Flaky, golden, and impossibly tender, these plant-based biscuits prove you don't need a drop of dairy to get that classic Southern rise. The secret starts with a simple DIY buttermilk — just dairy-free milk and a splash of apple cider vinegar — which curdles into the tangy base that makes biscuits taste like biscuits. Very cold vegan butter, worked into the flour until the mixture looks like coarse crumbs, is what creates those irresistible flaky layers once they hit a hot 425°F oven. A quick fold-and-pat technique builds even more structure, so each biscuit puffs up tall with distinct, pull-apart layers. The one rule to live by: don't twist the cutter, and don't overmix — both steps protect the rise and keep the crumb light. A brush of melted vegan butter right before baking gives the tops that gorgeous golden finish. This recipe makes 8 biscuits, which means there's just barely enough to go around — plan accordingly.
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Stir the dairy free milk and apple cider vinegar together in a small bowl or measuring cup and set aside for 5 minutes, until slightly curdled and thickened.
Whisk the flour, baking powder, baking soda, salt, and sugar together in a large mixing bowl until evenly combined.
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