If you're from the South, you KNOW fluffy flaky biscuits are a MUST! I'm not a Southerner, though I've spent my time there, so I'll share with you all the secrets you need to make vegan buttermilk biscuits that would make any Southerner proud!! These fabulous dairy-free biscuits are just a handful of simple ingredients and a few minutes baking time away from your table!!
SO VERY excited to share this recipe with you all today!! Anyone who knows my hubby very well at all, knows that his ultimate favorite breakfast includes biscuits. That being said, I've tried LOTS of different vegan biscuit recipes over the years, and finally decided to come up with my own.
These biscuits are:
- Quick - 5 MIN Prep time - because I'm always out of time before I start making them!
- Easy - because I'm not a patient cook
- Fluffy & Flaky - because who wants to eat hockey-puck-like wanna-be biscuits?
We love these biscuits for breakfast, topped with jam or a simple berry sauce, for dinner, on the side of vegan steaks and fresh cranberry relish, as well as topped generously with vegan cashew gravy for a vegan biscuits and gravy plate!
Related recipe: Vegan Strawberry Shortcake Biscuits
What are the SECRETS for fabulous vegan biscuits?
- Vegan Buttermilk! Just swirl your almond milk with a tad of apple cider vinegar and give it a couple of minutes to rest. It transforms simple non-dairy milk into something special!
- Refined Coconut Oil - Coconut oil is the BEST replacement for butter or other non-dairy fat products. It's really wonderful. You can use unrefined coconut oil too, it'll just give your biscuits a slight coconut taste. It's not bad, trust me. But the REFINED coconut oil has NO coconut flavor, so I usually opt for that.
- Baking Powder & Baking Soda - putting these two together really gives this biscuit the extra boost it needs to be TALL and gorgeous!!
Related recipe: 100% Whole Wheat Bread (Vegan!)
Making southern-style vegan biscuits step by step:
Measure out your almond milk into a small bowl and add 1tsp of apple cider vinegar and mix well. This is your vegan Buttermilk! Let this curdle a bit while you prepare the flour mixture (Photo 1).
Sift dry ingredients together (Photo 2) and use a fork to 'cut' in the coconut oil creating a slightly lumpy flour mixture (Photo 3 &4). Add the vegan buttermilk to the flour mixture and use fork to gently mix together until no dry spots. (Photo 5).
Turn the biscuit dough onto a well flour surface and gently pat to 1 ½ in. thickness. Cut with biscuit cutter or cup. (Photo 6-7).
Place biscuits on prepared tray in a double row with edges just touching to encourage rising. (Photo 8)
Remove from the oven when the tops of the biscuits are just beginning to turn golden!! (Photo 9)
TIP: These biscuits are absolutely AMAZING fresh out of the oven (yes, you must let them cool at least a bit!) but they reheat beautifully the next day in the oven or microwave. (IF you can manage to have any left over!)
Other Easy Breakfast Recipes to try:
- Cocoa-Banana Chia Seed Pudding
- Vegan Winter Oatmeal
- Vegan Savory Oatmeal Bowls
- Very Berry Good Morning Granola
- Orange French Toast
- Fluffy Vegan Buttermilk Pancakes
- Vegan Sheet Pan Pancakes
- Easy Tofu Scramble
If you’ve tried this Southern-Style Vegan Biscuit recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Recipe
Easy Southern-Style Vegan Biscuits
Ingredients
Vegan Buttermilk:
- 1 C Almond Milk + 1 Tsp. Apple Cider Vinegar
Dry Ingredients:
- 2 C Flour
- ½ teaspoon Salt
- ¼ teaspoon Baking Soda
- 2 teaspoon Baking Powder
'Cut in' to dry ingredients:
- 4 tablespoon Refined Coconut Oil
Instructions
- Preheat Oven to 425 Degrees & Prep a Baking Sheet with pan spray or a brush of oil.
- Measure out the almond-milk in a small bowl and whisk together with Vinegar to create Vegan Buttermilk.
- Place all Dry Ingredients into a medium-size bowl and mix together with a fork or whisk.
- Use a fork to 'cut' in the coconut oil. (If it's cold, even better, but I find that this as long as it's not completely liquid, it works great.) If you're not familiar with the term 'cut in', it just means to take a fork or similar instrument and mash the semi-solid oil into tiny little pieces that create miniature lumps in the flour.
- Add the almond 'buttermilk' to the flour mixture and use your fork to gently mix together until you see no dry spots. Mix as little as possible.
- The dough will be sticky. Flour your counter surface generously and your hands as well. Turn the dough out onto the floured surface and gently pat to about 1 and ½ inch thickness. If you pat it out too thin accidentally, fold it over on itself and pat it gently once more.
- Use a cup or a biscuit cutter to cut your biscuits and gently place them in a double row (barely touching each other for better rising) on a pan-sprayed baking sheet.
- Place on the middle rack in a preheated oven for 12-14 minutes.
- Watch for just the first sign of golden on the tops of the biscuits! That's your cue to take these beauties out of the oven and (let them cool a bit!) devour them!
Kell
the biscuits are light and my family enjoyed them.
Connie
Wondering if you've tried these using a GF flour?
Kate
I have not, no... but I hear the king arthur 1 to 1 flour is pretty good... and since we don't need biscuits to be kneaded or anything, I think it should work pretty well with gf flour!