I simply adore buttermilk biscuits. The smell of the kitchen, once they are fresh out of the oven, is truly divine. This recipe is a classic twist from the normal southern-style biscuits as it is vegan but it is definitely biscuit perfection. They are also quick to prepare in under 30 minutes and with just 8 ingredients!
I have tried this recipe on several non-vegan friends who have all agreed these vegan buttermilk biscuits are ultra moist, flaky, crisp, and buttery. Cold cold butter and some extra dough folding are key to having lots of delicious flaky layers in each golden brown buttermilk biscuit.
How to serve buttermilk biscuits
I love to have a warm biscuit with just a bit of vegan butter. My daughters love to add strawberry jam or a bit of vegan cheese but these little biscuits are literally perfect with anything! I have even used them as a side dish for salads and gravy-based meals as they are perfect for mopping up sauces!
Storing and freezing biscuits
Buttermilk biscuits can be stored at room temperature in an airtight container for 2 days or in the fridge for 7 days.
You can freeze buttermilk biscuits as soon as they cooled down in the freezer. They keep well for 2 to 3 months. They are also super easy to defrost as there is no need to thaw. Just take them out of the freezer and warm them through for 15-20 mins in the oven at 350 degrees F.
Ingredients that you will need
- Unsweetened almond milk + apple cider vinegar or lemon juice to make the buttermilk. I prefer almond milk but any unsweetened non-dairy milk such as oat or soy milk will work just as well
- Flour – I use all-purpose flour for the very best results but this can be substituted for spelt flour or good quality gluten-free flour mix. You can substitute a quality gluten-free flour mix (such as King Arthur Measure for Measure flour or Bob’s Red Mill flour)
- Baking powder and baking soda – for making them rise
- Sugar can be substituted with coconut sugar or left out if preferred
- Vegan butter – Vegan butter sticks should be used instead of tub butter for the best quality biscuits. My favorite brands are Earth Balance vegan butter sticks, Miyoko’s, and Country Crock
Tips for guaranteed success
- Make sure you use cold butter and cold buttermilk to ensure a flaky biscuit. Chill the cubed butter and the buttermilk in the freezer for 10 minutes adding to the rest of the ingredients.
- Folding the dough is important to get those multiple layers in the biscuit. Place the dough on a lightly floured surface. Spread it out in a rectangle. If necessary, use a little flour. For folding, fold one side towards the center and then the other side over it. Spread out again in a rectangle. Repeat 3 times.
- Mix the dough until it comes together. Do not over mix else the biscuits will be tough.
- Do not twist the biscuit cutter as tempting as it may be!
- 2 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 cup or 113 g cold vegan butter cut into sliced and chilled in the freezer
- 1 cup of soy or almond milk
- 1 tablespoon of lemon juice or apple cider vinegar
Vegan buttermilk biscuits recipe
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone-lined baking mat.
In a large mixing bowl whisk together flour, baking powder, baking soda, and salt together.
Using your food processor pulse together the cold butter slices and the flour until the mixture resembles coarse crumbs. Alternatively, you can cut into the flour mixture with a pastry cutter.
In the mixing bowl make a well in the center of the flour mixture and pour the cold buttermilk(setting aside two tablespoons for afterward). Stir gently until just combined but please do not overmix. Expect moist sticky dough at this point rather than a clean ball.
Turn dough onto a floured work surface and pat it together into a rectangle. Fold the dough one side into the center and then the other. Turn the dough over on itself scooping together the crumbs and flatten back into a rectangle. Repeat the process two more times, folding and pressing the dough for a total of 3 times. Add more flour as needed to prevent sticking.
Using a rolling pin roll dough on a lightly floured work surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Do not twist the cutter.
Try to get as many biscuits the first time as these will be the ones that handled the least. Bring together the leftover excess dough to cut more biscuits. I got a total of 12 biscuits.
Place biscuits on the lined baking sheet. Using your thumb gently press an indent onto the top of each biscuit. These will help them to rise evenly and the center of the biscuit will not form a dome.
Brush remaining buttermilk over the tops and bake for 15 minutes or until you have golden brown, tall, fluffy biscuits.
Serve warm with vegan butter or jam. Allow the leftover biscuits to cool completely before storing them in an airtight tin or freezing leftovers.