Maple Buttermilk Biscuits

Name: Maple Buttermilk Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: american
Ingredients: 2 1/2 cups All-Purpose Flour; 1 tsp Salt; 2 tbsp Baking Powder; 1/2 cup Vegan Butter (make sure it's cold); 1 tbsp Maple Syrup; 1 cup Plant Milk (The creamier the plant milk, the better! Soy, Oat and Pea are all great choices); 1 1/2 tbsp Lemon Juice; 2 tbsp Maple Syrup; 1 tbsp Plant-Based Butter

Mama Bear

Published

May 12, 2026

Updated

May 12, 2026

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Three fluffy layered vegan biscuits on a bamboo cutting board with a small bowl of maple syrup and a block of plant-based butter blurred in the background.

We've made a lot of biscuits. And we mean a lot. But these — these are the ones. The fluffiest, flakiest, most tender vegan biscuits we have ever had, and we are genuinely so excited to share them with you.

These biscuits are incredible on their own with a generous pat of our homemade plant-based butter and a drizzle of maple syrup — honestly one of the best simple breakfasts you'll ever have. But they also serve as the perfect base for our Vegan Biscuits and Gravy recipe, where that fluffy, flaky texture really gets to shine in the most comforting way possible. However you choose to serve them, you really cannot go wrong.

The secret to what makes these biscuits so extraordinarily flaky is the method. Rather than simply mixing and cutting like a standard biscuit recipe, we use a lamination technique similar to how croissants are made — folding the dough over itself multiple times to create those gorgeous, distinct layers that pull apart so satisfyingly when you break one open. Yes, it takes a little more effort than your average drop biscuit, but one bite and you will understand completely why it is absolutely worth every extra fold. These are not your average biscuits.

We use our homemade plant-based butter in this recipe and it works absolutely beautifully — the fat content and creamy texture of the cashew base creates a richness in the dough that is hard to beat. A touch of maple syrup is added for a subtle sweetness that complements the buttery, flaky layers without being overpowering. And to bring it all together we make a vegan buttermilk using a creamy plant milk of your choice. We've tested this recipe primarily with soy milk because we love the added protein content it brings to the table, but any creamy plant milk will work well. We do recommend sticking to a full bodied, creamy option — oat milk being another great choice — and avoiding thinner, more watery milks like almond or rice milk as they can affect the texture of both the buttermilk and the final biscuit.

A little more effort. A lot more reward. These are the plant-based biscuits your breakfast table has been waiting for.

Maple Buttermilk Biscuits

These vegan maple buttermilk biscuits are the fluffiest, flakiest dairy-free biscuits you'll ever make. Made with plant-based butter and vegan buttermilk. Perfect for breakfast or biscuits and gravy.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8

Ingredients

Biscuits

2 1/2 cups All-Purpose Flour
1 tsp Salt
2 tbsp Baking Powder
1/2 cup Vegan Butter (make sure it's cold)
1 tbsp Maple Syrup
1 cup Plant Milk (The creamier the plant milk, the better! Soy, Oat and Pea are all great choices)
1 1/2 tbsp Lemon Juice

Topping (Optional)

2 tbsp Maple Syrup
1 tbsp Plant-Based Butter

Instructions

Preheat your oven to 425° F.
Create your buttermilk by combining 1 cup Plant Milk, 1 1/2 tbsp Lemon Juice, let sit for about 10 minutes while we work on the other ingredients.
In a mixing bowl combine 2 1/2 cups All-Purpose Flour, 1 tsp Salt and 2 tbsp Baking Powder (make sure it's aluminum free and also Baking Powder, NOT Baking Soda, I've definitely made that mistake before and deeply regretted it; it tasted bad).
Cut 1/2 cup Vegan Butter (my vegan butter recipe works great here), into small cubes and add it to the mixing bowl with your dry ingredients. Using a fork or a pastry cutter, work the butter into the dry ingredients until it has formed a nice crumbled up mixture.
Stir in 2 tbsp Maple Syrup to your Buttermilk that's been sitting for about 10 minutes and has thickened. Pour the wet mixture into your dry ingredients. Mix just until just combined, it will be crumbly. Be careful to not over mix it!
Flour a clean surface (I like using a wooden cutting board for fast clean up) and plop the dough on the surface then work the dough into the shape of a rectangle about 9 inches long.
Fold the left side of the dough into the middle and then fold the right side onto the left, like you're folding a brochure (hopefully you know how to do that). Rotate the dough so it's horizontal. Flatten again then repeat the folding process 2 more times. We're essentially creating layers, like you would in croissants or puff pastry.
8
Shape your dough into a rectangle one last time and then you have two options:
1. Cut your dough into 8 equal pieces using a knife, you can form them into circles if you'd like (be careful not to work the dough too much) otherwise your biscuits will be square in shape but you won't waste any dough this way (I prefer this way).
2. Using a circular cutter, cut out 6 pieces. Using the scraps form another rectangle and cut out an additional 2 biscuits.
Place your biscuits on a oven safe tray lined with parchment paper or a cast iron skillet spacing them apart evenly, then bake for 15 minutes, or until the tops are golden brown.
Optionally, you can heat 1 tbsp Plant-Based Butter in the microwave, add Maple Syrup then brush on top of the biscuits while they're still warm.

Nutrition (per serving)

Calories: 256 kcal
Protein: 6.5 g
Carbs: 38.4 g
Fat: 8.2 g
Fiber: 1.1 g
Sugar: 7.9 g
Sodium: 692.7 mg

Notes & Tips

Make sure to not overwork your dough because your fluffy, flaky biscuits will turn into tough biscuits and no one wants that!
For instructions on how to fold the dough refer to this diagram: