Description
These American-style vegan buttermilk biscuits are flaky, fluffy, and buttery without any dairy! Perfect for breakfast or as a holiday side, they come together quickly using simple plant-based ingredients.
Ingredients
- 6 tablespoons vegan butter
- 1 cup unsweetened plain soymilk
- 1 tablespoon apple cider vinegar
- 2 ¼ cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
Instructions
- Place the vegan butter in a freezer-safe dish and chill in the freezer for 20 minutes.
- In a glass measuring cup or bowl, whisk together the soymilk and apple cider vinegar. Let rest at room temperature for 10 minutes, then refrigerate until ready to use.
- Preheat oven to 425°F (220°C) and line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, mix together the flour, baking powder, sugar, and salt.
- Grate or cut the chilled vegan butter into the flour mixture and mix with a fork or pastry cutter until crumbly.
- Pour in the soymilk mixture and gently mix by hand until just combined. Do not overmix.
- Flour your work surface and pat out the dough. Fold in half, then again, and flatten. Repeat 4 times to build layers. Add flour if sticky.
- Roll or pat the dough to about 1½ inches thick. Use a round cutter (2½ to 3 inches wide) to cut biscuits and place on the baking sheet.
- Bake for 12–14 minutes, until lightly golden. Cool for 5 minutes before serving.
Notes
- Don’t skip chilling the butter—it helps create flaky layers.
- Folding the dough multiple times adds flakiness.
- Best enjoyed fresh, but leftovers can be stored in an airtight container for 2–3 days or frozen.
- These pair perfectly with jam, vegan gravy, or as part of a holiday spread.
Nutrition
- Serving Size: 1 biscuit
- Calories: 160
- Sugar: 2g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
