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This vegan buttermilk drop biscuit recipe produces the most fluffy, buttery, and moist biscuits ever! No biscuit cutter needed.
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!
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.
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.
Slowly pour in the vegan buttermilk, about ⅓ cup at a time. Pulse to incorporate the milk until the batter just comes together. Again, be careful not to overmix.
Time to bake!
The batter will be sticky and you don't be able to pick it up with your hands. Use a ¼ 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!
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Easy Vegan Drop Biscuits
Ingredients
- 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
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold vegan butter (115 grams)
- 2-3 tablespoons melted vegan butter
Instructions
- 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 ⅓ cup at a time. Process or mix until just incorporated.
- Scoop the mixture (about ¼ 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.
