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Vegan Buttermilk Biscuits

These fluffy Vegan Buttermilk Biscuits are a comforting, plant-based twist on a classic favorite, perfect for brunch or as a side dish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 10 biscuits
Course: Breakfast, Brunch, Side Dish
Cuisine: Southern, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 200 grams spelt flour A nutty, whole-grain alternative to regular flour.
  • 2 teaspoons baking powder Gives biscuits lift and fluffiness.
  • 3/4 teaspoon sea salt Enhances flavor, adjust to taste.
  • 1/2 teaspoon baking soda Adds extra rise.
Wet Ingredients
  • 80 grams solid coconut oil Refined for neutral flavor, or virgin for coconut taste.
  • 120 ml non-dairy milk (almond, soy, oat, etc.) Choose your favorite for unique flavor.
  • 1 teaspoon vinegar Curdles with milk to create vegan buttermilk.

Method
 

Preparation
  1. In a small bowl, whisk together the non-dairy milk and vinegar. Set aside for at least five minutes until it thickens.
  2. Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
  3. In a mixing bowl, add spelt flour, baking powder, sea salt, and baking soda. Whisk until well combined.
  4. Add the solid coconut oil to the dry ingredients. Mix until it resembles coarse crumbs.
  5. Pour the thickened buttermilk into the flour mixture and gently stir until just combined.
  6. Turn the dough out onto a lightly floured surface and shape it into a rough square, about 3 cm thick.
  7. Fold the dough in half and then in half again, then press it out to 3 cm thick once more.
  8. Using a small biscuit cutter, cut out biscuits and place them on the prepared baking sheet.
  9. Brush the tops with a little non-dairy milk and bake for 10-12 minutes until golden brown.
  10. Let cool for a few minutes, then serve warm.

Notes

These biscuits are best enjoyed fresh but can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week. Freeze for longer storage—up to 3 months.