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Vegan buttermilk biscuits on a serving board.
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5 from 5 votes

Vegan Buttermilk Biscuits

These vegan buttermilk biscuits are light and fluffy with layers of buttery goodness. With only a handful of ingredients and 30 minutes, you can enjoy these biscuits in no time with little effort!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: bread
Cuisine: American
Diet: Vegan
Servings: 8 biscuits
Calories: 172kcal
Author: Alison Corey

Ingredients

  • 1 ½ cups all-purpose flour
  • 3 tablespoon organic cane sugar
  • 2 ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 6 tablespoon vegan butter cold cut into cubes

Vegan Buttermilk

  • cup unsweetened soy milk
  • 1 tablespoon apple cider vinegar or lemon juice

Instructions

  • Preheat the oven to 500° Fahrenheit and line a baking sheet with parchment paper.
  • Whisk together the soy milk and apple cider vinegar. Set the milk aside for 10 minutes to allow time to curdle and become buttermilk.
  • Sift together the flour, baking powder, cane sugar, and salt into a large mixing bowl.
  • Using a pastry cutter, cut the cold cubed butter into the flour until it resembles a crumbly mixture.
  • Make a well in the center of the flour mixture. Pour the vegan buttermilk into the center. Fold the milk into the flour until it is just combined. Don't overmix!
  • Lightly flour your counter or work surface. Remove the dough from the bowl and place onto the floured workstation. Lightly flour the top of the dough and your hands. Gently flatten the dough until it's about 10 inches wide and ¾ of an inch thick.
  • Using a 2 ½-inch biscuit cutter, cut circles of the dough moving straight up and down. Do not twist!
  • Place the biscuits on a baking sheet lined with parchment paper. If you have extra dough, carefully flatten it out, and cut out additional circles, until most of the dough has been used.
  • Bake for 8-10 minutes at 500° F or until lightly browned on top. Serve warm!

Notes

Tips for Making Vegan Biscuits
  • Use cold vegan butter. If your butter is frozen, grate the butter and add it to the flour.
  • Freeze your dry ingredients. Freezing your dry ingredients will also help create a flaky biscuit. The flakes result from a cold dough!
  • Do not use your hands to mix the butter with the flour! Your hands are warm and will melt the butter, causing a flat biscuit.
  • Use a cold work surface when rolling out and flattening your biscuits. This will help keep that dough cold. A cold marble surface works best!
  • When cutting the biscuits into circles, don't twist. Just cut straight down. This will help keep the layers.
  • Handle the dough carefully. The more you manipulate the dough, the more tough the biscuits will become when baked.
  • They will keep at room temperature for 3-4 days.
  • They freeze for 2-3 months. 

Nutrition

Calories: 172kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 281mg | Potassium: 54mg | Fiber: 1g | Sugar: 5g | Vitamin A: 443IU | Calcium: 102mg | Iron: 1mg