Southern-Style Vegan Buttermilk Biscuits Recipe
If you’ve been craving homemade biscuits that are fluffy, flaky, and totally dairy-free, you’re in the right place. My Southern-Style Vegan Buttermilk Biscuits Recipe has quickly become a go-to for weekend mornings and special brunches. Seriously, these biscuits come out perfectly tender with those classic layers you’d expect from a traditional Southern biscuit — all while keeping things 100% plant-based. Stick with me, and I’ll walk you through every step so your biscuits turn out just as amazing as mine do.
Why This Recipe Works
- Flaky Layers: The folding technique creates those perfect, signature biscuit layers every time.
- True Vegan Buttermilk: Using apple cider vinegar with soy milk curdles just like traditional buttermilk, giving tang and tender crumb.
- Cold Vegan Butter: Chilling the butter before mixing ensures biscuits rise tall and stay light rather than dense.
- Simple Ingredients: No complicated substitutes here — just pantry staples you probably already have.
Ingredients & Why They Work
Every ingredient in this Southern-Style Vegan Buttermilk Biscuits Recipe plays a part in texture and flavor. Once you understand how each one contributes, it’s easier to trust the process (and not overthink things when mixing dough!). Here’s the scoop on the essentials.
- Unsweetened Soy Milk: The base for your vegan buttermilk — soy gives a mild, neutral taste and curdles reliably with vinegar.
- Apple Cider Vinegar: Adds the acidity needed to create that classic tang and tender texture in buttermilk biscuits.
- All-Purpose Flour: Provides structure — using the right amount helps biscuits stay light and fluffy instead of tough.
- Baking Powder: The rising agent that pumps up the dough, making those biscuits fluffy and tall.
- Granulated Sugar: Just a touch to balance flavors and help with browning on top.
- Salt: Essential for bringing out the flavor in every bite.
- Cold Vegan Butter: This is the magic ingredient for flakiness; keeping it cold prevents it from melting prematurely.
Tweak to Your Taste
I always encourage you to make the Southern-Style Vegan Buttermilk Biscuits Recipe your own. Over time, I’ve played with add-ins and slight tweaks — and honestly, some experiments are delicious surprises! Don’t be afraid to get creative.
- Herb-Infused Biscuits: I once stirred in freshly chopped rosemary and thyme, and it completely elevated these biscuits for a savory brunch.
- Spicy Kick: Adding a pinch of smoked paprika or cayenne into the dry mix gives the biscuits a unique warmth that pairs great with vegan chili.
- Milk Alternatives: I’ve tried almond and oat milk with success, though soy milk tends to yield the best “buttermilk” texture. Just make sure your alternative is unsweetened!
Step-by-Step: How I Make Southern-Style Vegan Buttermilk Biscuits Recipe
Step 1: Chill the Vegan Butter for Flaky Layers
Start by cutting your vegan butter into small pieces, then pop it in the freezer for about 5 minutes. You want the butter really cold — this is key for those flaky, tall biscuits. Trust me, skipping this step often leads to flatter, denser results.
Step 2: Make Your Vegan Buttermilk
In a glass measuring cup, whisk together the soy milk and apple cider vinegar. Let it sit for 5-10 minutes to curdle and thicken. This simple vegan buttermilk replicates the slight tang and acidity you need for perfect rise and tender crumb.
Step 3: Combine Dry Ingredients and Cut in Butter
Mix your flour, baking powder, sugar, and salt in a large bowl or food processor. Add the chilled butter pieces and cut them in with a pastry cutter or pulse briefly — aim for coarse crumbs. This step creates pockets of fat that steam while baking, helping those biscuits puff up beautifully.
Step 4: Stir in Vegan Buttermilk Without Overmixing
Pour most of your vegan buttermilk into the dry ingredients, saving a couple tablespoons for brushing later. Mix gently until the dough just comes together—it will be moist and sticky, and that’s okay! Overmixing develops gluten, which means tougher biscuits, so be gentle here.
Step 5: Folding for Those Layers
Turn the dough out onto a lightly floured surface, flour your hands, and shape it into a rectangle. Then fold the dough in like wrapping a letter: fold one side to the center, then the other side over it. Turn the dough a half turn and repeat this process two more times. Each fold creates those memorable flaky layers we all love.
Step 6: Cut and Bake
Flatten the dough to about 1 inch thick and cut circles with a biscuit cutter—don’t twist the cutter, just press straight down to keep those edges neat. Arrange biscuits on a parchment-lined baking sheet so they’re touching; this helps them rise tall instead of spreading out. Brush the tops with the remaining vegan buttermilk before baking at 425°F for 15-20 minutes, until golden and beautiful.
Pro Tips for Making Southern-Style Vegan Buttermilk Biscuits Recipe
- Keep Everything Cold: From the butter to your hands and surface, cold ingredients are your secret weapon for flaky biscuits.
- No Twisting the Cutter: Press straight down when cutting biscuits to avoid sealing edges that stop rising.
- Don’t Overwork Dough: Handle the dough gently; overmixing makes biscuits tough instead of tender.
- Arrange Biscuits Touching: Placing biscuits close together helps them rise upwards, giving you that classic tall biscuit.
How to Serve Southern-Style Vegan Buttermilk Biscuits Recipe
Garnishes
I always keep it simple and cozy with a dab of vegan butter melting right on top, maybe a smear of strawberry jam or homemade peach preserves. For an extra touch, sprinkle chopped chives or cracked black pepper if you’re going savory. These little touches take the biscuits to next-level delicious without stealing the spotlight.
Side Dishes
My go-to pairing is creamy vegan gravy for a classic Southern-style biscuit and gravy meal. Or, for a lighter option, serve with smoky baked beans, sautéed greens, or a fresh fruit salad. These biscuits are versatile enough to complement both hearty and light dishes.
Creative Ways to Present
For holidays and brunch parties, I love stacking these biscuits into a tall tower, layering with vegan sausage patties and homemade maple syrup drizzle for a mini biscuit “cake.” Serving warm biscuits in a basket lined with a colorful kitchen towel adds a charming homemade vibe everyone appreciates.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be a challenge), keep the biscuits in an airtight container at room temperature for up to four days. For me, they stay soft and fresh best that way rather than refrigerating.
Freezing
I freeze extras by wrapping each biscuit individually in plastic wrap and placing them in a freezer-safe bag. When I’m ready to enjoy, I just thaw at room temperature or pop them straight into the oven to warm. They hold up beautifully without losing that fresh-baked feel.
Reheating
To reheat, I preheat the oven to 350°F and warm the biscuits on a baking sheet for about 10 minutes. This method keeps them crisp on the outside and fluffy inside — far better than microwaving, which tends to make them chewy.
FAQs
-
Can I use other plant milks besides soy milk for the vegan buttermilk?
Yes, you can substitute almond, oat, or cashew milk as long as they are unsweetened and unflavored. Keep in mind soy milk tends to curdle the best with vinegar, resulting in a more authentic buttermilk texture.
-
Why is the butter chilled before mixing?
Keeping the vegan butter cold prevents it from melting too soon, which helps create flaky layers as the butter melts and steams during baking. Warm butter yields denser, less flaky biscuits.
-
Can I make these biscuits gluten-free?
I haven’t personally tested a gluten-free flour blend for this recipe, but a high-quality gluten-free all-purpose flour might work. Avoid almond flour as it doesn’t provide the necessary structure for classic biscuit texture.
-
How do I prevent biscuits from turning out tough?
Handling the dough gently, avoiding overmixing, and ensuring cold ingredients are key. Also, don’t twist the biscuit cutter when cutting; press straight down to keep edges perfect and ensure rise.
Final Thoughts
This Southern-Style Vegan Buttermilk Biscuits Recipe has truly become one of my favorite baking projects. They embody everything I love about Southern cooking — warmth, comfort, and a bit of nostalgia — all without dairy or eggs. I hope you find the same joy and confidence whipping up these biscuits as I do. So next time you’re craving something flaky, buttery (in the vegan way), and irresistible, give this recipe a whirl. I’m rooting for your biscuit success!
Print
Southern-Style Vegan Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
- Diet: Vegan
Description
These Southern-Style Vegan Buttermilk Biscuits are flaky, tall, and packed with layers thanks to cold vegan butter and a simple folding technique. Made with a homemade vegan buttermilk using soy milk and apple cider vinegar, these biscuits are perfect for a plant-based twist on a classic comfort food. Crispy golden on the outside and tender on the inside, they are an ideal accompaniment for breakfast or brunch, served warm with vegan butter and jam.
Ingredients
Vegan Buttermilk
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
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 tablespoons) cold vegan butter
Instructions
- Preheat and Prepare Butter: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or lightly spray with oil. Cut 1/2 cup vegan butter into small pieces and place in the freezer for 5 minutes to keep it very cold.
- Make Vegan Buttermilk: In a glass measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle; this mixture is your vegan buttermilk.
- Mix Dry Ingredients and Cut in Butter: In a large mixing bowl or food processor, whisk together flour, baking powder, sugar, and salt. Add the cold vegan butter pieces and cut into the dry ingredients using a pastry cutter or pulse in the processor until coarse crumbs form. If processed, transfer mixture to a large bowl.
- Add Vegan Buttermilk: Pour the vegan buttermilk into the bowl with dry ingredients, saving about 2 tablespoons for brushing. Gently stir to combine until just incorporated; the dough will be moist, sticky, and not a clean ball.
- Shape Dough and Fold: Scoop the dough onto a lightly floured surface. Gently work it into a rectangle, flouring hands and surface lightly as needed to prevent sticking. Flatten into a rectangle, fold one side to center, then the other, turn half a turn, and flatten again. Repeat folding two more times to create layers.
- Cut Biscuits: On the last fold, flatten dough to about 1-inch thickness. Use a biscuit cutter to cut circles without twisting. Re-roll scraps to cut 10-12 biscuits total.
- Arrange and Bake: Place biscuits touching on the prepared baking sheet to encourage height. Brush tops with reserved vegan buttermilk. Bake for 20 minutes or until golden brown and tall.
- Serve and Store: Serve warm with vegan butter and jam. Store leftovers covered at room temperature for 3-4 days or refrigerate longer. Biscuits freeze well.
Notes
- Substitute almond, coconut, cashew, or oat milk for soy milk; ensure milk is unsweetened and unflavored.
- Gluten-free flour blends might work but almond flour is not recommended.
- Earth Balance sticks were used for vegan butter, other brands like Melt or Miyokos work well too.
- Do not twist the biscuit cutter when cutting to keep the layers intact.
- Brush tops with vegan buttermilk for a nice golden finish and extra moisture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
