Dairy-Free Popeyes-style Buttermilk Biscuits
Discover the ultimate dairy-free twist on a classic favorite with these Popeyes-style buttermilk biscuits! Perfectly flaky, golden, and delightfully tender, this recipe uses unsweetened almond milk combined with apple cider vinegar to create a rich, plant-based buttermilk alternative, while solid coconut oil ensures a buttery texture without the dairy. The key to achieving their signature layers lies in the folding technique, creating mouthwatering biscuits that rise tall and bake to perfection in just 15 minutes. Whether you’re pairing them with your favorite spreads, enjoying them as a savory side, or serving them at a dairy-free brunch, these fluffy biscuits are sure to win hearts and appetites alike. Easy to prepare and great for beginners, this recipe is a must-try for anyone seeking timeless comfort food reinvented to fit a dairy-free lifestyle.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 0.5 cup solid coconut oil
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
Instructions
Preheat your oven to 450°F (232°C) and prepare a baking sheet by lining it with parchment paper.
In a small bowl, mix the unsweetened almond milk with apple cider vinegar to create a dairy-free buttermilk. Set aside for 5 minutes to thicken.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
Add the solid coconut oil to the flour mixture. Using a pastry cutter or two forks, cut the coconut oil into the flour until the mixture resembles coarse crumbs.
Create a well in the center of the dry ingredients and pour in the prepared dairy-free buttermilk mixture.
Gently mix until the dough begins to come together. Avoid overmixing to ensure soft, flaky biscuits.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick.
Fold the dough over itself in thirds, like folding a letter, then gently flatten it again. Repeat this folding process two more times to create flaky layers.
Pat the dough out to a final thickness of about 1-inch. Use a round biscuit cutter, approximately 2 inches in diameter, to cut out biscuits. Press straight down without twisting to ensure the biscuits rise evenly.
Place the biscuits on the prepared baking sheet, close to each other, to help them rise vertically.
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown on top.
Remove from the oven and let cool slightly before serving. Enjoy your dairy-free biscuits fresh with your favorite toppings or as a side to a main dish.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 13.1 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 456 mg | 35% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
