Homemade “Buttermilk” Biscuits

While searching for the perfect homemade biscuit recipe, I stumbled across one that looked incredibly promising—but it needed a few changes to fit my Vegan needs. By "changes," I mean swapping the traditional dairy ingredients for delicious non-dairy alternatives. After a little experimenting, these biscuits turned out even better than I had hoped!

These golden-brown "buttermilk" biscuits bake up beautifully with crisp, lightly buttery tops and soft, flaky layers inside. They're tender, fluffy, and packed with that classic homemade biscuit flavor you'd never guess was dairy-free. Whether served alongside a comforting bowl of soup, a hearty breakfast, or simply warm with your favorite spread, they're always a hit. Best of all, my husband absolutely loves them—and that's the highest compliment they could receive! I hope they become a favorite in your home, too.

Ingredients

1 c. unsweeted almond milk

1 Tbsp. fresh lemon juice

2 1/4 c. unbleached AP flour

1 Tbsp. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

4 Tbsp. cold vegan butter, Earth Balance or Miyoko’s

Directions

Preheat oven to 425 degrees.

Prepare vegan buttermilk. Stir together almond milk and lemon juice. Set aside for ten minutes. In the meantime, whisk together the flour, baking powder, baking soda, and salt. Cut in vegan butter, until thoroughly mixed and the butter resembles small peas. Form a well in the middle of the flour mixture and add the “buttermilk”. Mix until dough is slightly tacky. Place dough on a well-floured surface and knead 4 to 5 times. Roll dough into a round disc, 1/2 inch thick. Using a 3” cookie/biscuit cutter, make 8 to 10 biscuits. Brush top with melted butter and gently press a small thumbprint in the center.

Bake for 10-15 minutes.