Ingredients:
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 teaspoons salt
- 1/4 cup vegan butter
- 3/4 cup cold soy or almond milk
- 1 teaspoon vinegar
Directions:
- Pre-heat the oven to 450 degrees.
- Mix milk and vinegar. Set aside to curdle. (This mixture will give the biscuits their buttermilk taste)
- Put dry ingredients into a bowl. Using a fork, gently mix the margarine into the dry ingredients until you have a course mixture.
- Add the soy milk/vinegar mixture and quickly stir until dough begins to form.
- Form dough into a ball and refrigerate for 20-30 minutes. (This step is okay to skip if you are short on time).
- Put dough onto a floured countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.
- Using a rolling-pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well if you don’t have a biscuit cutter), place on an ungreased cookie sheet. Optional: Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp oil for a golden-brown glaze.
- Bake for 10 to 12 minutes. Serve hot.
The Southern Vegan 
Wonderful recipe. I’ve been vegan for over 1 year and still had not come across a good biscuit recipe. I came across this recipe and made it up and Winner !
Hi. I want to make this too. How many biscuits did this recipe yield?
Thanks for the recipe! I made these to go with my vegan “sausage” gravy. Yum!
Later, my 16 year old non-vegan son grabbed a biscuit in passing and yelled, “Hey, these biscuits are not bad!”
My boyfriend is lactose intolerant so we can’t use store-bought biscuits. My last attempt to make dairy-free biscuits by just substituting almond milk and Earth Balance butter into a regular biscuit recipe was a miserable failure. I don’t have much experience making biscuits and people talk about how tricky they are, so I I thought maybe biscuit-making just wasn’t a skill I had. This recipe was easy to make and the result is yummy. I followed the directions as printed and they turned out perfectly. At first I thought it didn’t look like much dough, but after I rolled it out, I got exactly a dozen biscuits from it.
From NC, moved to TX and missed bojangles, then found out my 5 year old has milk protein allergies. I had always wanted to be able to make buttermilk biscuits, and I must say, I think these must be better.
I made this recipe this morning and I loved, loved, loved the texture! The flavor was, in my opinion, lackluster. The flavor was that of a soda cracker, but the texture was spot on PHENOMENAL! I will make this again and figure out a way to punch up the flavor. Thank you!
Awesome recipe. As a southerner, you always have to have a good biscuit recipe in your back pocket and this one is a winner. I love that I have a vegan option…finally! The texture is spot on and not dry or crumbly. Thank you for bringing biscuits back in my life! 😛 My picky 7yo agrees! TOTAL success!!!
Love these, they are just missing a tablespoon or two of raw sugar.
Awesome biscuits! I did add 2T of shortening and a T of sugar. I was taught to add a little sugar to biscuits and just couldn’t not do it! I didn’t get a dozen because I always like them thicker; I got about 6! They fluffed up, were tender, and tasted great! I am not vegan, but my daughter cannot have milk or eggs and I’ve been looking for a good biscuit recipe! Thx!
This is my holy grail for biscuits!!!😇😇 Finally a true biscuit which competes with those that I ate before becoming vegan. Yippee😋😋
I wish I had read the comments before making this recipe. I agree that the texture is great, but the taste is way off.
Can you substitute and use butter milk and regular butter?
Of course, but then they’re just biscuits, not vegan biscuits. That would be a pretty standard biscuit recipe.
Can I use coconut milk?
Very nice recipe and it can be make easily. Please share some more cookies recipe.
Buttermilk vegan biscuits
How can I also make these gluten free? I tried your recipe once before and it was amazing! Family loved them. I used all purpose regular flour and the results were perfect. I made this again with King Arthur gluten free flour and well the dough was crumbly and so I added a little more milk and now it’s tacky doughy. We’ll see how the final product once they’re cooked how well they actually turned out but maybe you have some pointers on how I can make this recipe gluten free with better results. Thank you for sharing by the way!
These came out better than the non-vegan ones!!! real surprise! Thank you for sharing this recipe:)