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By Sarah Pilley · Published · Updated
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Vegan Buttermilk Biscuits are extra buttery, soft, and fluffy. This easy recipe is ready in less than 30 minutes for a delicious addition to your breakfast!
You’ll be amazed by how fluffy and tall these vegan biscuits get with just a handful of pantry staples.
They’re perfect for making a breakfast sandwich with tofu scrambled eggs and oyster mushroom bacon.
Or pour over some vegan gravy for a fancier dinner or holiday meal!
But my current favorite way to enjoy these biscuits is with strawberry butter. Just whip together vegan butter with strawberry jam for a delicious, sweet spread.
Jump to:
- Ingredients
- Equipment
- Directions with Pictures
- Top Tips
- Biscuit Flavor Additions
- More Vegan Breakfast Recipes
- 📖 Recipe
Ingredients
You will need these simple ingredients for this vegan buttermilk biscuit recipe:
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Vegan Butter
- Plant Milk + Apple Cider Vinegar
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Equipment
You can make these biscuits without any special equipment! Here are a few options:
Having a rolling pin to flatten the biscuit dough into an even layer is helpful, but you can also pat it down by hand.
You can cut the biscuits into circles using a biscuit cutter, a round cookie cutter, or a cup. I used a glass cup, and they turned out great! You can also cut the biscuits with a knife to make square ones instead.
Directions with Pictures
Here’s a step-by-step guide to making the best vegan buttermilk biscuits:
1. Mix the dry ingredients.
3. Add the vegan buttermilk.
4. Knead to form the dough.
5. Roll out the dough.
6. Stamp out the biscuits.
7. Brush with melted vegan butter.
8. Bake the biscuits.
Top Tips
Don’t Overwork the Dough
You only need to knead the dough 2 to 3 times, just until it comes together. Overmixing will make the biscuits tougher and cause them to rise less.
Keep the Butter and Buttermilk Cold
I like to cube the butter and store it in the freezer until it is ready to be worked into the dry ingredients. Keeping the butter and milk cold ensures flakier layers within the dough.
Don't Twist the Biscuit Cutter
When you stamp out the biscuits, make sure you stamp it, but don't twist. Just pull the cutter straight up. Twisting prevents the biscuits from rising properly.
Biscuit Flavor Additions
This recipe makes a classic Southern-style buttermilk biscuit, but you can have lots of fun with flavor additions! Here are a few ideas:
- Garlic Herb - Add fresh garlic and your favorite herbs to the dough for a more savory feel. Italian seasoning works great!
- Cheesy - Add nutritional yeast or some vegan cheddar cheese for a cheesy taste.
- Cinnamon - Add ground cinnamon to the dough and make up cinnamon butter for a real treat.
Storage & Reheating
Store leftover vegan biscuits in an airtight container or ziplock bag at room temperature for 3 to 4 days. They are best eaten within the first day or so.
For best results, reheat biscuits in an air fryer at 350°F for 2 to 3 minutes and brush them with extra melted butter.
You can also make these biscuits ahead and freeze them once they have cooled for extended storage. Alternatively, unbaked biscuits can be frozen in a single layer in an airtight container for up to 1 month. Thaw the biscuits and then bake as written.
More Vegan Breakfast Recipes
- Vegan Gluten-Free Banana Muffins
- Tofu Scramble
- Vegan Baked Oatmeal For One
- Vegan Oyster Mushroom Bacon
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📖 Recipe
Vegan Buttermilk Biscuits
Vegan Buttermilk Biscuits are extra buttery, soft, and fluffy. This easy recipe is ready in less than 30 minutes for a delicious addition to your breakfast!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 16 minutes minutes
Total Time: 26 minutes minutes
Servings: 8 biscuits (about 2" diameter)
Author: Sarah Pilley
Equipment
rolling pin (optional, see notes)
biscuit cutter (optional, see notes)
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 7 tablespoons cold vegan butter cubed
- ¾ cup vegan buttermilk 11 tablespoons plant milk + 1 tablespoon apple cider vinegar
- 1 tablespoon melted vegan butter
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cube the butter and chill in the freezer.
Make the vegan buttermilk by adding 1 tablespoon of apple cider vinegar (or lemon juice, white vinegar) to a measuring cup. Pour in soy milk (or another non-dairy milk) to reach the ¾ cup line. Mix the buttermilk and let it sit to curdle.
Mix all the dry ingredients in a large mixing bowl.
Use your fingers or a pastry cutter to work the cold butter into the dry ingredients until it creates a coarse texture.
Pour in the vegan buttermilk and mix to form a rough dough.
Knead the dough 2 to 3 times on a lightly floured surface until completely formed and smooth.
Roll the dough into an even 1 to 1 ½ inch thick slab.
Stamp out the biscuits using a cup or cutter. You can make them any size; I used a cup with a 2” diameter.
Pat the dough scraps together, reroll, and cut out the remaining biscuits. Be careful not to overwork the dough.
Brush the tops of each biscuit with melted vegan butter.
Bake the biscuits for 12 to 16 minutes or until well-risen and lightly golden in color.
Brush the baked biscuits with additional melted butter, and enjoy!
Notes
See more expert tips, pictures, and variations above for making the best vegan biscuits!
Yield: 8 biscuits (about 2” diameter)
Equipment:
- Rolling Pin - Having a rolling pin to flatten the biscuit dough into an even layer is helpful, but you can also pat it down by hand.
- Biscuit Cutter - You can cut the biscuits into circles using a biscuit cutter, a round cookie cutter, or a cup. I used a glass cup, and they turned out great! You can also cut the biscuits with a knife to make square ones instead.
Top Tips:
- Mixing and Kneading - You only need to knead the dough 2 to 3 times, just until it comes together. Overmixing will make the biscuits tougher and cause them to rise less.
- Chilling Ingredients - Cube the butter and store it in the freezer until it is ready to be worked into the dry ingredients. Keeping the butter and milk cold ensures flakier layers within the dough.
- Stamping Biscuits - When you stamp out the biscuits, make sure you stamp it, but don't twist. Just pull the cutter straight up. Twisting prevents the biscuits from rising properly.
Storage:
- Store leftover vegan biscuits in an airtight container or ziplock bag at room temperature for 3 to 4 days. They are best if eaten in the first day or so.
- You can also make these biscuits ahead and freeze them once they have cooled for extended storage.
- Unbaked biscuits can be frozen in a single layer in an airtight container for up to 1 month. Thaw the biscuits and then bake as written.
Reheating: For best results, reheat biscuits in an air fryer at 350°F for 2 to 3 minutes and brush them with extra melted butter.
Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!
Nutrition
Calories: 234kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 533mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg
More Breakfast Recipes
- Vegan Chocolate Chip Banana Cake
- Vegan Breakfast Tacos
- Vegan French Toast
- Vegan Banana Bread Overnight Oats
Reader Interactions
Comments
Gina
These biscuits are absolutely amazing! So delicious and easy to make, thanks for sharing this recipe 🙂Reply
Sarah Pilley
Thank you Gina!!
Reply
