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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 Biscuits 1x
- Category: Bread, Breakfast, Brunch
- Method: Oven
- Cuisine: American
Ingredients
Scale
Traditional Buttermilk Biscuits
- ¾ cup Non-Dairy Milk, soy milk or almond milk for best results
- 2 teaspoons 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 non-dairy milk and vinegar. Allow to rest 5-10 minutes.
- In a large mixing bowl stir together flour, sugar, salt, baking soda, and baking powder.
- Using a pastry blender cut 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 vegan butter, powdered sugar, honey, vanilla, cinnamon, and a pinch of salt.
- Transfer the cinnamon honey butter to the fridge to set.