Every step in this recipe is important, so please read through all of them before beginning. Keeping your ingredients really cold is critical to getting beautiful biscuits so don’t skip the chilling times!

Add the vinegar to the soy milk. You will have 240 g (1 c) of vegan buttermilk. (If you are measuring your ingredients, add the TBS of vinegar to your measuring cup and then add milk until you have one cup.) Place the “buttermilk” in the freezer and set a timer for 30 minutes.

When your timer goes off, remove the “buttermilk” from the freezer. It should be starting to freeze around the edges. Stir the icy bits into the “buttermilk”, then drizzle the melted and cooled vegan butter into the very cold milk one large spoonful at a time. Spoon milk over the drizzled butter but do not stir in the butter, because you want clumps of butter to form in the cold milk.

Get your bowl of dry ingredients out of the freezer, make a well in the center, then pour the liquid mixture into the well. Stir just to combine, then place the bowl back in the freezer and set a timer for 10 minutes.

For scooped biscuits:

Line a baking sheet with parchment paper or a silpat. Scoop the chilled biscuit dough with a number 12 scoop, scraping off any excess dough off the scoop before releasing the dough onto the baking sheet. You should have seven good-sized biscuits. Look at the blog post photos to see what they should look like.

For cut-out biscuits:

Spray a 2 3/8" biscuit cutter with a squirt of non-stick spray, then wipe it all over the cutter (not the handle). Dip the greased cutter in some flour in a small bowl to coat it. This will keep the first biscuit from sticking to the cutter. You will not need to spray the cutter again, but you will need to dip it in flour in between cutting each biscuit.

Place a piece of waxed paper down on your work surface and sprinkle it with flour. Have your greased and floured biscuit cutter ready too.

Get your biscuit dough out of the freezer, scrape it out onto the floured waxed paper, and sprinkle it with more flour. Gently pat the floured dough out to about 1/2″ thick. Please look at the blog post for step-by-step photos.

Use the waxed paper to fold the dough in half. Fold the waxed paper back down, and add more flour if needed. Turn the dough sideways, and gently pat it out again. Repeat the folding and patting out a total of five times, shaping the dough for cutting after the last fold.

For eight biscuits with a 2 3/8″ cutter, shape the dough into a rectangle 7.0 by 4.5 inches. Cut six biscuits, pushing straight down and lifting straight up with no twisting at all. Twisting will seal the cut edge of the biscuit and keep it from rising properly. Shake the cutter a bit to release each biscuit, then dip the cutter in flour again before cutting the next biscuit. Gather the scraps into a rectangle just big enough for two more biscuits and cut as before.

Transfer your biscuits to a parchment or silpat-lined baking sheet. Hold them from the top and bottom or use a spatula when you move them. You want those edges to stay rough and not get sealed or squished together. Place the biscuits on the pan so they are touching if you like softer sides, and up to 1/4″ apart if you like crunchier sides. (I personally like to place the biscuits almost touching but not even 1/8″ apart to get the best rise without them tipping to the side too much as they bake.)

For either scooped or cut-out biscuits, place the pan in the freezer and set a timer for 30 minutes. This will rechill the fat and help your biscuits to bake up light and fluffy.

Bake the chilled biscuits for 21 to 26 minutes at 450 degrees Fahrenheit until the tops are golden brown. Eight cut-out biscuits take 22 minutes and seven scooped biscuits take 24 minutes in my oven. All ovens are different, however, so watch your biscuits closely after 20 minutes.

Separate cut-out biscuits as soon as you remove them from the oven. Allow both scooped and cut-out biscuits to cool down a bit before serving. Enjoy!