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Homemade Buttermilk Biscuits without Milk or Dairy

Simply the best vegan buttermilk, southern style biscuits
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Breakfast, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp plant based butter, plus additional for melting see note
  • 1/4 cup vegetable shortening chilled
  • 1 cup non dairy milk oat, almond, soy,
  • 1 tbsp lemon juice or white vinegar
  • 2 cups all purpose flour plus more for dusting
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Method
 

  1. Measure out butter and shortening, put in freezer for 5-10 minutes to chill well.
  2. Stir together lemon juice and non-dairy milk, set aside to curdle. Preheat oven to 400°.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
  4. Using a fork, pastry blender, or two knives, cut the butter and shortening into flour mixture until it resembles coarse crumbs.
  5. Make a well in the middle of this mixture. Stir buttermilk and pour into the well. Stir with a large spoon until the dough just comes together. Knead in the bowl a couple times until all the flour is used up.
  6. Turn dough out onto a lightly floured surface and knead gently, turning dough over on itself, until it is soft and smooth.
  7. Press out into a large rectangle, fold into itself in thirds, rotate one quarter of a turn, and fold thirds in again.
  8. Pat dough out gently until it's 3/4 inch thick. Use a biscut cutter or a sharp knife to cut out biscuits. Re-roll scraps and cut as many biscuits as possible.
  9. Place biscuits on sheet pan or baking stone with edges barely touching. Brush tops with a little additional melted butter, and bake until golden brown, 15-20 minutes.

Notes

For vegan butter, try Country Crock Plant Butter, Earth Balance Buttery Sticks, or Smart Balance. Just make sure and check labels to be sure it's vegan!