Traditional Buttermilk Biscuits with Cinnamon Honey Butter
Tender, buttery, and entirely dairy-free these traditional buttermilk biscuits with cinnamon honey butter are the perfect addition to your next breakfast or brunch. These flaky, mile-high, dairy-free biscuits with a dairy-free compound butter come together in about 30 minutes for the ultimate southern side dish.
It should come as no surprise to you that I am a huge fan of breakfast. Not just any breakfast but the carb-loaded, stick to your ribs, keeps you full for days kinds of breakfast foods. If I’m not dishing out breakfast tacos, cinnamon rolls, or pancakes, you can rest assured I am making some form of biscuit.
Now, this site is no stranger to the biscuit. From garlic and herb biscuits to a heaping pan of cast iron skillet biscuits, we’ve seen a biscuit or two here. That said, there is something magical about a traditional, flaky, buttermilk biscuit.
Maybe it’s the mile-high layers or the buttery melt in your mouth flavor, but there is just something about the classic biscuit that just can’t be beat. Unless of course you’re removing all the dairy and adding a slather of cinnamon honey butter…
Why We LOVE these Flaky Buttermilk Biscuits
I’m not one to turn down a delicious and flaky biscuit. Here are just a few reasons we love making these biscuits week after week.
- Tender, melt-in-your mouth biscuits. These soft and flaky biscuits simply melt in your mouth.
- Great for a weekend breakfast or brunch. With simple ingredients you probably already have on hand, you can easily whip up these biscuits any morning!
- The perfect blend of salty and sweet. From the buttery biscuit to the addictive cinnamon honey butter, these are sure to check your salty and sweet box.
- Versatile. These biscuits are great on their own, slathered in cinnamon honey butter, or used as the base of a breakfast sandwich!
How to Make Dairy-Free Buttermilk Biscuits
Ingredients You’ll Need
These easy and delicious biscuits are made from pantry-staple ingredients you probably already have on hand making them perfect for any weekend morning.
- Non-dairy Buttermilk– Made from mixing a non-dairy milk with apple cider vinegar.
- Flour + Salt– Gives structure to the biscuits.
- Sugar– For a little sweetness.
- Baking soda + baking powder– Helps these buttermilk biscuits rise.
- Cinnamon Honey Butter– Made from mixing plant-based butter with powdered sugar, honey, vanilla, cinnamon, and a little salt.
Step-by-Step Directions
- Prepare for baking: Preheat the oven to 400°F and line a baking sheet with a silicone baking mat or with parchment paper.
- Make dairy-free buttermilk: In a liquid measuring cup stir together non-dairy milk and apple cider vinegar. Allow to rest 5-10 minutes.
- Mix dry ingredients: In a large mixing bowl stir together flour, sugar, salt, baking soda, and baking powder.
- Cut butter into flour: Using a pastry blender cut the vegan butter into the dry ingredient mixture until it resembles pea-sized clumps.
- Add vegan buttermilk: With a rubber spatula, fold in the dairy-free buttermilk until just combined.
- Shape: Turn out onto a floured pastry mat and shape into a rectangle.
- Cut into 6 even squares and brush the tops with melted vegan butter.
- Bake: Transfer the biscuits to the prepared baking sheet and bake for 17-20 minutes.
Make the Cinnamon Honey Butter
Once your biscuits are baking in the oven, it’s a good time to prep the cinnamon honey butter (if you are planning to use it). For a vegan alternative, swap the honey for maple syrup.
- Soften butter: Allow the plant-based butter to come to room temperature.
- Beat ingredients together: In a small mixing bowl mix together vegan butter, powdered sugar, honey, vanilla, cinnamon, and a pinch of salt.
- Chill to set: Transfer the cinnamon honey butter to the fridge to set.
Dairy-Free Changes to Traditional Buttermilk Biscuits
With two main swaps, you can turn most biscuit recipes from dairy-filled to deliciously dairy-free.
- Non-dairy buttermilk– Replacing buttermilk with a homemade vegan buttermilk keeps theses biscuits mile high and still dairy-free.
- Plant-based butter– I swap out traditional butter for a plant-based stick butter like Country Crock’s Plant-Based butter sticks to keep these biscuits dairy-free.
Helpful Kitchen Tools
Here are a few helpful kitchen tools that will make it a little easier to whip up these traditional buttermilk biscuits in your kitchen.
- Non-stick baking mat– Used for baking the biscuits and preventing them from sticking to your baking sheet.
- Pastry Blender– Best for cutting the vegan butter into the dry ingredients.
- Rimmed baking sheet– Keeps the biscuits on the baking sheet when you are pulling them in and out of the oven.
Storing and Freezing Biscuits
- Storing– These homemade buttermilk biscuits keep in an air-tight container for up to 3 days.
- Reheating– Here are a few different ways to reheat these dairy-free biscuits.
- Microwave– Heat in the microwave for about 30 seconds.
- Air-Fryer– Using the “reheat” function on your air fryer, reheat at 350°F for 3-5 minutes.
- Oven– Pop the biscuit in the oven at 350°F for 5-7 minutes.
- Freezing– If you are planning to make and freeze these biscuits I would suggest freezing before baking.
- Make the biscuit dough according to the recipe directions.
- Cut into the biscuits.
- Place on a parchment paper lined baking sheet and stick in the freezer.
- Freeze until biscuit dough is frozen through then transfer to a freezer-safe container.
- Keep for up to 3 months.
- To bake, remove the biscuits from the freezer and place on lined baking sheet.
- Bake at 400°F for 22-25 minutes or until baked through and golden brown.
Serving Suggestions for Traditional Buttermilk Biscuits
I don’t think there is any wrong way to serve up a fresh, homemade biscuit. Here are just a few ways we like to eat these traditional buttermilk biscuits at home.
- Turn the biscuit into a breakfast sandwich with bacon and egg
- Serve them up with a bowl of dairy-free grits
- Slather them with vegan butter and a heaping of fresh jam
- With a large bowl of chili or Frito pie
- If you want to keep this recipe completely vegan, I would suggest swapping the honey in the cinnamon honey butter for maple syrup to make a cinnamon maple butter, like the one in my 45-minute vegan dinner rolls recipe.
More Dairy-Free Breakfast Recipes to Make Next
If you tried this traditional buttermilk biscuit recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also sign up for my newsletter for even more dairy-free goodness!
Traditional Buttermilk Biscuits with Cinnamon Honey Butter
Buttery, flaky, and entirely dairy-free, these traditional buttermilk biscuits with cinnamon honey butter make the perfect breakfast or brunch addition.
Ingredients
Traditional Buttermilk Biscuits
- ¾ cup Non-Dairy Milk
- 2 teaspoons Apple Cider Vinegar
- 2 ¼ cup Flour
- 2 teaspoons Sugar
- ¾ teaspoon Salt
- ¾ teaspoon Baking Soda
- 1 Tablespoon Baking Powder
- 8 Tablespoons Plant-Based Butter cold
Cinnamon Honey Butter
- ¼ cup Plant-Based Butter room temperature
- 1 Tablespoon Powdered Sugar
- ½ Tablespoon Honey
- ¼ teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1 pinch Salt
Instructions
-
Preheat the oven to 400°F and line a baking sheet with a silicone baking mat or with parchment paper.
-
In a liquid measuring cup stir together ¾ cup non-dairy milk and 2 teaspoons apple cider vinegar. Allow to rest 5-10 minutes.
-
In a large mixing bowl stir together 2 ¼ cup flour, 2 teaspoons sugar, ¾ teaspoons salt, ¾ teaspoons baking soda, and 1 Tablespoon baking powder.
-
Using a pastry blender cut 8 Tablespoons cold vegan butter into the dry ingredient mixture until it resembles pea-sized clumps.
-
With a rubber spatula, fold in the dairy-free buttermilk until just combined.
-
Turn out onto a floured pastry mat and shape into a rectangle.
-
Cut into 6 even squares and brush the tops with additional melted vegan butter.
-
Transfer the biscuits to the prepared baking sheet and bake for 17-20 minutes.
Make the Cinnamon Honey Butter
-
Allow the plant-based butter to come to room temperature.
-
In a small mixing bowl mix together ¼ cup vegan butter, 1 Tablespoon powdered sugar, ½ Tablespoon honey, ¼ teaspoon vanilla, 1 teaspoon cinnamon, and a pinch of salt.
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Transfer the cinnamon honey butter to the fridge to set.
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