Buttermilk Biscuits


Biscuits are an essential breakfast item.  Versatile and flavorful is the name of the game and they deliver.  Takes about 15 minutes of prep and 15 minutes to cook.  This little item provides the right amount of oomph, with its buttery flaky texture that can complement a dish or stand out on its own.


When I first thought of making biscuits, I was a bit intimidated with the idea of not being able to use buttermilk.  Finding a solution to this was the key and it came down to two every day ingredients found in any vegan’s arsenal.  Non-dairy milk and vinegar. The vinegar provides a curdling effect that thickens the milk while providing that funk that comes with buttermilk.



With just 5 ingredients, this is a quick no nonsense recipe that can be modified to fit different serving styles.  Just try not to fall into the culinary hole that is biscuit making as these are seriously addicting!



Looking to elevate the biscuit game a bit?  Just so happens that I’ve provided some tips down below.


Looking for something a little more cheezy!? Try a jalapeño cheddar biscuit!  Add 2 tbsp of your favorite cheddar cheez and 2 jalapeño to the mixture.  Ensure that the jalapeño has been seeded and steeped in hot water for 1 minute to cut down heat and retain a crunch to it.


Maybe you want a breakfast biscuit that can be dipped(drenched????) in jam.  Use 1 tbsp of finely chopped rosemary and instead of making buttermilk using vinegar, use a meyer lemon instead.  Meyer lemons are naturally on the sweeter side while still providing the acidity required to create the buttermilk.


Maybe you’re looking to just smother these newly baked biscuits in some gravy.  Then I have the perfect recipe for you!


Use my hashtag #VeganWingman on Instagram and show me your results.  Don’t forget to tweet @veganwingman, leave a comment on Facebook, or leave a comment below.  Best part about cooking is seeing the creative spins placed on a recipe.



Buttermilk Biscuits

Print Recipe
Serves: 8 Cooking Time: 30 minutes


  • 2 Cups of pastry flour(all purpose can be used as well)
  • 1 Cup of cashew milk(sub almond if preferred)
  • 2 Tbsp of apple cider vinegar
  • 1/3 Cup of butter(nice and cold)
  • 1 Tsp of salt
  • 1 Tbsp of baking powder
  • 3 Tbsp of butter melted and set aside
  • Set aside some flour to dust



Preheat the oven to 450° F


In a bowl, whisk in the milk and vinegar. Whisk for a few seconds and set aside


Place flour in a bowl. Mix in the salt and baking powder. Add the cold butter and begin to incorporate into the flour.


Work the butter into the flour quickly. The flour should appear like flakes once complete. If the butter begins to feel like its melting, place bowl into the fridge to ensure the butter does not fully melt.


Whisk the buttermilk one more time and then pour into the bowl. Sprinkle flour on the work surface before working with the dough.


Mix the buttermilk and flour thoroughly in the bowl, until a ball of wet dough is formed. Place onto work surface sprinkling some flour over it. The dough should be semi wet after a few minutes of working but not very sticky.


Flatten the dough to roughly an inch in thickness. Take your trusty wine glass(not the one filled with wine) and press onto the dough. You will want to do a turning motion, and then pull the outer ring of dough from the glass.


Place dough onto a sheet tray and repeat until there is no dough left. When placing on the sheet tray, remember to have the biscuits touch each other. Use your finger and make a little indent in the center of each biscuit. Brush on half of the melted butter and place into the oven.


At the 7 minutes mark you are going to brush on the remainder of the melted butter and rotate the tray. Once the remainder of the time is complete, remove from the oven, let cool, and eat!

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