Vegan Buttermilk Biscuits

5 from 1 vote

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!

Prep Time10

Cook Time16

Total Time26

Course: Bread, Breakfast

Cuisine: American

Servings: biscuits (about 2" diameter)

Calories: 234kcal

Author: Sarah Pilley

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.

Nutrition