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.
These Vegan Buttermilk Biscuits are the best thing since sliced bread! They have tall, tender, flaky, buttery layers that melt in your mouth.
You will never want to make another vegan biscuit recipe again! If you thought our original vegan biscuits were a hit – wait until you try our vegan buttermilk biscuits.
These buttery biscuits are made with just six ingredients that include an easy homemade vegan buttermilk, made by mixing lemon juice and soy milk. Quick and easy and such an entertaining recipe to make.
Enjoy your freshly baked vegan biscuits warm out of the oven, topped with some vegan butter and jam for breakfast, or they can also be served as a side dish with some vegan gravy for lunch or dinner.
And if you love vegan buttermilk biscuits, try our vegan buttermilk pancakes and vegan blackberry muffins – all made with our easy homemade vegan buttermilk recipe.
Ingredients for the Vegan Buttermilk Biscuits
Ingredients Notes
You only need six ingredients for this amazing vegan buttermilk biscuit recipe, where the most important are the vegan butter, vegan buttermilk, and baking powder.
- Vegan Butter -Should be cold from the fridge.
- Vegan Buttermilk. We used our quick and easy vegan buttermilk recipe. Just add 1 Tbsp fresh lemon juice to a measuring jug and then add soy milk to the 1 cup (240ml) line. Leave it for a minute to allow it to curdle. Place the vegan buttermilk in the fridge until needed.
- Baking powder – this recipe uses two tablespoons for nice and tall biscuits.
Step By Step Instructions
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- 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 to your dry ingredients 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 out 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. Flatten it into a rectangle.
- Now fold it again like the previous two steps. Repeat the folding process two more times. (Four times in total) This is what makes the biscuits so flaky!
- 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).
- Brush the tops with soy milk.
- Place into your preheated oven for 15-20 minutes until golden brown.
- Brush with melted vegan butter when they come out of the oven and serve warm.
Recipe Success Tips
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.
Folding the dough (a.k.a laminating) creates the layers of the biscuits that make them pull apart tender and flaky.
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.
Pack the biscuits close to each other on the baking sheet. They help one another to rise up nice and tall.
How To Serve Buttermilk Biscuits
Vegan buttermilk biscuits are best served warm, straight from the oven. If you have leftovers, reheat them in the oven for a few minutes before serving. Serve with vegan butter and a drizzle of vegan honey or opt for a classic option like vegan biscuits and jam.
If you want to serve them as a savory side dish for lunch or dinner you can whip up our vegan gravy or vegan mushroom gravy to drizzle over your biscuits.
Storing and Freezing
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.
Freeze the baked biscuits in a zip-lock bag for up to 3 months.
More Easy Vegan Side Dishes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Buttermilk Biscuits
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
- 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.
- 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.
- Sugar. You can leave the sugar out entirely in these biscuits if you prefer, though even with the sugar, they are not sweet.
- 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.
- 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.
- Pack the biscuits close to each other on the baking sheet. They help one another to rise nice and tall.
- 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.
- Freeze the baked biscuits in a zip lock bag for up to 3 months.
These really were the best biscuits I’ve ever made, or eaten for that matter. Only problem was it’s hard not to eat them all!
That’s something we struggled with too Carol! Thanks so much for your great review! 🙂
I love this recipe but had to change it to glutenfree vegan. My own recipe in my book, I called pefection. BUT I followed your method and ingredients , except weighing Health Connection gfree all purpose flour. The mixture was a watery dough. So I left it standing, not adding an amount of xtra gf flour as it would not work the same. So. Just pressed my doughy hands into flour and gently worked through, repeating the procedure a few times till I reached a Shaggy dough..BEST TERM YOU USING🙌 Then proceeded with the folding…which is similar to making a gfree puff pastry.
The scones are to die for…recipe a keeper. Thanks so much for sharing. I expain about gfree method incase you want to try. Once again THANK YOU🌹
Amazing Mariana! Thank you so much for sharing in such detail and thanks for your lovely review!
Honey is an animal product and isn’t vegan!
Thanks for pointing out our typo Jenice, we meant to link our vegan honey recipe
. We did correct the mistake in the blogpost. All the best!
Can I replace the vegan butter with cold hard coconut oil?
Thank you.
Hi Dewi, we haven’t tested this recipe using coconut oil, so I’m not sure.
Delicious!!
Thank you Laura!
Can you make these biscuits gluten free with a 1:1 flour?
Thanks
Yes, that should work Patty!