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Fluffy Vegan Buttermilk Biscuits

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Who doesn’t love a piping hot, Vegan Buttermilk Biscuit, right out of the oven.

Maybe with a dab of jelly that oozes out the sides as you close it up for that first bite?

Or a smear of Corn Butter?    Mmmmm.

Or sometimes you just need something to sop up a bunch of gravy or stew…..

Yeah…. I said SOP…. it’s a southern thing.  

It means using this hot, flaky biscuit to soak up as much gravy as possible so I can bring it all up to my mouth and devour it…  nom nom. 

But are biscuits vegan?

Well let me be perfectly honest, the recipe I used to make had vegan butter as an ingredient.  And although vegan butter technically IS still vegan – it’s still nothing but fat.

Oh they tasted good, no doubt about it – but not quite as healthy as I would like, especially if I was going to post a recipe here for you to try.

No I needed something that would

  1. Replace the butter
  2. Still make tasty, fluffy biscuits and
  3. Contain absolutely no fat at all

So I opened up my fridge and the answer was right in front of me.  I was a little hesitant it would even work at first but the results were…… well look at the photos…..

They were amazing!

 

 

Fluffy Vegan Buttermilk Biscuits

 

vegan biscuits 2

Fluffy Vegan Buttermilk Biscuits | Brand New Vegan

 

And what is this secret ingredient?

Why veggies of course, making these quite possibly the healthiest vegan buttermilk biscuits out there!

I’ve ranted and raved before about my Vegan Cheese Sauce, made out of potatoes and carrots.  If you haven’t tried it yet you are really missing out.  This stuff is nothing short of amazing AND it makes the perfect filler for our vegan buttermilk biscuits.

Ready to bake some awesomeness?

If you don’t already have some of this Amazing Cheese Sauce sitting in your fridge (shame on you), you are going to need about 1/2 cup, so go whip up a batch of this first.

Don’t worry, it keeps and trust me your leftovers will not go wasted.

Ok, on to the biscuits.

Start by measuring all the dry ingredients into a large bowl.

Then add in 1/2 cup of the Cheese Sauce.   I used a dry ingredient measuring cup and made sure it was all squished in there tightly, so it was a full 1/2 cup.

As you stir this in with your fork, you’ll see it will start to make crumbles, just like cutting in a stick of butter would do.

Meanwhile pour 1 cup of plain, unsweetened, Almond Milk into a Pyrex measuring cup and add 2 teaspoons of Apple Cider Vinegar and give that a whisk.  This is our Vegan Buttermilk.  Let it sit for a minute or two and it will thicken.

Now using a wooden spoon, slowly stir the buttermilk into the flour.

Only stir enough so the dry ingredients get moistened.  Don’t go crazy stirring too much.   This is one of the secrets to fluffy biscuits….don’t over mix!

At this point you can drop spoonfuls of biscuit dough onto your parchment lined cookie sheet for drop biscuits (just like grandma used to make) OR you can use a biscuit cutter to make those perfectly shaped biscuits I like so much.

vegan biscuits

If you want to use a biscuit cutter, spoon your dough onto a well floured work surface and give it a quick knead, just a few times will do.  Now roll it out to about 1″ thick and use your cutter (or any cup will work) to make perfectly round biscuits.

Place these on your parchment lined cookie sheet so they touch each other (another secret to fluffy biscuits).

Bake in a 450 degree oven for 15 minutes or until golden brown.

One batch of dough gave me about 12 biscuits.

Now enjoy those biscuits!

Spread on a little of that left over Cheese Sauce or homemade Jam.

One of my favorite dinners is to top off a couple of biscuits with some veggies and gravy.

Enjoy!

brandnewvegan

 

5 from 5 votes
vegan biscuits
Print
Fluffy Vegan Buttermilk Biscuits
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
With no butter, eggs, milk, or oil these may quite possibly be the HEALTHIEST Vegan Buttermilk Biscuits around.
Course: Bread
Cuisine: American
Servings: 12 Biscuits
Author: Brand New Vegan
Ingredients
  • 2 cups flour (King Arthur Bread Flour)
  • 1 Tbls baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup Cheese Sauce (see recipe link below)
  • 1 cup Almond Milk (unsweetened)
  • 2 tsp Apple Cider Vinegar
Instructions
  1. Preheat oven to 450 degrees
  2. Whisk almond milk and vinegar together and set aside
  3. Mix all dry ingredients in a large bowl
  4. Add cheese sauce and stir in with a fork until it resembles large crumbs

    Link to Amazing Cheese Sauce Recipe

  5. Slowly pour in buttermilk mixture and stir with a wooden spoon until just slightly combined
  6. Spoon out onto a floured work surface and gently knead 2-3 times
  7. Roll out dough to 1" thickness and cut circles with cup, glass, jar, or biscuit cutter.
  8. Place biscuits on parchment lined cookie sheet so they touch each other
  9. Bake for 15 minutes or until golden brown.
Recipe Notes

Adapted from Minimalist Baker and their incredible Best Damn Vegan Biscuit Recipe.  

 

vegan biscuits

 

 

 

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Reader Interactions

Comments

  1. Sheri A

    Chuck … I am in biscuit nirvana right now . It is soooooo delicious and light and fluffy! Thank you from the bottom of my Southern vegan heart for this recipe!!!!

    Reply

  2. Jo Anna

    These biscuits were so fantastic! One of my sons said a 10 rating Another son said maybe better than regular biscuirs! Thank you!

    Reply

  3. Laurie Malenick Wise

    I don’t know what I did wrong, but the dough was so sticky It was near impossible to roll out. I did the best I could and put on top of the pot pie. They were not flakey at all!

    Reply

  4. washbear

    Yay! Biscuits are back on the menu, thanks to you! I love that you found another way to use your awesome cheese sauce. Brilliant! I did need to use 3 cups of flour (same brand as yours) to be able to roll and cut the dough. The amount probably depends on the humidity. Thanks for another great recipe!

    Reply

    • Wilma Laura Wiggins

      I made these the first time with whole wheat flour and I liked them better with the white flour but I think I also used too much of the milk the first time, too. Next time I will try a combination.

      Reply

    • Ashley

      Oh my southern goodness! I made these with white flour first and ate half a batch in a single day, then tried them with whole wheat pastry flour and ate another quarter of a batch in a single sitting! The white flour version tastes exactly like the biscuits I grew up eating without all the grease. The whole wheat flour version is just as crispy on the outside, but is thicker and more doughy on the inside. Still a delicious bread, just not your traditional southern biscuit. Thank you so much for posting so many easy, comfort food, (and southern!) recipes that make learning to cook all over again so much easier than almost any other cookbook or site I’ve been to.

      Reply

    • Cheryl Garcia

      Yes! They came out beautifully, rising a bit and browning nicely…..I live at a mile above sea level but happen to be at sea level this week, plus I subbed out red bell pepper roasted for the carrots and a few other subs too! But such a great recipe, we are thrilled – and stuffed – have leftovers for Thanksgiving, we are thankful for you, Chuck!!

      Reply

  10. Abbeygirl

    I believe the problem everyone is having could easily be fixed Chuck if you put in your recipe directions a sentence that appears in the article. That is you don’t need to add the full cup of buttermilk, just enough liquid to make it into a dough. Just a thought.

    Reply

    • Larry Woods

      Like abbeygirl says, the recipe needs to say not to add all the buttermilk, just enough to make a rollable dough.

      Reply

    • Bev

      Agree! I made the but like others it was sticky so I keep adding flour to make it workable! I used used my hands to pat the dough down before I cut them ! They were delicious 😋

      Reply

  11. Jodie

    Pretty good. Just a little gummy. I used the cheese sauce in it’s solid form and used a fork to blend it in the flour mixture. I made them as drop biscuits. I’d make them again.

    Reply

  12. Nancy

    I made these the other day but I ended up using all the “cheese Sauce” for my pasta because i made extra, so I substituted butternut squash that i had in the fridge. While I would not call the “fluffy” these were great. This recipe is a keeper. Thanks

    Reply

  13. Laura Tuttle-Moore

    These are really good! I actually put some salsa in the cheese sauce, heated it up and poured it over the biscuits. My husband put maple cream and jam on his.

    Reply

  19. Tina

    Just made the biscuits and they are wonderful!!!! One thing though, I rolled mine out to 1″ and there’s no way that would make 12 biscuits. Did you just estimate? 1″ is pretty thick. I ended up doing about 1/2″ and it made 15 biscuits. Or maybe I did something wrong.

    Reply

  20. Keri Shiflet-Strawn

    These are yummy! I usually use applesauce to replace butter in my biscuits but this cheese sauce takes them to a whole new level. Great with Happy Herbivore’s mushroom gravy. Thanks for sharing!
    P.S. I used oat flour to make them gluten free.
    Blessings on your vegan journey.

    Reply

  21. sadkitty

    Aren’t we dint with the fear of fat yet? It’s kind of essential for proper brain function. We can avoid animal fat very easily, thank goodness.

    Reply

    • Sandi

      It’s not healthy to eat added fats. The essential fats should be absorbed by eating whole foods such as avocado, nuts, seeds etc. Animal fats are the worst, but any pure fat isn’t good.

      Reply

    • Karen

      No one here is afraid of fats, and give me an avocado and I’ll tear that baby up. and take it with the fiber and nutrients that are also found in that whole avocado,.

      Reply

  22. Lynda West Perry

    It took me 3 times to get this recipe right and I am so glad I tried again. My first 2 attempts I made my cheese sauce and cooled it for a few minutes but it was still in liquid form. Those bisquits were okay but not fluffy or flaky at all. This time I used leftover sauce that was in solid form and cut it into my flour like you would butter, I had to add a smidgen more almond milk to incorporate all of my dry ingredients. I used my convection setting on my oven and baked at 450 for 10 mins, perfection 🙂

    Reply

  23. Sheri A

    I left a comment a year ago on these biscuits. I am still making them!!! They are sooo delicious!!! I usually make the cheese sauce the night before I make the biscuits so it has plenty of time to chill. I also don’t add all the ” buttermilk” so There is no need to add additional flour. Thank you Chuck for continuing to share your delicious recipes! ??

    Reply

  25. Heather Miller

    I tried this today and was never able to get the mixture to become dough. I used Bob’s Red Mill gluten free all purpose flour and added probably a cup or more than the 2 cups to try to get it to dough. I also used homemade cashew milk instead of almond milk. Should I try again with less buttermilk?

    Reply

    • Sharon

      Mine never get to the point where I can roll them out so I just scoop 12 mounds onto parchment lined cookie sheet and we’re pleased wth the results.

      Reply

      • Heather Miller

        The flour wasn’t the issue but thank you for your helpful answer. I made them again with less buttermilk and was able to get it to roll out. They did not fluff up real well which I’m sure is because of the flour. However, the issue of it being too runny was not the flour. But it doesn’t matter because I probably won’t make these again. If I do, I’ll use Bob’s Red Mill gluten free bread flour.

        Reply

        • Angela Michelle Viles-Shop

          using Domoata flour you will get best results- it has already in it the GF way to rise as gluten does in typical items.
          Mom w. gf son

          Reply

  26. Cindy Wood

    I made these yesterday and followed the directions carefully, including chilling my cheese sauce. I’m trying to get my husband to see how good fat free can be but they baked up like hockey pucks. The one thing I did differently was not bake them right away. Maybe several hours later, I refrigerated them until I baked them. Any ideas why they didn’t rise up? My baking powder and baking soda are fresh also. Thanks for any ideas! I would like to try again with these.

    Reply

        • Cindy Wood

          Ok, so I made them again and they are great. I used lemon juice to replace the apple cider vinegar because I didn’t get any thickening of the milk the first time. The lemon juice worked well for me. I also substituted white wheat flour and worked just fine. I baked them right away as you suggested and I have flaky biscuts this time. Thanks so much.

          Reply

    • RunsWithPoodles

      Anything that requires baking soda should be be baked as soon as the dry ingredients are combined with the wet. Same with baking powder, except that “double acting” reacts not only to liquid, but also to heat, hence, the name.

      Reply

  27. Voice12345

    I do it every time. I forget to read the comments before trying the recipe. Oh yeah, I had a gooey mess on my pastry mat. I used a spatula to get the dough off the mat and drop onto the parchment paper. Oh yeah, I didn’t exactly let the cheese sauce cool completely. I DID make sure they touched! And then I baked them for 15 minutes, left them in another 3 minutes with the oven off. I just had one with jelly. A.MAZ.ING! So sure, I’ll be tweaking things here and there. But I can’t wait to make up the gravy tonight, cause it’s biscuits and gravy for dinner! Thank you Chuck!!

    Reply

    • Storymuse

      Follow his link (the colored words for cheese sauce), or look for his mac and cheese recipe. It’s part of that recipe.

      Reply

  30. CruznV

    Fantastic… used the drop biscuit recipe, since my batter was a bit soft, but no disappointment here… turned out great… Moist, good texture, tasty, easy to make, everyone likes them… what more do you need in a recipe….

    Reply

  35. Karen Laurvick

    Oops. I missed the parr about chilling the “cheese.sauce”.
    First batch made per instructions (except chilling cheese) and had too. 2nd batch, I used 2/3.c milk. Still gooey. Next batch I’ll know to chill the sauce.

    Reply

  37. Val

    Love the Biscuits.. I’ve made them several time when I get occasional Sweet cravings… But a couple of these babies with a bit of home made Jam gets me past any Sweet craving I might have… I find it hard to find good Vegan, Low to no fat sweets…Especially Cookies.. Do you know of any good no/low fat Oatmeal cookie or Bar recipes. Most Cookie or Bar recipes I’ve tried or seen around are so dry or need 1/2 cup or so of oil…

    Reply

  38. Ida

    Wow, I made these biscuits for the pot pie recipe. Absolutely worth the efforts of the cheese sauce. I coulda easily eaten the entire batch. A HIT for me!

    Reply

  39. Valicia

    I never comment on any recipes. I flung these bad boys together in a jiff, and let me tell you these are the best biscuits I have ever had. Just in time for strawberry season and the fresh strawberry jam I made. Will be making these biscuits for all future biscuit cravings. Love love love them. So glad I chose to use this recipe.

    Reply

  41. Elizabeth Waynick

    Does the cheese sauce add a flavor? I am trying to do something more like strawberry shortcake…. Just wandering/concerned how well these would fit into to dessert file?! Thanks!!

    Reply

  42. Abby

    I just made these, and WOW! Everyone loved them. This are my new favorite vegan biscuits. I ate mine hot from the oven with jam. YUM. Thank you for your creativity! My dough was a bit sticky too, but I just added some more flour to roll it out. So fluffy and delicious!

    Reply

  43. cindy l robertson

    I use 4 Tbls of mashed banana in place of the cheese sauce and only 1/2 cup milk with 1 Tbls vinegar, then add more milk if needed. They come out wonderful, with a hint of sweetness.

    Reply

  46. Mary

    Is there a way to make the old fashion sausage and gravy biscuits with the califlower meat recipe and the biscuit recipe? Can you try to replicate the southern recipe?

    Reply

  48. Colleen

    These were delicious! I did as someone suggested and only added enough “buttermilk” to get the dough to form. Had about a 1/4 cup leftover. I got 9 biscuits using my biscuit cutter after patting to dough to just under a half inch thick. I baked them 14 minutes and that was perfect for my oven. Had some warm out of the oven with homemade peach jam. Delicious! Next, I am going to make chickpeas and biscuits. Thanks, Chuck!

    Reply

  51. Marie

    Hi Chuck,
    I don’t know if you have any control over this, but when I came to this page for the recipe, I was greeted by a big ad for a charcuterie board filled with MEATS and cheeses. Yuck! Does your web hosting service help you keep meat and dairy ads off your page? Thank you for your tremendous contributions!

    Reply

  52. Eileen Pastorious

    Thanks for all the comments. May have to try these again. At first, were SO incredibly sticky I couldn’t do anything with them. Had to have my son add more and more flour as I tried to knead. In the recipe, it says to knead 2-3x, but in the instructions, it says to stir in the bowl….which one? And I saw someone say to use white flour and not whole wheat. IF I would use less buttermilk, would that take away the flavor? These were ok b/c we doused them in the Garlic Alfredo sauce. They were soft inside and hard outside and definitely not flaky. Suggestion?

    Reply

  53. Melinda

    This recipe is amazing!! I use it as a baseline, since I dont have many of the ingredients at home (I just need to find an added-fat free recipe to work with). And Chuck, wow… this recipe is so forgiving and I birthed 4 fluffy delicious protein hi-jacked biscuits. (P.s. how to know I did not overmix? I have zero biscuit knowledge :p… you should do a get ready/cooking with me vlog style and create a whole breakfast/dinner meal with your recipes!!)
    Forever keeping this recipe in my arsenal

    Reply

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