Southern-Style Vegan Buttermilk Biscuits are tall, ultra flaky and buttery! They have so many layers, and are easy to make in just 30 minutes.
These are the best dang biscuits I’ve ever had, vegan or not! They have layers upon layers of tender, flaky, buttery goodness and they bake up nice and tall. Just like my soft Vegan Dinner Rolls, these biscuits are easy to make and even easier to eat.
I love to eat a warm homemade biscuit with a bit of vegan butter and jam, but I’ve also made an awesome breakfast sandwich using a vegan sausage patty and a slice of vegan cheese.
Ingredients needed (with substitutions)
- Unsweetened soy milk + apple cider vinegar – This is your vegan buttermilk. I like unsweetened soy milk best here, but almond milk or another non-dairy milk will work fine. Just make sure it’s unsweetened and not vanilla flavored.
- Flour – Use regular all purpose flour for the very best results. You can substitute a quality gluten free flour mix (such as King Arthur Measure for Measure flour), but results will vary.
- Baking powder – Necessary for making them rise nice and tall!
- Sugar – Just a little bit is needed. Leave it out if needed, or replace with coconut sugar.
- Vegan butter – This is an essential ingredient for these buttery biscuits. Use vegan butter sticks if possible, as the tub butter can be greasy and not as firm. The vegan butter should be very cold, in fact you will place it in the freezer for a few minutes before using. My favorite brands? I like Earth Balance, Miyoko’s and Country Crock.
How to make vegan biscuits
(This is a visual overview, please see recipe card below for full amounts and instructions)
First, preheat the oven to 425 degrees F and line a pan with parchment paper. Place the vegan butter in the freeze for a few minutes. Combine the dry ingredients either in a large bowl OR food processor.
- Add cold vegan butter to dry ingredients, either in the food processor or a large bowl.
- Pulse or cut with a pastry cutter until crumbs form.
- If you used a food processor, dump the mixture into a bowl. Pour the vegan buttermilk into the bowl, saving a few tablespoons for brushing the tops.
- Mix until a shaggy dough forms.
- Scoop it onto a lightly floured surface and gently form into a rectangle shape.
- Fold one side into the center, then the other.
- Turn it a half turn, and flatten again gently into a rectangle. Repeat two more times. This is what makes all those flaky layers!
- On the last turn, flatten to about 1 inch thick and cut into circles using a biscuit cutter.
Place on the prepared pan, touching each other. This helps them bake up nice and tall.
Brush a little extra vegan buttermilk on the tops, and bake for 15-20 minutes until tall and golden. Enjoy warm!
Tips for perfect vegan biscuits
- Use cold vegan butter sticks, not margarine or tubbed butter. And make sure it’s truly very cold (don’t skip the freezer step). If not, the biscuits won’t be flaky.
- Be careful not to over mix the dough. Over mixing means the biscuits won’t rise much.
- Do not over bake! Trust me, I’ve done this and ended up with hockey pucks. Bake until just slightly golden brown, any more and they will get very hard as they cool.
How to store and freeze biscuits
Keep leftover biscuits covered at room temperature for 3-4 days, or a few days longer in the refrigerator.
They also freeze well. Place them in a freezer safe ziplock bag and freeze. Simply thaw or warm in the microwave for a minute whenever you want a fresh biscuit!
What to serve with buttermilk biscuits?
- Vegan Chicken (as a vegan chicken biscuit sandwich!)
- Easy Vegan Gravy
- Biscuits and Gravy – My absolute FAVORITE way to enjoy these delicious biscuits!
- Vegan Butter and jam or Vegan Nutella
- Tempeh Bacon or Tofu Bacon
- The Best Tofu Scramble
- Alongside a hearty soup or stew, such as Vegan Stew or Lentil Soup.
Southern-Style Vegan Buttermilk Biscuits
- 2 1/2 cups all purpose flour, plus more as needed
- 2 tablespoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 cup (8 tbs) cold vegan butter
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper (or lightly spray with oil). Measure 1/2 cup (8 tbs) vegan butter, cut into small pieces and place in the freezer for 5 minutes. You want the butter to be very cold for flaky, tall biscuits.
- In a glass measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle. This is your vegan buttermilk.
- Add the flour, baking powder, sugar and salt to a large mixing bowl or food processor. Whisk or pulse to combine. Now add the vegan butter pieces to the dry and either cut into the dry ingredients using a pastry cutter OR pulse several times in the processor until coarse crumbs form. If you used a food processor, dump the mixture into a large bowl.
- Pour the vegan buttermilk into the bowl with the rest of the ingredients, saving a little bit for brushing on the tops (about 2 tablespoons). Gently stir until almost combined, but do not over mix. It will not be a clean ball of dough at this point, and it will be quite moist and sticky. See photos above in post for a visual reference.
- Scoop the dough onto a lightly floured surface and gently work it together with your hands, shaping it into a rectangle. Flour your hands to prevent sticking, and sprinkle a little flour on the dough if it's very sticky. Just do not add too much, or the biscuits will be dry.
- Gently flatten the dough into a rectangle, then fold one side into the center, then the other side. Turn the dough a half turn, and flatten again into a rectangle shape. Repeat the process two more times. This is what makes all those wonderful layers!
- On the last folding, gently flatten the dough until it's about 1 inch thick. Cut into circles using a biscuit cutter, and do not twist the cutters. Try to get as many biscuits the first time. Re roll any scraps until you have 10-12 biscuits.
- Arrange them so they are touching on the pan, this helps them bake up tall. Brush the tops with the remaining buttermilk and bake for 15-20 minutes, or until golden brown on top and tall. Serve warm with a dab of vegan butter and jam.
- Cover any leftover biscuits and keep at room temperature for 3-4 days, or a bit longer in the refrigerator. They freeze well, too.
- You can substitute almond milk, coconut milk, cashew milk or possibly even oat milk for the soy if desired. Make sure the milk is unsweetened and unflavored.
- I have not tested these with gluten free flour, but it might work okay with a quality gluten free blend. Almond flour will not work.
- I used Earth Balance sticks for the vegan butter, but other brands work just as well (such as Melt or Miyokos).