Vegan biscuits with dairy-free 'buttermilk' are a must-try! These American biscuits are soft, flaky and tall, with a distinctive buttery flavor. They make an exceptional side dish or snack, and no one will be able to tell that they are entirely plant based!
Are you on the lookout for your new favorite vegan biscuit recipe? If so, I've got you covered! These buttermilk biscuits that are entirely dairy-free are a must-try. I've made a good number of batches over the last few weeks, and each time they disappear within a few hours. I always think I'll end up having leftovers, but I'm yet to run into that situation!
These biscuits have the most exceptional texture. They're flaky and soft, and melt in your mouth. You'll also love their distinctive buttery flavor, and the fact that they have a beautiful rise! These's nothing quite like a tall, soft biscuit served with a cup of tea and some jam.
Plus, you need just 7 very simple ingredients that you probably have in your kitchen already. And they take just around 30 minutes from start to finish! Get them on the table in no time, and serve either as a snack or a side dish with any meal of your choice. I'd recommend you start by making vegan biscuits and gravy as a breakfast or brunch!
What are biscuits?
Southern-style American biscuits are essentially a type of bread that's very similar to a British scone. The main difference is that scones are much sweeter. Biscuits have more of a savory flavor profile, and are typically served as a side dish.
Ingredients you'll need
- Plant based milk and lemon juice to make the vegan buttermilk. The dairy-free buttermilk is a key ingredient for giving the biscuits a great rise, while the lemon juice gives the flavors a subtle tanginess. You can also use apple cider vinegar.
- All-purpose plain flour.
- Sugar. You can use either brown or white sugar for this recipe.
- A pinch of good quality sea salt.
- Baking powder. Together with the vegan buttermilk, this helps to make the biscuits taller and fluffier.
- Vegan butter or margarine. Make sure to use the form that comes in a stick rather than a tub, as the latter version has a too high water content. Also ensure that it's not warm or softened - it should be cold, straight out of the fridge
How to make vegan biscuits
Firstly, make the vegan buttermilk. Mix together the plant based milk and lemon juice, and set aside to curdle for one minute.
Meanwhile, mix together the flour, sugar, salt, and baking powder. Then, add the vegan butter/margarine, and mix together using a fork until a fine crumb forms.
Now add the buttermilk, and continue mixing using either a fork or a wooden spoon until a shaggy dough forms.
Preheat the oven to 350 degrees F/180 degrees C. Transfer the dough to a lightly-floured surface and roll out into a rectangle around an inch in thickness. Then, fold in the upper and lower edge, and roll it out once again.
Use a cookie cutter to cut out circles around 3 inches in diameter and transfer them to the baking tray. Brush with some melted vegan butter if desired, then bake in the preheated oven for 18-20 minutes, until lightly golden brown on top.
Allow to cool down for 5 minutes before serving!
Recipe tips for success
- As for all baking recipes, I would recommend weighing the ingredients for the most accurate results.
- Make sure that all of the ingredients are as cold as possible before using them. The vegan butter/margarine in particular needs to be solid, because if it's softened the biscuits won't have a soft and light texture.
- Don't overwork the dough, because this will also cause the biscuits to acquire a tough texture.
- Don't leave them in the oven for too long, especially as they will continue cooking from the heat of the baking tray when you take them out.
Instructions on storage and freezing
Biscuits are at their most delicious when eaten shortly after baking. You can, however, keep them on the counter covered with a dish cloth for up to 2 days. Or, you can keep them in the fridge in an airtight container for up to 5 days.
To freeze the vegan biscuits, wrap them up individually in cling film and transfer to a freezer-friendly container. Keep them frozen for up to 2 months. Allow to thaw fully at room temperature for a couple of hours before reheating and serving. I would recommend reheating the biscuits either in the microwave or in the toaster.
How to serve vegan buttermilk biscuits
The great thing about vegan biscuits is that they're super versatile! You can:
- Eat them by themselves with butter, jam, or both.
- Serve them as a side dish for a classic vegan chili, or a white bean vegan chili.
- Pair them with a soup such as my vegan tomato soup or lentil butter bean soup.
- Serve them with a flavorful spinach artichoke dip.
- Use garlic confit as a spread.
Other must-try vegan side dishes
- My vegan dinner rolls go well with any dish of your choice.
- Olive oil skillet bread is flavorful and exceptionally fluffy.
- Vegan cornbread pairs super well with a variety of dishes.
- Focaccia with tomatoes is a perfect beginner-friendly bread.
If you give this vegan biscuits recipe a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below together with a star rating!
Vegan Biscuits Recipe
- Small mixing bowl
- Large mixing bowl
- Conventional oven
- Baking tray
- 1 cup plant based milk
- 1 tbsp lemon juice
- 3 ¼ cups flour
- ½ tbsp sugar
- 1 tsp salt
- 1 tbsp baking powder
- 2.8 oz vegan butter or margarine
- Make the vegan buttermilk. Mix together the plant based milk and lemon juice, and set aside to curdle for one minute.1 cup plant based milk, 1 tbsp lemon juice
- Mix together the flour, sugar, salt, and baking powder. Then, add the vegan butter/margarine, and mix together using a fork until a fine crumb forms.½ tbsp sugar, 1 tsp salt, 1 tbsp baking powder, 2.8 oz vegan butter, 3 ¼ cups flour
- Add the buttermilk, and continue mixing using either a fork or a wooden spoon until a shaggy dough forms.
- Preheat the oven to 350 degrees F/180 degrees C.
- Transfer the dough to a lightly-floured surface and roll out into a rectangle around an inch in thickness. Then, fold in the upper and lower edge, and roll it out once again.
- Use a cookie cutter to cut out circles around 3 inches in diameter and transfer them to a baking tray lined with parchment paper.
- Brush with some melted vegan butter if desired, then bake in the preheated oven for 18-20 minutes, until lightly golden brown on top.
- Allow to cool down for 5 minutes before serving!
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