Southern-Style Vegan Buttermilk Biscuits Recipe
If you’ve ever craved those fluffy, flaky biscuits you find in a cozy Southern kitchen—but want to make them vegan—you’re going to flip for this Southern-Style Vegan Buttermilk Biscuits Recipe. These biscuits come out golden, tender, and just the right amount of buttery without any dairy. I’ve made them for Sunday brunches, quick snacks, and even holiday spreads, and honestly, they always steal the show. Stick around, because I’m going to share my step-by-step secrets to getting those layers tall and your biscuits light as air.
Why This Recipe Works
- Flaky layers: Folding the dough multiple times creates those prized biscuit layers you want every time.
- Vegan buttermilk: The apple cider vinegar and soy milk combo curdles just right, providing that tang and tenderness without dairy.
- Cold vegan butter: Keeping the butter chilled until mixing ensures your biscuits rise beautifully and stay tender inside.
Ingredients & Why They Work
Every ingredient in this Southern-Style Vegan Buttermilk Biscuits Recipe pulls double duty—texture, flavor, and that classic flaky crumb. Picking the right vegan butter and unsweetened soy milk really makes the difference in mimicking that traditional buttermilk biscuit taste.
- Unsweetened soy milk: The best choice for curdling with vinegar; it has the right protein content to mimic buttermilk tang.
- Apple cider vinegar: Reacts with baking powder to give biscuits their lift and slightly tangy flavor.
- All-purpose flour: Provides the structure; I prefer unbleached for a cleaner flavor but either works.
- Baking powder: The leavening agent that gets those biscuits puffed up and tender.
- Granulated sugar: Just a touch balances the tang and browns the crust beautifully.
- Salt: Enhances all flavors and balances sweetness.
- Cold vegan butter: I use brands like Earth Balance or Miyoko’s; crucial for flaky layers and buttery taste.
Make It Your Way
Though I stick pretty close to my tried-and-true Southern-Style Vegan Buttermilk Biscuits Recipe, I’ve found a few ways to switch it up depending on the season or what’s in my pantry. These biscuits are forgiving and invite you to experiment a bit!
- Herb versions: I love sprinkling fresh rosemary or thyme into the dough for a savory twist that pairs perfectly with vegan gravy.
- Gluten-free attempt: I’ve tried a gluten-free blend once, and it mostly worked, but the texture wasn’t quite as fluffy—worth experimenting if you’re gluten-sensitive.
- Milk swaps: Unsweetened almond or cashew milk also work great for the vegan buttermilk if soy isn’t your favorite.
Step-by-Step: How I Make Southern-Style Vegan Buttermilk Biscuits Recipe
Step 1: Chill Your Vegan Butter for Flakiness
First things first, cut your vegan butter into small cubes and pop it in the freezer for at least 5 minutes. This keeps it cold and solid so that when you mix it into the flour, you get those flaky pockets of buttery goodness. Trust me, warm butter is the enemy of tender biscuits!
Step 2: Make Your Vegan Buttermilk
While the butter chills, mix the soy milk with apple cider vinegar in a small cup and set it aside for 5-10 minutes. It’ll curdle and thicken slightly, mimicking traditional buttermilk—this is the magic that makes your biscuits tender and flavorful.
Step 3: Combine Dry Ingredients and Cut In Butter
In a large bowl (or food processor), whisk together the flour, baking powder, sugar, and salt. Add your chilled butter cubes, then work them in with a pastry cutter or pulse in the processor until you see coarse crumbs. Don’t overdo it—some pea-sized chunks of butter should remain to create lovely flaky layers.
Step 4: Add Vegan Buttermilk and Mix Gently
Pour the vegan buttermilk into the flour mixture, saving a couple of tablespoons to brush on top later. Stir it just until the dough comes together—don’t overmix! The dough should be sticky and shaggy, not a smooth ball. This minimal mixing ensures light biscuits and prevents toughness.
Step 5: Fold the Dough for Layers
On a lightly floured surface, gently bring the dough together into a rough rectangle. Flour your hands lightly and fold one short side toward the center, then fold the other side over it, like folding a letter. Turn the dough 90 degrees and repeat two more times. This folding technique creates the signature layers. It’s worth taking your time here!
Step 6: Cut and Bake
Finally, flatten your dough to about 1 inch thick and use a biscuit cutter to stamp out rounds without twisting—twisting seals the edges and prevents tall rise. Arrange the biscuits close together on your pan to encourage them to rise upward instead of spreading. Brush with the saved vegan buttermilk for a lovely golden top, then bake at 425°F for 15-20 minutes until tall and golden. Serve warm with vegan butter or jam—your taste buds will thank you!
Tips from My Kitchen
- Butter Chilling Madness: Always keep your vegan butter cold until the baking stage, even chilling your mixing bowl helps keep dough cool.
- Don’t Overwork the Dough: Stir until ingredients just come together; over mixing kills flakiness.
- No Twisting: Press your biscuit cutter straight down rather than twisting to keep edges light and help rising.
- Arrange Biscuits Close: Placing biscuits touching encourages taller rise and soft sides—classic Southern style!
How to Serve Southern-Style Vegan Buttermilk Biscuits Recipe
Garnishes
I always keep vegan butter on hand to dollop on warm biscuits—the way it melts in is just heavenly. Sometimes I add a smear of fruit preserves, like strawberry or peach, for a sweet, tangy contrast. On special occasions, a drizzle of maple syrup turns these into a treat that’s hard to beat.
Side Dishes
For a full Southern-inspired meal, I pair these biscuits with smoky BBQ jackfruit, creamy vegan gravy, or a hearty tofu scramble. They’re also fantastic alongside soups or chilis, soaking up every delicious spoonful.
Creative Ways to Present
Try turning your biscuits into mini sandwiches for brunch—fill them with vegan sausage patties and a smear of spicy mustard. For a festive touch, sprinkle edible flowers or fresh herbs on top just before serving. I once layered biscuits in a casserole dish with gravy and “cheese” for a comforting party centerpiece that disappeared fast!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover biscuits in an airtight container at room temperature for up to 3 days. If I’m not planning to eat them soon, I pop them in the fridge, where they’ll keep for nearly a week. Just make sure the container seals well to keep the biscuits from drying out.
Freezing
These biscuits freeze like a dream. I flash freeze them on a baking sheet first, then transfer to a zip-top freezer bag. This way, they don’t stick together, and you can pull out exactly however many you want. They’ll keep up to 3 months frozen without any noticeable loss in quality.
Reheating
To warm up, I pop frozen or refrigerated biscuits in a preheated 350°F oven for about 10 minutes, sometimes covering with foil to prevent over-browning. You can also microwave for a quick fix, but the oven method really helps regain that fresh-baked texture.
FAQs
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Can I use other plant-based milks instead of soy milk for this Southern-Style Vegan Buttermilk Biscuits Recipe?
Yes! Unsweetened almond, cashew, or oat milk can substitute soy milk. Just make sure they’re unsweetened and unflavored to keep the biscuit’s taste balanced. The key is the acidity from the vinegar reacting with the milk proteins to mimic buttermilk.
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Why do I need to keep the vegan butter so cold when making biscuits?
Cold vegan butter creates pockets of steam when baked, which puff the biscuit up and give you that flaky texture. If the butter melts into the dough while mixing, your biscuits will turn out dense and heavy rather than light and airy.
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How do I store leftover biscuits to keep them fresh?
Store leftover biscuits in an airtight container at room temperature for up to 3-4 days or refrigerate for up to a week. For longer storage, freeze them in a resealable bag after flash freezing. Reheat in the oven to refresh the texture.
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Can I make this Southern-Style Vegan Buttermilk Biscuits Recipe gluten-free?
I’ve experimented with some gluten-free flour blends that work to an extent, but you might find the texture less fluffy. Almond flour is not recommended because it won’t give the biscuit structure. Using a high-quality gluten-free all-purpose blend is your best bet if you want to go that route.
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What’s the secret to getting the layers so tall and fluffy?
Folding the dough multiple times and keeping the butter cold are the keys. Also, cut your biscuits cleanly without twisting the cutter, arrange them close together on the baking sheet, and bake in a very hot oven. These steps combined create those beautiful, layered Southern-style biscuit towers.
Final Thoughts
Honestly, mastering this Southern-Style Vegan Buttermilk Biscuits Recipe felt like unlocking a secret door to my favorite Southern comfort food—without the dairy. Whether you’re vegan, dairy-free, or just in love with a good biscuit, this recipe delivers every time and invites you to make it your own. I’m betting these biscuits will become a staple in your kitchen, just like they did in mine. So next time you want that warm, flaky joy on your plate, you know exactly where to turn!
Print
Southern-Style Vegan Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
- Diet: Vegan
Description
Southern-Style Vegan Buttermilk Biscuits are flaky, tall, and golden brown biscuits made with vegan butter and a homemade vegan buttermilk using soy milk and apple cider vinegar. Perfectly layered and lightly sweetened, these biscuits are great served warm with vegan butter and jam.
Ingredients
Vegan Buttermilk
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
The Rest
- 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 Oven 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 for flaky, tall biscuits.
- Make Vegan Buttermilk: In a glass measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle—this creates the vegan buttermilk.
- Combine Dry Ingredients: In a large mixing bowl or food processor, whisk or pulse together the flour, baking powder, sugar, and salt.
- Cut in Vegan Butter: Add the frozen vegan butter pieces to the dry ingredients. Use a pastry cutter or pulse in the food processor until coarse crumbs form. If using the processor, transfer the mixture to a large bowl.
- Add Vegan Buttermilk: Pour the vegan buttermilk into the bowl with the dry ingredients, reserving about 2 tablespoons for brushing the tops later. Gently stir until just combined. The dough will be moist, sticky, and not fully formed into a ball.
- Shape and Fold Dough: Scoop the dough onto a lightly floured surface. Gently bring it together with floured hands, shaping into a rectangle. Fold one side into the center, then the other side. Turn the dough a half turn and flatten again. Repeat folding two more times to create layers.
- Cut Biscuits: On the last fold, flatten the dough to about 1 inch thickness. Use a biscuit cutter to cut circles without twisting the cutter. Gather scraps and re-roll to make 10-12 biscuits.
- Arrange and Bake: Place biscuits touching on the baking sheet to help them rise tall. Brush tops with reserved 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 for longer. Biscuits freeze well.
Notes
- Substitute soy milk with almond milk, coconut milk, cashew milk, or oat milk if desired; ensure the milk is unsweetened and unflavored.
- Not tested with gluten-free flour blends, but a quality gluten-free blend might work; almond flour will not work.
- Use vegan butter sticks such as Earth Balance, Melt, or Miyokos for best texture and flavor.
- Do not twist the biscuit cutter when cutting to maintain biscuit lift and layers.
Nutrition
- Serving Size: 1 biscuit
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
