“Buttermilk” Biscuits

Feature Recipe| “Buttermilk” Biscuits 

Take my word for it…. a quick description to tease your palette:

A golden, crispy exterior with a flaky interior,  these vegan buttermilk biscuits are satisfying on their own, with a light spread of butter or paired with your favourite jam.  

Why this recipe:

 This is the plant-based version of a Canadian Living recipe I came across back in 2007 — it’s one of those tried and true recipes you revisit and never tire of. Love at first bite really. This past Christmas I made two batches of these biscuits while visiting my mom and stepdad (non-vegans) and they were devoured; in fact my mom asked me to share this recipe on Vegan Rhapsody when we returned home so she could make them on her own. It’s not an original recipe (which I normally post) but it’s too good not to share….after all this blog is about sharing all things plant-based (a shout to my Mom for her support during our family’s plant-based journey!)

helping hand: 

*There are many ways to make vegan buttermilk…over the years I’ve found you get best results using almond milk combined with lemon juice.

*Dust off your pizza stone for this recipe….for biscuits with a crispy, flaky exterior bake your biscuits directly on a pizza stone (preheat the stone). 

Get inspired with these Vegan Rhapsody favourites:  

Looking for plant-based breakfast or brunch ideas this Mother’s Day weekend? Check out these favourites: 

Tofu Scramble with Roasted Potatoes & Salted Bread Bites
The Ultimate Vegan Pancrêpes
French Toast



Dry Stuff:
2.5 cups all-purpose flour
2 Tbsp cane sugar
2.5 tsp baking powder
1/2  tsp baking soda 
1/2 tsp salt
1/2 cup vegan butter, cold

Wet Stuff: 
1 cup soy milk
1 Tbsp lemon juice*


Prep It

 1/Whisk together soy milk and lemon juice; let stand for 5 mins. This will be your vegan buttermilk.  

2/Preheat oven to 400F (For best results preheat pizza stone)

Make It

1/Add dry ingredients (flour, sugar and baking powder) to a large prep bowl; stir to combine.

2/Cut the cold butter into small cubes and add to dry ingredients. Using the tines of a fork “cut in” the butter (if you’re fancy use a pastry blender)

3/Add buttermilk. Using the tines of a fork stir the mixture until the dough is coarse/ragged. Avoid over-mixing! 

4/Spoon a 1-inch mound of dough onto a cutting board/plate. Repeat until you have 10-12 mounds.   

5/Transfer mounds to preheated pizza stone. Bake at 400F for 12-15 minutes or until edges are golden.

Serve It

  1/Pair these biscuits with your favourite jam and a side of fruit for a perfect breakfast side or afternoon snack. Clotted cream would be a nice addition too! (I’d appreciate any comments/sharing of suggested vegan clotted cream recipes!)

Recipe Notes       

 *Substitute with apple cider. Both work. My preference is lemon juice. 
Adapted from Canadian Living Magazine (June 2007):  



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About Meagan Lamontagne