These vegan biscuits are soft, flaky, and tall, with a buttery flavor you'd swear came from real butter and buttermilk. One bite and no one will guess they're entirely plant-based.
Get ready to find your new favorite vegan biscuit recipe. I've made batch after batch of these dairy-free buttermilk biscuits over the past few weeks, and I'm yet to end up with a single leftover! They disappear within hours, every time.
It's easy to see why. These vegan biscuits are flaky and soft with a real melt-in-your-mouth quality, plus a distinctive buttery flavor and a beautiful rise. There's nothing quite like a fluffy biscuit served warm with a cup of tea and some jam.
Best of all, you need just 7 simple ingredients you probably already have on hand, and about 30 minutes start to finish. Serve them as a snack or a side with any meal. Or, my personal favorite, as the base for vegan biscuits and gravy at breakfast or brunch.
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 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!
Helpful Tips
- 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.
Storage & Freezing
Biscuits are at their most delicious when eaten shortly after baking. You can, however, keep them at room temperature 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.
Serving Ideas
The great thing about vegan biscuits is that they're super versatile! Here are a few of my favorite ways to serve them up.
- Eat them all by themselves with vegan 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 butternut squash soup.
- Serve them with a flavorful spinach artichoke dip.
- Use garlic confit as a spread.
More Vegan Side Dishes
If you love these vegan biscuits, be sure to check out these other delicious plant based ideas too:
- My vegan dinner rolls go well with any dish of your choice.
- Vegan cornbread pairs super well with a variety of dishes.
- Focaccia is a perfect beginner-friendly bread.
- For a lighter, sweeter option alongside your brunch spread, try these vegan lemon ginger scones.
Recipe
Vegan Biscuits (Perfect every time!)
Equipment
- Small mixing bowl
- Large mixing bowl
- Conventional oven
- Baking tray
Ingredients
- 1 cup plant based milk
- 1 tablespoon lemon juice
- 3 ¼ cups all-purpose flour
- ½ tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2.8 oz vegan butter or margarine
Instructions
- 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 all-purpose 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!
Leave a Comment!