I won’t lie to you guys in my family we grew up eating biscuits from the can. While they are delicious and good there is nothing like a homemade biscuit. They have better flavor, better texture and are actually very easy to make. These homemade southern vegan biscuits only require 7 ingredients and I bet you already have them in your house!
To make these homemade vegan southern biscuits you are going to only need all purpose flour, vegan butter, non-dairy milk, apple cider vinegar, baking powder, salt and sugar (optional). I have not tested this with any gluten free flours so I am not sure how it would work if you used gluten free all purpose flour. For the vegan butter I used Earth Balance but you can use Miyoko’s, the new Country Crock vegan butter or anything else you have accessible to you.
So I watched a lot of videos and did research on tricks to making the perfect biscuit. I also learned a few things along the way. First of all cold vegan butter and cold non-dairy milk equal flakier texture. Just like when we make a homemade pie crust you want everything to be very cold. Grating your vegan butter makes it much easier to add it to your biscuit dough rather than cutting it in. Finally, you need to mix biscuit dough by hand. Overworking the biscuit dough will result in an undesirable texture. It is also possible to underwork it but you run more of a risk of overworking it.
So how do we get all those flakey layers? Folding the dough. Just like when you make a croissant you achieve flakey layers through folding. You can fold the dough about 5-6 times and that will make nice layers.
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Vegan Southern Biscuits
Equipment
- Box Grater
Ingredients
- 2 ½ cups all purpose flour [300g]
- 2 tbsp baking powder (28g)
- ½ cup vegan butter (113g)
- 1 cup vegan buttermilk 1 cup [240ml] non-dairy milk + 1 tbsp apple cider vinegar
- ¼ tsp salt
- ½ tsp organic cane sugar
Instructions
- Preheat oven to 450F (232C).
- Prepare vegan buttermilk by mixing very cold non-dairy milk (unsweetened and unflavored) with the apple cider vinegar. Set aside for a few minutes to curdle.
- In a large bowl add the flour, baking powder, salt and sugar. Mix together.
- Grate the vegan butter using a box grater.
- In the bowl make a well and add the vegan buttermilk in. Gently mix the flour and allow it to absorb the liquid.
- Then add in the vegan butter and continue to gently stir. Mix the dough carefully until it comes together and starts to pull away from the sides of the bowl.
- Empty the dough out onto a clean, floured surface and work the dough into a medium sized rectangle.
- Then lift the dough and fold it over itself. Repeat the process of gently pressing the dough to spread it out, lifting and folding 5 more times.
- Then finally work it into one more medium sized rectangle about ½ inch to 1 inch thick.
- Using a biscuit cutter or mason jar lid cut the biscuits out.
- Place them on a baking sheet lined with parchment paper touching each other. This will help them to rise better as they bake.
- Repeat steps 7-11 with the excess dough.
- Bake the biscuits for 20 minutes or until golden brown.
- Enjoy warm out of the oven.
Video
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Really lovely recipe! 🙂
I made these biscuits for dinner tonight and they were absolutely delicious. The recipe was incredible simple and quick to put together; it took maybe 30 mins from start to finish. Thank you for the wonderful recipe!
awww yay! I am so so glad you enjoyed it Mia!! <3
I am intrigued by your mixing method of adding the fat to the dry ingredients after you have added the liquid. As a Southerner, I take my biscuits very seriously. As a plant-based eater, I take using no animal products seriously. I make good vegan biscuits, but I’m after the holy grail vegan biscuit – a biscuit that is as good as my dairy biscuits were. Have you ever frozen these biscuits before cooking and cooked them from frozen? If so, how did they turn out? Thanks!
Hi Holly, I hope you give these a chance then! I am not a Southerner but these have been a very popular recipe and I think they definitely came out amazing every time I have made them. I have never frozen these biscuits and then cooked so can’t speak on that. As for the timing of the adding the vegan butter I honestly can’t remember my thought process on that, this recipe is almost 3 years old haha. But if you have a dairy recipe you use and love all you would need to do is just swap your ingredients for vegan ingredients. hope that helps
Very Good and super easy!!
yay so happy you enjoyed it thank you for taking the time to leave a comment/review means a lot xo!
These are delicious! I tried them about two years ago and never turned back! ❤️ my whole family loves this recipe 🙂
hi Phyllis! oh that makes me so happy thank you so much for trying it and thank you for taking the time to leave a comment/review!! xo
I Followed the recipe exactly and wound up with hockey pucks after 15 minutes. Not just in shape – but in hardness. I should’ve known better – all purpose flour does not rise on its own. Even the baking powder/salt didn’t help.
hi Mark. I am very sorry to hear these didn’t work out for you. I have made them several times and these have been made by many people and highly enjoyed. I do wonder if your baking powder was expired or no longer active. The vegan buttermilk will also help it to rise as well so there are two things in the recipe creating rise. This is the way biscuits are made if you look at any recipe, so I’m not sure why yours ended up like hockey pucks especially when the dough itself is fluffy soft.
Those are good suggestions. I know Vegan buttermilk can be tricky sometimes, especially if you’re using soy vs oat vs almond milk. I was more frustrated than anything because as a southerner – I love biscuits and gravy. I’ll try these again
Just taking from the oven. They are beautiful- easy directions and come out as described. Thank you!
so glad to hear this Ellen!! thank you so much for making them and taking the time to come leave a comment/review xoxo
These were amazing!!! I have made other vegan biscuits and those are no comparison to this recipe! This will be my go-to biscuits for sure. My family loved them.
Thank you 😊
hi Angie!! I am so happy to hear you like these! thank you so much for taking the time to leave a comment!!! <3
I was searching for a vegan biscuit recipe and this is the first one I came across that stood out to me. I just finished making a batch and WOW! They are so light, fluffy and melt in your mouth! The only thing I did extra is brush the tops with melted vegan butter before putting them in the oven to bake. I’ll have to cut the bake time to 15 minutes next time. I checked them at 18 mins and they were just a smidge over baked, which might be because I live in a high altitude area (over 7000ft). Regardless, they turned out great and are incredibly delicious! So glad this was the first recipe I tried. No need to look any further. 😊
Hi Michele! Thank you so so much for trying them and I am so glad you enjoyed them!! Ah yes baking times can definitely vary based on different altitudes and even just everyone’s oven works differently! thank you for taking the time to leave a review and comment means so much! 🙂
Hello, excited to try these. Hoping you can let me know what kind of plant-based milk and butter you use.
Thanks. Nadine
Hi Nadine, I hope you enjoy them. Sure in the blog post I had written this “For the vegan butter I used Earth Balance but you can use Miyoko’s, the new Country Crock vegan butter or anything else you have accessible to you.” and for the non-dairy milk anyone you like would be fine. My go to is either almond milk or a ripple pea protein.