Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan biscuits on parchment paper

Best “Buttery” Vegan Biscuits (Gluten Free Option!)

  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Get ready for the best “buttery” flaky, deliciously soft and tender vegan biscuits ever! These vegan buttermilk biscuits are so easy to make, easily made gluten free, and taste just as good as the classic. Everyone will love them, vegan or not!


Ingredients

Units Scale
  • 3/4 cup (177 mL) vegan buttermilk, plus 2 tbsp for brushing, cold
  • 2 cups (250 grams) all purpose flour or gluten free 1:1 baking flour*
  • 2 tbsp organic granulated sugar or coconut sugar
  • 1 tbsp arrowroot or cornstarch
  • 1 tbsp baking powder
  • 1/2 cup (113 grams) salted vegan butter, cubed + frozen*

Instructions

  1. Prep: Preheat the oven to 425F and line a baking sheet with parchment paper. Weigh and measure all biscuit ingredients. Make the vegan buttermilk if you haven’t already.
  2. Make the biscuit dough: In a large bowl, whisk together the flour, sugar, arrowroot starch, and baking powder. Add in the cubed vegan butter, and use a pastry cutter or a fork to cut the butter into the flour mixture until you achieve a sand-like texture. Then add in the vegan buttermilk (dairy free milk and apple cider vinegarmixture), and use a rubber spatula to fold the vegan buttermilk into the flour mixture until you achieve a thick dough. Be careful not to over mix the dough. You’ll mix it until the buttermilk has just mixed into the flour.
  3. Shape the biscuits:  flour a clean surface and shape the dough into rectangle that’s about 2″ thick. Laminate the dough by folding it in half then pressing the dough back out into a rectangle. Laminate the dough once more by folding the dough in half, and pressing the dough once more into a rectangle that’s 1 1/2″ to 2″ thick again. Use a round 3-4″ cookie cutter or biscuit cutter, and cut out 6-8 biscuits from the dough. You can re-roll the scraps by gathering them and re-rolling the dough into a 2″ thick rectangle. Alternatively, you can also cut the dough into square biscuits.
  4. Bake the biscuits: Place the biscuits onto a baking sheet, and brush the tops with the remaining vegan buttermilk. Place the baking sheet into the oven to bake for 15-20 minutes, or until the tops of the biscuits are lightly golden brown. Remove from the oven once baked, and allow the biscuits to cool for 10 minutes.

Notes

Gluten-free all purpose flour: Not every gluten-free 1:1 baking flour will work here. I only use Bob’s Red Mill 1:1 baking flour in the blue bag and occasionally King Arthur’s GF 1:1 baking flour. Namaste 1:1 flour will not work here.

Gluten free oat flour biscuits: Swap out the flour for 300 grams oat flour (about 3 cups spoon & leveled).

Salted vegan butter: If you can’t find salted vegan butter, use unsalted vegan butter and add 1/4 tsp sea salt.

Keywords: vegan biscuits, gluten free vegan biscuits, vegan buttermilk biscuits