Vegan Buttermilk Biscuits Recipe


This vegan recipe makes literally the perfect buttermilk biscuits every single time. These little gems are flaky, buttery, and fluffy all at the same time.

Serves:  9 to 12 biscuits

These are quick to put together, and the dough can be made in advance and refrigerated. The key to light, fluffy biscuits and scones are to work the dough as little as you can manage, preventing the development of gluten. The more the dough is handled, the tougher it will become, so use a light hand. It’s also important to keep the ingredients as cold as possible, using the freezer method below. Following these tips will yield tender, flaky biscuits that can only be improved by dunking in Southern-Style Gravy.


  • ¾ cup nondairy milk
  • 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon of sea salt
  • 3 tablespoons very cold margarine, cut into small pieces
  • 3 tablespoons cold nonhydrogenated  shortening, cut into small pieces
  • Nondairy milk (optional, for deeper color)


  1. Heat the oven to 450° F. Have a large, ungreased baking sheet ready. Combine nondairy milk and vinegar and set aside while you get on with the dough. In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt. Place in the freezer while you measure the shortening. Using a pastry cutter or fork, cut in the margarine and shortening until the texture resembles something between peas and breadcrumbs. Return to the freezer for several minutes, or up to 30. Pour the liquid in, and—using a light hand—briefly agitate the mixture until everything is almost moistened. Scrape the sides of the bowl with a flexible spatula, folding the dough together until nearly all loose flour is part of the dough. If making the dough in advance, form into a ½-inch-high disk, wrap in plastic and refrigerate for up to 2 days.
  2. Turn the dough out onto a lightly floured surface, and pat or roll to ½-inch thickness. Dip the edge of a biscuit cutter or glass in flour, and cut biscuits from the dough. Reroll the scraps only once. Alternatively, shape the dough into a large square ½ inch thick, and cut into squares 2½ inches wide. Place 2 inches apart on the baking sheet, or almost touching for biscuits with soft sides. If you like, brush with nondairy milk.
  3. Bake until puffed and golden, 10 to 12 minutes.
  4. Serve hot.

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