Recipe for Vegan Biscuits

Vegan Biscuits

How to make the best flaky fluffy Vegan “Buttermilk” Biscuits

Vegan buttermilk Biscuits

I know I know, making buttermilk biscuits from scratch seems really difficult. It’s so much easier to grab that rolled pack at the grocery store and plop in the oven and be done with it.

But two things:

Above all, they’re processed with preservatives. Also, I swear the containers always say they may contain trace amounts of milk from being processed on equipment.

So yeah, no.

No need to fret though, surprisingly, these easy “buttermilk” biscuits are perfect for beginner cooks, master chefs, and our non-vegan friends. Everyone will love them! The only problem, they’ll be gone quickly.

Let’s get started!

Recipe for Vegan Biscuits

Gather your Equipment

Recipe for Vegan Biscuits
Vegan Buttermilk Biscuits

Prep Oven & Ingredients

Two of the most important factors for our recipe for vegan biscuits:

HOT OVEN | COLD BUTTER

… Did I make that large enough?

For real though, the trick to this, besides amazing fresh ingredients, is to have your oven hot, and your butter cold. This will help keep the biscuit shape while it bakes, and allow them to rise and stay flaky!

Chopped vegan butter

Firstly, chop up the butter into cubes.

Subsequently, place the chopped butter onto a plate with parchment paper. Then, place in the freezer while we do the rest.

Secondly, pre-heat the oven to 450 degrees F.

Making Vegan Buttermilk

This is a pretty standard recipe for vegan buttermilk, so feel free to use it for other recipes that call for it, like our Crispy Vegan Chicken Fingers

Simple mix 1 C almond milk & 1 Tbsp. apple cider vinegar and let sit.

The vinegar will cause the almond milk to curdle, which sounds gross, but it’s exactly what we need! Then, place mixture into the fridge until we need it again.

(Because remember, we want everything to stay as cold as possible)

Side note: You can substitute the almond milk for coconut milk, and the apple cider vinegar for lemon juice, for example. I’ve used every combination of these ingredients, but I find for these biscuits, the flavor & texture of the almond milk and apple cider vinegar works best!

Mix the Dry Ingredients Together

Recipe for Vegan Buttermilk Biscuits
2 C Flour
1 Tbsp. Baking Powder
1/2 tsp. Baking Soda
3/4 tsp. Sea Salt

In a large bowl, vigorously whisk together the dry ingredients.

Pulse Frozen Vegan Butter into Food Processor with Dry Ingredients

Remember that butter we put in the freezer? Take it out. After that, put dry mixture and frozen vegan butter cubes into your favorite food processor.

Pulse frequently, but not continually (the more it mixes, the warmer it gets, and the trick is to keep it as cold as possible). Pulse until it is all combined. The buttermilk biscuit mixture should look fine & sandy. After that, quickly return to the large mixing bowl.

Add the vegan buttermilk

Firstly, Set aside 2 Tbsp. of your vegan buttermilk. **don’t forget this step**

Secondly, make a big divot into the center of the dry mixture. After that, gently pour the remaining vegan buttermilk into the dry mixture, and with a spatula, gently combine.

Pouring Buttermilk Into Dry Mixture
Pouring Vegan Buttermilk into Pulsed Butter Biscuit Mixture

Do not overmix! It should look flaky-ish at this point – not like a cake or bread dough. Falling apart is ok!

Mixed Flaky dough
Flaky Vegan Buttermilk Biscuit Dough

Working the Buttermilk Biscuit Dough

Firstly, we don’t actually want to knead the dough. What we do want to do is turn the dough onto a clean floured surface. Sprinkle a little extra flour on top of the biscuit dough. Gently press together into one large mass and flatten until it’s about 1″.

After that, Fold the dough over itself in half and press again into 1″.

Finally, repeat this about 5-6 times. This is how the dough gets it’s flaky layers.

Most importantly, do not use a rolling pin! This will cause it to become to flat, and you’ll end up with biscuits that are dense and firm, for instance. Yuck!

Turn Buttermilk Biscuit Dough and Fold
Folded vegan biscuit dough on a floured surface

Cutting & Cooling Buttermilk Biscuits

After you have folded the dough, take a biscuit cutter and push straight down.

Do not twist. Twisting causes the dough to pinch, and again not allow it to rise and be fluffy.

To release the biscuit, very gently jiggle apart. After that, plop onto a baking sheet lined with parchment paper! This recipe for vegan biscuits should make 6-8 biscuits depending on what size biscuit cutter you have. For example, I used a 2.5″ biscuit cutter and got 7 perfect biscuits, and one ugly one.

Cutting Buttermilk Biscuits out of Vegan Biscuit Dough
Cutting Biscuits out of Dough on a Floured Surface

You’ll end up with some scraps at the end, which you can just pinch back together, reshape, and make 1-2 more “ugly” biscuits. I like to call the ugly ones the taste testers. They still taste amazing, but they’re not the show stoppers.

Cut out Buttermilk Biscuits on Parchment Paper

Place Vegan Biscuits in Freezer

Now that all the buttermilk biscuits are on the parchment paper, place into the freezer for about 10-15 more minutes.

This will help to maintain the biscuit shape while they bake!

Time to bake!

Before anything, remove vegan buttermilk biscuits from the freezer. Brush the tops of each biscuit with the remaining vegan buttermilk we had set aside. Now it’s time to bake!

FINALLY!

Make sure your oven is nice and hot, and place the biscuits into it and bake.

Depending on your oven, this can take anywhere from 12-20 minutes. Check at 12 minutes, and keep baking in 2 minute increments, checking until they are beautifully golden brown.

Vegan Biscuits
Golden Flaky Vegan Buttermilk Biscuits
vegan Biscuits
Buttermilk Biscuit

I dare you to not eat the whole lot the first night.

Just kidding, you deserve it! Certainly I did.

I guarantee this is the best recipe for vegan biscuits there is out there!

  • Flaky
  • Buttery
  • Fluffy
  • Most importantly, Vegan

Make these all year long, but they are especially great for the Holidays!

Serving Suggestions

To sum up, these biscuits are so great on their own, especially when hot and fresh. But, just in case, here are some of my favorite ways to eat them.

vegan Biscuits
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5 from 1 vote

Flaky Vegan Buttermilk Biscuits

Easy step by step recipe of the best flaky fluffy buttery vegan buttermilk biscuits
Prep Time15 mins
Active Time20 mins
Total Time45 mins
Course: Appetizer, Breakfast, brunch, Side Dish, Snack
Cuisine: American
Keyword: biscuits, buttermilk, easy, Quick and Easy
Yield: 8 Biscuits
Author: veganrobb
Cost: 8

Equipment

  • Baking Sheet
  • Food Processor

Materials

Vegan Buttermilk

  • 1 C Plain Unsweetened Almond (or Coconut Milk)
  • 1 Tbsp. Apple Cider Vinegar (or Lemon Juice)

Biscuit Dry Ingredients

  • 2 C Flour
  • 1 Tbsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 3/4 tsp. Sea Salt
  • 6 Tbsp. Unsalted Vegan Butter (Mykonos or Earth Balance)

Instructions

PREP

  • Take 6 Tbsp. vegan butter, and cut into small cubes. Set on a piece of parchment paper on a plate, and put in freezer while we mix the dry ingredients.
    Chopped vegan butter
  • Pre-heat oven to 450 Degrees F. We want the oven to be hot hot hot, and the biscuits to be cold!

MAKING VEGAN BUTTERMILK

  • Mix one cup of almond milk and 1 Tbsp. apple cider vinegar in small dish. This will cause the almond milk to curdle – but this is what we want! Set in fridge to keep cold.
  • I've made this also with coconut milk instead of almond, and lemon juice instead of apple cider vinegar. All the combinations work well, but I seem to get the best results and flavor from almond milk and apple cider vinegar.

MIX DRY INGREDIENTS

  • In a large dish, vigorously whisk together 2 C Flour, 1 Tbsp., baking powder, 1/2 tsp. baking soda, & 3/4 tsp. sea salt
    Recipe for Vegan Buttermilk Biscuits

PULSE FROZEN VEGAN BUTTER INTO DRY INGREDIENTS

  • Take the frozen butter out of the freezer, and combine the dry mixture with the butter into a food processor. Pulse frequently, but not continually (the more it mixes, the warmer it gets, and the trick is to keep it as cold as possible). Pulse until it is all combined. The mixture should look fine & sandy. Return to large mixing bowl
    Cold Vegan Butter Pulsed with Dry Mixture

ADD BUTTERMILK

  • Set aside 2 Tbsp. of your vegan buttermilk. Make a big divot into the center of the dry mixture. Gently pour the remaining vegan buttermilk into the dry mixture, and with a spatula, gently combine. Do not overmix! It should look flaky-ish at this point – not like a cake or bread dough. Falling apart is ok!
    Mixed Flaky dough

WORKING THE BISCUIT DOUGH

  • Firstly, we don't actually want to knead the dough. What we do want to do is turn the dough onto a clean floured surface. Sprinkle a little extra flour on top of the biscuit dough. Gently press together into one large mass and flatten until it's about 1".
  • Fold the dough over itself in half and press again into 1". Repeat this about 5-6 times. This is how the dough gets it's flaky layers. *do not use a rolling pin!!!!!* This will cause it to become to flat, and you'll end up with biscuits that are dense and firm. Yuck!
    Turn Buttermilk Biscuit Dough and Fold

CUTTING & COOLING BISCUITS

  • After you have folded the dough, take a biscuit cutter and push straight down. Do not twist. Twisting causes the dough to pinch, and again not allow it to rise and be fluffy. To release the biscuit, very gently jiggle apart. Plop onto a baking sheet lined with parchment paper! This recipe should make 6-8 biscuits depending on what size biscuit cutter you have.
    Cutting Biscuits out of Vegan Buttermilk Biscuit Dough
  • You'll end up with some scraps at the end, which you can just pinch back together, reshape, and make 1-2 more "ugly" biscuits. I like to call the ugly ones the taste testers. They still taste amazing, but they're not the show stoppers.
  • Now that all the biscuits are on the parchment paper, place into the freezer for about 10 more minutes. This will help to maintain the biscuit shape while they bake!
    Cut out Buttermilk Biscuits on Parchment Paper
  • Remove from the freezer. Brush the tops of each biscuit with the remaining vegan buttermilk we had set aside. Now it's time to bake!

BAKING

  • FINALLY! Make sure your oven is nice and hot, and place the biscuits into them and bake. Depending on your oven, this can take anywhere from 12-20 minutes. Check at 12, and keep baking in 2 minute increments, checking until they are beautifully golden brown.

EAT 'EM UP

  • Now, warm fresh biscuits are really the bees knees. So slather them with your favorite toppings and go to town! They taste great with butter, jam, apple or pumpkin butter, or a delicious vegan mushroom gravy. Enjoy!
    Recipe for Vegan Biscuits
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