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.
Is there a reason soy milk is not used? Or even soy creamer? I use it to make ‘buttermilk ‘ and it ‘curdles’ so nicely.
You can totally use soy milk. Thanks for mentioning that (we used to say that in older posts, but we’ve been trying to take it out and must have missed this one)
This was my first time trying this recipe. Unfortunately they were very salty. I’m not sure what I did wrong the texture was good and the biscuits baked well. For some reason I think when I doubled the recipe before printing, it added too
much baking soda. Please help me out here.lol
Hi Jaclyn! Sorry to hear this. We just double checked the printing feature for this recipe and when doubling, it adjusts correctly. I’m wondering if you used salted butter instead of unsalted as the recipe calls for?
I did not have any almond milk but I did have vegan sour cream… so I squeezed a small lemon into one cup of the sour cream and the biscuits came out delicious! Also, the dough was workable enough so lazy me just formed patties with my hands and baked at 450 for about 15 minutes. My teenage daughter said “restaurant quality!”
if the kid loves it, it’s an instant win! happy to hear that
Wooo!!! I don’t have acv and was crushed that I couldn’t make these, but ROCK ON for the lemon juice substitute. I don’t know why that didn’t occur to me on my own. Anyways, this pregnant lady thanks you and will so enjoy her biscuits ^_^
yayyy!