage, tofu scramble, or tempeh bacon for a hearty brunch. Use the biscuits as a base for pot pie or vegan chicken and biscuits, topped with a creamy mushroom gravy. Serve with vegan chili or soup for a comforting and filling meal. You can even top with fresh berries and coconut whipped cream for a sweet dessert option.
Want to save these biscuits for later? Here’s how!
These biscuits are best eaten fresh out of the oven. If you’re planning on eating them within a few hours, you can store them on the counter in an airtight container or wrapped in foil.
If you have leftovers, you can store them in the fridge for up to 3-4 days. Make sure to let them cool completely before storing them in an airtight container or wrapped in foil.
You can freeze these biscuits before or after baking them. To freeze the unbaked dough, cut out the biscuits and place them on a baking sheet lined with parchment paper. Freeze for 1 hour, then transfer to a freezer-safe bag or container and freeze for up to 2 months.
To freeze the baked biscuits, let them cool completely, then wrap them in foil or plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months.
To reheat frozen biscuits, preheat the oven to 350°F. If the biscuits are unbaked, place them on a baking sheet and bake for 25-30 minutes, or until golden brown. If the biscuits are already baked, wrap them in foil and bake for 15-20 minutes, or until heated through.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Flaky Vegan Buttermilk Biscuits
Ingredients
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 3 ½ cups all-purpose flour or gluten-free flour blend for gluten-free option
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon salt
- 1 cup vegan butter cubed and cold
- 2 tablespoons melted vegan butter for brushing
Instructions
- In a small bowl, combine non-dairy milk and apple cider vinegar. Place it in the refrigerator for 10 minutes to curdle, creating vegan buttermilk.
- In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.
- Remove the cold vegan butter from the refrigerator and cut it into small cubes. Add the vegan butter to the dry ingredients.
- Use your hands to work the butter into the flour mixture until the butter pieces are the size of an almond or pea.
- Pour the non-dairy milk and apple cider vinegar mixture into the dough. Gently mix the dough with a rubber spatula or wooden spoon until just combined and still crumbly.
- Transfer the dough to a well-floured surface and knead it until it comes together. If it is sticky, add more flour.
- Pat the dough into a 1-inch thick rectangle. Cut the dough into 4 equal quadrants and stack them on top of each other. Pat the dough into a rectangle again. Repeat this process 3 more times.
- Roll the dough to about ¾ – 1-inch thickness using a well-floured rolling pin or your hands. Cut out biscuits using a 3-inch round cookie/biscuit cutter, flouring it each time.
- Place the biscuits on the prepared skillet or baking sheet and place in the freezer for 10 minutes.
- Remove the biscuits from the freezer and brush the tops with melted vegan butter.
- Bake for 20 minutes, or until the biscuits are golden brown. Enjoy the biscuits warm.
Notes
- Freshly baked biscuits are best enjoyed immediately. If consuming within a few hours, store in an airtight container at room temperature or wrap in foil.
- Leftover biscuits can be stored in the fridge for 3-4 days. Ensure they have cooled completely before placing them in an airtight container or wrapping in foil.
- To freeze unbaked dough, cut out the biscuits, freeze them on a parchment-lined baking sheet for 1 hour, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.
- Baked biscuits can also be frozen. Let them cool completely, wrap in foil or plastic wrap, and place them in a freezer-safe bag or container. Freeze for up to 2 months.
- To reheat frozen unbaked biscuits, preheat the oven to 350°F, place them on a baking sheet, and bake for 25-30 minutes, or until golden brown.
- For reheating already baked biscuits, wrap them in foil and bake at 350°F for 15-20 minutes, or until heated through.