Southern-Style Vegan Buttermilk Biscuits Recipe
Hey friend, if you’re on the hunt for a flaky, tender, melt-in-your-mouth biscuit that’s completely plant-based, you’re in for a treat! This Southern-Style Vegan Buttermilk Biscuits Recipe is genuinely one of my favorite kitchen discoveries — it captures all the classic Southern biscuit vibes without any dairy, and it’s shockingly easy to make. Trust me, the flaky layers and golden tops will have you wondering why you ever thought biscuits were complicated. So, let’s jump in together and I’ll show you all my secret tips for success!
Why This Recipe Works
- Cold Vegan Butter: Freezing the butter before mixing locks in those flaky layers we all love.
- Vegan Buttermilk Magic: The combo of soy milk and apple cider vinegar creates tang and tender crumb just like traditional buttermilk.
- Gentle Folding Technique: Folding the dough multiple times forms layers for that perfect biscuit height and texture.
- No Overmixing: Keeping the dough slightly lumpy ensures you don’t end up with tough biscuits.
Ingredients & Why They Work
This Southern-Style Vegan Buttermilk Biscuits Recipe uses simple pantry staples that work together to create that authentic biscuit texture and flavor — no secret ingredients needed! I always recommend using cold vegan butter and fresh apple cider vinegar for the best results.
- Unsweetened Soy Milk: Reacts with vinegar to create the tangy vegan buttermilk, essential for a tender crumb.
- Apple Cider Vinegar: Acid that curdles the soy milk and gives biscuits their signature tang.
- All Purpose Flour: Provides the structure; make sure to spoon and level it for accurate measuring to avoid dense biscuits.
- Baking Powder: The key leavening agent that helps biscuits rise and become fluffy.
- Granulated Sugar: Just a touch for balanced flavor and slight browning.
- Salt: Enhances all the flavors and balances the sweetness.
- Cold Vegan Butter: Provides rich flavor and flaky layers when handled correctly.
Tweak to Your Taste
One of the best things about this Southern-Style Vegan Buttermilk Biscuits Recipe is how easy it is to personalize. I love tweaking it according to the season or what I have on hand, and you’ve got plenty of room to play around, too.
- Herb Variations: I sometimes fold in fresh chopped rosemary or thyme for a savory twist — perfect with vegan gravy.
- Gluten-Free Attempt: While I haven’t tested this exact recipe gluten-free, experimenting with a high-quality gluten-free flour blend could work; just expect a slightly different texture.
- Milk Alternatives: You can swap unsweetened almond or oat milk for soy if you prefer, just be sure it’s unsweetened and unflavored to keep that perfect biscuit taste.
- Sweet Version: If you’re making these for breakfast, adding a teaspoon of cinnamon or vanilla powder gives a lovely warmth that pairs beautifully with jam.
Step-by-Step: How I Make Southern-Style Vegan Buttermilk Biscuits Recipe
Step 1: Chill the Vegan Butter
Start by preheating your oven to 425°F (218°C). While it heats, cut your vegan butter into small cubes and pop them into the freezer for about 5 minutes. This little trick might seem minor, but trust me—it’s essential for flaky layers. Cold butter steams during baking and creates those beautiful pockets inside your biscuit.
Step 2: Make Your Vegan Buttermilk
In a glass measuring cup, mix the soy milk with apple cider vinegar. Let it sit for 5 minutes while your butter chills. You’ll see it curdle and thicken slightly — that’s your magical vegan buttermilk. It’s going to give these biscuits that classic tang and tender crumb.
Step 3: Prepare Dry Ingredients and Cut in Butter
Combine the flour, baking powder, sugar, and salt in a large bowl. You can whisk these together or pulse them quickly in a food processor. Next, add the cold vegan butter pieces. Using a pastry cutter (or the pulse function in the food processor), cut the butter into the flour until you have coarse crumbs — little bits about the size of peas. This step is crucial for that flaky texture, so don’t rush it.
Step 4: Mix in Vegan Buttermilk
Pour most of your vegan buttermilk into the dry mixture, reserving about 2 tablespoons for brushing later. Gently stir until almost combined. The dough will be sticky and lumpy—that’s okay! The trick here is to handle it lightly; overmixing activates gluten and results in tougher biscuits, so stop as soon as everything looks roughly together.
Step 5: Fold Your Way to Flakey Layers
Turn the dough onto a lightly floured surface. Flour your hands to stop sticking, then gently press the dough into a rectangle. Fold one side toward the center, then the other side over it. Give the dough a quarter turn, then press into a rectangle again. Repeat this folding three times total. This folding technique is where all the biscuit magic happens, creating flaky layers that puff up beautifully in the oven.
Step 6: Cut and Bake
After your last fold, press the dough until it’s about 1 inch thick. Use a biscuit cutter and carefully cut out rounds, avoiding twisting to keep edges sharp. Arrange biscuits on a baking sheet so they’re touching — this helps them rise tall by supporting each other. Give the tops a brush of the reserved vegan buttermilk, then bake for 15-20 minutes until golden brown and gorgeous. Serve warm with vegan butter and your favorite jam. Yum!
Pro Tips for Making Southern-Style Vegan Buttermilk Biscuits Recipe
- Keep Everything Cold: From the butter to your hands when folding, cold helps maintain biscuit flakiness.
- Avoid Overmixing the Dough: It’s tempting to combine it all quickly, but gentle mixing is key for tender biscuits.
- Cut Straight Down, Don’t Twist: Twisting the cutter seals the edges and prevents rising, so go straight down and lift straight up.
- Bake Biscuits Close Together: Placing biscuits touching helps them rise taller by supporting the sides.
How to Serve Southern-Style Vegan Buttermilk Biscuits Recipe
Garnishes
I love keeping it classic with a smear of creamy vegan butter that melts into every crack and a drizzle of my favorite fruit jam — peach or strawberry usually. Sometimes I add a sprinkle of freshly cracked black pepper or chives if I’m going savory. It all depends on my mood, but a warm biscuit straight from the oven with something buttery and sweet or herby on top is absolute heaven.
Side Dishes
These biscuits pair wonderfully with vegan gravy for a hearty breakfast or brunch. I also love serving them alongside collard greens, roasted sweet potatoes, or a spicy vegan chili to soak up all the delicious juices. Honestly, they’re so versatile you can make them the star or the perfect companion to almost any meal.
Creative Ways to Present
For special occasions, I like stacking these biscuits into a beautiful tower layered with vegan herb butter or jam between each one. Topping with a little fresh thyme or edible flowers adds a charming touch. They also make fantastic slider buns for vegan breakfast sandwiches — fill them with tofu scramble and avocado for a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover biscuits can be covered tightly and stored at room temperature for 3-4 days — I like to keep them in an airtight container or wrap in foil. If your kitchen tends to be warm or humid, storing in the fridge slightly extends their freshness without drying them out too much.
Freezing
I freeze any extras by placing the biscuits on a baking sheet to flash freeze individually, then transferring them to a freezer-safe bag or container. This way they don’t stick together, and you can grab as many as you want later. They keep wonderfully for up to 2 months.
Reheating
The best way to reheat is by warming them in a 350°F oven for about 10 minutes. This restores that fresh-out-of-the-oven texture and crispness. Microwaving works too in a pinch but can make the crust a bit soft. A quick toss in a toaster oven also crisp ups the edges nicely.
FAQs
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Can I use other plant milks for the vegan buttermilk?
Absolutely! Unsweetened almond, oat, or cashew milk can be substituted for soy milk. Just make sure whichever milk you use is unsweetened and unflavored, so it won’t affect the biscuit’s flavor. The acid from apple cider vinegar will still do its magic in curdling any of these milks for that classic tang.
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Why won’t my biscuits rise tall?
This usually happens if the butter isn’t cold enough, the dough is overworked, or if the biscuits are cut with a twisting motion that seals the edges. Make sure butter is chilled, handle dough gently during mixing and folding, and cut straight down with a biscuit cutter without twisting.
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Can I make these gluten-free?
I haven’t tested this specific recipe with gluten-free flour, but a high-quality gluten-free all-purpose blend might work with slight variations in texture. Almond flour alone isn’t recommended, as it won’t provide the structure needed for flaky biscuits.
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How do I store leftover biscuits?
Store leftovers in an airtight container at room temperature for up to 4 days, or refrigerate to extend freshness. For longer storage, freezing is your best bet — just thaw and warm before serving.
Final Thoughts
This Southern-Style Vegan Buttermilk Biscuits Recipe has truly become a staple in my kitchen when I want that soul-satisfying comfort food without any animal products. There’s something so joyful about pulling warm, flaky biscuits fresh from the oven and sharing them with family or friends. Give this recipe a go — I promise it’ll quickly become your go-to for brunch, holidays, or any time you need a cozy, delicious pick-me-up. Can’t wait to hear how your biscuits turn out!
Print
Southern-Style Vegan Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
- Diet: Vegan
Description
These Southern-Style Vegan Buttermilk Biscuits are flaky, tall, and perfectly golden brown. Made with a simple homemade vegan buttermilk and cold vegan butter, these biscuits deliver the traditional layered texture without any dairy. Ideal for serving warm with vegan butter and jam, they’re a delightful plant-based twist on a classic southern favorite.
Ingredients
Vegan Buttermilk
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
Biscuits
- 2 1/2 cups all purpose flour, plus more as needed
- 2 tablespoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 cup (8 tablespoons) cold vegan butter
Instructions
- Preheat and prepare butter: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or lightly spray with oil. Cut 1/2 cup of vegan butter into small pieces and place in the freezer for 5 minutes to ensure it is very cold for flaky biscuits.
- Make vegan buttermilk: In a glass measuring cup, combine 1 cup unsweetened soy milk with 1 tablespoon apple cider vinegar. Set aside to curdle; this is your vegan buttermilk.
- Combine dry ingredients and cut in butter: In a large mixing bowl or food processor, whisk together 2 1/2 cups all-purpose flour, 2 tablespoons baking powder, 2 teaspoons sugar, and 1 teaspoon salt. Add the cold vegan butter pieces and cut into the dry ingredients using a pastry cutter or pulse in the food processor until coarse crumbs form. If using a processor, transfer the mixture to a large bowl.
- Add buttermilk and mix: Pour most of the vegan buttermilk into the bowl with dry ingredients, reserving about 2 tablespoons for brushing. Gently stir until almost combined; do not over mix. The dough will be moist, sticky, and not form a neat ball.
- Shape and fold dough to create layers: Turn the dough onto a lightly floured surface. Gently work it together with floured hands, shaping into a rectangle. Fold one side into the center, then the other side, turn the dough 90 degrees, and flatten again into a rectangle. Repeat folding and flattening two more times to build layers.
- Cut biscuits and arrange: On the last fold, flatten dough to about 1 inch thick. Use a biscuit cutter without twisting to cut out 10 to 12 biscuits. Re-roll scraps gently to cut remaining biscuits. Arrange biscuits close together on the prepared baking sheet to encourage tall rising.
- Brush and bake: Brush the tops of biscuits with the reserved vegan buttermilk. Bake for 20 minutes or until the tops are golden brown and biscuits have risen tall.
- Serve and store: Serve warm with vegan butter and jam. Store leftovers covered at room temperature for 3 to 4 days or refrigerate for longer. Biscuits also freeze well.
Notes
- You can substitute almond milk, coconut milk, cashew milk, or oat milk for soy milk; ensure unsweetened and unflavored.
- Gluten free flour blends might work but almond flour will not produce the right texture.
- Use cold vegan butter sticks like Earth Balance, Melt, or Miyokos for best results.
- Do not twist the biscuit cutter when cutting to maintain biscuit layers and rise.
- Arrange biscuits touching on the baking sheet to achieve taller biscuits.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
