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.
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I’ve been making biscuits since I was little. Okay, really I’ve been eating biscuits since I was little that I watched being made and then devoured as many as they’d let me with homemade sausage gravy.
Fast forward, eventually I did learn to make them on my own at a fairly young age and I’ve been working ever since to get the perfect rise so they are soft, flakey, and delicious!
The key is COLD! Cold butter, cold dough, period. If you follow that rule, then you’ll be left with the perfect dairy free biscuits, every single time!
Vegan Biscuits Recipe Ingredients
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 to 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 to Make Gluten Free Biscuits Without Milk
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 Serving Suggestions
These biscuits are so good, they can definitely be eaten all on their own. Grab some vegan butter and your favorite jam or preserves and spread to your content. I love raspberry, peach, or speciality jams from the farmer’s market.
Other ways to serve these are making vegan copycat Chick-fil-A chicken biscuits or classic vegan bacon, egg, and cheese biscuits.
Two ways I truly love to serve are vegan sausage gravy and biscuits for brunch or switch it up by using these to make veggie pot pie with biscuits for a dinner.
Storing This Biscuit Recipe (No Milk)
We recommend storing these in an air tight container in the refrigerator for 3-4 days. If you cannot consume within that time frame, we recommend freezing them.
How to Freeze Homemade Biscuits Without Milk
If you would like to freeze your biscuits, we recommend placing each one on cut pieces of parchment paper on a baking sheet. Place in the freezer and then once frozen, place in an freezer safe bag or container for up to 3 months. Pull out as many as desired at a time and thaw in the refrigerator overnight.
🥳 Get the Full Recipe
Dairy Free Biscuits
Ingredients
- ½ cup vegan butter, unsalted cut into tablespoon size pieces +more for brushing
- 1 tablespoon apple cider vinegar
- 1 cup (scant) non-dairy milk
- 2 ½ cups flour
- 1 tablespoon sugar
- 4 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon 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.
Notes
Video
Nutrition
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This post was originally published on 2/20/2019 and updated on 8/31/2020.
What brand butter do you recommend?
I have country croc I use and Parkay blue squeeze bottle.
Please advice. Going to try right now with the country croc and see what happens
Thanks
Angela
We prefer the plant-based Country Crock sticks vs spread for our recipes
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!
Thrilled you’re enjoying them so much! Love the versatility!
Best. Vegan. Biscuit. Recipe. Ever!!!! This is my permanent go to recipe. So light and delicious. I take the leftovers and make bread pudding.
Love that you’re enjoying the recipe so much! Great idea for the bread pudding
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.
So happy to hear that you are enjoying
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.
Winning! We are so glad that you enjoyed the recipe! (and not hockey pucks)
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.
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.
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.
They were rising a little, but they were more like drop biscuits. I have since mastered it!
I started folding the dough over itself a few times before cutting and I got an actual biscuit cutter instead of using a coffee mug. Now they are excellent (I just made some today)!
Thanks for a great recipe!
So glad to hear
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.
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