Vegan buttermilk biscuits are the perfect side dish to any family dinner. With only a few ingredients (that you probably already have!) this easy biscuit recipe comes together in less than 10 minutes!
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If your family is anything like mine, one of the best parts of big family dinners isn’t the main dish. It’s the bread- or in this case the biscuits!
And this buttermilk biscuit recipe is the only biscuit recipe you’ll ever need!
These vegan buttermilk biscuits are so perfectly buttery and light. And they taste just like traditional biscuits with no compromise in taste or texture. That means, no matter the diet, you can make everyone around the table happy.
Because you can make them any day of the year, they make not only the perfect dinner side dish but they are also yummy as breakfast with vegan scrambled eggs or even vegan sausage gravy.
Ingredients & Substitutions
And best of all? You need only 7 ingredients and 10 minutes to make this easy recipe. You can enjoy these biscuits morning, noon, and night!
Here is everything you need.
Ingredient Notes
- Soymilk – I recommend soy milk because it curdles the best, creating the perfect vegan buttermilk. Almond milk will often curdle but not as well.
- Apple Cider Vinegar – This is my vinegar of choice when making vegan buttermilk. If you don’t have apple cider vinegar, white vinegar, white wine vinegar, and lemon juice are great alternatives.
- All-purpose flour – You can sub 50% whole wheat flour for a healthier option. For a gluten-free biscuit, you can use a 1:1 Gluten-Free Flour Baking Blend. (<<affiliate link)
- Vegan butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
Step-By-Step Instructions
Before starting, preheat your oven to 450 degrees. Line a baking with parchment paper and set aside.
Step One – Mix the dry ingredients
In a large bowl, combine the flour, baking powder, baking soda, and salt. Next, cut the butter into small cubes and mix it into the dry ingredients. using your fingers or a pastry cutter (<<affiliate link). The dough butter should start to form pea-sized pieces. Set the dry ingredients aside.
Pro Tip: Break the butter into the dry ingredients with your hands or a pastry cutter. Avoid using a spoon as it will overmix the dough.
Step Two – Make the Dough
In a small bowl, whisk together the soy milk and the apple cider vinegar. Let the mixture sit for about 5 minutes. This allows the milk to curdle slightly to make vegan buttermilk.
Pro Tip: Buttermilk both adds flavor as well as gives these biscuits their fluffy texture.
Using a spoon or your hands, make a well in the center of the dry ingredients. Pour the soy milk and apple cider combination into the well and mix with a wooden spoon until the dough starts to form.
Step Three – Roll and Bake
Turn the dough out onto a floured surface. Using a rolling pin, roll out the dough until it is about 3/4 of an inch thick. Cut out the biscuits using a 4” circular cookie cutter.
Place the cut out biscuits on the parchment line sheet leaving a bit of space between the biscuits. Brush the tops of the biscuits with a little bit more soy milk. Bake the biscuits for about 12 to 15 minutes or until they become golden brown in color.
Serve warm with butter, jam, or your favorite meals. Enjoy!
Serving Storing
Serving – Buttermilk biscuits make a great addition to any vegan breakfast, lunch, or dinner. Try them with vegan country gravy, and you won’t be disappointed. You could also top them with vegan butter or your favorite jam.
Storing – Store leftovers in an airtight container in a cool, dry area. Make sure you let them cool completely before placing them in a container to avoid condensation. You should eat them within 2 to 3 days of making them.
Tips and Tricks
- Make sure to let the oven properly preheat. These biscuits need to go into the oven hot so that they properly rise.
- Give the apple cider vinegar time to curdle the soy milk. This will usually take about 5 minutes.
- High quality, non-hydrogenated vegan butter is a must! Look for Earth Balance or Miyoko’s. You could also make your own. Your butter should be chilled so that the biscuits keep their shape in the oven.
- Don’t overcook the biscuits. They will become hard, burn, or become crumbly. Cook them just until they start to have a golden-brown color.
Frequently Asked Questions
Yes, you can. I recommend using an all-purpose gluten free flour. You may need to adjust the milk amount slightly if the dough is too dry. If you do, only add a small, 1/4 teaspoon at a time until the dough is not crumbly or falling apart.
You can store these biscuits for about 2-3 days in an airtight container. Like most baked goods, they taste best fresh from the oven.
Round biscuits are the traditional shape. But you can use different shapes if you have them and want to be more creative. The key is to make sure the thickness is the same so they cook evenly.
If you make the biscuits 1/2 inch thick, you can still bake them, just reduce the cook time slightly. They won’t be as thick when they finish baking if they are too thin.
You can form scraps into a ball and roll them out again to cut more biscuits. Be sure not to knead the dough when you form a ball, this can toughen the texture of the biscuits once they cook.
More Vegan Bread Recipes
- Vegan Monkey Bread with Caramel Pecan Drizzle
- Vegan Pumpkin Bread with Brown Sugar Glaze
- Best-Ever Vegan Cornbread
- Best-Ever Vegan Zucchini Bread
- Vegan Banana Bread (No Sugar Added!)
Make sure to get all my vegan baking recipes for baking inspiration.
Vegan Buttermilk Biscuits
Ingredients
- 2 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons vegan butter, I use Earth Balance
- 1 cup soy milk, plus more for brushing
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- In a larger bowl combine flour, baking powder, baking soda, and salt. Add the butter in small cubes and mix it in with the dough using your fingers until small pea-sized pieces have formed. Set aside.
- In a small bowl whisk together the soy milk and the apple cider vinegar. Let it curdle for 5 minutes to make vegan buttermilk.
- Create a well in the center of the dry ingredients and pour in the buttermilk. Stir it together with a wooden spoon.
- Once the dough comes together, turn it onto a floured surface and roll out to about 3/4 inch thick. With a 4" circle cutter cut out biscuits and place them on the prepared baking sheet. Brush tops with extra soy milk and bake them for 12-15 minutes, until lightly golden brown.
Notes
- Make sure you start preheating the oven as soon as you get started. These biscuits need to go into the oven hot so that they properly rise.
- Give the apple cider vinegar time to curdle the soy milk. This will usually take about 5 minutes.
- Don’t overcook the biscuits. They will become hard, burn, or become crumbly. Cook them just until they start to have a golden-brown color.
- What if I roll my biscuits out too flat? If you make the biscuits 1/2 inch thick, you can still bake them, just reduce the cook time slightly. They won’t be as thick when they finish baking if they are too thin.
- What should I do with the scraps? You can form scraps into a ball and roll them out again to cut more biscuits. Be sure not to knead the dough when you form a ball, this can toughen the texture of the biscuits once they cook.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Joy Johnson says
Love this basic recipe – definitely soy milk for the best outcome. We buy whatever plant milk is on sale for regular use – because they’re all good – but nothing else makes buttermilk like soy, and while many recipes call for other acids, Apple Cider Vinegar makes the best. I add an assortment of herbs to match the meal. My favorite is rosemary & sage, chopped fresh from my herb garden, and garlic for spaghetti nite. Match the add-ins to the meal. I add a bit of chopped Jalepeno to serve with Mexican Tofu Scramble. This recipe is extremely adaptable. I often cut the biscuits into squares instead of rounds because they can be used with those wonderful little JustEgg squares, crisped-up half slices of your favorite vegan bacon, and a slice of cheese stuck under the broiler for a minute, or topped with a slice of Beyond Meatloaf, then covered with gravy. Love love love this recipe. It’s so good and so versatile.
susan says
Can drop biscuits be made using this recipe?
Thank you
Louise says
Can I use almond milk instead of Soy?
Sarah McMinn says
Sure. It doesn’t curdle as well to make the buttermilk but it should still work.