Fluffy, flaky, melt-in-your-mouth vegan biscuits! You'll be amazed at how soft and buttery these are — you'd never guess they were dairy-free.
Okay, so they're not the prettiest biscuits in the world, but as far as taste and texture goes, they're the best vegan biscuits you can make. Check out those layers! These babies are flaky, fluffy, and delicious!
I had some trouble producing some attractive biscuits, and I'm kind of glad: I made batch after batch in an effort to make pretty biscuits, each time refining the recipe. I think I've finally created the perfect homemade vegan biscuit.
What You'll Need
You only need a handful of ingredients to make these dairy-free biscuits!
- Non-dairy milk. You can use just about any variety that's unsweetened and unflavored for this recipe — soy, oat, almond or cashew milk would all be great choices.
- Apple cider vinegar. This is for making our vegan buttermilk. You can substitute white vinegar if that's what you have on hand.
- Flour. The recipe calls for all-purpose wheat flour. Substitute with any other variety at your own risk!
- Baking powder.
- Baking soda.
- Organic sugar. Using sugar that's organic will keep the recipe vegan.
- Vegan butter. You should be able to find this near the regular butter in your store's refrigerated section. Look for brands like Miyoko's and Earth Balance.
How to Make Vegan Buttermilk Biscuits
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Before getting started, I highly recommend chilling your milk and sticking your butter and mixing bowl (preferably glass or stainless steel) in the freezer to chill. Keeping everything cold is one of the tricks to making perfect, flaky biscuits.
- Stir your milk and vinegar together in a small bowl or liquid measuring cup. This is your vegan buttermilk. It might curdle — that's totally fine and nothing to be concerned about. Pop the milk mixture back into the fridge so it stays cold while you're not using it.
- Stir your flour, baking powder, soda, sugar and salt together in a large mixing bowl. Grab your butter and cut it into six to eight chunks, then place them in the mixing bowl with your dry ingredients.
- Use a pastry cutter, fork, or a couple of butter knives to cut the butter into the flour mixture. Keep going until the mixture resembles fine crumbs. Work quickly to avoid warming up the butter.
- Now use a spoon to make a well in the center of your flour mixture, and pour in your vegan buttermilk.
- Stir to form a dough. You'll probably see some bits of butter in the dough — this is a good thing!
- Turn the dough onto a lightly floured surface and shape it into a square — about 9 x 9 inches. Tip: Be gentle while working with the dough — you don't want to over-develop the gluten, which can lead to biscuits that are tough and chewy rather than flaky and tender.
- Fold your square in half, then press and shape it back to its original size. Repeat the shaping and folding process two times more. This is how we're creating layers.
- After folding the dough for the final time, use a rolling pin to roll the dough to about ½ inch thick.
- Take a biscuit cutter, dip it into some flour, and cut the dough into biscuits. Try to avoid twisting the cutter (flouring it will help with this), and be efficient with the placement of your cuts, to minimize rerolling. If you don't have a pastry cutter, use a drinking glass as a template and cut your dough with a sharp knife.
- You'll have some dough left. Some people will tell you not to reroll your excess dough, because biscuits from your second roll won't be quite as tender and flaky. Personally, I can't handle the idea of wasting all that dough, so I always reroll it, but do what works for your. Another alternative is to use a knife to cut square biscuits, so there's no scrap.
- Keep cutting and rerolling until all the dough is used, but again, be efficient — each batch will be a little less tender than the last.
Tip: For the flakiest vegan biscuits, keep your ingredients and tools cold. Chill your mixing bowl, pastry cutter, vegan butter, and non-dairy milk before getting started. Avoid handling the dough with your hands, as this will warm it up quickly. If your dough or ingredients are warming up to where the butter starts to soften, pop everything in the freezer for a few minutes to bring the temperature back down.
- Arrange your cut biscuits on a baking sheet and brush the tops with some non-dairy milk. Bake them until they're golden and fluffy.
- These biscuits are egg-free, so we're skipping the egg wash. Instead, I like to brush my biscuits with some melted vegan butter after taking them out of the oven.
Leftovers & Storage
These biscuits will keep in a sealed bag or container at room temperature for about 3 days, or in the freezer for 3 months.
Frequently Asked Questions
I'm really not sure, but I suspect an all-purpose gluten-free flour blend would work.
So many options! You could serve your biscuits for breakfast topped with vegan butter and jam. Serve them as a side dish, alongside a big bowl of chili or some vegan ribs. Or make biscuit sandwiches! Try subbing them for the English muffins used in these vegan breakfast sandwiches.
More No-Yeast Vegan Breads
Flaky Vegan Biscuits
Fluffy, flaky, melt-in-your-mouth vegan biscuits! You'll be amazed at how soft and buttery these are — you'd never guess they were dairy free.
- 1 cup unflavored and unsweetened non-dairy milk, chilled, plus more for brushing
- 1 teaspoon apple cider vinegar
- 2 ⅓ cups all-purpose flour
- 1 ½ tablespoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon organic granulated sugar
- 1 teaspoon salt
- ½ cup vegan butter, chilled (preferably frozen), plus more for brushing
Preheat the oven to 425°F and line a baking sheet with parchment paper or a baking mat.
Stir the milk and vinegar together in a small bowl or liquid measuring cup. Place it in the fridge to chill while you mix your dry ingredients.
Stir the flour, baking powder, baking soda, sugar, and salt together in a large mixing bowl.
Cut the butter into 6 to 8 pieces and add them to the bowl with the flour mixture.
Use a pastry cutter or a couple of butter knives to cut the flour into the dry mixture. Work until the mixture resembles coarse crumbs.
Use a spoon to form a well in the flour mixture, then pour the milk mixture into the well. Stir just until the ingredients are incorporated and a soft dough forms.
Turn the dough onto a lightly floured surface and shape it into an approximately 9 x 9 inch square. Fold the square in half, then press and shape it back to its original size. Repeat the folding and shaping process twice, then use a rolling pin to roll the dough to about ½ inch thick.
Cut the dough into biscuits using a 3-inch biscuit cutter, dipping the cutter into flour before cutting each biscuit.
Arrange the cut biscuits on the prepared baking sheet, leaving at least an inch of space between adjacent biscuits.
Reroll any excess dough and cut it into additional biscuits.
Brush the tops of the biscuits with dairy-free milk.
Bake the biscuits until fluffy and golden on top, 12 to 14 minutes.
Transfer the baking sheet to a cooling rack when the biscuits are finished baking, then brush the tops with a bit of melted vegan butter.
Let the biscuits cool for a few minutes before serving.