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Vegan Sage & Rosemary Buttermilk Biscuits

These vegan sage & rosemary buttermilk biscuits are the perfect recipe for the Thanksgiving, Christmas, or any holiday! Soft, flaky, and divine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6 servings
Calories 190 kcal

Equipment

Ingredients
 
 

  • ½ cup non-dairy milk preferably a high protein one like pea protein or soy milk
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon fresh sage chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 ¼ cups all purpose flour plus more for dusting
  • 1 tbsp baking powder
  • ¼ cup vegan butter
  • ⅛ teaspoon salt
  • 1 teaspoon organic cane sugar

Instructions
 

  • Preheat oven to 450°F (232°C).
  • Make an easy vegan buttermilk by combining ½ cup non-dairy milk and ½ teaspoon apple cider vinegar. Set aside for 10 minutes to curdle. I like to place it in the freezer to ensure it is cold.
  • Finely chop the 1 teaspoon fresh sage and 1 teaspoon fresh rosemary. The smaller the better.
  • In a medium or large bowl combine the dry ingredients: 1 ¼ cups all purpose flour, 1 tbsp baking powder, 1 teaspoon organic cane sugar, ⅛ teaspoon salt, and herbs. Mix together.
  • Use a box grater to grate the cold ¼ cup vegan butter This helps it to integrate into the biscuits better.
  • Add in the vegan buttermilk and grated vegan butter.
  • Very gently mix around the dough until it comes together. Do not overmix.
  • Use clean hands to work the dough into a rectangle. Keep flour nearby for dusting hands and work surface.
  • Take the dough and fold it over. It can be folded anyway, it really doesn't matter. Use your hands to again gently press and work the dough into rectangle. Fold the dough over a different way from before. Then, repeat working it into a rectangle and folding in different directions at least 3 more times.
  • When done with folding flatten the dough into about a 1 inch thick rectangle. Then, cut it into 6 biscuits. You can also make these into circles if you would rather.
  • Place onto a parchment lined baking sheet. Bake in the oven for 20 minutes or until golden brown.
  • Remove from the oven and allow to cool for a few minutes before digging in. This is optional but you can brush the biscuits with oil (about 1 teaspoon between all of them) and garnish with a piece of rosemary.

Notes

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  • Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated. For any questions you may have please refer to the FAQ above the recipe card.
  • I do recommend chilling the vegan butter in the freezer for 30 minutes before you use it. I also recommend putting the vegan buttermilk in the fridge as well.

Nutrition

Serving: 53gCalories: 190kcalCarbohydrates: 24.5gProtein: 3.7gFat: 8.5gSodium: 647mg
Keyword sage and rosemary biscuits, southern biscuits, thanksgiving recipes
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