clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flaky Cheddar Buttermilk Biscuits

  • Author: Liv B


Entirely plant-based buttermilk biscuits. They’re flaky, dotted with pockets of cheddar, and absolutely addictive with a pat of butter and some jam!


1 cup unsweetened original nondairy milk

1 tsp white vinegar

21/2 cups all-purpose flour, plus extra for dusting

1 tbsp baking powder

1 tbsp sugar

1 tsp salt

1/2 cup cold vegan butter (1 stick)

1 cup vegan cheddar shreds


  1. Preheat oven to 425 F.
  2. Mix together the nondairy milk and vinegar and set aside.
  3. In a large mixing bowl or a food processor, add the flour, baking powder, sugar and salt and mix until combined.
  4. If using a food processor: Add butter and pulse until incorporated into a crumbly, dry mixture.
    If using a knife or grater: Cut butter into very small pieces. Mix with the flour by hand or with a pastry blender until incorporated into a crumbly, dry mixture.
  5. Stir in the cheddar shreds until combined.
  6. Add the buttermilk, reserving about 1 tbsp of it to brush the tops. Stir with a wooden spoon until just combined.
  7. Lightly dust a clean surface with flour and turn the dough out onto the surface, using your hands to form a rectangle. Cut the rectangle into 4 sections, then stack them on top of each other and press down to squish them together (this is how you get nice flaky layers!)
  8. Use hands to form a rectangle about 1-inch thick, then cup out biscuit shapes with a cookie cutter or glass.
  9. Place on a baking sheet and brush the tops with the reserved buttermilk. Bake 12 minutes,  until golden brown on top.
  10. Remove from oven and let cool slightly before serving. Store in an airtight container at room temperature for up to 2 days, or in the fridge up to 4 days.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.