Buttermilk Biscuits. And, yes, they're vegan.

Good morning! I made some fabulous vegan buttermilk biscuits yesterday, and I've got to share the recipe. Well, to be perfectly honest, a friend told me that if I didn't share the recipe, I was in trouble. Sheesh!

Originally being from the South, I have a deep appreciation for a wonderful buttermilk biscuit. With gravy for supper. With vegan sausage patties (or JUST Egg Folded Plant-based egg!) as a breakfast sandwich. Or — my favorite — as the star of strawberry shortcake, especially with the unbelievably flavorful strawberries from Rodriguez Farms that I buy at the Tamarack Junction Casino farmers' market. Those berries send the shortcake to the moon and back.

These biscuits are easy to make, with no special ingredients. The dough comes together in about 15 minutes, right while the oven preheats, and they bake in about 15 more. Then you get to take a well-deserved bow.

I texted a photo of these to a friend up the street the moment they came out of the oven: "Want to walk over and have strawberry shortcake in a few minutes?" She texted back "YES!" — and made it to my kitchen before I'd even finished slicing the strawberries. We ended up sitting out by the koi pond, surrounded by vines heavy with concord grapes, listening to the waterfall, saying nothing but "yumm" and "this is sooo good" between bites.

Ingredients You'll Need for the biscuits (with substitutions)

• Unsweetened soy milk + apple cider vinegar – This makes your vegan buttermilk. Soy milk is my favorite here, but almond milk or another non-dairy milk works fine too. Just make sure it's unsweetened and unflavored.

• Flour – Regular all-purpose flour gives the best results. A quality gluten-free blend (like King Arthur Measure for Measure) can be substituted, but results will vary.

• Baking powder – This is what gives the biscuits their tall rise.

• Sugar – Just a touch. Leave it out if you like, or swap in coconut sugar.

• Salt

• Vegan butter – Essential for that buttery flavor and flaky texture. Stick butter works much better here than tub butter, which tends to be greasy and too soft. My go-to brands are Earth Balance, Miyoko's, and Country Crock. And, the butter must be COLD!

Vegan Buttermilk Biscuit Recipe

Flaky Southern-style vegan biscuits with buttery layers and a tender crumb. Perfect for strawberry shortcake, breakfast sandwiches, or smothered in vegan gravy.

Prep Time: 20 minutes Bake Time: 15–18 minutes Total Time: 35–40 minutes Yield: 10–12 biscuits

Ingredients

• 1 cup unsweetened soy milk

• 1 tablespoon apple cider vinegar

• 2½ cups all-purpose flour, plus more for dusting

• 2 tablespoons baking powder

• 2 teaspoons granulated sugar

• 1 teaspoon salt

• 8 tablespoons (1 stick) cold vegan butter

1. Prepare the Butter

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut the vegan butter into small cubes and place it in the freezer for about 5 minutes so it stays very cold.

2. Make the Vegan Buttermilk

In a measuring cup, stir together the soy milk and apple cider vinegar. Let it sit for 5 minutes until slightly thickened and curdled.

3. Mix the Dry Ingredients

In a large bowl (or food processor), whisk together the flour, baking powder, sugar, and salt.

4. Cut in the Butter

Add the chilled butter and cut it into the flour mixture using a pastry cutter (which is what I use) or pulse in a food processor until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

5. Form the Dough

Pour the vegan buttermilk into the flour mixture, reserving about 2 tablespoons for brushing the tops of the biscuits. Stir gently until just combined. The dough will be soft, shaggy, and slightly sticky—avoid overmixing.

6. Fold for Flaky Layers

Turn the dough onto a lightly floured surface and gently pat it into a rectangle. You'll want to dust your hands with some flour as well. Fold one side toward the center, then fold the other side over it like a letter. I use a 'bench scraper' (a tool for bread making) to scrape up and lift the dough over on itself. Rotate the dough (or your cutting board work surface) a quarter turn and flatten it into a rectangle again. Repeat this folding process three times to create flaky layers.

7. Cut the Biscuits

Pat the dough to about 1 inch thick. Using a biscuit cutter ( or any small round cup or glass)press straight down without twisting. Gather and gently reshape the scraps to cut additional biscuits, yielding 10–12 biscuits.

8. Bake

Arrange the biscuits so their sides are just touching on the prepared baking sheet—this helps them rise taller. Brush the tops with the reserved vegan buttermilk.

Bake for 15–18 minutes, or until the tops are beautifully golden brown. Serve warm.

Recipe Notes

• Soy milk produces the richest vegan buttermilk, but unsweetened almond, oat, cashew, or coconut milk also work.

• Stick-style vegan butter is essential for flaky layers. Avoid soft tub-style spreads.

• Keeping the butter very cold is the secret to tall, tender biscuits.

• For even higher biscuits, place them so they lightly touch while baking.

Storage

Store cooled biscuits in an airtight container at room temperature for 3–4 days, refrigerate for up to 1 week, or freeze for up to 3 months. Warm before serving for the best texture.

Serving Ideas: Fresh strawberry shortcake, breakfast sandwiches, vegan biscuits and gravy, or simply warm with vegan butter and jam.

Tips for Success

• Use cold vegan butter sticks, not margarine or tub butter — and make sure it's truly cold. Don't skip the freezer step, or the biscuits won't be flaky.

• Don't overmix the dough. Overmixing means the biscuits won't rise as well.

• Don't overbake! I've learned this one the hard way — hockey pucks are not the goal. Pull them once they're just slightly golden; any longer and they'll turn hard as they cool.