Only 6 ingredients needed to make the BEST ever Vegan Biscuits. These buttermilk biscuits are so flaky, soft, eggless, and full of plant-based buttery goodness.
While I love sweet scones, there is nothing quite like a good buttermilk biscuit. Whether you enjoy it with a more savory gravy or pair it with a sweet jam, those flaky layers never disappoint!
Since most biscuits are clearly not vegan, I made it my mission to make the most simple vegan buttermilk biscuit recipe. Luckily, this recipe is made with 6 easy ingredients and takes only 30 minutes to whip up!
Ingredients & Substitutions:
While the full list of ingredients with quantities is in the recipe card, here's a quick recap of what you need to make these southern style biscuits:
- Plant-based milk
- Soy is my go-to for biscuits because of the high protein content. However, oat milk, hemp milk, almond milk, and flax milk are also good options. The higher the protein content in the milk, the more it will curdle and resemble buttermilk. Just make sure to buy unsweetened milk!
- Apple cider vinegar
- Needed to create a vegan buttermilk.
- Can be subbed 1:1 with lemon juice.
- Cold vegan butter
- Can be subbed 1:1 for frozen coconut oil. Just use a cheese grater to grate it into the bowl vs. a pastry cutter as it will be much harder than cold butter.
- I like using Flora plant butter, Earth Balance, or Miyokos for baking.
- All purpose flour
- Baking powder
- No yeast required to make these biscuits!
- Salt
Steps to make dairy-free biscuits
- One: Make the vegan buttermilk
This basically just involves mixing the soy milk and apple cider vinegar together until the milk begins to curdle. For the best results, use a high protein milk like soy milk. The buttermilk gives these biscuits that classic tang so don't skip it!
- Two: Cut butter into the dry ingredients
In a separate bowl mix the flour, baking powder, and salt together. Then "cut" in the cubes of cold vegan butter using a pastry cutter or a fork. For the best results avoid using your hands and add the ingredients to a cold bowl!
- Three: Add buttermilk & mix to form a shaggy dough
Next, pour in the buttermilk and milk everything together until you have a shaggy dough. The dough should not be super smooth like a cookie dough. It will be lumpy but not have any dry spots of flour.
- Four: Fold, Shape, & Bake!
Once you've formed the vegan biscuit dough, fold it on top of itself and press down to create a roughly even dough. Then use a biscuit cutter to cut out evenly sized biscuits. I used a very large biscuit cutter which gave me 6 biscuits, but you can use a smaller biscuit cutter for 8 biscuits or even make more mini biscuits. Just make sure to adjust the time if making smaller biscuits.
Then, add the biscuits to a parchment lined tray, brush with a little extra vegan butter if desired, and bake!
Tips for flaky vegan biscuits
- Always use cold ingredients
- This will give you the best flaky texture for these egg & dairy-free biscuits! That means solid cold butter (not room temperature), cold milk, and even using a cold bowl to mix everything together.
- Do not overmix the dough
- Overmixed dough= dense biscuits that lose their fluff and flakiness. You actually want little chunks of butter in the dough as they make biscuits flaky.
- Invest in a pastry cutter & biscuit cutter
- While not necessary, these tools make biscuit baking 10 times easier and make sure you have flaky evenly sized biscuits every time!
FAQ & Expert Tips:
I haven't tried it, but this recipe may work with a Gluten-Free 1:1 Baking Mix like Bob's Red Mill. I do not recommend subbing in alternative flours such as almond or coconut flour for this recipe.
Yes! If you want a sweeter biscuit just add in 2 Tbsp sugar. Also, if you are looking for a much sweeter recipe, you may want to make vegan scones instead. Try my Vegan Blackberry Lime Scones or Vegan Blueberry Scones next!
Definitely! This small batch vegan biscuit recipe makes 6 large biscuits. However, the recipe can also easily be doubled if you need more.
Biscuits can be stored at room temperature for 1-2 days in a closed container or wrapped in plastic wrap. I personally don't think biscuits store great in the fridge, but they can also be sealed in a freezer sage bag and stored in the freezer up to 1 month.
I like serving these dairy-free buttermilk biscuits with some vegan butter and raspberry jam. However, they also go perfectly with a vegan gravy and even can work as part of a homemade breakfast sandwich.
I hope you love these easy flaky Vegan Biscuits! They are made with no eggs & no dairy for a truly delicious buttermilk biscuit that can be enjoyed by all.
-TSG
Looking for more sweet vegan breakfast ideas? Check out these SGTO favorites!
Vegan Double Chocolate Muffins
The Best Vegan Biscuits
Soft, flaky, and butter vegan biscuits made without eggs or dairy!
Ingredients
- ¾ cup (177 ml) soy milk
- ½ Tbsp (7 grams) apple cider vinegar
- 2 cups (250 grams) all-purpose flour
- 3 tsp (12 grams) baking powder
- ½ tsp (2 grams) salt (decrease to ¼ tsp if using salted butter)
- ½ cup (113 grams) cold vegan butter, cubed
Instructions
- First, preheat the oven to 400F and line a baking tray with parchment paper.
- Next, add the soy milk and apple cider vinegar to a bowl, stir, and let sit until the milk begins to curdle. This is the process to make a vegan buttermilk.
- While the milk is curdling, add the flour, baking powder, and salt to a separate bowl and sift together. Then add in the cubed vegan butter and use a pastry cutter or fork to 'cut" the cutter into the dough until you have a crumbly dough.
- Next, pour the vegan buttermilk into the bowl of dry ingredients and butter. Then, gently mix everything together until you have a shaggy dough. Remember, you do not want a smooth dough- the dough should be lumpy but not have any dry spots of flour.
- Turn the dough out onto a surface. Then, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 2-3 times but taking care to not overwork the dough.
- Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. Press the biscuit cutter straight into the dough and drop the biscuit onto your prepared baking sheet.
- Add the biscuits to the parchment lined baking tray so they are about ½ inch apart from each other and bake for 18-20 minutes or until fluffy and brown. If desired, brush the tops with a little extra melted butter before and after baking. Serve immediately with extra butter & jam and enjoy!
Notes
- Biscuits are best enjoyed the day they are baked, but they can be stored at room temperature for 1-2 days in a closed container or in a sealed freezer safe bag in the freezer up to 1 month.
- You can use more melted butter to brush on top of biscuits before/after baking.
- Recipe adapted from Sugar Spun Run Biscuits.
Nutrition Information:
Yield: 6 Serving Size: 1 large biscuitAmount Per Serving: Calories: 176Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 24mgCarbohydrates: 33gFiber: 1gSugar: 0gProtein: 5g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.
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