There’s something so comforting about the smell of freshly baked biscuits wafting through the house—a humble reminder of family gatherings and lazy weekends. I remember my Grandma’s kitchen, where she would whip up buttery biscuits that felt like a hug on a plate. Fast forward a few years, and I discovered that I could relive those sweet memories with a plant-based twist: Vegan Buttermilk Biscuits!
These delightful goodies retain the fluffy texture and buttery aroma you crave, but they’re entirely vegan, making them perfect for everyone to enjoy—regardless of dietary preferences. What makes this recipe special? First, it ditches traditional buttermilk in favor of a simple, homemade vegan version that makes the biscuits incredibly moist and tender. Not only do these biscuits rival the ones you’d find in a fancy brunch spot, but they also come together in just about 30 minutes—perfect for those last-minute cravings.
Join me on this biscuit-making adventure, and I promise you’ll learn how to create the fluffiest Vegan Buttermilk Biscuits that’ll have your loved ones begging for seconds (or thirds). Let’s dive in!
What Are Vegan Buttermilk Biscuits?
Originating from Southern U.S. cuisine, buttermilk biscuits have long been a cherished staple on dinner tables, especially during holidays and family gatherings. Traditionally, they’re light, flaky, and have that irresistible buttery flavor that makes you want more. Vegan Buttermilk Biscuits take that essence and transform it into a plant-based delight.
With a delicate crunch on the outside and a soft, tender crumb on the inside, these biscuits are unique thanks to the clever use of spelt flour and coconut oil, which impart a nutty flavor and a richness that’s simply divine. These biscuits shine during brunch when paired with a sweet jam or as a side for your favorite stews.
Elevate your breakfast or dinner experience: these Vegan Buttermilk Biscuits are not just a recipe; they’re the beginning of new family traditions!
Why You’ll Love This Recipe
Here are a few reasons to be excited about making these Vegan Buttermilk Biscuits:
Quick and Easy: With just a few simple steps and about 30 minutes from start to finish, you can have warm, fluffy biscuits on your table in no time. Perfect for brunch or a quick dinner side!
Costs Less Than Store-Bought: Why spend a fortune on fancy biscuits when you can make a batch at home? This recipe is budget-friendly, utilizing wholesome ingredients that are easy to find.
Customization Options: Love herbs? Add some fresh rosemary or thyme for an earthy twist. Want something sweet? Toss in some chocolate chips or fresh berries! The possibilities are endless.
Superior Taste: Forget store-bought versions filled with preservatives; these biscuits capture the essence of homemade goodness, letting you savor every bite with the knowledge of exactly what’s in them.
Beginner-Friendly: You don’t need to be a pro in the kitchen to whip these up. The recipe is straightforward and includes helpful tips to guide you every step of the way.
Ingredients
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Here’s what you need to create these Vegan Buttermilk Biscuits:
200 grams spelt flour: A nutty, whole-grain alternative to regular flour that gives the biscuits a delicious depth of flavor. You can substitute for whole wheat flour if you prefer.
2 teaspoons baking powder: This gives your biscuits that wonderful lift and fluffiness.
3/4 teaspoon sea salt: Enhances the overall flavor. Feel free to adjust to your taste.
1/2 teaspoon baking soda: Adds an extra rise for those perfect, fluffy biscuits.
80 grams solid coconut oil: Use refined coconut oil if you’d like a neutral flavor; virgin will impart a slight coconut taste. If you’re looking for a substitute, try vegan butter!
120 ml non-dairy milk (almond, soy, oat, etc.): Choose your favorite kind! Each will contribute a unique flavor profile.
1 teaspoon vinegar: This will curdle with the milk to create a vegan buttermilk, essential for that tangy flavor.
Prep Note: Ensure the coconut oil is solid (not melted) for the best texture.
Step-by-Step Instructions
Start with the Buttermilk: In a small bowl, whisk together the non-dairy milk and vinegar. Set aside for at least five minutes until it thickens.
Preheat the Oven: Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Combine Dry Ingredients: In a mixing bowl, add the spelt flour, baking powder, sea salt, and baking soda. Whisk until well combined. Alternatively, you can toss everything in a food processor and pulse until mixed.
Incorporate Coconut Oil: Add the solid coconut oil to the dry ingredients. Use your hands to quickly mix the oil into the flour until it resembles coarse crumbs—think pea-sized pieces. If you’re using a food processor, pulse briefly until you reach this texture.
Add the Buttermilk: Pour the thickened buttermilk into the flour mixture and gently stir with a wooden spoon until just combined. The dough will seem wet and sticky—that’s perfect!
Prepare the Dough: Lightly flour your work surface and turn the dough out. Gently press and shape it into a rough square, about 3 cm thick. Chef’s Tip: Don’t overwork the dough; this will keep your biscuits tender!
Fold and Roll: Fold the dough in half, then in half again (creating a square), and press it out to 3 cm once more.
Cut the Biscuits: Using a small biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Bring any scraps together gently and roll again for more biscuits.
Brush and Bake: Brush the tops with a little non-dairy milk for a golden finish. Bake for 10-12 minutes or until golden brown. Keep an eye on them; you want them just right!
Enjoy Warm: Let them cool for a few minutes (if you can wait!), then serve warm with your favorite spread.
Expert Tips & Tricks
Storage Recommendations: These biscuits are best enjoyed fresh but can be stored in an airtight container. They’ll keep for about 2 days at room temperature or up to a week in the fridge. You can also freeze them for longer storage—just wrap them tightly and freeze individually.
Make-ahead Options: If you want to prep ahead, you can mix the dry ingredients and store them in advance. When you’re ready to bake, simply add the wet ingredients and follow the steps!
Common Mistakes to Avoid: Be careful not to overmix the dough—this can make the biscuits tough. Also, make sure your baking powder and baking soda are fresh for optimal rising.
Troubleshooting: If your biscuits turn out dense, you may have overmixed them or used too much flour. If too crumbly, try adding a bit more non-dairy milk next time for moisture.
Serving Suggestions
These Vegan Buttermilk Biscuits are wonderfully versatile! Serve them warm with a generous smear of vegan butter and a drizzle of maple syrup for breakfast or brunch. They’re also fabulous as a side to savory dishes like vegan gravy, soups, or stews. For a fun presentation, stack them on a platter and serve with fresh herbs for a lovely brunch centerpiece.
Variations & Substitutions
Flavor Combinations: Want to spice things up? Try adding herbs like chives or rosemary for a savory twist. For sweeter biscuits, fold in some blueberries or cranberries with a sprinkle of cinnamon—perfect for fall!
Dietary Adaptations: Gluten-free? Swap the spelt flour for a quality gluten-free flour blend. Just keep an eye on the moisture levels—gluten-free dough may require tweaking.
Seasonal Variations: In winter, you can add warming spices like nutmeg and cloves. For spring, consider folding in chopped fresh herbs or zesty citrus zest for brightness!
Nutrition & Storage Info
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: About 10 biscuits
- Calories per Serving: Approximately 120 calories
- Storage Instructions: Best enjoyed fresh but can be stored at room temperature for 2 days or refrigerated for up to a week. Freeze for longer storage—up to 3 months!
FAQ Section
Can I use a different type of flour?
Yes! Whole wheat flour or all-purpose flour can be used, but keep in mind it might change the texture and flavor slightly.Can I substitute the coconut oil?
Absolutely! You can use vegan butter or any solid fat that works for your dietary needs.How do I know when the biscuits are done?
They should be golden brown on top and firm to the touch. If they sound hollow when tapped, they’re ready!What if I don’t have non-dairy milk?
Any plant-based milk works. You can also use water with a bit of extra oil, but the flavor might vary.Can I make this recipe gluten-free?
Yes! Use a gluten-free flour blend and check for the right moisture levels when mixing.How can I make these biscuits ahead of time?
You can prepare the dough ahead of time, cut the biscuits, and freeze them before baking. Just add a minute or so to the bake time when you pop them in the oven frozen.Is there a way to make these biscuits sweeter?
Yes! You can add a few tablespoons of sugar or maple syrup to the dough for a touch of sweetness.How do I store leftovers?
Store biscuits in an airtight container at room temperature for 2 days or in the fridge for up to a week.Can I reheat the biscuits?
Definitely! Warm them in the oven at a low temperature or a toaster oven for the best texture.What should I pair with these biscuits?
They’re wonderful with jelly, fruit preserves, or as a side for soups and stews. Try them with vegan gravy for an ultimate comfort meal!
Conclusion
So, there you have it—my take on the classic Vegan Buttermilk Biscuits! Fluffy, comforting, and just bursting with flavor, these biscuits promise to bring a ton of joy to your kitchen. Whether you’re enjoying them for breakfast or at a family gathering, they’re sure to make lasting memories. I can’t wait for you to try this recipe and hear what you think! Leave a comment with your attempts or any fun variations you create. And if you enjoyed this, be sure to check out more of my favorite comfort food recipes on the blog.
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Happy baking!
Vegan Buttermilk Biscuits
Ingredients
Method
- In a small bowl, whisk together the non-dairy milk and vinegar. Set aside for at least five minutes until it thickens.
- Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
- In a mixing bowl, add spelt flour, baking powder, sea salt, and baking soda. Whisk until well combined.
- Add the solid coconut oil to the dry ingredients. Mix until it resembles coarse crumbs.
- Pour the thickened buttermilk into the flour mixture and gently stir until just combined.
- Turn the dough out onto a lightly floured surface and shape it into a rough square, about 3 cm thick.
- Fold the dough in half and then in half again, then press it out to 3 cm thick once more.
- Using a small biscuit cutter, cut out biscuits and place them on the prepared baking sheet.
- Brush the tops with a little non-dairy milk and bake for 10-12 minutes until golden brown.
- Let cool for a few minutes, then serve warm.
