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
Scale
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
