Vegan Buttermilk Biscuits
Discover the perfect balance of fluffy, flaky goodness with this Vegan Buttermilk Biscuits recipe, a dairy-free twist on the classic comfort food. Made with simple kitchen staples like almond milk and lemon juice to create a tangy, plant-based "buttermilk," these biscuits are irresistibly tender and golden brown. The chilled vegan butter ensures rich, buttery layers, while the folding technique adds that signature biscuit fluff and texture. Ready in under 30 minutes, these vegan biscuits are ideal as a side for soups, a base for vegan breakfast sandwiches, or simply enjoyed warm with a pat of plant-based spread. Whether you're vegan or just looking to explore dairy-free baking, this recipe is guaranteed to impress. Perfect for keywords like "vegan biscuits," "dairy-free recipes," and "easy vegan baking."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Vegan butter, chilled and cubed
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 tablespoon Lemon juice (or apple cider vinegar)
Instructions
Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a small bowl, combine the almond milk and lemon juice. Stir and let it sit for 5-10 minutes to curdle and become 'buttermilk'.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Add the chilled, cubed vegan butter into the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
Pour the vegan buttermilk into the flour mixture and gently fold with a spatula until just combined. Be careful not to over-mix.
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 a few times to create layers, then gently pat it back into a 1-inch thick rectangle.
Use a round biscuit cutter to cut out biscuits and place them onto the prepared baking sheet. Gather the scraps and repeat until all dough is used.
Bake in the preheated oven for 10-12 minutes or until the tops are golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your vegan buttermilk biscuits warm!
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4093 mg | 178% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 0.9 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 433 mg | 9% | |
*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.
