Easy, fast, and delicious Homemade Vegan Biscuits! These flaky and tender vegan buttermilk biscuits are made with just a few simple ingredients and they only take 30 minutes to make!
This recipe has been updated to make it even better!
Is there anything better than a flaky, buttery, homemade biscuit? Yes, there is. A vegan homemade biscuit!
ARE VEGAN BISCUITS HEALTHY?
There’s no need for saturated fat in your biscuits. Butter made from cow’s milk is absolutely not necessary for great biscuits. Vegan butter does a perfect job making puffy and flaky biscuits.
Did you know that 1 tablespoon of conventional butter has 7 grams of saturated fat? That’s 35% of the daily recommended allowance, y’all!!! In only ONE tablespoon! We’ll pass.
Our healthy vegan biscuits are also made with plant-based milk, which saves you from another 1.5 grams or 7% of your daily allowance of saturated fat. You’re welcome.
While there’s nothing particularly healthy about white flour and vegan butter, these are by far better for your heart and cholesterol levels than those made with animal products.
HOW DO YOU MAKE VEGAN BISCUITS?
This is seriously one of the easiest recipes as long as you follow the rules.
Make sure that your butter is chilled. We like to cut it into small cubes and then pop it in the freezer for about 15 minutes to make sure it’s nice and cold.
Whisk the lemon into the milk (this is how you turn it into buttermilk) and let it curdle before you put it in the flour mixture.
Whisk the flour, sugar, baking powder, salt, and sugar together in a large mixing bowl until well combined.
Add the butter to the flour and beat on a slow speed with a paddle mixer until the butter looks like pebbles.
Slowly add the milk and beat slowly until it turns into a sticky dough.
Remove the dough from the bowl and on a floured surface, knead it into a round disc. You don’t want to knead it too much, just enough to form it into the disc.
Flour a rolling pin and roll the dough in a circle until it’s about and inch thick, then cut with a round biscuit cutter or the edge of a glass and place on a parchment lined cookie sheet or in a greased (we used butter) iron-skillet. We used a 12-inch skillet to make ours. Roll out the extra dough and repeat until you’ve used up the dough and bake for approximately 15 minutes, or until the biscuits are puffy and golden brown on top.
Feel free to brush them with melted butter to make them a beautiful golden brown.
WHAT TO SERVE WITH VEGAN BISCUITS
There are so many ways to eat biscuits, here are a few ideas for you.
Spread a little butter or your favorite preserves on them while they’re hot.
Make a sandwich out of them with vegan sausage, vegan egg, and a layer of spinach and tomato.
Biscuits and gravy! Recipe will be on the blog on Tuesday!
Biscuits and Gravy! We could eat this for every meal of the day. Recipe coming to the blog on Tuesday. In the meantime, drool over this…..
HOW TO STORE HOMEMADE BISCUITS
You can store them in an air-tight container for up to two days. They will become a little dry after the first day, so reheat them in the microwave for a minute or in a 350F oven for 10 minutes, or until they’re warm and tender again.
You can freeze them for up to three months in a freezer safe container. Heat them in the oven at 350F for approximately 15 minutes, or until they’re warm in the center.
Make a batch of our flaky Southern-style vegan biscuits and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Fluffy, flaky, and buttery homemade vegan biscuits that are free from saturated fat and cholesterol! Dig in!
- 2 cups flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp sugar
- ¾ cup unsweetened plant-based milk + 1 tbsp lemon juice
- 8 tbsp vegan butter cubed and chilled
Preheat oven to 350°F (176°C) and butter a 12-inch iron skillet or butter a cookie sheet
Cube the butter and put in the freezer while you’re preparing the remaining ingredients.
Whisk the milk and lemon juice together and set aside. It should separate and look curdled after a few minutes.
In a large mixing bowl, whisk the flour, baking powder, salt, and sugar together until well combined.
Add the butter to the flour and beat with a paddle attachment on a low speed until the butter breaks down and looks like small pebbles.
Slowly pour in the milk while beating on a low speed until the dough begins to form a solid ball.
Remove the dough from the mixing bowl and knead for about 20 seconds on a floured surface and form into a disc.
Flour a rolling pin and roll the dough into a circle that’s approximately an inch thick and use a round biscuit cutter (we used the 3-inch size), or the rim of a glass to cut out the biscuits. Repeat with remaining dough until you use it up.
Arrange the biscuits in the pan or on a cookie sheet (feel free to brush with melted butter to get a nice and crispy golden-brown crust) and bake for approximately 15 minutes, or until they’re puffy and golden brown on top.
The NUTRITION FACTS are an estimate only.