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
Scale
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
