Vegan Buttermilk Biscuits

There’s something supremely satisfying about biting into a freshly baked buttermilk biscuit. The golden crust shatters delicately, giving way to a fluffy and tender interior that melts in your mouth. With a few simple steps, you’ll be rewarded with a batch of golden beauties that will make any meal feel special.

Buttermilk biscuits are a versatile canvas for creativity, too. While the classic version is a delight on its own, you can easily elevate them with additions like grated plant-based cheese, herbs like chopped rosemary of thyme, or a sprinkle of spices. These variations open up a world of possibilities, allowing you to customize the biscuits to your own tastes and preferences.

vegan buttermilk biscuits

These buttermilk biscuits are perfect for a cozy breakfast, as a side for soups or stews, or simply as a delicious snack. Get creative and experiment with different flavors and add-ins to make them your own.

Happy baking!

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Vegan Buttermilk Biscuits

Vegan Buttermilk Biscuits

Course: Bread
Cuisine: Vegan
Keyword: breakfast, brunch, buttermilk, fluffy
Servings: 18 biscuits
Calories: 93kcal
Author: The Vegan Feast
These buttermilk biscuits are perfect for a cozy breakfast, as a side for soups or stews, or simply as a delicious snack.
Print Recipe


  • 3/4 cup plant-based milk plain & unsweetened
  • 1 teaspoon lemon juice or vinegar
  • 2 cups all purpose flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons cubed butter


  • Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  • To make the vegan buttermilk: measure out the milk and add a teaspoon of lemon juice or vinegar. Set aside until ready to use.
  • In a large mixing bowl, or the bowl of your food processor, blend together the flour, baking powder, sugar and salt until well combined.
  • Add the cold butter cubes to the flour mixture. Using your fingers or a pastry cutter, cut the butter into the flour (or pulse in the processor) until the mixture resembles coarse crumbs. This will help create a flaky texture.
  • Drizzle in the buttermilk. Gently stir with a fork or spatula (or pulse) until the dough starts to come together.
    Be careful not to overmix, as this can result in tough biscuits.
  • Roll out the dough into a 1-inch thickness. You can use a rolling pin or simply press it down with your hands.
  • Using a round biscuit cutter or a drinking glass, cut out biscuits from the dough. Place the biscuits onto the prepared baking sheet, leaving a small space between each one.
  • You can also use an ice cream scoop to scoop up the dough and drop the biscuits onto the prepared baking sheet. I prefer this method because it's easier, quicker, and far less messy.
  • Bake the biscuits in the preheated oven for about 15-20 minutes, or until they are golden brown on top and cooked through.
  • Once baked, remove the biscuits from the oven and transfer them to a wire rack to cool slightly. Serve warm and enjoy!


Calories: 93kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 245mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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