Southern-Style Vegan Buttermilk Biscuits are tall, ultra flaky and buttery! They have so many layers, and are easy to make in just 30 minutes.

Indulge in the Ultimate Southern-Style Vegan Buttermilk Biscuits

Prepare to be amazed by these Southern-Style Vegan Buttermilk Biscuits – a culinary revelation that might just be the finest you’ve ever tasted, vegan or otherwise! Each biscuit is a masterpiece of baking, boasting countless delicate, buttery layers and an impressive, lofty rise. Following in the footsteps of my wonderfully soft Vegan Dinner Rolls, this recipe is designed for simplicity, making it incredibly easy to bake and even easier to savor. Imagine having warm, homemade vegan biscuits on your table in just 30 minutes – it’s entirely possible!

There’s a special kind of comfort that only a freshly baked biscuit can provide. My favorite way to enjoy them is warm, adorned with a generous smear of creamy vegan butter and a dollop of sweet jam. But the versatility of these biscuits extends far beyond simple spreads. Transform them into an epic breakfast sandwich by layering a savory vegan sausage patty and a slice of melty vegan cheese. Or, for a hearty and satisfying meal, serve them alongside classic Southern sides like a crisp vegan coleslaw and comforting vegan baked beans. These biscuits are truly a canvas for countless delicious possibilities.

Why Our Vegan Buttermilk Biscuits Stand Above the Rest

These are not just any vegan biscuits; they are crafted to deliver an authentic Southern experience. Here’s why you’ll adore them:

Layers of Flaky Perfection: The unique folding technique creates countless delicate, buttery layers that separate beautifully, offering an unparalleled melt-in-your-mouth texture.
Impressively Tall & Light: Achieving that signature sky-high rise is a hallmark of a great Southern biscuit, and this recipe delivers every time, resulting in an incredibly light and airy crumb.
Rich & Buttery Without Dairy: We harness the power of premium cold vegan butter to infuse these biscuits with a deep, satisfying buttery flavor that rivals traditional versions, all while remaining completely dairy-free.
Remarkably Quick & Simple: From start to finish, you’re looking at just 30 minutes. This makes homemade, from-scratch biscuits accessible even on your busiest mornings or for spontaneous cravings.
Endlessly Versatile: Whether you prefer them sweet with fruit spreads, savory in a breakfast sandwich, or as a complement to a full meal, these biscuits adapt beautifully to any occasion.

Mastering the Ingredients: What You Need for the Best Vegan Biscuits

The secret to phenomenal Southern-style vegan buttermilk biscuits lies in understanding each ingredient’s role. Here’s a detailed look at what you’ll need, along with smart substitutions to guide you:

The Vegan Buttermilk Foundation: Unsweetened Soy Milk + Apple Cider Vinegar – This homemade vegan buttermilk is essential for both flavor and texture. Soy milk, especially unsweetened, curdles beautifully when combined with apple cider vinegar, producing the characteristic tangy flavor and tender crumb that real buttermilk imparts. While almond milk or other unsweetened, unflavored non-dairy milks can be used, soy milk tends to yield the richest results. Avoid sweetened or vanilla-flavored milks, as they will alter the biscuit’s taste.
Flour Power: All-Purpose Flour – For the most consistent and authentic Southern biscuit texture – tender, yet sturdy enough to hold those beautiful layers – all-purpose flour is the gold standard. For those seeking a gluten-free alternative, a high-quality gluten-free all-purpose blend (such as King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 Baking Flour) *might* work, though the final texture can vary. It’s important to note that single-source flours like almond flour or coconut flour are not suitable substitutes due to their vastly different absorption rates.
The Rise Agent: Baking Powder – Absolutely critical for achieving the signature tall rise of these biscuits. Ensure your baking powder is fresh for optimal leavening power. Old baking powder will result in flatter, denser biscuits.
A Touch of Sweetness: Granulated Sugar – A small amount of granulated sugar enhances the overall flavor profile, balancing the tanginess of the buttermilk and contributing to a lovely golden-brown crust. If you prefer a completely savory biscuit, you can omit it, or substitute with coconut sugar for a subtle caramel note, though this might slightly darken the color.
Flavor Enhancer: Salt – A pantry staple, salt plays a vital role in bringing out and balancing all the other flavors in the biscuits. Use a fine-grained salt, like sea salt, for even distribution.
The Heart of Flakiness: Very Cold Vegan Butter – This is arguably the most crucial ingredient for achieving those coveted flaky layers. We strongly recommend using vegan butter sticks (e.g., Earth Balance, Miyoko’s Kitchen, Country Crock Plant Butter) over tub margarines or softer spreads. Sticks generally contain less water and have a firmer consistency, which is vital for creating steam pockets during baking. The colder your butter, the better your biscuits will be, so don’t skip the step of chilling it in the freezer just before you begin!

Step-by-Step Guide: Crafting Your Flawless Southern-Style Vegan Buttermilk Biscuits

Baking these magnificent vegan biscuits is a joyful process. By following these detailed instructions, you’ll unlock the secrets to achieving perfectly tall, tender, and flaky results every single time. Precision in technique, especially regarding the butter, is key!

Preheat & Prepare: Begin by preheating your oven to a robust 425°F (220°C). Line a standard baking sheet with parchment paper to prevent sticking and ensure even baking (a light oil spray works too, but parchment is highly recommended). Next, measure out ½ cup (8 tablespoons) of your chosen cold vegan butter. Cut it into small, pea-sized pieces, then place these pieces into the freezer for at least 5 minutes. This chilling step is absolutely essential for maximum flakiness, as super cold butter creates steam pockets during baking, which in turn lift the layers of dough.
Craft Your Vegan Buttermilk: In a liquid measuring cup or small bowl, combine 1 cup of unsweetened soy milk with 1 tablespoon of apple cider vinegar. Give it a gentle stir and then set it aside. Over the next few minutes, the milk will visibly curdle and thicken slightly, creating your tangy, homemade vegan buttermilk.
Combine Dry Ingredients & Incorporate Butter: In a large mixing bowl, whisk together the 2½ cups of all-purpose flour, 2 tablespoons of baking powder, 2 teaspoons of granulated sugar, and 1 teaspoon of salt until they are thoroughly combined and no lumps remain. If you’re using a food processor, pulse these dry ingredients a few times to mix. Now, retrieve your super-chilled vegan butter pieces from the freezer and add them to the dry ingredients. If using a bowl, use a pastry cutter (or two knives) to cut the butter into the flour mixture until it resembles coarse crumbs, with some pieces still ranging from pea-sized to small almond-sized. If using a food processor, pulse the mixture several times until the butter is evenly incorporated into coarse crumbs. The key here is to work quickly to keep the butter as cold as possible. Once incorporated, if you used a food processor, transfer the mixture to a large bowl.
Add Wet to Dry (Gently!): Pour the homemade vegan buttermilk into the bowl with the flour and butter mixture. Make sure to reserve about 2 tablespoons of the buttermilk for brushing the tops of the biscuits later. With a spoon or your hands, gently stir the ingredients until they are *just* combined and a shaggy, moist dough begins to form. It’s crucial not to overmix at this stage, as excessive handling will develop gluten and result in tough, rather than tender, biscuits. The dough will be quite sticky and won’t form a perfectly smooth ball – this is exactly what you want! (Refer to the instructional images in the post above for a visual reference of the dough consistency.)
Form and Prepare for Layers: Lightly flour a clean work surface. Scoop the shaggy dough out onto the floured surface. Using floured hands, gently bring the dough together and form it into a rough rectangular shape. Resist the urge to knead vigorously; think gentle shaping. You can sprinkle a tiny bit more flour on the dough or your hands if it’s excessively sticky, but avoid adding too much, as this can dry out the final biscuits.
The Art of Layering (Lamination): Gently flatten the dough into a consistent rectangular shape, about ¾ to 1 inch thick. Now, perform the first fold: fold one side of the rectangle into the center, then fold the opposite side over the first fold, like you’re folding a letter. Give the dough a half turn (90 degrees clockwise or counter-clockwise), and then gently flatten it into a rectangle once more. Repeat this precise folding and turning process two additional times. This crucial technique, known as lamination, is what builds all those magnificent, flaky layers within your biscuits!
Cut Your Biscuits with Care: On the last fold, gently flatten the dough until it is approximately 1 inch thick. Using a biscuit cutter (typically 2 to 2.5 inches in diameter), cut out your biscuit circles. Here’s a vital tip: press the biscuit cutter straight down through the dough and lift it straight back up. DO NOT twist the cutter. Twisting seals the edges of the dough, which prevents the biscuits from rising properly and inhibits those beautiful layers from separating. Aim to get as many biscuits as possible from the first round of cuts. Gently gather any dough scraps, lightly press them together, and re-roll once to cut additional biscuits, until you have 10-12 biscuits in total.
Bake to Golden Perfection: Arrange the cut biscuits on your prepared baking sheet. Place them close enough so that their sides are lightly touching each other. This strategic placement helps them rise taller and encourages a softer side crust. Brush the tops of each biscuit with the remaining reserved vegan buttermilk – this helps them achieve that beautiful golden-brown finish. Transfer the baking sheet to your preheated oven and bake for 15-20 minutes, or until the biscuits are tall, puffed, and gorgeously golden brown on top.

Once baked, immediately transfer your stunning Southern-Style Vegan Buttermilk Biscuits to a wire rack. Serve them warm with a generous pat of vegan butter and your favorite jam for an unforgettable treat. Any leftovers can be covered and stored at room temperature or refrigerated.

Top Tips for Biscuit Perfection: Ensuring Flaky Success Every Time

Making truly incredible vegan buttermilk biscuits isn’t complicated, but a few expert tips can make all the difference between a good biscuit and an unforgettable one:

Embrace the Cold: This is the golden rule for flaky biscuits. Ensure your vegan butter is as cold as possible – ideally, chilled in the freezer for a few minutes just before you begin. Cold butter creates steam as it melts in the hot oven, separating the layers of dough and giving you that desirable flaky texture. Warm butter will simply blend into the dough, leading to a denser, cake-like biscuit.
Handle with Care (Don’t Overmix!): Gentle handling of the dough is paramount. Overmixing develops gluten, which results in a tough, chewy biscuit instead of one that’s tender and light. Mix just until the dry and wet ingredients are barely combined and a shaggy dough forms.
Press, Don’t Twist: When using a biscuit cutter, always press it straight down into the dough and lift it straight back up. Twisting the cutter seals the edges of the biscuit dough, which prevents those beautiful layers from separating and inhibits the biscuit’s ability to rise to its full potential.
Watch Like a Hawk (Avoid Overbaking): Biscuits bake relatively quickly. Keep a close eye on them, especially during the last few minutes. Bake only until the tops are lightly golden brown. Overbaking is a common mistake that can lead to dry, hard, and dense “hockey pucks” once the biscuits cool.
Crowd the Pan: Arranging your unbaked biscuits so they are lightly touching each other on the baking sheet encourages them to rise taller and helps maintain moisture during baking, resulting in softer sides.
Flour Sparingly: When you’re working the dough on your surface, use just enough flour to prevent sticking. Too much added flour can dry out the dough, leading to a tougher, less tender biscuit. Lightly dust your surface and hands as needed, but resist the urge to heavily flour.

Storing and Freezing Your Homemade Vegan Biscuits

These delectable vegan biscuits are undeniably best enjoyed fresh from the oven, but their excellent storage capabilities mean you can savor them later:

At Room Temperature: Place any leftover biscuits in an airtight container or wrap them tightly in plastic wrap. They will stay fresh and delicious at room temperature for 3-4 days.
In the Refrigerator: For a slightly extended shelf life, store your biscuits in an airtight container in the refrigerator for up to a week.
Freezing for Later: Biscuits freeze remarkably well! Once they have cooled completely, transfer them to a freezer-safe ziplock bag or an airtight container. They can be stored in the freezer for up to 3 months without losing their quality.
Effortless Reheating: To enjoy a biscuit that tastes almost fresh-baked, you have a few options: thaw frozen biscuits at room temperature for an hour, then warm in a microwave for 30-60 seconds, or in a preheated oven at 350°F (175°C) for about 5-10 minutes until heated through.

Delightful Serving Suggestions for Your Vegan Buttermilk Biscuits

The versatility of these Southern-style vegan buttermilk biscuits knows no bounds. They’re a perfect accompaniment to both sweet and savory dishes. Get creative with these mouth-watering ideas:

The Quintessential Classic: Vegan Butter and Jam: There’s nothing quite like a warm biscuit slathered with rich vegan butter and your favorite sweet fruit jam or preserves. For an extra decadent twist, try them with homemade Vegan Nutella.
Epic Breakfast Sandwiches: Build an unforgettable morning meal! Pile your biscuit high with crispy Tempeh Bacon or Tofu Bacon, a slice of melty vegan cheese, and a fluffy The Best Tofu Scramble.
Comforting Biscuits and Gravy: This is, without a doubt, my absolute favorite way to devour these biscuits! Drench them in a rich, creamy Easy Vegan Gravy. You can even add some crumbled vegan sausage to the gravy for an even heartier, more traditional experience. For the full experience, check out my dedicated Vegan Biscuits and Gravy recipe.
With Vegan Fried “Chicken”: Channel true Southern comfort food by making a Vegan Chicken biscuit sandwich. It’s a game-changer!
Soup and Stew’s Best Friend: Biscuits are excellent for soaking up every last drop of a hearty broth. Serve them alongside a warm bowl of nourishing Vegan Stew or a comforting Lentil Soup.
As a Versatile Side Dish: These biscuits are a welcome addition to any meal – from a celebratory holiday spread to a simple weeknight dinner, or even a fancy brunch.

Frequently Asked Questions About Vegan Buttermilk Biscuits

Can I make these biscuits gluten-free?: While I haven’t personally tested a gluten-free version of this specific recipe, a high-quality gluten-free all-purpose flour blend (such as King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 Baking Flour) might yield acceptable results. However, it’s important to anticipate that the texture, rise, and overall flakiness may differ slightly from the original recipe. Almond flour or coconut flour are generally not suitable substitutes for this recipe due to their unique absorption properties and lack of gluten structure.
What’s the best type of vegan butter for biscuits?: For optimal flakiness and a truly rich, buttery flavor, I highly recommend using firm vegan butter sticks. Brands like Earth Balance, Miyoko’s Kitchen, or Country Crock Plant Butter sticks are excellent choices. Softer tub margarines or spreads often contain a higher water content and won’t contribute to the same crisp, flaky layers that solid butter provides.
Can I prepare the biscuit dough ahead of time?: For the absolute freshest and flakiest biscuits, baking them immediately after preparing the dough is ideal. However, if you need to prepare ahead, you can make the dough up to the cutting stage. Place the cut, unbaked biscuits on a parchment-lined baking sheet and freeze them until they are solid. Once frozen, transfer them to a freezer-safe bag or airtight container. When you’re ready to bake, simply place the frozen biscuits directly onto a prepared baking sheet and bake as directed, adding an extra 5-10 minutes to the baking time.
Why do my biscuits turn out tough instead of tender?: The most common reasons for tough biscuits are overmixing the dough and using ingredients that aren’t cold enough. Remember, gentle handling is crucial to avoid overdeveloping the gluten in the flour. Mix only until the ingredients are just combined. Additionally, ensuring your vegan butter is very cold is key; warm butter melts into the dough too readily, preventing those desirable flaky layers from forming.
Is a biscuit cutter necessary?: While a biscuit cutter is recommended for achieving uniform size and promoting an even, tall rise (thanks to its clean edges), it’s not strictly necessary. If you don’t have one, a drinking glass with a thin rim, lightly dipped in flour between cuts, can work as a substitute. Alternatively, you can simply cut the flattened dough into squares or triangles with a sharp knife.

Southern-Style Vegan Buttermilk Biscuits Recipe

★★★★★ 4.89 stars (70 ratings)

Southern-Style Vegan Buttermilk Biscuits

These vegan buttermilk biscuits are famously tall, irresistibly flaky, and wonderfully buttery! Boasting so many delightful layers, they are surprisingly easy to whip up and can be on your table in just 30 minutes.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes

Yields: 12 biscuits

Ingredients

For the Vegan Buttermilk

1 cup unsweetened soy milk
1 tablespoon apple cider vinegar

For the Biscuits

2 1/2 cups all-purpose flour, plus extra for dusting
2 tablespoons baking powder
2 teaspoons granulated sugar
1 teaspoon salt
1/2 cup (8 tablespoons) very cold vegan butter, cut into small pieces

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Cut the cold vegan butter into small pieces and place them in the freezer for 5 minutes while you prepare other ingredients. This step is crucial for achieving flaky biscuits.
In a glass measuring cup, combine the unsweetened soy milk and apple cider vinegar. Stir gently and set aside for a few minutes to allow it to curdle, creating your vegan buttermilk.
In a large mixing bowl (or food processor), whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined. Add the chilled vegan butter pieces to the dry ingredients. Using a pastry cutter (or pulsing in a food processor), cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. If using a food processor, transfer the mixture to a large bowl after processing.
Pour the vegan buttermilk into the bowl, reserving approximately 2 tablespoons for brushing the tops of the biscuits. Gently stir the mixture with a spoon or your hands until a shaggy, moist dough forms. Do not overmix; the dough will be sticky and not form a perfectly smooth ball.
Lightly flour a clean work surface. Scoop the dough onto the floured surface and gently bring it together with floured hands, shaping it into a rough rectangle. Avoid excessive handling.
Gently flatten the dough into a rectangle about ¾ to 1 inch thick. Fold one side of the rectangle into the center, then fold the other side over it (like folding a letter). Give the dough a half turn (90 degrees), and gently flatten it into a rectangle again. Repeat this folding and turning process two more times to create those wonderful flaky layers.
On the final fold, flatten the dough to about 1 inch thick. Using a biscuit cutter, cut out circles. Press the cutter straight down and lift straight up—do not twist it, as twisting seals the edges and prevents proper rising. Reroll any dough scraps gently once to cut additional biscuits, aiming for 10-12 biscuits in total.
Arrange the cut biscuits on your prepared baking sheet so they are lightly touching each other; this helps them rise taller. Brush the tops of the biscuits with the reserved vegan buttermilk. Bake for 15-20 minutes, or until they are tall, golden brown on top, and cooked through.
Serve warm with a dab of vegan butter and jam. Store any leftover biscuits covered at room temperature for 3-4 days, or in the refrigerator for longer. They also freeze exceptionally well.

Notes

For the vegan buttermilk, you can substitute other unsweetened, unflavored non-dairy milks like almond, coconut, or cashew milk if soy is not preferred. Oat milk may also work, but results can vary slightly.
This recipe has not been specifically tested with gluten-free flour. However, a high-quality gluten-free all-purpose flour blend might yield satisfactory results, though the texture may differ. Almond flour or coconut flour are not recommended substitutes.
For the vegan butter, I personally use Earth Balance sticks, but other reputable brands like Melt Organic or Miyoko’s Kitchen plant-based butter sticks will work just as effectively for achieving a flaky texture.

Nutrition Information

Recipe Details

Course: Breakfast, Side Dish

Cuisine: American

Author: Nora Taylor

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