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Homemade Buttermilk Biscuits without Milk or Dairy

Simply the best vegan buttermilk, southern style biscuits
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Side Dish
Cuisine American

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

Instructions
 

  • Measure out butter and shortening, put in freezer for 5-10 minutes to chill well.
  • Stir together lemon juice and non-dairy milk, set aside to curdle. Preheat oven to 400°.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
  • Using a fork, pastry blender, or two knives, cut the butter and shortening into flour mixture until it resembles coarse crumbs.
  • 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.
  • Turn dough out onto a lightly floured surface and knead gently, turning dough over on itself, until it is soft and smooth.
  • Press out into a large rectangle, fold into itself in thirds, rotate one quarter of a turn, and fold thirds in again.
  • 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.
  • 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! 
Keyword Bakery, Biscuit, dairy free, vegan