These vegan buttermilk biscuits are so delicious! A classic, crumbly and buttery biscuit that can be served sweet or savory. A perfect cuddle for any moment of the day.
These Vegan Buttermilk Biscuits are the best thing since sliced ​​bread! They have tall, tender, flaky, buttery layers that melt in your mouth.
You’ll never want to make another vegan cookie recipe again! If you thought our original vegan biscuits were a hit, wait until you try our vegan buttermilk biscuits.
These butter cookies are made with just six ingredients that include an easy Homemade vegan buttermilk, obtained by mixing lemon juice and soy milk. A quick and easy recipe and really fun to make.
Enjoy your freshly baked vegan biscuits, freshly baked, topped with some vegan butter and jam for breakfast, or they can even be served as a side dish with some vegan sauce for lunch or dinner.
And if you love vegan buttermilk biscuits, try our vegan buttermilk pancakes and vegan blackberry muffins, all made with our easy homemade vegan buttermilk recipe.
Ingredients for Vegan Buttermilk Biscuits
Notes on ingredients
You only need six ingredients for this amazing vegan buttermilk biscuit recipe, where the most important ones are vegan butter, vegan buttermilk and baking powder.
- Vegan Butter -It should be cold from the refrigerator.
- Vegan buttermilk. We used our quick and easy vegan buttermilk recipe. Simply add 1 tablespoon of fresh lemon juice to a measuring jug and then add soy milk up to the 1 cup (240 ml) line. Leave it for a minute to allow it to curdle. Store the vegan buttermilk in the refrigerator until ready to eat.
- Baking powder – this recipe uses two tablespoons for nice, tall biscuits.
Step by step instructions
You’ll find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with photos of the process.
- Preheat the oven to 220°C (430°F) and line a baking tray with baking paper. Set aside.
- In a large bowl, add all-purpose flour, baking powder, sugar, and salt and mix together.
- Add the cold vegan butter to the dry ingredients and mix with your fingers until crumbly.
- Add the vegan buttermilk and mix until you get a shaggy dough.
- Move the dough from the bowl to a surface dusted with flour. Flour your hands and use your hands to flatten the dough into a ¾-inch rectangular shape.
- Fold the dough by folding one side into the center and then the other side over the first fold.
- Turn it a quarter turn so it is horizontal. Flatten it into a rectangle.
- Now fold it again like the previous two steps. Repeat the folding process two more times. (Four times total) This is what makes the cookies so flaky!
- Flatten it to about 1 inch thick, dip a plain cookie cutter into the flour and then use it to cut out the cookies. Please DO NOT ROTATE the cutter, it may seal the edges and prevent the biscuits from rising. Reroll the scraps until all the dough is used up. You should get 8-10 cookies.
- Arrange the biscuits on the baking tray lined with baking paper, placing them close to each other so that they touch (this makes them bake nice and tall).
- Brush the surfaces with soy milk.
- Place in the preheated oven for 15-20 minutes until golden brown.
- Brush with melted vegan butter when they come out of the oven and serve hot.
Tips for recipe success
Cold ingredients are essential. Be sure to keep the vegan butter and vegan buttermilk as cold as possible. Store both in the refrigerator until you need them. This helps the biscuits be crumbly when baked.
Fold the dough (also known as rolling) creates layers of biscuits that make them tender and flaky.
When cutting biscuits out with the cutter, do not twist and turn the cutter as you cut the rounds. By doing this you will prevent the biscuits from rising.
Pack the biscuits close to each other on the baking tray. They help each other rise nice and high.
How to Serve Buttermilk Biscuits
Vegan buttermilk biscuits are best served warm, fresh out of the oven. If you have any leftovers, reheat them in the oven for a few minutes before serving. Serve with vegan butter and a drizzle of vegan honey, or opt for a classic option like vegan biscuits and jam.
If you want to serve them as a savory side dish for lunch or dinner you can prepare our vegan sauce or vegan mushroom sauce to drizzle on your biscuits.
Storage and freezing
Memorization. This is not an ideal recipe to store as they are best the day of cooking and fresh out of the oven. They are edible the next day, but there is a significant reduction in flavor. So fresh is better.
If you have any leftovers, wrap them well to prevent them from drying out, or store them in an airtight container at room temperature and enjoy them the next day.
To freeze Baked biscuits in a zip-lock bag for up to 3 months.
Easier vegan side dishes
Did you prepare this recipe? Be sure to leave a comment and rating below!
Vegan Buttermilk Biscuits
These vegan buttermilk biscuits are so delicious! A classic, crumbly and buttery biscuit that can be served sweet or savory. A perfect cuddle for any moment of the day.
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Portions: 9
Calories: 237kcal
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Instructions
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Preheat the oven to 220°C (430°F) and line a baking tray with baking paper. Set aside.
-
In a large bowl, add all-purpose flour, baking powder, sugar, and salt and mix together.
-
Add the cold vegan butter and mix it with your fingers until crumbly.
-
Add the vegan buttermilk and mix until you get a shaggy dough.
-
Move the dough from the bowl to a surface dusted with flour. Flour your hands and use your hands to flatten the dough into a ¾-inch rectangular shape.
-
Fold the dough by folding one side into the center and then the other side over the first fold. Turn it a quarter turn so it’s horizontal, flatten it into a rectangle, and fold it again. Repeat two more times. (Four times total)
-
Flatten it to about 1 inch thick, dip a plain cookie cutter into the flour and then use it to cut out the cookies. Please DO NOT ROTATE the cutter; It can seal the edges and prevent the biscuits from rising. Reroll the scraps until all the dough is used up. You should get 8-10 cookies.
-
Place the biscuits on the baking tray lined with baking paper, arrange them close to each other so that they touch (this makes them cook nice and tall) and brush the top with soy milk.
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Place in the oven to bake for 15-20 minutes until golden brown.
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Brush with melted vegan butter when they come out of the oven (optional)
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Serve hot
Notes
- Cold ingredients are essential. Be sure to keep the vegan butter and vegan buttermilk as cold as possible. Store both in the refrigerator until you need them. This helps the biscuits be crumbly when baked.
- Weigh the flour. For more accurate results, weigh the flour on a food scale or alternatively measure it correctly using the spoon and level method. Pour it into the measuring cup and level the surface with a knife. Don’t pick it up or put it in the cup.
- Sugar. If you prefer, you can completely eliminate the sugar in these cookies, although even with the sugar they are not sweet.
- I am milk. If you have issues with soy, you may want to try a different plant-based milk, but we only tested this with soy milk.
- When cutting biscuits out with your box cutter, do not twist and turn the cutter as you cut the rounds. By doing this you will prevent the biscuits from rising.
- Close the cookies with each other on the baking sheet. They help each other rise nice and high.
- Memorization. This is not an ideal recipe to store as they are best the day of cooking and fresh out of the oven. They are edible the next day, but there is a significant reduction in flavor. So fresh is better. If you have any leftovers, wrap them well to prevent them from drying out, or store them in an airtight container at room temperature and enjoy them the next day.
- To freeze Baked biscuits in a zip-lock bag for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 237kcal | Carbohydrates: 30G | Protein: 4G | Fat: 11G | Saturated fats: 3G | Sodium: 657mg | Fiber: 1G | Sugar: 2G
