Vegan Buttermilk Southern Style Biscuits
Fluffy, golden, and irresistibly flaky, these Vegan Buttermilk Southern Style Biscuits redefine classic comfort food with a plant-based twist! Crafted with a simple combination of pantry staples like all-purpose flour, cold vegan butter, and a clever almond milk-and-apple cider vinegar "buttermilk," these biscuits deliver all the tender layers and buttery richness you crave—without any dairy. The secret to their perfect texture lies in the folding technique, which creates irresistible flakiness in every bite. Ready in just 30 minutes, they’re the ultimate easy vegan biscuit recipe for breakfast, brunch, or as a side to hearty soups and stews. Serve them warm, slathered in vegan butter, jam, or gravy, and watch them disappear in no time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 6 tablespoons Vegan butter (cold)
- 0.75 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar. Stir well and let it sit for 5-10 minutes to create vegan buttermilk.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Cut the cold vegan butter into small cubes. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Work quickly to prevent the butter from warming up.
Slowly pour the vegan buttermilk into the dry ingredients, mixing gently with a wooden spoon or spatula until just combined. Do not overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick.
Fold the dough in half, then rotate it 90 degrees. Pat it down again and repeat this folding process 3 times to create layers.
After the final fold, pat the dough to 1-inch thickness. Use a 2.5-inch round biscuit cutter to cut out biscuits. Avoid twisting the cutter to ensure even rising.
Place the biscuits on the prepared baking sheet, ensuring they are touching slightly for softer edges or spaced out for crispier edges.
Bake the biscuits for 12-15 minutes, or until golden brown on top.
Remove from the oven and let cool slightly before serving. Brush the tops with melted vegan butter, if desired, for extra flavor.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 13.1 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 255 mg | 5% | |
*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.
