These dairy free biscuits are fail proof! Super flaky, soft inside and buttery! This dairy free biscuit recipe is easy to make, less than 10 ingredients, and would be considered a dairy free buttermilk biscuit recipe. They are completely vegan biscuits and there’s a gluten free option.
When you live a life with dairy, there are many times that you just wish you had a recipe for something that you assume has dairy in it. Whether for breakfast or even dinner, sometimes people just want dairy free biscuits. More even, a delicious, soft, flaky dairy free buttermilk biscuit.
This dairy free biscuit recipe is super easy to make and ready in just about 30 minutes. There’s no need for yeast or rising. You simply make them and bake right away. In just a short amount of time, you have delicious, flaky, golden brown dairy free biscuits. They are also completely vegan biscuits.
What ingredients do you need to make dairy free biscuits?
You need 9 ingredients in order to make these dairy free biscuits. Most of the ingredients for this dairy free biscuit recipe are ones that many people already have in their pantry and if you don’t, they are easy to find in any grocery section of your local store.
The ingredients that you need for this dairy free biscuit recipe are:
- unsweetened almond milk
- apple cider vinegar
- flour
- baking powder
- baking soda
- salt
- sugar
- dairy free unsalted butter
How do you make dairy free buttermilk?
Often times, you hear the words buttermilk and your brain assumes that means dairy and nothing else. Luckily, there’s an easy way to make dairy free buttermilk that comes together in just a few minutes. If you want to make these dairy free buttermilk biscuits, you will need to make some dairy free buttermilk.
In order to do that, you pour a tablespoon of vinegar (we prefer apple cider vinegar) in a one cup measuring cup. Fill the rest of the measuring cup with dairy free milk. We call for almond milk, but you can use any dairy free milk. Let sit for 10 minutes and you will notice that the mixture has light curdles just like buttermilk would. Use are directed in the recipe.
How do you make dairy free biscuits?
The first step in making these dairy free biscuits is to place the dairy free butter in the freezer. Then, make the dairy free buttermilk. Follow the directions above to make that. Once you have that together, set it aside and continue to make the rest of the recipe.
Mix all of the dry ingredients together in a large bowl. Once those ingredients are together, take the butter out of the freezer and using either a pastry knife or your hand crumble it into the dry ingredients until you have a sand like texture.
Then, add the dairy free buttermilk a little bit at a time with a wooden spoon. You will likely not need all the dairy free buttermilk. Mix together after adding a little bit until it all comes together and is just slightly sticky. You don’t want it to be running, but a consistent dough.
Next, roll onto a lightly floured surface and sprinkle a touch more flour onto the top. Roll the dough over until it’s no longer sticky. You just need to do this a few times. DO NOT overwork the dough. Push dough out into a disc shape that is 1 inch high. Use a dough cutter, to cut out biscuits.
Then, place on a parchment lined baking sheet. It’s best if the biscuits slightly touch, so we prefer to use a 6×9 baking sheet. Gently form the dough back out into a disc and and cut out the remaining dairy free biscuits. You will get 6 biscuits and may have a small leftover one. Just shape that into a circle and place on the sheet also.
Brush the tops with vegan butter.Bake for 12-15 minutes or until lightly golden brown. Serve immediately or let cool and store in an airtight container.
How do you make these gluten free dairy free biscuits?
If you are gluten free fo celiac purposes or just preference, you may wonder how to make these gluten free dairy free biscuits. In order to do that, you want to follow the directions the exact same way, but swap out the regular for for Cup for Cup gluten free flour (we like this gluten free flour brand). Make the recipe as called for otherwise in order to make these gluten free dairy free biscuits.
*One important note, while these will taste delicious still (we tested them with a friend that is gluten free), they are more dense than the regular version. Our friend said that with extra butter spread on the middle after cutting, they were so good!
Dairy Free Biscuits
Ingredients
- 1/2 cup vegan butter, unsalted cut into tbsp size pieces +more for brushing
- 1 tbsp apple cider vinegar
- 1 cup (scant) unsweetened almond milk
- 2 1/2 cups flour
- 1 tbsp sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Place the vegan butter inside of a bowl and put into the freezer.
- Make vegan buttermilk by placing the apple cider vinegar into a 1 cup measuring cup and filling the rest of the measuring cup with the unsweetened almond milk. Set aside for 10 minutes.
- Preheat oven to 450 degrees.
- In a large bowl, whisk together the 5 dry ingredients.
- Take the butter out of the freezer and add it into the bowl. Using a pastry cutter, fork or hands, combine until a sand like texture.
- Add buttermilk mixture and stir together just until combined. Don't over mix. Dough will be sticky.
- Sprinkle flour onto a surface and roll the dough out.
- Sprinkle a touch more flour onto the top and roll the dough out until it's no longer sticky. DO NOT overwork the dough.
- Push dough out into a disc shape that is 1 inch high. Use a biscuit cutter, to cut out biscuits. Then, place on a parchment lined baking sheet.
- Gently form the dough back out into a disc and and cut out the remaining biscuits. You will get 6-7 biscuits and may have a small leftover one.
- Bake for 10-15 minutes or until lightly golden brown.
- Brush the tops with vegan butter.
- Serve immediately or let cool and store in an airtight container.
Video
Notes
Nutrition
Let’s see your creations!
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This post was originally published on 2/20/2019 and updated on 8/31/2020.
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Thank u for sharing such excellent information please keep sharing
NaNa V Stoelzle
We make your vegan biscuits and gravy almost weekly. It’s fantastic!!!
LarishaCampbell
We are so excited to hear that! Thanks so much for taking the time to leave a review, we appreciate that so much
Jerra
Absolutely delicious! Easy to make and will definitely make again
LarishaBernard
So happy to hear!
Jackie Joy
I woke up really early this morning to make this and it came out soooo good! I accidently left the butter out before mixing it and didn’t have time to put the dough back in the fridge but next time ( maybe this weekend) I will definitely follow do that so that the biscuits can be 100000% and not just 100%
LarishaBernard
So happy to hear you like it! Thanks for taking time to leave a review!
Emily Messer
super easy recipe to follow + the biscuits are so delicious by themselves or with a topping. they reheat well too, no hard bread. thank you for your wonderful recipes y’all are awesome!
LarishaBernard
So happy to hear you loved the recipe. Thanks so much for taking time to leave a review, we appreciate that a lot. Have a great week!
Maria
They were amazing! So happy I found this recipe.
LarishaBernard
We’re so happy to hear you are liking the recipe. Thanks for taking time to leave a review. Have a great week.
James
Amazing and delicious biscuits!!!
LarishaBernard
Thrilled to hear that! Thanks for taking time to leave a review, we appreciate it so much
Tiffany
Great biscuit recipe! I’m not sure what I did but I ended up with 13 biscuits and a possible. This recipe is now on my Tried and Issa Yes Pinterest Board 🙂 Thanks for the great recipe!
LarishaBernard
Love that board and that we are on it! So glad to hear it turned out. Thanks for leaving a review!
Hoku
Steps 7 & 8 were confusing to me. The video didn’t show exactly what you did during these steps either. When I’ve made dough before it had to be folded on top of itself before cutting. Long story short.. i overworked the dough. Lol. BUT even through my mistakes, this was the best darn biscuits I’ve ever made. Thank you for an awesome recipe. The quality of your video was great too.
LarishaBernard
sorry for any confusion, but glad you still enjoyed. Basically 7 is saying flour a surface and then lay your dough down and roll out and 8 is saying sprinkle more on top if needed to roll out without sticking
Whit
These biscuits were great! The only problem I have is that mine don’t rise like the ones in your photos. I tried again and double checked my ingredients. I opened a new baking powder, tested my baking soda with ACV, and put them close together in a round cake pan, but nothing has helped so far.
Whit
These biscuits were great! The only problem I have is that mine don’t rise like the ones in your photos. I tried again and double checked my ingredients. I opened a new baking powder, tested my baking soda with ACV, and put them close together in a round cake pan, but nothing has helped so far.
LarishaBernard
Are they rising at all or just not as high as the photos? The biggest thing is cold everything, so if you feel like you are taking awhile, then place in the fridge or freezer for a bit during stages.
Katie
I am really good at making hockey pucks out of biscuit recipes but for the first time I made biscuits that were biscuits!!! Thank you for the recipe. We enjoyed biscuits for once….will definitely use again.
LarishaBernard
Winning! We are so glad that you enjoyed the recipe! (and not hockey pucks)
Michelle
These are my go to biscuits! Love them. I make double batches and put in freezer. Just heat in microwave and can have a biscuit at a moment’s notice. Thank you for creating such wonderful recipes and all your videos are so enjoyable to watch. Must admit I binge watch you guys.
LarishaBernard
So happy to hear that you are enjoying
Ebony
Best. Vegan. Biscuit. Recipe. Ever!!!! This is my permanent go to recipe. So light and delicious. I take the leftovers and make bread pudding.
LarishaBernard
Love that you’re enjoying the recipe so much! Great idea for the bread pudding
JM
These were awesome and I have sent out your link and recipe to the entire family that were intrigued when I sent out a photo of my result and mentioned that they were dairy free. I ended up with 8 biscuits for a 2 1/4″ cutter. They started off as a breakfast biscuit with homemade preserves, then they were sweet enough to use as a shortcake with strawberries and dairy free whipped cream and finally I whipped up some vegan sausage and gravy and smothered them the following morning! They were all excellent. Definitely a keeper. Thanks again!
LarishaBernard
Thrilled you’re enjoying them so much! Love the versatility!