Learn how to make the fluffiest vegan buttermilk biscuits in under 40 minutes. This is the only vegan biscuit recipe you'll ever need! Originally published February 2020. Last updated October 2022.
Happy Black History Month, y'all! Today's topic is two-fold. First, the fluffiest, most pillow-like buttermilk biscuits you'll ever try. And they just so happen to be vegan. And second, the fourth annual Black History Month Virtual Potluck. My vegan biscuit recipe is part of a collection of 28 plant-based creations from a collective of amazing Black food creators for BHM. Let's get into the delicious details!
Table of Contents
What You'll Need for this Recipe
Vegan buttermilk biscuit ingredients are simple. Here's what to add to your grocery shopping list for the recipe.
Can I make any substitutions in this recipe? Certainly. Feel free to use the plant based milk of your choosing. I have had success with almond, coconut, and oat milks.
Making Vegan Buttermilk
How to make vegan buttermilk? Traditional buttermilk is just fermented dairy milk. And non-dairy buttermilk is actually quite easy to make. To achieve similar taste, texture, and fermentation, but vegan, combine apple cider vinegar with plant based milk. That's it.
Tools for Making Vegan Biscuits
The process of making buttermilk biscuits without dairy is basically combining ice-cold ingredients to make a dough, cutting out your biscuits, and baking them. And the tools you'll need are the same as what you'd use for dairy biscuits. Grab a large mixing bowl and a spoon or silicone spatula. You will also use a food processor and, of course, biscuit cutters. Have a sharp knife on hand, too!
What is Pear Compote?
If you're like me, you grew up on your granny's biscuits. And I set my mind on biscuits like my Black grandma used to make with this recipe. With this dairy-free biscuit recipe, you can recreate the comfort of southern childhood with no dairy. Which is not complete without a filling!
What to serve with homemade biscuits? You can add a healthy slathering of butter and honey. Or cherry jam. I'm partial to homemade pear compote, which is essentially pears cooked in sugar, citrus, and spices. The result is warm, tender, and caramelized.
- Brown Sugar
- Lemon Zest
This combination is inspired by fond childhood memories picking pears from our backyard tree and making spiced preserves, syrups, and pear cobbler with my mother, aunt, and grandmother. It's sweet, very slightly tart, earthy, and just perfect for biscuits!
Tips for Fluffy Vegan Buttermilk Biscuits
There are a few preparation steps and techniques that will help you get these biscuits perfectly fluffy. Here are my expert tips for fluffy biscuits of any kind.
- Temperature is key when making biscuit dough. The colder the better. To create a nice cold environment for your dough, place everything you can in the freezer ahead of time. This includes your:
- Mixing Bowl
- Food Processor Bowl
- Mixing Spoon or Silicone Spatula
- Try not to twist the biscuit cutter when cutting into your dough. This can seal the edges and hamper rising. Just push it straight down and pull it straight up.
- Put them straight into the oven after cutting. Don't let them hang out and get warm. That cold to hot transition is conducive to fluffy little biscuits.
So, now you know how to make vegan southern-style biscuits at home. Make your weekend plans accordingly. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
Vegan Buttermilk Biscuit Recipe
Vegan Buttermilk Biscuits with Spiced Pear Compote
- Food Processor
- Biscuit Cutter
Vegan Buttermilk Biscuits
- ½ cup vegan butter + 2 tablespoons to melt
- 1 ¾ cup almond milk or plant-based milk of your choice
- 1 ¾ tablespoon apple cider vinegar
- 4 cups flour
- 1 ¾ tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon sea salt
- ¾ teaspoon baking soda
Spiced Pear Compote
- 2 pears peeled and chopped into half-inch pieces
- 1 cup brown sugar
- ½ cup water
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- zest of one small lemon
Vegan Buttermilk Biscuits
- Cut ½ cup butter into cubes and place in freezer for about 20 minutes. Meanwhile, preheat oven to 450 degrees and melt extra two tablespoons of butter. Set aside.
- Stir apple cider vinegar into almond milk to make vegan buttermilk. Place in fridge.
- Whisk together flour, baking powder, sugar, baking soda, and sea salt in a large bowl. Transfer dry mixture to food processor then remove ice-cold butter from freezer and add to food processor. Pulse for 20-30 seconds or until the texture resembles a coarse sand.
- Transfer back to mixing bowl and make a well in the middle. Pour in cold vegan buttermilk from fridge and stir gently until dough forms. Dough will not be perfectly smooth.
- Flour your hands and a clean surface (like your counter top or a cutting board). Turn dough out onto surface.
- Sprinkle a bit of flour over top and fold dough over on itself about four or five times. Gently pat into a flat disc about one-inch high.
- To cut out biscuits, push biscuit cutter straight down into dough and pull straight back up without twisting. Combine scraps of dough and repeat process of patting and cutting to use as much as possible.
- Place biscuits on a baking sheet lined with parchment paper. Brush tops of biscuits with melted vegan butter then place in oven and bake for about 12 minutes or until tops are golden brown.
Spiced Pear Compote
- Add all ingredients to a small saucepan over medium-high heat and stir until sugar is dissolved.
- Bring mixture to a boil then reduce heat to medium-low and simmer uncovered for 10 to 20 minutes or until liquid is thickened.
- Serve with biscuits.