Everyday Dairy-Free Living

Buttermilk Biscuits

February 19, 2016
By: of Thrive
Prep 15 min
Cook 10 min
Yield 12

A Vegan version of this classic and flaky dinner biscuit.


  1. Stir together the coconut milk and the vinegar/lemon juice and set aside.
  2. Preheat oven to 450°F. Sift together dry ingredients. With a fork, cut in vegan butter until your mixture forms crumbles the size of large peas. Add the coconut milk mixed with vinegar and stir until a loose dough ball is formed.
  3. Turn onto a floured surface and knead very lightly. Spread or gently roll dough to ½” thickness. Use a floured biscuit cutter or the rim of a drinking glass to cut 2 ½ “ circles out of the dough. Rework scraps until you’ve used it up and place your uncooked biscuits onto a greased baking pan or cookie sheet slightly touching. Brush the tops with melted vegan butter (optional) and bake for 8-12 minutes or until golden brown.


Reviews & Comments


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  1. Excellent and so easy to make.
    I used whole wheat pastry flour and added a dash of cinnamon and stevia to the dry ingredients and it turned out great!


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