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Vegan Buttermilk Biscuits on a gray plate.
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5 from 4 votes

Vegan Buttermilk Biscuits

These vegan buttermilk biscuits are so delicious! A classic, flaky, buttery biscuit that can be served sweet or savory. A perfect treat for any time of the day.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, Side
Cuisine: American
Diet: Vegan
Servings: 9
Calories: 237kcal
Author: Alison Andrews

Ingredients

  • 2 and ½ cups All Purpose Flour (313g) plus more for dusting
  • 2 Tablespoons Baking Powder
  • 1 Tablespoon White Granulated Sugar
  • 1 teaspoon Salt
  • ½ cup Vegan Butter (112g) Cold and cut into cubes
  • 1 cup Vegan Buttermilk (240ml) 1Tbsp lemon juice + soy milk up to the 1 cup line.
  • 1 Tablespoon Soy Milk for brushing over the tops of the biscuits*
  • 2 Tablespoons Vegan Butter Melted (Optional)

Instructions

  • Preheat the oven to 430°F (220°C) and line a baking tray with parchment paper. Set aside.
  • In a large mixing bowl, add the all purpose flour, baking powder, sugar, and salt and mix together.
  • Add the cold vegan butter and mix it with your fingers until crumbly.
  • Add the vegan buttermilk and mix it into a shaggy dough.
  • Move the dough from the mixing bowl onto a flour-dusted surface. Flour your hands and use your hands to flatten the dough into a ¾ inch rectangle shape.
  • Fold the dough by folding one side into the center and then the other side over the first fold. Turn it a quarter turn so that it’s horizontal and flatten it into a rectangle and fold it again. Repeat two more times. (Four times in total)
  • Flatten to about 1 inch thick, dip a smooth biscuit cutter in flour, and then use that to cut out your biscuits. Please DON’T TWIST the cutter; it can seal off the edges and prevent the biscuits from rising. Re-roll scraps until you have used up all the dough. You should get 8-10 biscuits.
  • Place the biscuits onto your parchment-lined baking tray, arrange them close together so that they are touching (this makes them bake up nice and tall), and brush the tops with soy milk.
  • Place into the oven to bake for 15-20 minutes until golden brown.
  • Brush with melted vegan butter when they come out of the oven (optional)
  • Serve warm

Notes

  1. Cold ingredients are essential. Make sure to keep your vegan butter and vegan buttermilk as cold as possible. Keep both in the fridge until you need it. This helps the biscuits to be flaky once baked.
  2. Weigh the flour. For the most accurate results, weigh your flour on a food scale or alternatively measure it correctly with the spoon and level method. Spoon it into your measuring cup and level off the top with a knife. Don’t scoop it, and don’t pack it into the cup. 
  3. Sugar. You can leave the sugar out entirely in these biscuits if you prefer, though even with the sugar, they are not sweet.
  4. Soy milk. You could try a different non-dairy milk if you have an issue with soy, but we have only tested this with soy milk.
  5. When cutting the biscuits out with your cutter, don’t twist and turn the cutter as you cut the rounds. Doing this will prevent the biscuits from rising.
  6. Pack the biscuits close to each other on the baking sheet. They help one another to rise nice and tall.
  7. Storing. This is not an ideal recipe for storing as they are best the day of baking and warm out of the oven.  They are edible the next day, but there is a significant reduction in tastiness. So fresh is best. If you have leftovers, wrap them tightly to prevent them from drying out, or store them in an airtight container at room temperature and enjoy the next day.
  8. Freeze the baked biscuits in a zip lock bag for up to 3 months.

Nutrition

Serving: 1biscuit | Calories: 237kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 657mg | Fiber: 1g | Sugar: 2g