Southern-Style Vegan Buttermilk Biscuits

Here’s a recipe for Southern-Style Vegan Buttermilk Biscuits—fluffy, tender, and perfect for breakfast or dinner 🥖✨

Southern-Style Vegan Buttermilk Biscuits

Ingredients (Makes 8–10 biscuits)

For the biscuits:

• 2 cups (250 g) all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ¼ cup (50 g) vegan butter, cold and cubed

• ¾ cup (180 ml) unsweetened plant-based milk (almond, soy, oat)

• 1 tsp apple cider vinegar (to make vegan “buttermilk”)

Optional:

• 1–2 tsp sugar for slightly sweet biscuits

Instructions

1. Preheat oven

   • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Make vegan buttermilk

   • In a small bowl, combine plant-based milk and apple cider vinegar. Let sit 5 minutes until slightly curdled.

3. Mix dry ingredients

   • In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar if using.

4. Cut in vegan butter

   • Add cold vegan butter to flour mixture. Use a pastry cutter or fork to cut it in until the mixture resembles coarse crumbs.

5. Add liquid

   • Pour in the vegan buttermilk and gently mix until dough just comes together. Avoid overmixing.

6. Shape biscuits

   • Turn dough onto a lightly floured surface. Pat or roll to about ½-inch thickness.

   • Cut into rounds with a biscuit cutter or glass.

7. Bake

   • Place biscuits on prepared baking sheet. Bake 12–15 minutes until golden brown.

8. Serve

   • Serve warm with vegan butter, jam, or gravy.

Tips

• Fluffy biscuits: Keep vegan butter cold and handle dough gently.

• Layered texture: Fold dough over a couple of times before cutting rounds for a flakier biscuit.

• Make ahead: Dough can be refrigerated for a few hours before baking.

• Add-ins: Fresh herbs, garlic powder, or nutritional yeast can enhance flavor.

If you want, I can also give a “5-minute no-roll vegan biscuit” version that’s ultra-fast and still tender and fluffy—great for quick breakfasts or weeknight dinners.