There’s nothing quite like a fresh, warm and flaky biscuit, especially when it’s made completely plant-based! Learn how to make the BEST…
The post Vegan Buttermilk Biscuits (Flaky + Fluffy) appeared first on Sweet Simple Vegan.

There’s nothing quite like a fresh, warm and flaky biscuit, especially when it’s made completely plant-based! Learn how to make the BEST tall, fluffy, and tender vegan buttermilk biscuits! They require only 8 simple ingredients and will be ready in about an hour! Plus, they’re great for the holidays! 

a basket of flaky and fluffy vegan buttermilk biscuits by sweet simple vegan

This post is sponsored by our friends over at So Delicious Dairy Free.
The term “biscuits” has a few different meanings around the world, but here in the US it refers to a flaky and fluffy quick bread more similar to a scone than a traditional dinner roll. It’s made without yeast so it does not require any rising, and it can be enjoyed on its own or paired with/in many different sweet AND savory recipes.

Ingredients to make flaky and fluffy vegan buttermilk biscuits by sweet simple vegan

To make these biscuits, all you need is:

  • Almond milk and apple cider vinegar to make a vegan buttermilk
  • Vegan butter
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Sugar
  • Salt

butter and flour in a food processor for vegan buttermilk biscuits

Cold butter cold butter cold butter— the key to perfectly flaky biscuits is cold butter! Before getting started with this recipe, dice your butter up (which makes it so much easier to blend into the flour) and place it into the freezer for at least 10 minutes. I also suggest using a food processor to cut the butter into the flour (as pictured above) as opposed to doing it by hand. It is SO much faster and that way the butter will remain cold.

Lastly if you can, place all of the remaining ingredients AND the tools that you will be using in the freezer for at least 10 minutes before starting.

…well all besides the base of the food processor, that would be bad haha.

Vegan buttermilk in a glass measuring cup by sweet simple vegan

Vegan buttermilk also plays an important role in this recipe as the acidity, in conjunction with the leaveners, helps the biscuits rise aka FLUFF UP.

Vegan buttermilk is actually very easy to make— just place 1 tablespoon of an acid (we prefer apple cider vinegar) in a measuring cup and fill it with almond milk until it reaches the 1 cup line. Allow it to sit for 1 minute to curdle and then you are good to go! 

Our almond milk of choice is the So Delicious Organic Almondmilk with Cashew. It works SO well in this and helped us create the perfect biscuits for starters, and also:

  • It’s made with just 6 ingredients– score!
  • Organic
  • Non-GMO
  • Vegan (of course)
  • No Preservatives
  • No Added Sugar
  • Carrageenan-free
  • + we can’t forget about the bottle too! It’s plant-based, just like the organic almondmilk and cashewmilk inside. It’s made from renewable sugarcane and at least 80% plants. Plus, it’s recyclable!

a stack of flaky and fluffy vegan buttermilk biscuits by sweet simple vegan

Although biscuits are fairly simple, there are a few must follow “rules” when you’re making them that will guarantee success.

  1. Keep everything chilled— the key to perfect flaky biscuits is having cold butter hit the hot oven when you set them in to bake. In order to keep the butter cold, you’ll also need to keep all of the other ingredients cold! 
  2. Use quality ingredients— this will make a huge difference for the outcome of your biscuits and will yield the best result! 
  3. Do not over mix the dough— keep in mind that biscuit dough is crumblier than bread dough and will not be the same! Mix it just until it comes together. Mixing it too much will result in tough biscuits.
  4. When cutting the biscuits, don’t twist the cutter! Simple press down and pull up, that’s it. If you twist it, this seals the edges and the biscuits won’t rise as well.

flaky and fluffy vegan buttermilk biscuits with butter and jam by sweet simple vegan

How to serve these vegan buttermilk biscuits? Here are a few ideas!

  1. On their own with your dinner spread— these are perfect for the holidays!
  2. As a sandwich
  3. With vegan butter and jam
  4. With vegan butter and vegan honey 
  5. With your favorite gravy
  6. In strawberry shortcake
  7. Paired with some vegan fried chicken and maple syrup 
  8. Used as a topper on vegan chicken pot pie— we haven’t made this yet but it’s an idea we have!

flaky and fluffy vegan buttermilk biscuits by sweet simple vegan

If you like this recipe and you’re looking for more, check these out:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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a basket of flaky and fluffy vegan buttermilk biscuits by sweet simple vegan

Vegan Buttermilk Biscuits (Flaky + Fluffy)


  • Author:
    Jasmine @ Sweet Simple Vegan

  • Prep Time:
    30 minutes

  • Cook Time:
    20 minutes

  • Total Time:
    50 minutes

  • Yield:
    ~12 biscuits

  • Category:
    Sides, Thanksgiving, Bread

  • Method:
    Oven

  • Cuisine:
    Vegan


Description

Learn how to make the BEST tall, fluffy and flaky and tender vegan buttermilk biscuits with just 8 simple ingredients and and about an hour of your time!


Ingredients

  • 8 tablespoons (112 g) vegan butter, cold
  • About 1 cup (250 mL) cold So Delicious Organic Almondmilk with Cashew
  • 1 tablespoon (0.5 oz) apple cider vinegar
  • 2 1/2 cups (300 g) all-purpose flour
  • 2 tablespoons (24 g) baking powder 
  • 2 teaspoons (10 g) granulated sugar
  • 1 1/8 teaspoon (10 g) salt
  • 1/2 teaspoon (2.5 g) baking soda

Instructions

  1. Remove your vegan butter from the refrigerator. Using a sharp knife, cut the butter into small cubes. Place the butter in a freezer safe container and set it into the refrigerator to chill.
  2. In a large liquid measuring cup, add in the apple cider vinegar. Then, add in the almond milk until it reaches the 1 cup line. Mix together and allow this to sit to form vegan buttermilk. Place the almond milk as well as a large mixing bowl in the freezer and allow these to chill for 10 minutes. If needed, you can transfer the buttermilk to a large cup before placing it into the freezer to prevent spilling.
  3. Remove the bowl from the freezer and add in the flour,  baking powder, granulated sugar, salt and baking soda. Mix together until well combined. 
  4. Grab a food processor and add 3/4 of the flour mixture in. Remove the butter cubes from the food processor and add them in as well. Run the food processor on high for about 30 seconds to break down the butter and create a breadcrumb-like texture. You can also cut the butter in using a fork or a pastry blender. Simply add the butter into the flour mixture and use one of the two to “cut” the butter into the dry ingredients and create a breadcrumb-like mixture. Add the contents of the food processor back into the mixing bowl.
  5. Remove 2 tablespoons of the vegan buttermilk and set it aside in the refrigerator. Then, using a spatula, create a well in the middle of the flour mixture, and then quickly and gently mix everything together, just until incorporated. Remember that this dough does not need to represent a bread dough! It is going to be crumbly. 
  6. Lightly flour a clean work surface and pour the dough onto it. Place the dough on a lightly floured work surface. Using your hands, pay the dough into a rough rectangle about 3/4″ thick. Fold the dough into thirds and then using a rolling pin (preferred) or your hands, gently roll the dough into another 3/4″ thick rectangle and fold it into thirds again. Lastly, roll the dough out until it is 1-inch thick. 
  7. Using a 2 3/8″ biscuit cutter, closely cut the dough into circles. Be sure to only press and NOT TWIST the biscuit butter.  Place the biscuits about 1/2-inch apart on the baking sheet and place that into the freezer for 10 minutes more. You can reform the scraps into more dough and cut those out as well, but we only recommend doing it once as the more you work the dough, the faster the butter will melt and the least desirable the outcome will be. To avoid leftover dough scraps, you can also cut the dough into squares or diamonds.
  8. Place the baking sheet with the biscuits into the freezer for 10 minutes. This chill will help the biscuits keep their  shape as they are baking.
  9. Remove the biscits from the freezer, brush them with the reserved buttermilk mixture, and place them into the oven for about 19 to 23 minutes, or until fluffy and golden.
  10. Remove them from the oven, and serve warm with vegan butter and apple butter. You can store any leftover biscuit at room temperature in an air tight container for several days, although they are best when fresh.


Notes

  • We also suggest placing all of the remaining ingredients AND the tools that you will be using in the freezer for at least 10 minutes before starting.
  • If you want to add a little more “umph”  to your biscuits, try these extra add ins:
    • 1/4 cup vegan cheese plus 2 tablespoons of vegan bacon (cooked and crumbled) and 2 tablespoons of chives
    • 1/4 cup sliced scallions plus 1 tablespoon garlic powder
    • 1/4 cup chopped olives
    • 2-3 tablespoons fresh herbs (finely chopped) plus 1 tablespoon garlic powder
  • Although biscuits are fairly simple, there are a few must follow “rules” when you’re making them that will guarantee success.
    • Keep everything chilled— the key to perfect flaky biscuits is having cold butter hit the hot oven when you set them in to bake. In order to keep the butter cold, you’ll also need to keep all of the other ingredients cold! 
    • Use quality ingredients— this will make a huge difference for the outcome of your biscuits and will yield the best result! 
    • Do not over mix the dough— keep in mind that biscuit dough is crumblier than bread dough and will not be the same! Mix it just until it comes together. Mixing it too much will result in tough biscuits.
    • When cutting the biscuits, don’t twist the cutter! Simple press down and pull up, that’s it. If you twist it, this seals the edges and the biscuits won’t rise as well.

 

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Vegan Buttermilk Biscuits (Flaky + Fluffy) appeared first on Sweet Simple Vegan.