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A Stack of Two Fluffy Vegan Biscuits on Top of a Slab of Wood
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5 from 1 vote

Vegan Buttermilk Biscuits

These delicious Vegan Buttermilk Biscuits have a rich, tender and flaky texture with only 7 ingredients! They taste just like the buttermilk biscuits you know and love, but dairy free!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 biscuits
Calories 266kcal


  • ½ cup very cold vegan butter
  • ½ tablespoon vinegar regular or apple cider vinegar
  • ½ cup cold vegan milk 120mL (soy milk is best for curdling)
  • 2 cups flour 240g
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • Up to ⅓ cup extra flour for rolling and folding


  • Preheat the oven to 425°F/220°C. Place the butter in the freezer until your oven preheats.
  • Line a baking sheet with a silicone baking mat or a well greased parchment paper (highly recommend a silicone mat for this).
  • In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
  • In a bowl, whisk the flour, baking powder, baking soda and sea salt until thoroughly combined.
  • Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand.
  • Make a well and add in the milk, folding gently and stirring gently with a wooden spoon.You want a dough that looks shaggy; it should not be dry, and should not be very wet but it might be slightly sticky.
  • Flour a surface, dust your hands with flour, and turn out the dough onto the surface. Form the dough into a 1 inch tall rectangle. Sprinkle some loose flour on top, then fold the dough over onto itself. Using your hands, press down into a flat rectangle again. Turn the dough 90 degrees, then fold onto itself again. Flat again. Repeat up to 5 times; this helps to create layers in the biscuits when they rise.
  • Finish with a dough that is rectangular and 1 inch high, no lower than that.
  • Using a lid of a mason jar, a drinking glass, or a biscuit cutter, cut out biscuits as close as possible to each other. Place the cutting instrument straight down onto the dough; don’t twist it since that can affect the layers. Place one by one onto the baking sheet. Repeat with the extra dough until you have 6 biscuits. You may have to push some scraps back together to form all the biscuits.
  • Let the biscuits touch on the baking sheet (this helps them while rising).
  • Bake for 15 to 17 minutes until golden and fluffy.
  • Remove from the oven. Feel free to brush with more vegan butter as soon as they come out. Let them slightly cool and serve. Enjoy!


Calories: 266kcal