Delicious Dairy Free Cheddar & Herb Buttermilk Biscuit

cooking with flava with ava dairy free buttermilk cheddar herb biscuits

Best Dairy-Free Vegan Biscuit!

cooking with flava with ava dairy free buttermilk cheddar herb biscuits

Can’t handle dairy but love a buttery biscuit? No problem! Click above to learn how to make these dairy-free cheddar and herb biscuits that are so buttery and flavorful, that friends and family won’t know the difference! Enjoy! 


dairy free cheddar and herb biscuits cooking with flava with ava


Let’s make some fluffy, buttery and flaky biscuits dairy free!

Total Time 30 mins

Servings 8-10 biscuits

    • 1 stick plant-based butter (I like country crock and to put them in the freezer so they are firm while grating)
    • 2¼ cups self-rising flour (I usually use White Lily)
    • 1 cup cold oat milk
    • 2 cups dairy-free shredded cheddar
    • 1/3 cup chopped scallions or chives
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 1 tablespoon Italian herbs
    • 1 tablespoon dried chives
    • 5 tablespoons melted butter to brush over biscuits
    • 1 tablespoon Italian herbs
    • 1/4 cup flour for dusting surface
    • Preheat the oven to 470°F and take the butter out of the freezer. The colder the butter, the better.
    • Add flour to a large mixing bowl.
    • Using the side of the grater with large holes, grate butter into the bowl with flour.
    • Toss together with a big spoon or mixer.
    • Add cheese, scallions, chives, Italian herbs, salt, and sugar, and combine.
    • Place bowl in the freezer for 10-15 minutes, depending on your hunger.
    • Pour the cold oat milk into the flour/butter mixture and stir until dough begins to form.
    • The dough should be somewhat sticky.
    • Pour dough onto a lightly floured surface to prevent sticking.
    • Using a floured rolling pin, roll the dough into an 8″ x 10″ rectangle.
    • Fold dough multiple times over itself to create layers in biscuits.
    • Repeat rolling and folding 2 – 3 times depending on how many layers you’d like in your biscuits.
    • The dough should be about 1/2 inch thick once ready to cut. Using a 2 or 3-inch biscuit cutter, cut out biscuits making sure not to twist when pulling up to remove.
    • Place biscuits in a lightly greased 9-10 inch skillet close together.
    • Bake for 15 to 20 minutes or until lightly golden.
    • With 2-3 minutes remaining, brush melted butter over the tops of biscuits for a golden buttery finish.
    • Enjoy!


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