Tender, flaky and moist, these vegan buttermilk biscuits are certain to become a favorite. They’re so simple to make you’ll have warm biscuits ready in just 30 minutes. Plus, they require only 7 ingredients that you likely already have in your pantry. I love how versatile these vegan biscuits are, making perfect breakfast sandwiches, luscious strawberry shortcakes or rounding out soup night. Warning: they might just become a new habit!
Biscuits: A Brief History
Biscuits have come a long way from their humble beginnings. Early on these hard, twice-baked rations were created for ancient Roman soldiers—because who doesn’t love chewing on a rock-like snack when you’re on the battlefield? As far from sweet as you could get, they were designed for practicality rather than pleasure. Fast forward a few centuries, and the British decided that perhaps biscuits could be both edible and tasty, introducing sugar, spices, and a bit of sophistication. Meanwhile, across the Atlantic, Americans took a completely different approach, creating soft, fluffy biscuits and slathering them with butter or gravy. These days, in much of the Western world, you can find biscuit baking competitions for everyone from home cooks to professional chefs. Feeling competitive? Give it a try and you might just win the Biskies. (It’s real! Google it).
What You'll Need to make Fluffy Buttermilk Biscuits
All-purpose Flour – choose unbleached if possible.
Baking Powder – increases the volume and lightens the texture of baked goods. Aluminum-free baking powder will result in the best flavor.
Salt – enhances and balances flavor .
Vegan (Plant-Based) Butter – as the biscuits cook the melting butter forms steam. This steam forms air pockets in the biscuits that make them fluffy and light.
Homemade Vegan Buttermilk made with 2 simple ingredients: unsweetened almond or soy milk and apple cider vinegar – buttermilk is key to making tall, fluffy biscuits and your vegan buttermilk will do just that.
Maple Syrup – adds just a hint of sweetness. You can sub coconut sugar or white sugar if you’d like.
How to Make Fluffy Buttermilk Biscuits + Pro Tips!
Add the apple cider vinegar to a one cup glass measuring cup. Add enough soy milk to make exactly 1 cup of vegan buttermilk. Stir briefly and refrigerate.
Place the flour, baking powder and salt in a large mixing bowl and whisk until combined.
Add the chilled butter cubes to the dry ingredients. Cut the butter into the flour mixture using a pastry cutter or a large fork until coarse crumbs have formed.
Make a well in the center of the mixture and add the chilled buttermilk. Stir gently until just combined. Do not overmix. Your dough will be very crumbly. Pro Tip – overmixing will result in dense, tough biscuits.
Use your hands to gather up the dough into a ball and place it on a lightly floured surface. Carefully but quickly press the dough into a rectangle, about 8 inches wide. Fold the dough into thirds, like you are folding a letter to fit in an envelope. Turn the dough 90 degrees and fold it into thirds again. Press the dough back into a rectangle and repeat the fold – turn – fold process two more times.
Use a rolling pin to roll out the dough until it’s about 1 inch thick. Cut the dough into 3” circles using a round biscuit cutter or the top of a wide mouth mason jar. Pro Tip – Do not twist the cutter. Twisting seals the edges and will keep the biscuits from rising properly. Collect the scraps and re-roll into a 1″ square. Continue cutting biscuits until the dough is gone. You should have 8-10 biscuits.
Arrange the biscuits in a 10-inch cast iron skillet, allowing the biscuits to almost touch. Pro Tip- Allowing the biscuits to just touch will help them to rise uniformly. Alternately, you can arrange them close together on a baking sheet lined with parchment paper.
Brush the tops with the remaining soy milk. Pro Tip – Use your thumb to press an indent into the top of each biscuit to keep the tops from doming.
Bake until the biscuit tops are golden brown, about 15 minutes.
How to Store Biscuits
Got Leftovers? Store in an airtight container at room temperature for 2 to 3 days.
To freeze unbaked biscuits: Place the cut out biscuits on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1 to 2 hours or until the biscuits are frozen solid. Remove the biscuits from the tray and place in a large freezer bag. Freeze for up to 3 months. If baking the biscuits from frozen add a few extra minutes to the baking time. If they begin to brown too much before they’re fully baked, place a piece of foil over the top until they’re done.
To freeze baked biscuits: Allow the biscuits to cool completely then place them in a large freezer bag and store in the freezer for up to 3 months. To reheat, bring frozen biscuits to room temperature on the counter, then place in a 300°F oven until warmed through.
How to Use Vegan Buttermilk Biscuits
Oh the possibilities!
- smothered with mushroom gravy for a hearty plant-based breakfast
- topped with vegan butter and fruit jam
- served alongside a hearty vegan soup
- as the top crust on a vegan pot pie
- coupled with strawberries for a delicious strawberry shortcake
Fluffy Vegan Buttermilk Biscuits
These buttermilk biscuits are buttery and tender with flaky layers of goodness! Plus, they’re super easy to make, requiring only 7 ingredients and 15 minutes of hands on time. Who knew that vegan baking could be so simple and delicious!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 - 10 biscuits 1x
- Diet: Vegan
Ingredients
2 1/2 cups all-purpose flour
2 TB baking powder (aluminum-free if possible)
1 tsp salt
1/2 cup vegan butter, cubed and chilled
1 cup plain, unsweetened soy milk, or plant milk of choice (see note)
1 TB apple cider vinegar
2 tsp maple syrup
Instructions
- Preheat oven to 425 degrees F
- In a glass bowl, combine the soy milk and apple cider vinegar. Stir briefly and refrigerate.
- To a large mixing bowl, add the flour, baking powder and salt. Whisk until combined.
- Add the chilled butter cubes to the dry ingredients. Cut the butter into the flour mixture using a pastry cutter or two knives until coarse crumbs form.
- Make a well in the center of the mixture and add 1 cup of the chilled buttermilk. Stir gently until just combined, being careful not to overmix. The dough should be crumbly.
- With your clean hands, gather up the dough into a ball and place it on a lightly floured surface. Gently press the dough into a rectangle, about 8 inches wide. Fold the dough into thirds, like you are folding a letter to fit in an envelope. Turn the dough 90 degrees and fold it into thirds again. Press the dough back into a rectangle and repeat the fold – turn – fold process two more times.
- Use a rolling pin to roll out the dough until it’s about 1 inch thick. Cut the dough into 3” circles using a round biscuit cutter or the top of a wide mouth mason jar. Do not twist the cutter. Twisting seals the edges and will keep the biscuits from rising properly. Re-roll the scraps and continue cutting biscuits until the dough is gone. You should have 8-10 biscuits.
- Arrange the biscuits in a 10-inch cast iron skillet, allowing the biscuits to almost touch. Alternately, you can arrange them close together on a baking sheet lined with parchment paper.
- Brush the tops with the remaining soy milk. Bake the biscuits until the tops are golden brown, about 15 minutes.
- Serve the biscuits warm with vegan butter.
Nutrition
- Serving Size: One Biscuit
- Calories: 208
- Fat: 9.6
- Carbohydrates: 25.8
- Protein: 4.1
- Cholesterol: 0
