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
Scale
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
