These Easy Vegan Buttermilk Biscuits are going to be your new obsession (they’re definitely mine)! These biscuits are soft, tender, buttery and best of all… DELICIOUS! Made with just 4 ingredients, you are sure to love this recipe!
Ingredients You’ll Need to Make Vegan Buttermilk Biscuits:
- Unsweetened Almond Milk – if you have a nut allergy, feel free to swap out almond milk for another unsweetened plant milk such as oat or soy milk. Just be sure it’s unsweetened and not vanilla flavored.
- Apple Cider Vinegar – The apple cider vinegar in this recipe will be used to combine with the plant milk in order to create a vegan buttermilk mixture.
- Self-Rising Flour – It’s important to be sure that the flour you’re using is self-rising. This type of flour comes premixed with baking powder and salt.
- Vegan Butter – For this recipe it’s important to make sure that the vegan butter you use is frozen. Frozen vegan butter is essential because you want the butter to melt while it’s baking, not while you’re preparing the dough.
- Salt Flakes – These are optional, but a nice finishing touch.
How to Make Vegan Buttermilk Biscuits
Making these Vegan Buttermilk Biscuits are really easy! Best of all, there are only a few ingredients and don’t take long to prepare at all. Begin by gathering all of your ingredients. There’s nothing worse than getting halfway through a recipe only to realize that you don’t have everything you need!
The first thing you’ll want to do is preheat your oven to 450Ā°. Measure out your plant milk in a liquid measuring cup, then add in the apple cider vinegar. Stir them together and set aside until needed in order to allow the vegan buttermilk the opportunity to set.
Measure out 3 cups of self-rising flour and transfer it to a large mixing bowl. The best way to be sure you’re getting the correct amount is to spoon the flour out of its container and into the measuring cup. When it gets full, use the handle of the spoon to level the out the top of the measuring cup and repeat as necessary.
Once all of your flour has been measured out, set it aside. Use a cheese grater to grate your vegan butter, then transfer it to the bowl along with the flour. If you have a pastry cutter, use it (or the back of a fork) to cut the vegan butter into the flour. Once your mixture appears crumbly and the vegan butter is well incorporated, slowly add in about half of the vegan buttermilk mixture you made initially.
Use a rubber spatula to gently stir the ingredients together. Once the buttermilk has been incorporated, continue adding and mixing the remaining buttermilk, just enough until you’ve created a dough.
On a clean counter or workspace, spread out a generous amount of flour and transfer the dough to the space. Use your hands to knead the dough a few times then pat flat until it’s about 1 inch thick. Use a biscuit cutter to cut out each biscuit. Once the first round of biscuits have been cut, knead the dough a bit, then flatten again and continue to cut out more biscuits. Repeat as needed.
Transfer the cut biscuits a baking sheet lined with parchment paper and brush the top of each one with melted vegan butter. Transfer to the oven to bake for 14 minutes. Once the biscuits have finished baking you may notice that they are a little light. In order to brown them, broil them at 525Ā° and allow them to brown for 1-2 minutes. Be sure to keep an eye on them because every oven is different!
Once your vegan buttermilk biscuits are finished baking, remove them from the oven and immediately brush with additional melted vegan butter. Garnish with salt flakes and enjoy!
Tips for Making the PERFECT Vegan Buttermilk Biscuits
- Use cold ingredients. it’s really important to make sure you’re using ingredients that are cold. Your vegan butter should be frozen so that the the fat from the oil can expand while baking and results in the perfect buttery biscuits. In addition, I try to ensure the plant milk I’m using is cold too. I’ve even gone as far as to place my cheese grater in the freezer for a few minutes to help my vegan butter to stay cold while grating.
- Don’t over mix! It’s really important to mix your ingredients until it is just combined. In addition, don’t over-knead your dough. Over mixing and over kneading the dough can lead to tough biscuits and ain’t nobody got time for that!
- Don’t over bake! It’s really tempting to continue baking your biscuits until they are a beautiful golden brown color, but the longer you bake them, the more you risk the chance of over-baking them. Instead of waiting on them to turn brown, broil them for 1-2 minutes to quickly give them some color.
Can These Vegan Buttermilk Biscuits be Frozen?
Yes! You can absolutely freeze these vegan buttermilk biscuits. Allow them to reach room temperature, then transfer them to an airtight container and freeze them for up to 3 months. When you’re ready to enjoy them, remove the biscuits from the freezer and allow them to thaw on the counter overnight.
How to Store Vegan Buttermilk Biscuits
If you have leftovers, allow the biscuits to reach room temperature and store in an airtight container. They can be kept on the counter for 3-4 days or 5-6 days in the fridge.
I Don’t Have Any Self-Rising Flour. Can I Use All Purpose Flour Instead?
Yes, you can create your own self-rising flour by substituting every cup of self-rising flour called for in the recipe with one teaspoon of baking powder, a pinch of salt and 1/4 tsp of baking soda.
More Breakfast Recipes You’ll Enjoy:
I know you’ll love these Vegan Buttermilk Biscuits! They’re soft, tender, buttery and perfectly delicious. Made with just 4 simple ingredients, what’s not to love? Give them a try and let me know how it goes in the comments below.
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Ingredients
- 1 cup unsweetened almond milk (or sub with soy or oat milk)
- 1 tbsp apple cider vinegar
- 3 cups self-rising flour (plus more for kneading)
- 12 tbsp vegan butter frozen – plus more melted for brushing over biscuits
- salt flakes (optional) for garnish
Instructions
- Preheat oven to 450Ā°
- In a liquid measuring cup, add your plant milk and apple cider vinegar to create your vegan buttermilk. Stir to combine and set aside.1 cup unsweetened almond milk, 1 tbsp apple cider vinegar
- In a large bowl add your flour. Set aside.3 cups self-rising flour
- Use a grater to grate the frozen vegan butter, then transfer the shreds to the bowl with the flour.12 tbsp vegan butter
- Use the back of a fork or a pastry cutter to cut the vegan butter into the flour until the mixture is crumbly and the butter is dispersed throughout.
- Slowly pour in half of the vegan buttermilk mixture, stir with a rubber spatula, then add more as needed just until you've created a dough.
- Transfer the ball of dough to a clean, well floured surface and knead a few times.
- Use the palm of your hands to flatten the dough until it's about 1 inch thick. Cut out the biscuits using a biscuit cutter or the rim of a drinking glass. Keep gently kneading and flattening the dough to cut out as many biscuits as possible.
- Transfer the cut biscuits to a baking sheet lined with parchment paper or a pan that has been lightly greased to avoid sticking.
- Brush the top of each biscuit with additional vegan butter, then transfer to the oven.
- Bake for 14 minutes, then broil on 525Ā° for 1-2 minutes to brown.
- Remove the biscuits from the oven and brush the top of each biscuit again with melted vegan butter. Garnish with salt flakes (optional). Enjoy!salt flakes
They were soooo good š®āšØš®āšØš®āšØ
Forgot to add a photo with it , definitely a recipe staple now! I ran out of butter making these and it stuff tasted amazing even though i was slightly short on butter šš„¹ā„ļø