These biscuits are flavorful, fluffy, moist yet slightly crumbly, and super easy and quick to make! They require only seven ingredients and about fifteen minutes of prep work. These vegan buttermilk biscuits are great served with jam, topped with sausage or mushroom gravy, or turned into a breakfast sandwich!
Homemade vegan buttermilk!?
Yes! Creating vegan buttermilk is way simpler than one may expect, too. All I do to make it is combine plant milk with raw apple cider vinegar. Quickly the mixture thickens and has a slight curdle-look to it. The apple cider vinegar gives the plant milk a similar tangy flavor to that of dairy buttermilk. I love adding vegan buttermilk into the biscuits instead of using plain milk because of the tanginess it adds.
These biscuits are very straightforward and quick to make.
I create the buttermilk, just how I previously mentioned. Then, I whisk all of the dry ingredients together: all-purpose flour, baking powder, nutritional yeast, and salt. Next, I rub cold vegan butter into the dry mixture until it resembles a fine meal texture. Lastly, I stir the vegan buttermilk into the mix to create the dough.
I then portion the dough into biscuit shapes, brush them generously with melted vegan butter, and bake them until lightly golden brown.
They’re soft, fluffy, moist, and slightly crumbly.
In my opinion, that is the ideal biscuit texture. They’re not overly moist, but they’re also not dry. This recipe creates very soft and fluffy biscuits with a slightly crispier exterior. The biscuits are perfectly crumbly, but not too crumbly to where they make a huge mess when you bite into one. I am obsessed! Make sure to check out my “tiparooskis” section of this post, written below the recipe, for some essential tips and substitute suggestions!
Serve these biscuits with something sweet or something savory!
They’re perfectly buttery with a very subtle tang and saltiness, making them easily eatable served with both something sweet or savory. I love cutting one open and spreading vegan butter and a good quality jam on the insides. If I’m craving a more savory breakfast, I will make my Realistic Vegan Sausage Gravy to pour over the biscuits and serve them with some crispy hash browns. These biscuits are also fantastic turned into a breakfast sandwich with vegan egg, cheese, sausage, or bacon. SO delicious and comforting. I’m making myself hungry writing this!
If you’re a fan of biscuits, then I HIGHLY recommend you check out my Copycat Vegan Red Lobster Cheddar Bay Biscuits. They seriously taste just like the real thing; it’s kind of mind-blowing. They are one of my most popular recipes on the blog currently, too!
If you make any of my recipes, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
How to Make Homemade Vegan Buttermilk Biscuits
- 1 1/2 cups plain, unsweetened soy milk, COLD
- 1 tbsp raw apple cider vinegar
- 4 cups all-purpose flour, plus more for dusting the counter
- 2 tbsp baking powder
- 1 tbsp nutritional yeast
- 1 1/4 tsp kosher salt
- 1 cup vegan butter, COLD, (I always use the brand Earth Balance Original.)
- 1/2 cup vegan butter, melted (For brushing on top of the biscuits.)
- Preheat the oven to 425 degrees Fahrenheit. Line three large sheet pans with a piece of parchment paper.
- Stir together the soy milk and apple cider vinegar to create vegan buttermilk. Set this in the fridge to rest while you gather together the rest of the ingredients.
- In a large-sized mixing bowl, whisk the flour, baking powder, nutritional yeast, and salt.
- Break the one cup of cold vegan butter into chunks and toss it into the flour mix.
- Now, rub the butter and flour mix in between your hands until there are no large pieces of butter showing, and the final texture resembles a fine meal.
- Create a hole in the middle of the dry mix and pour the vegan buttermilk into it. Quickly stir everything together until just combined. Do NOT over stir, or you will create chewy biscuits. The dough will be fairly sticky.
- Flour your countertop and scoop out hefty 1/4 cup portions of biscuit dough. Lightly flour the dough's tops and pat them down ever so slightly. Form them into round 1-inch thick biscuit shapes. Lay the biscuits on the parchment paper-lined sheet pans 1-inch apart from each other.
- Brush the tops of the biscuits with the melted vegan butter and bake one sheet pan at a time on the middle oven rack for 12 minutes. Hold the rest of the sheet pans of dough in the refrigerator in the meantime, and then you can bake them when the other pan is finished baking.
- Straight from the oven, brush them with more vegan butter.
Welcome to the tip section of vegan buttermilk biscuits! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- Add finely shredded vegan cheddar cheese into the biscuits! I would suggest adding in about one cup of cheese and stir it into the dry mix. Adding in cheese would make the biscuits even tastier if you plan on using them to create breakfast sandwiches.
- Do not use soft vegan butter for this recipe. I always use the butter by the Earth Balance in Original because it is relatively “hard” and yields the best texture. I have tested this recipe out using other brands’ butter with a softer texture, and I just wasn’t as big of a fan.
- You can use coconut oil instead of vegan butter. Just make sure that the coconut oil is solid when you buy it versus in a liquid form. When making the biscuits, the coconut oil should be fairy firm as well. If it is hot in your home and the coconut oil has melted, place it in the refrigerator to firm it back up. With this being said, using coconut oil will affect the flavor of the biscuits slightly.
- You may substitute soy milk for cashew or almond milk. I choose to use soy milk because it has a thicker texture and a more neutral flavor, but cashew and almond milk work well, too.
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