Vegan Buttermilk Biscuits

A flaky Vegan Dairy Free Buttermilk Biscuit on a white plate.

5 from 1 vote

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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Biscuits

Calories: 394kcal

Author: Megan Calipari

Cost: $3

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