Alternative Dish

  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Vegan Breakfast Recipes

    Vegan Buttermilk Biscuits

    By Sarah Pilley Updated May 14, 2024 · Published May 14, 2024

    • Share

    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Jump to Recipe
    One vegan buttermilk biscuit stacked on top on of 2 other biscuits, more biscuits are scattered in the background with butter; text reads "the best vegan buttermilk biscuits".

    Vegan Buttermilk Biscuits are extra buttery, soft, and fluffy. This easy recipe is ready in less than 30 minutes for a delicious addition to your breakfast!

    One vegan buttermilk biscuit stacked on top on of 2 other biscuits, more biscuits are scattered in the background with butter.

    You’ll be amazed by how fluffy and tall these vegan biscuits get with just a handful of pantry staples. 

    They’re perfect for making a breakfast sandwich with tofu scrambled eggs and oyster mushroom bacon.

    Or pour over some vegan gravy for a fancier dinner or holiday meal!

    But my current favorite way to enjoy these biscuits is with strawberry butter. Just whip together vegan butter with strawberry jam for a delicious, sweet spread.

    Jump to:
    • Ingredients
    • Equipment
    • Directions with Pictures
    • Top Tips
    • Biscuit Flavor Additions
    • Storage & Reheating
    • More Vegan Breakfast Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients for this vegan buttermilk biscuit recipe:

    Ingredients with labels: buttermilk, butter, flour, salt, baking powder, and baking soda.
    • All-Purpose Flour
    • Baking Powder
    • Baking Soda
    • Salt
    • Vegan Butter
    • Plant Milk + Apple Cider Vinegar

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    Equipment

    You can make these biscuits without any special equipment! Here are a few options:

    Having a rolling pin to flatten the biscuit dough into an even layer is helpful, but you can also pat it down by hand.

    You can cut the biscuits into circles using a biscuit cutter, a round cookie cutter, or a cup. I used a glass cup, and they turned out great! You can also cut the biscuits with a knife to make square ones instead.

    Directions with Pictures

    Here’s a step-by-step guide to making the best vegan buttermilk biscuits:

    Mixing dry ingredients in a large bowl.

    1. Mix the dry ingredients.

    Working in the butter into the flour mixture.

    2. Work in the butter.

    Add buttermilk to the butter flour mixture to form a dough.

    3. Add the vegan buttermilk.

    Knead the dough a few times on a floured surface.

    4. Knead to form the dough.

    Roll the dough out to an even layer.

    5. Roll out the dough.

    Stamping out the biscuits into circles with a glass cup.

    6. Stamp out the biscuits.

    Brushing the tops of the biscuits with melted vegan butter.

    7. Brush with melted vegan butter.

    Bake the biscuits until they are golden and well risen.

    8. Bake the biscuits.

    Top Tips

    Don’t Overwork the Dough

    You only need to knead the dough 2 to 3 times, just until it comes together. Overmixing will make the biscuits tougher and cause them to rise less.

    Keep the Butter and Buttermilk Cold

    I like to cube the butter and store it in the freezer until it is ready to be worked into the dry ingredients. Keeping the butter and milk cold ensures flakier layers within the dough.

    Don't Twist the Biscuit Cutter

    When you stamp out the biscuits, make sure you stamp it, but don't twist. Just pull the cutter straight up. Twisting prevents the biscuits from rising properly.

    Biscuit Flavor Additions

    This recipe makes a classic Southern-style buttermilk biscuit, but you can have lots of fun with flavor additions! Here are a few ideas:

    • Garlic Herb - Add fresh garlic and your favorite herbs to the dough for a more savory feel. Italian seasoning works great!
    • Cheesy - Add nutritional yeast or some vegan cheddar cheese for a cheesy taste.
    • Cinnamon - Add ground cinnamon to the dough and make up cinnamon butter for a real treat.
    Spreading strawberry butter over a biscuit cut in half.

    Storage & Reheating

    Store leftover vegan biscuits in an airtight container or ziplock bag at room temperature for 3 to 4 days. They are best eaten within the first day or so. 

    For best results, reheat biscuits in an air fryer at 350°F for 2 to 3 minutes and brush them with extra melted butter.

    You can also make these biscuits ahead and freeze them once they have cooled for extended storage. Alternatively, unbaked biscuits can be frozen in a single layer in an airtight container for up to 1 month. Thaw the biscuits and then bake as written.

    Vegan biscuit with a bit taken out of it with more biscuits in the background.

    More Vegan Breakfast Recipes

    • Two vegan gluten-free banana muffins with chocolate chips stacked on top of one another with more muffins and bananas in the background.
      Vegan Gluten-Free Banana Muffins
    • Tofu scrambled eggs in a bowl with sliced avocado, tomatoes, and bread.
      Tofu Scramble
    • Baked oatmeal in a red heart ramekin with a fork taking out a piece.
      Vegan Baked Oatmeal For One
    • Vegan oyster mushroom bacon in a ceramic bowl with more vegan bacon bits surrounding the bowl.
      Vegan Oyster Mushroom Bacon

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    One vegan buttermilk biscuit stacked on top on of 2 other biscuits, more biscuits are scattered in the background with butter.

    Vegan Buttermilk Biscuits

    Vegan Buttermilk Biscuits are extra buttery, soft, and fluffy. This easy recipe is ready in less than 30 minutes for a delicious addition to your breakfast!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 16 minutes minutes
    Total Time: 26 minutes minutes
    Servings: 8 biscuits (about 2" diameter)
    Author: Sarah Pilley
    Want to save this recipe?
    Enter your email & get this recipe sent to your inbox to save for later! Plus you’ll get even more tasty vegan recipes from us every week!
    Please enable JavaScript in your browser to complete this form.
    Loading

    Equipment

    • rolling pin (optional, see notes)
    • biscuit cutter (optional, see notes)

    Ingredients

    • 2 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • 1 teaspoon salt
    • 7 tablespoons cold vegan butter cubed
    • ¾ cup vegan buttermilk 11 tablespoons plant milk + 1 tablespoon apple cider vinegar
    • 1 tablespoon melted vegan butter

    Instructions

    • Preheat the oven to 400°F and line a baking sheet with parchment paper.
    • Cube the butter and chill in the freezer.
    • Make the vegan buttermilk by adding 1 tablespoon of apple cider vinegar (or lemon juice, white vinegar) to a measuring cup. Pour in soy milk (or another non-dairy milk) to reach the ¾ cup line. Mix the buttermilk and let it sit to curdle.
    • Mix all the dry ingredients in a large mixing bowl.
    • Use your fingers or a pastry cutter to work the cold butter into the dry ingredients until it creates a coarse texture.
    • Pour in the vegan buttermilk and mix to form a rough dough.
    • Knead the dough 2 to 3 times on a lightly floured surface until completely formed and smooth.
    • Roll the dough into an even 1 to 1 ½ inch thick slab.
    • Stamp out the biscuits using a cup or cutter. You can make them any size; I used a cup with a 2” diameter.
    • Pat the dough scraps together, reroll, and cut out the remaining biscuits. Be careful not to overwork the dough.
    • Brush the tops of each biscuit with melted vegan butter.
    • Bake the biscuits for 12 to 16 minutes or until well-risen and lightly golden in color.
    • Brush the baked biscuits with additional melted butter, and enjoy!

    Notes

    See more expert tips, pictures, and variations above for making the best vegan biscuits!
    Yield: 8 biscuits (about 2” diameter)
    Equipment: 
    • Rolling Pin - Having a rolling pin to flatten the biscuit dough into an even layer is helpful, but you can also pat it down by hand. 
    • Biscuit Cutter - You can cut the biscuits into circles using a biscuit cutter, a round cookie cutter, or a cup. I used a glass cup, and they turned out great! You can also cut the biscuits with a knife to make square ones instead.
    Top Tips: 
    • Mixing and Kneading - You only need to knead the dough 2 to 3 times, just until it comes together. Overmixing will make the biscuits tougher and cause them to rise less.
    • Chilling Ingredients - Cube the butter and store it in the freezer until it is ready to be worked into the dry ingredients. Keeping the butter and milk cold ensures flakier layers within the dough.
    • Stamping Biscuits - When you stamp out the biscuits, make sure you stamp it, but don't twist. Just pull the cutter straight up. Twisting prevents the biscuits from rising properly.
    Storage:
    • Store leftover vegan biscuits in an airtight container or ziplock bag at room temperature for 3 to 4 days. They are best if eaten in the first day or so.
    • You can also make these biscuits ahead and freeze them once they have cooled for extended storage.
    • Unbaked biscuits can be frozen in a single layer in an airtight container for up to 1 month. Thaw the biscuits and then bake as written.
    Reheating: For best results, reheat biscuits in an air fryer at 350°F for 2 to 3 minutes and brush them with extra melted butter.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 234kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 533mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg

    More Breakfast Recipes

    • Coconut date balls on a sheet of parchment paper with a few pieces of shredded coconut.
      Coconut Date Balls
    • Carrot cake overnight oats in a glass jar with a spoon taking out some of the oatmeal, bowls of shredded carrot, walnuts, oats, and coconut are in the background.
      Carrot Cake Overnight Oats
    • Jar of pumpkin spice overnight oats with a spoon and walnuts and chocolate chips.
      Pumpkin Spice Overnight Oats
    • Pumpkin chia pudding in a glass bowl layered with pumpkin and topping with extra pumpkin and chopped nuts.
      Pumpkin Chia Pudding
    • Share

    Comments

      5 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Gina says

      May 14, 2024 at 10:05 am

      5 stars
      These biscuits are absolutely amazing! So delicious and easy to make, thanks for sharing this recipe 🙂

      Reply
      • Sarah Pilley says

        May 14, 2024 at 2:43 pm

        Thank you Gina!!

        Reply
    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

    More About Me

    Vegan Summer Recipes

    • Brownie batter hummus in a bowl surrounded by strawberries.
      The BEST Brownie Batter Hummus (Easy Vegan Recipe)
    • Nutritional yeast tofu nugget on a fork with more in the background in a bowl.
      Nutritional Yeast Tofu
    • Two vegan gluten-free banana muffins with chocolate chips stacked on top of one another with more muffins and bananas in the background.
      Vegan Gluten-Free Banana Muffins
    • Chickpea chicken salad on a piece of bread with lettuce. Top piece of bread is slightly to the side. A bowl of vegan chicken salad is in the background.
      Best Chickpea Chicken Salad (Easy Vegan Recipe)
    More Summer Recipes

    What's Trending

    • Spoonful of golden colored popped quinoa with bowl of toasted quinoa in background, sitting on top of red, orange, and blue cloth napkin.
      How to Make Popped Quinoa (Easy, Crunchy Recipe)
    • Chocolate quinoa crunch bar on sheet of parchment paper. In background are 2 more bars. Quinoa crunch bar is sliced through and the popped quinoa looks like tiny polka dots against dark chocolate.
      Chocolate Quinoa Crunch Bars
    • Hand holding up a chickpea brownie with more in the background.
      Flourless Chickpea Brownies (Vegan & Gluten Free)
    • Vegan Bisquick pancakes stacked on a pink plate with chopped strawberries piled on top and maple syrup being poured. More pancakes and strawberries are in the background.
      Fluffy Bisquick Pancake Recipe (Without Eggs)

    New Dish Alert!

    • Two layer lemon cake with chopped strawbrries and lemon buttercream on a cake stand, surrounded by fresh strawberries.
      Vegan Strawberry Lemon Cake
    • Cracker being dipped into a ceramic bowl filled with vegan spinach artichoke dip, surrounded by crackers.
      Vegan Spinach Artichoke Dip
    • Vegan egg salad on a piece of toast with a bowl of eggless egg salad in the background.
      Vegan Egg Salad
    • Maple dijon tofu cubes on a fork with more on a baking tray.
      Maple Dijon Tofu
    • Hand picking up a cheesy mini bell pepper popper with more on a baking sheet.
      Mini Bell Pepper Poppers
    • Crispy, golden BBQ tofu nugget on a fork with more on a baking sheet.
      BBQ Tofu Bites

    Footer

    ↑ back to top

    Get new recipes to your email!

    Unsubscribe at any time. Thanks for joining the Alternative Dish family.

    Privacy Policy | Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Alternative Dish

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.