Buttery Vegan Biscuit Recipe for Fluffy, Delicious Treats

There’s nothing quite like the comforting aroma of freshly baked biscuits wafting through your kitchen. But when you’re following a vegan lifestyle, finding a biscuit recipe that is both tender and buttery can sometimes feel like a challenge.

Luckily, this buttery vegan biscuit recipe is here to change all that. Crafted with plant-based ingredients, these biscuits boast a flaky, soft texture and a rich, buttery flavor that will satisfy vegans and non-vegans alike.

Perfect for breakfast, brunch, or as a side to your favorite soup or stew, these biscuits are easy to make and come together in under 30 minutes. They deliver that classic biscuit experience without compromising on taste or ethics.

Whether you’re a seasoned baker or a kitchen newbie, this recipe will quickly become a staple in your recipe box.

Why You’ll Love This Recipe

These vegan biscuits are a game changer for anyone craving that traditional buttery biscuit taste without using dairy or eggs. Here’s why:

• Flaky and tender: Thanks to the cold vegan butter and a simple mixing technique, these biscuits have perfect layers and a melt-in-your-mouth texture.
• Quick and easy: No complicated steps or exotic ingredients here — just pantry staples you likely already have.
• Versatile: Enjoy them plain, with jam, or as a savory side to hearty dishes.
• Healthy-ish: Made with whole ingredients, you can enjoy these without guilt or compromise.

Ingredients

• 2 cups all-purpose flour (or whole wheat pastry flour for a nutty flavor)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup cold vegan butter (such as Earth Balance), cut into cubes
• 3/4 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1 tablespoon apple cider vinegar or lemon juice

Equipment

• Mixing bowl
• Pastry cutter or fork (to cut in the vegan butter)
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Rolling pin (optional)
• Biscuit cutter or drinking glass (about 2.5-inch diameter)
• Cooling rack

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
3. Cut in the vegan butter: Add the cold vegan butter cubes to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
4. Prepare the vegan buttermilk: Combine the plant-based milk with the apple cider vinegar or lemon juice in a small bowl. Let it sit for 5 minutes to curdle.
5. Add liquids and mix: Pour the vegan buttermilk into the dry ingredients. Gently stir with a spoon or spatula until just combined. Do not overmix — the dough should be slightly sticky and shaggy.
6. Turn out and fold: Lightly flour a clean surface and turn the dough out onto it. With floured hands, gently fold the dough over itself 3-4 times to create layers. Pat or roll the dough out to about 1-inch thickness.
7. Cut biscuits: Using a biscuit cutter or a floured glass, cut rounds from the dough. Place them on the prepared baking sheet with edges touching for fluffy sides or spaced apart for crispier edges.
8. Bake: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen beautifully.
9. Cool and serve: Remove from oven and transfer the biscuits to a cooling rack for a few minutes before serving warm.

Tips & Variations

Keep your vegan butter cold! This is the secret to flaky biscuits.

Chill your butter and even your mixing bowl if possible.

• Buttermilk substitute: You can also use plain unsweetened yogurt made from coconut or soy for a tangier biscuit.
• Herbed biscuits: Add 1 tablespoon of fresh chopped rosemary, thyme, or chives for a savory twist.
• Cheesy vegan biscuits: Fold in 1/4 cup of vegan shredded cheese before cutting the dough.
• Sweet variation: Add 2 tablespoons of sugar and fold in fresh berries or dried cranberries.
• Storage: Store cooled biscuits in an airtight container for up to 3 days or freeze for up to one month.

Nutrition Facts

Serving Suggestions

These vegan biscuits are incredibly versatile and pair wonderfully with a variety of dishes. Here are some of our favorite ways to enjoy them:

• Classic breakfast: Slather with vegan butter and your favorite jam or maple syrup.
• Vegan gravy: Serve warm biscuits smothered in creamy mushroom or sausage-style vegan gravy for a hearty brunch.
• Sandwiches: Slice them open and fill with tofu scramble, avocado, or vegan deli slices.
• Soup side: Perfect alongside a bowl of hearty vegan chili or a creamy vegetable stew.
• Try pairing these biscuits with recipes like the Lemon Ricotta Pasta With Arugula Recipe or use them as a bread alternative with the Instant Pot Rabbit Recipe for gatherings where some guests prefer vegan options.

Conclusion

Whether you’re new to vegan baking or a seasoned pro, this buttery vegan biscuit recipe is a must-try for your kitchen. It captures all the warmth and flakiness of traditional biscuits without any animal products.

With simple ingredients, easy-to-follow steps, and plenty of room for creativity, these biscuits will quickly become a family favorite.

Next time you want to wow your guests or simply treat yourself, give this recipe a try. And if you’re interested in exploring more delicious recipes, make sure to check out other creative dishes like the Low Fodmap Appetizer Recipes or the indulgent Kentucky Bourbon Carrot Cake Recipe.

Happy baking!

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