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This Vegan Buttermilk Biscuits recipe is dairy free, eggless and made with homemade vegan buttermilk! These biscuits are easy to make and they rise tall and are super flaky. Best of all, they only require 8 ingredients and about 30 minutes from start to finish!
I love a breakfast baked good! They are usually pretty quick like my No Yeast Cinnamon Roll Muffins, and Vegan Peach Coffee Cake Muffins. And they are always delicious. But, biscuits hold a special place in my heart.
Biscuits are a special baked good. Whether you make this Vegan Buttermilk Biscuit recipe or my Vegan Cornmeal Drop Biscuits, they are at home on a breakfast or brunch table and a dinner table. They are amazing with sweet or savory spreads. Biscuits can do it all! So let's make them.
Jump to:
- Why You Will Love This Recipe
- Ingredient Notes
- How to Make Vegan and Dairy Free Buttermilk
- Step-by-Step Instructions
- Recipe FAQs
- Expert Recipe Tips
- Looking for More Bread Recipes?
- 📖 Recipe
- 💬 Comments
Why You Will Love This Recipe
This recipe for Dairy Free and Vegan Buttermilk Biscuits:
- Only requires 8 ingredients.
- Yields the flakiest biscuits you will ever have.
- Is simple to make so its perfect for beginners.
- Is dairy-free and vegan so anyone can enjoy them.
- And is absolutely delicious!
Ingredient Notes
Non-Dairy Butter: I recommend Earth Balance Soy-Free Buttery Sticks for this recipe. I prefer the taste of the soy-free sticks over the original.
Flour: Regular all-purpose flour, for this Vegan Buttermilk Biscuit Recipe.
Baking Powder and Baking Soda: A lot of people only use baking powder for biscuits, but I find that a combination of both baking soda and baking powder yields the tallest vegan biscuit so that is what I use in this recipe.
Plain Unsweetened Yogurt: I like either Forager Project Plain Unsweetened Yogurt or So Delicious Plain Unsweetened Yogurt.
Non Dairy Milk: I used So Delicious Coconut Milk for this recipe. I love it because its neutral in flavor and is shelf stable so I can always keep a few boxes in my pantry.
Lemon Juice: For extra acidity for our dairy free buttermilk.
How to Make Vegan and Dairy Free Buttermilk
Most vegan buttermilk recipes just require lemon juice or vinegar to be mixed with dairy free milk. And while this does work in a pinch, I find the flavor to be the flat.
So, here is how I like to make it:
You need plain unsweetened dairy-free yogurt, unsweetened dairy-free milk and a bit of lemon juice.
Combine the ingredients and stir well and there you have vegan and dairy free buttermilk! The addition of the yogurt makes this buttermilk alternative more dimensional and tangy.
Step-by-Step Instructions
Step 1. Add the flour, baking powder, baking soda, salt and cold cubed butter in a large mixing bowl.
Step 2. Using your hands, cut the butter into the flour. Squeeze the butter cubes between your thumb and pointer finger to flatten them. This will create a flaky biscuit.
Step 3. Add the wet ingredients and toss with a fork to moisten most of the flour. You don't want to bring the dough together at this step! It should look shaggy and still have some dry bits.
Step 4. Dump the shaggy dough onto the counter and press it into a rectangle.
Step 5. Fold the dough toward you like a letter.
Step 6. Then turn the dough and press it out into a rectangle again, and fold again. Do the folding process a total of 3-4 times until the dough comes together.
Step 7. Then, press the dough out into a rough rectangle that is about 1 ¼ inch tall.
Step 8. Cut biscuits using a round biscuit cutter, them brush the tops with vegan butter and bake!
Recipe FAQs
How should I store these Vegan and Dairy Free Buttermilk Biscuits?
Biscuits are best eaten same day. So, if you have any left over, I recommend freezing them for up to a month.
And when you want one, reheat it in a toaster oven and it will taste as fresh as the day you made it!
What is the secret to a good biscuit?
Keep the ingredients as cold as possible and be gentle with the dough. Fold it to get the dough to come together, but don't knead it!
What causes flaky biscuits?
The sheets of butter in the dough! Thats why its important to squeeze the butter cubes with your thumb and forefinger. Then, when the dough is folded, those sheets are evenly distributed in layers throughout the dough. And when the biscuits are baked, the butter releases steam creating flaky layers.
Expert Recipe Tips
For this and all vegan biscuit recipes, its important to keep the ingredients as cold as possible. Cube the butter and mix the dairy free buttermilk together and place it back in the refrigerator until you need it.
The second thing to remember for making tender vegan biscuits is: work the dough as little as possible. When folding the dough, do it gently and do not knead it!
Looking for More Bread Recipes?
- Vegan Irish Soda Bread
- Vegan Garlic Knots
- Easy Vegan Garlic Bread Recipe
- Vegan Parker House Dinner Rolls
If you tried thisDairy Free Vegan Buttermilk Biscuitrecipe or any other recipe on my website, please leave a 🌟star ratingand let me know how it went in the 📝commentsbelow. Thanks for visiting today!
📖 Recipe
Vegan Buttermilk Biscuits
Megan Calipari
This Vegan Buttermilk Biscuits recipe is dairy free, eggless and made with homemade vegan buttermilk! These biscuits are easy to make and they rise tall and are super flaky.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast, Brunch, Side Dish
Cuisine American
Servings 9 Biscuits
Calories 394 kcal
Equipment
1 Mixing Bowl
1 2 ¾ Inch Round Biscuit Cutter
Measuring Cups and Spoons
1 Pastry Brush
1 Sheet Pan
Parchment Paper
Ingredients
- ⅔ Cup Plain, Unsweetened Non-Dairy Yogurt I used Forager Project.
- ⅔ Cup Plain Unsweetened Dairy-Free Milk
- 2 teaspoon Lemon Juice or White Vinegar
- 16 tablespoon Vegan Butter, cut into ¼" cubes, Cold see note
- 3 ½ Cups All Purpose Flour
- 4 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
For Brushing
- 2 tablespoon Vegan Butter, melted
Instructions
Preheat oven to 425* F and line a baking tray with parchment.
In a large measuring cup or a small bowl, combine non-dairy yogurt, non-dairy milk and lemon juice. Stir to combine and place into the refrigerator.
⅔ Cup Plain, Unsweetened Non-Dairy Yogurt, ⅔ Cup Plain Unsweetened Dairy-Free Milk, 2 teaspoon Lemon Juice or White Vinegar
Into a mixing bowl, add the flour, baking powder, baking soda and salt.
3 ½ Cups All Purpose Flour, 4 teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
Add the cold, cubed butter and using your thumb and pointer finger, squeeze and flatten the butter cubes so you are left with flat sheets of butter.
16 tablespoon Vegan Butter, cut into ¼" cubes, Cold
Add wet ingredients to the bowl and toss together with a fork until most of the flour is moist. Do not bring together completely here. It should look shaggy and have spots where the flour still is not moist.
Turn the shaggy dough out onto a work surface. Gently press into a rectangle and fold the dough onto itself. Then turn the dough and press again into a rectangle and fold again. Repeat this 4-5 times until the dough has come together. This action is what will give the biscuits the layers. Pick the dough up and lightly flour the work surface here if you need to!
Press the dough into an 8"x6" rectangle that is 1 ¼" tall. Using a 2 ¾" round cutter, cut as many biscuits as you can. Then gently press the scraps together to cut 3 more biscuits.
Transfer the biscuits to a lined baking tray. Brush the tops liberally with melted butter and bake a 425* oven on the middle rack for 20-22 minutes or until the tops are lightly golden and the bottoms are browned all the way across.
2 tablespoon Vegan Butter, melted
Serve warm.
Notes
I recommend using Soy-Free Earth Balance Buttery Sticks, here. They are the perfect texture for making biscuits.
Pressing the butter cubes into flat sheets and folding the dough is what will give you flaky biscuits!
When you add the wet ingredients the dough will look dry and shaggy. This is okay! It will come together when you fold it.
To store, place the biscuits in an airtight container and store in the freezer for up to a month. Heat back up in a toaster oven.
Nutrition
Serving: 1BiscuitCalories: 394kcalCarbohydrates: 40gProtein: 6gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 4gSodium: 509mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 188IUVitamin C: 4mgCalcium: 159mgIron: 3mg
Tried this recipe?Let us know how it was!
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