Spring is here, bringing the start of two of my favorite fruit seasons: spring and summer. This is when strawberries and watermelon are at their peak—affordable, juicy, and perfect for fresh recipes. Strawberries, in particular, are everywhere right now, and I couldn’t resist creating something special with them: vegan strawberry buttermilk biscuits.
These biscuits are essentially handheld strawberry shortcakes—light, fluffy, and slightly sweet. They come together quickly and are delicious with a smear of vegan butter and some bee-free honee. I also tried them with coconut whipped cream, and they were outstanding. Serve them for breakfast, brunch, or as a snack.
Making vegan biscuits at home is easy. I’ve had disappointing vegan biscuits at restaurants—dry, hard, or chalky—and it’s puzzling because the method is simple and reliable. If you’ve had a bad experience before, don’t be discouraged. With a few straightforward steps anyone can make tender, flaky biscuits like these.
These biscuits keep well in the fridge, so if you make a batch for weekend brunch you can toast them during the week. My husband likes one with peanut or almond butter for a quick protein-packed breakfast—the flavor reminds him of a PB&J.
If you have the chance to pick fresh strawberries, do it—there’s nothing like freshly picked berries. If not, grab a few pints from your grocery store or farmers market and make these biscuits. They’re simple, satisfying, and a lovely way to enjoy seasonal strawberries. I hope you enjoy them!
Vegan Strawberry Buttermilk Biscuits
Ingredients
- 2 1/2 C. All purpose flour
- 1 Tbsp. Baking powder
- 1/2 tsp. Baking soda
- 2 tsp. Salt
- 2 Tbsp. Sugar
- 6 Tbsp. Vegan butter, cold (I used Earth Balance)
- 1 C. Almond milk
- 1 tsp. Lemon juice
- 2 C. Strawberries, chopped
Instructions
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Preheat the oven to 450°F (230°C).
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Combine the almond milk and lemon juice and set aside to create vegan buttermilk.
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In a large bowl whisk together 2 cups of the flour (reserve the remaining 1/2 cup), baking powder, baking soda, salt, and sugar.
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Cut the cold vegan butter into small pieces and work it into the dry ingredients with a pastry cutter or fork until the pieces are about the size of peas.
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Fold in the chopped strawberries, then pour the vegan buttermilk into the center and stir until combined. If the dough is still sticky, add the reserved 1/2 cup flour a little at a time until it is manageable.
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Turn the dough out onto a lightly floured surface and pat it into a circle about 1 1/2 inches thick. Cut into rounds with a biscuit cutter or any circular cutter, and place the biscuits on a parchment-lined baking sheet.
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Bake for 10–13 minutes until golden. Optionally brush the tops with a little melted vegan butter for extra color. Serve warm with vegan butter and bee-free honee.
