Golden Dairy-Free Buttermilk Biscuits
These golden, flaky dairy-free biscuits are tall, tender, and perfectly layered — no eggs, no dairy, no nuts. Made with simple ingredients and a vegan “buttermilk” for classic flavor and rise. They’re the perfect base for vegan sausage gravy or served warm with jam. What makes them special: • Deep golden tops • Flaky layers • Egg-free and nut-free • Simple pantry ingredients Pair them with my High-Protein Vegan Sausage Gravy for the ultimate comfort meal.
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 Tbsp sugar
- 1/2 cup cold vegan butter, cubed
- 3/4 cup cold unsweetened oat milk
- 1 tsp apple cider vinegar
Instructions
- 1Make the vegan buttermilk
In a small bowl, combine the oat milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly.
- 2Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- 3Cut in the butter
Add the cold, cubed vegan butter to the dry ingredients. Use a pastry cutter or your fingers to work it in until pea-sized pieces remain.
- 4Form the dough
Pour in the vegan buttermilk and gently stir until a shaggy dough forms. Do not overmix.
- 5Fold for layers
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle. Fold it into thirds, rotate, and repeat this process 2–3 times to create layers.
- 6Shape the biscuits
Pat the dough to about 1-inch thickness. Cut straight down with a biscuit cutter and place the biscuits on a baking sheet so they are slightly touching. Brush the tops with oat milk.
- 7Bake
Bake at 425°F (220°C) for 14–16 minutes, or until the tops are deeply golden.
