| | | |

Easy Vegan Drop Biscuits

This vegan buttermilk drop biscuit recipe produces the most fluffy, buttery, and moist biscuits ever! No biscuit cutter needed.

Basket of vegan biscuits

Want to save this recipe?

Enter your email below and get it sent straight to your inbox.

Save Recipe

Easy Vegan Biscuits

Biscuits were always one of those recipes I’d decide to make last minute with some soup, rush to the computer and do some searching, and be so disappointed with the lack of EASY and QUICK vegan biscuits that did not require any cutting. And for the recipes I could find, they weren’t quite the fluffy texture I desired.

Drop biscuits are the perfect solution to this problem. No need to roll them out and get your biscuit cutter out. Just make ’em, drop ’em, bake ’em, eat ’em! These biscuits are extra fluffy thanks to the buttermilk. And, yes, you can make totally vegan buttermilk right at home in about 5 minutes!

A sheet pan with vegan drop biscuits.

How to Make Vegan Buttermilk

Dairy-based buttermilk is the liquid leftover after churning butter. It is tangy and acidic. When buttermilk reacts with baking soda, it creates a super fluffy baked good, like vegan buttermilk biscuits!

To make vegan buttermilk, simply mix together 1 tablespoon of apple cider vinegar with 1 cup of non-dairy milk. Apple cider vinegar is what I always have on hand but you can also use white vinegar. Lemon juice isn’t quite as acidic as vinegar, but that will also work if you are in a pinch!

Let it sit at room temperature for about 5 minutes, until it curdles (the milk will look grainy). While you’re waiting for the buttermilk to be ready, you can begin making the biscuits.

How to Make Vegan Biscuits with a Pastry Cutter or Fork

My favorite method to making biscuits is using a food processor. It’s simple and quick. But if you don’t have a food processor, no problem. Grab a pastry cutter or a fork and a large bowl.

Whisk together the dry ingredients in a large bowl. Cut the butter in using a pastry cutter or fork until the butter is broken down into pea-sized chunks. Slowly mix in the buttermilk until just incorporated. See the recipe card for baking instructions.

Biscuit ingredients in a food processor.

Making Vegan Biscuits with a Food Processor

The easiest method to make homemade vegan biscuits is using a food processor. If you don’t have a food processor, I highly recommend buying one to make your life easier! I didn’t own one for the longest time, thinking I didn’t need yet another appliance, but it’s something I reach for often! I have (and love) this inexpensive Hamilton Beach food processor.

First, add the dry ingredients to the food processor bowl. Pulse a few times to mix everything together. Add in the cold vegan butter and pulse until the butter cuts into tiny chunks (about pea sized). This takes about 5-10 pulses. If you over-process, the butter will warm up and we don’t want that.

Adding vegan buttermilk to biscuit dough.

Slowly pour in the vegan buttermilk, about 1/3 cup at a time. Pulse to incorporate the milk until the batter just comes together. Again, be careful not to overmix.

A scoop of raw biscuit dough.
Buttermilk biscuits ready to go in the oven.

Time to bake!

The batter will be sticky and you don’t be able to pick it up with your hands. Use a 1/4 cup measuring scoop or an ice cream scoop to form biscuits.

Drop them onto a lined baking sheet. Bake them to golden brown perfection according to the instructions in the recipe card below, then brush with some melted vegan butter. Done and delicious!

Enjoy with chickpea noodle soup or make some vegan biscuits and gravy!

A pile of vegan biscuits stacked a wooden board.

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Basket of vegan biscuits

Easy Vegan Drop Biscuits

Karissa Besaw
These vegan buttermilk drop biscuits are so fluffy and buttery!
5 from 25 votes
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 10 biscuits
Calories 144 kcal


  • 1 cup non-dairy milk
  • 1 tablespoon apple cider vinegar or white vinegar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold vegan butter (115 grams)
  • 2-3 tablespoons melted vegan butter


  • Pre-heat oven to 450°F. Line a baking sheet with parchment paper.
  • Mix the milk and apple cider vinegar together. Set side for 5 minutes.
  • Add flour, baking powder, sugar, baking soda, and salt to a food processor. If you don't have a food processor, add the ingredients to a large bowl.
  • Mix the ingredients together by pulsing in the food processor or whisking.
  • Add the cold butter to the food processor or bowl. Process until the mixture is a sandy texture. Or, use a fork or pastry cutter to break the butter down until small (pea-sized or less) pieces.
  • Add in the buttermilk 1/3 cup at a time. Process or mix until just incorporated.
  • Scoop the mixture (about 1/4 cup worth) into mounds on the baking sheet. Leave a couple inches of room between the biscuits.
  • Bake for 12-14 minutes or until golden brown.
  • Remove from the oven and brush some melted butter onto each biscuit.


To re-heat these biscuits, bake for about 3 minutes in a 375°F oven. Brush with more melted vegan butter.


Serving: 1biscuitCalories: 144kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 211mgPotassium: 141mgFiber: 1gSugar: 1gVitamin A: 93IUVitamin C: 2mgCalcium: 71mgIron: 1mg
Did you try this recipe?Let us know how it was!

Similar Posts


  1. 5 stars
    I’ve made vegan buttermilk biscuits several times and these were the best, hands down! I think the difference was your food processor technique, which really mixed the cold butter in good. (I also used flax milk which seemed to curdle better than other plant milks ever did when the cider vinegar was added.)

    So fluffy and satisfying. Thank you!

  2. 5 stars
    I made these for non-vegan boyfriend and he loved them. First vegan recipe I have made that tasted like biscuits and weren’t soggy in the middle. Definitely my new go to recipe.

  3. 5 stars
    These turned out really moist, fluffy and golden. This will be by go to buiscuit recipe. Next time we make these we will mix the buttermilk in in a bowl just to watch the consistency of the batter. It didn’t need the full cup of buttermilk and it’s easy to overmix the dough in the food processor at least for me.

  4. 5 stars
    I made these last night to go with a lentil thai curry recipe and they turned out great!! Much better flavor and more fluffy than other vegan biscuits I had tried to make. I liked that i didn’t have to get the batter out, just drop it on the baking sheet. Will definitely be using this recipe again!

  5. 5 stars
    Oh my goodness. These are the easiest (less than 20 minutes from scratch to baked) and the best homemade biscuits I have had- vegan or not. Thanks so much for sharing my new go-to recipe!

    1. You could try a 1:1 gluten-free flour but there isn’t really a substitute for the vegan butter without changing the entire recipe. I’m sorry!

      1. I saw above that there’s no substitute for the butter, but would butter- flavoured coconut oil work? I’m not sure where to get good vegan butter in my country.

      2. I think coconut oil will still result in a delicious biscuit! Just stick it in the fridge so it’s nice and cold before adding it to the recipe.

  6. I’m not sure if you have ever thought to try it, but plain vegan yogurt mixed with whatever milk you use makes an amazing buttermilk replacement. It’s my go to for the best cornbread you’ll ever eat. The best milk alternative I’ve found is So Delicious organic sugar free. There is zero sugar in it and it doesn’t leave a sweet aftertaste like some alternatives do. Make sure you get Tue organic because the one that isn’t organic leaves a sweet aftertaste.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating