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 flakey.Jump to Recipe
Biscuits are a special baked good. They are at home on a breakfast or brunch table AND a dinner table. They are amazing spread with a sweet jam, or piled high with tofu scramble to make a breakfast sandwich.
And my recipe for Vegan Buttermilk Biscuits rise super tall, and they are super flakey and tender. Best of all, they only require 7 ingredients and about 30 minutes from start to finish!
Non-Dairy Butter: I recommend Earth Balance Soy-Free Buttery Sticks. I prefer the taste of the soy-free sticks over the original.
Flour: Regular all purpose flour, here.
Leaveners: I use a combination of baking soda and baking powder for a super tall biscuit.
Forager Plain Unsweetened Yogurt: I specify brand in this recipe because I think Forager is the most tangy vegan yogurt I've had. If you have a tangy unsweetened vegan yogurt that you like, use that.
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 non dairy buttermilk.
How to Make Vegan Buttermilk
Most vegan buttermilks just require lemon juice or vinegar to be mixed with plant based milk. And while this DOES work, I find the flavor to be the flat.
My favorite way to make it is to combine plant milk with plain, unsweetened dairy free yogurt.
Dairy free yogurt has a nice full tang and tartness that is way more dimensional than just lemon juice or vinegar.
Be sure to get a plain, unsweetened yogurt. My favorite brand for this recipe is Forager. Its accessible to me and its nice and tart and tangy.
First, combine the dry ingredients in a large bowl.
Next, using your hands, cut the butter into the flour. I recommend squeezing the butter cubes between your fingers to flatten them. This will help create a flakey biscuit.
Don't work the butter in until the mixture looks like coarse meal, here! Those sheets of butter will help create those gorgeous layers.
Then, add the wet ingredients and toss with a fork to moisten most of the flour.
You do NOT want to bring the dough together at this step! It should look shaggy and still have dry bits.
Next, dump the shaggy messy dough onto the counter and gently press it together, folding it 4-6 times. This is what gives these Vegan Biscuits the layers.
And thats that! Bake these eggless Vegan Buttermilk Biscuits in a hot oven and serve warm.
Top Recipe Tips
There are two important things to remember when making biscuits: First, keep the ingredients as cold as possible.
So, when prepping ingredients prep them and stick them back into the refrigerator until you use them.
The second thing to remember for making tender vegan biscuits is: work the dough as little as possible.
I like to use my hands to work the butter into the dough. That way I can feel when the butter is worked in the proper amount.
I also like to flatten the cubes of butter into sheets with my fingers for extra layers.
Use any plain, unsweetened dairy free yogurt you can find. Not a greek style one though!
Use any non dairy milk you have on hand. Just make sure its plain and unsweetened.
These dairy free and eggless Vegan Buttermilk Biscuits are best if eaten the same day.
The only way I recommend storing them is in an airtight container in the freezer for up to a month.
Looking for More Brunch Recipes?
Vegan Potato Latkes by: I Love Vegan
Vegan Buttermilk Biscuits
- 1 Mixing Bowl
- 1 2 ¾" Round Biscuit Cutter
- Measuring Cups and Spoons
- 1 Pastry Brush
- 1 Sheet Pan
- Parchment Paper
- 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
- 5 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 tablespoon Vegan Butter, melted
- Preheat oven to 425* F and line a baking tray with parchment.
- In a large measuring cup or a small bowl, combine 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
- Cube the vegan butter and place it into the fridge.16 tablespoon Vegan Butter, cut into ¼" cubes, Cold
- Into a mixing bowl, add the flour, baking powder and baking soda.3 ½ Cups All Purpose Flour, 5 teaspoon Baking Powder, ½ teaspoon Baking Soda
- Add the cold, cubed butter and using your hands, squeeze and flatten the butter cubes so you are left with some pea sized pieces and some pieces that are flattened out. See picture for reference.
- 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 press again into a rectangle. 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 6 biscuits from the rectangle. Then gently press the scraps together to cut 2 more biscuits.
- Transfer the biscuits to a lined baking tray. Brush the tops liberally with melted earth balance and place into a 425* oven 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.