Easy Vegan Buttermilk Biscuits Recipe
These Vegan Buttermilk Biscuits are made with simple ingredients that you’re likely to already have on hand, These yummy, flakey buttermilk biscuits are crunchy on the outside and fluffy on the inside and are just about the best vegan biscuits you’ll ever have! Only 7 ingredients and 20 minutes and you have a great side dish for breakfast, lunch, dinner or a midnight snack.
There’s nothing like these homemade vegan buttermilk biscuits,, especially when they’re topped with melted vegan butter. You’ll love how versatile these homemade biscuits are. No special equipment is needed. Mix the dough with a fork, like I do, or use a food processor if you have one. Roll them onto a flat surface and cut them out with a round cookie cutter. No biscuit cutter? No worries, you can easily make vegan drop biscuits by scooping out the vegan biscuit dough with a spoon. If you’re looking for the best damn vegan biscuits anywhere, you’ve come to the right place. Now let’s knock this out of the park, shall we?
🧾 Ingredients for Vegan Buttermilk Biscuits (With Substitutions)
- Plant Milk – we will make vegan buttermilk with plant milk and apple cider vinegar. I prefer Oat Milk in all my vegan recipes, however you can use soy milk, almond milk, coconut milk, or any non-dairy milk of your choosing.
- Apple Cider Vinegar – you’ll add this to the plant milk to make vegan buttermilk. You can substitute with an equal amount of white vinegar or lemon juice.
- Flour – I use bread flour in this vegan biscuit recipe, but you can substitute with all purpose flour, oat flour or whatever flour you have on hand. TIP: make them gluten-free by simply using gluten-free flour .
- Baking Powder – this is an essential ingredient if you want oodles of flaky layers in your buttery biscuits. It gives you the perfect rise every time.
- Baking Soda – another important ingredient to get the tallest biscuits ever. If you don’t have baking soda, you can just use baking powder.
- Organic Sugar – sugar adds a hint of sweetness, however, it’s also important in developing the texture of the biscuit. Please note, not all sugar is vegan. Some manufacturers process their sugar using bone char. Organic sugar is usually safe.
- Vegan Butter – you want to make sure you use cold vegan butter in this recipe if you want flaky biscuits. My go-to butter is Earth Balance. As long as the butter stays cold, it will melt inside the oven and create steam inside the biscuits. This is how the delicious flaky layers are created. To summarize, keep your butter refrigerated until you’re ready to use it.
Exact ingredient measurements can be found in the recipe card below!
⏲️ How To Make Vegan Buttermilk Biscuits
Before you begin, preheat your oven to 400 F/204C. Line a baking tray with parchment paper.
Pour plant-based milk into a small bowl.
Add apple cider vinegar and stir well. Set aside. The plant milk and vinegar is your vegan buttermilk.
Add dry ingredients – flour, baking powder, baking soda, sugar and salt – to a large mixing bowl. Whisk until incorporated.
Add small cubes of dairy-free cold butter to the dry ingredients.
Using a fork, mix the vegan butter in with the dry ingredients until you reach a sandy consistency.
Make a well in the dry ingredients. Pour wet ingredients into the well. Stir with a fork or pastry cutter until a sticky dough forms.
Stir with a fork or pastry cutter until a sticky dough forms.
Using a rolling pin dusted in flour, roll your dough into a thick rectangle onto a lightly floured surface. Cut out your biscuits using a biscuit cutter, round cookie cutter or the mouth of a small jar. Set aside any leftover dough to re-roll for the next batch.
Place each round onto your prepared baking sheet, leaving ample room in between the biscuits for the rise. Place tray in a preheated oven. Bake for 12-15 minutes, or until golden brown.
Remove from oven and place baking sheet on a cooling rack. Allow to cool on a for 5-10 minutes before serving. Brush the top of the biscuit with melted vegan butter prior to serving. Enjoy!
👨🏽🍳 Expert Tips
- For best results, be sure to keep your butter in the fridge until you’re ready to mix it in with the dry ingredients.
- Work the dough quickly so the butter doesn’t start to get warm.
- Be sure to have extra flour set aside for rolling the biscuits. You may have to sprinkle some on the rolling pin as well.
- If you have a food processor, you can use that instead of mixing with a fork.
- If you don’t have a biscuit or cookie cutter, simply use the wide mouth of a small 4 or 8 ounce jar.
- Don’t overmix the dough. It will prevent a good rise on your vegan biscuit recipe.
- Watch your oven carefully. You want to bake them only until they are slightly golden brown. Once overcooked, you may as well use them as a hockey puck!
- To get the biggest “bang for your buck” be sure to use ALL the biscuit dough. Do this by rolling it onto a surface, cutting out as many biscuits as you can, then starting all over again with the leftover biscuit dough until you’ve utilized it all. I got 14 out of one batch.
- Top with a dollop of Vegan Mascarpone Cheese for an extra special treat.
🧀 Variations
- Make Them Cheesy – by adding your favorite vegan cheese shreds or my Vegan Parmesan Cheese.
- Add Some Herbs – by adding fresh or dried herbs in with the dough. Think parsley, thyme or rosemary. If you love herby bread, try my swirled Vegan Garlic Bread.
🥣 Serving Suggestions
- Serve these vegan buttermilk biscuits with a bowl of my creamy Vegan Tomato Soup, Instant Pot Butternut Squash Soup or my creamy Wild Rice Mushroom Soup and a side Massaged Kale Salad.
- Serve it as an easy holiday side dish to go along with Vegan Mushroom Wellington, Vegan Pumpkin Mac and Cheese Bake, Vegan Cranberry Sauce, Dairy-Free Mashed Potatoes and Vegan Croissant Stuffing.
- Serve it alone topped with oodles of vegan butter and my Pear Ginger Jam.
- Make biscuits and gravy by topping this vegan biscuit recipe with your favorite vegan gravy. They also go great with this JUST Egg Frittata, Banana Peel Bacon and my Sweet Potato Breakfast Hash.
- Don’t forget the Vegan Eggnog or my Apple Cider Mimosa to wash them down with!
♨️ Storage and Reheating
- Refrigerate – refrigerate leftover biscuits in an airtight container for up to 5 days.
- Freeze – to freeze, allow to cool to room temperature. Then, place in a freezer-safe container for up to 3 months. If you want, first wrap each biscuit individually in plastic wrap.
- Reheat – reheat refrigerated biscuits in preheated, 350F/bC oven for 4-5 minutes or until warmed through. If reheating frozen biscuits, reheat 10-12 minutes. You don’t need to thaw them first.
🍞 More Amazing Bread Recipes
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Easy Vegan Biscuits
Ingredients
- 1 1/4 cups plant milk
- 2 tbsp apple cider vinegar
- 3 cups bread flour
- 2 tbsp baking powder
- 2 tbsp organic sugar
- 1 tsp baking soda
- 1/2 cup cold vegan butter
- 1 tsp sea salt
Instructions
- Before you begin, preheat your oven to 400 F/204C. Line a baking tray with parchment paper. To begin, pour plant-based milk into a small bowl.
- Add apple cider vinegar and stir well. Set aside. The plant milk and vinegar is your vegan buttermilk.
- Add dry ingredients – flour, baking powder, baking soda, sugar and salt – to a large mixing bowl. Whisk until well-incorporated.
- Add small cubes of dairy-free cold butter to the dry ingredients.
- Using a fork, mix the vegan butter in with the dry ingredients until you reach a sandy consistency.
- Make a well in the dry ingredients. Pour wet ingredients into the well. Stir with a fork or pastry cutter until a sticky dough forms.
- Stir with a fork or pastry cutter until a sticky dough forms.
- Using a rolling pin dusted in flour, roll your dough into a thick rectangle onto a lightly floured surface. Cut out your biscuits using a biscuit cutter, round cookie cutter or the mouth of a small jar. Set aside any leftover dough to re-roll for the next batch.
- Place each round onto your prepared baking sheet, leaving ample room in between the biscuits for the rise. Place tray in a preheated oven. Bake for 12-15 minutes, or until golden brown.
- Remove from oven and place baking sheet on a cooling rack. Allow to cool on a for 5-10 minutes before serving. Brush the top of the biscuit with melted vegan butter prior to serving. Enjoy!
Notes
- For best results, be sure to keep your butter in the fridge until you’re ready to mix it in with the dry ingredients.
- Work the dough quickly so the butter doesn’t start to get warm.
- Be sure to have extra flour set aside for rolling the biscuits. You may have to sprinkle some on the rolling pin as well.
- If you have a food processor, you can use that instead of mixing with a fork.
- If you don’t have a biscuit or cookie cutter, simply use the wide mouth of a small 4 or 8 ounce jar.
- Don’t overmix the dough. It will prevent a good rise on your vegan biscuit recipe.
- Watch your oven carefully. You want to bake them only until they are slightly golden brown. Once overcooked, you may as well use them as a hockey puck!
- To get the biggest “bang for your buck” be sure to use ALL the biscuit dough. Do this by rolling it onto a surface, cutting out as many biscuits as you can, then starting all over again with the leftover biscuit dough until you’ve utilized it all. I got 14 out of one batch.
I can’t find the oven temperature ? I’m cooking at 350 they look good so far
I’m so sorry, I put it in the post, but not in the recipe card. It’s 400F/204C but 350 is fine you just have to cook them longer. Thanks for bringing to my attention I will fix it right now.
Such a great vegan biscuit recipe!
Oh thank you Leslie. I appreciate that.