No Milk Biscuit Recipe (Dairy Free) (2024)

Last Updated on: February 23, 2024

These melt-in-your-mouth no milk biscuits are so tender and light without a single drop of milk.

It’s proof that you don’t need dairy to create flaky biscuits.

While homemade bread seems intimidating, biscuits are as easy as pie. Just mix, roll, and bake. Easy peasy.

So the next time you have a hankering for warm homemade bread, try these no-milk biscuits!

What Are No Milk Biscuits?

No milk biscuits are biscuits exactly as they sound. It’s a simple biscuit recipe that does not use butter or milk.

I know, it sounds a little strange. How can you create buttery biscuits without butter? Trust me, this recipe works!

These biscuits are so good, you won’t even realize they lack these seemingly crucial ingredients.

The dairy-free biscuit recipe I’m about to share yields a super moist dough that can’t be kneaded or rolled.

All you need to do is place them on a muffin pan and they’re ready to bake.

How easy is that?

Ingredients

What I love most about this recipe is it only requires a few pantry staples. Here’s everything you’ll need.

• All-purpose flour. No fancy flour is needed. All-purpose is a great choice for fantastic biscuits.

• Baking powder. The baking powder gives these biscuits a generous rise in the oven.

• Salt. A pinch of salt delivers flavor and also strengthens the flour so your dough binds together.

• Oil. To create flakey biscuits, you need fat. For this recipe, it incorporates oil (such as vegetable oil). However, you can also use shortening.

• Water. Traditional recipes use milk to create a soft dough, but today, we’re using water. It’s the liquid component that fuses everything together.

How To Make No Milk Biscuits

All it takes are five basic ingredients, 4 easy steps, and 30 minutes of your time.

Check out how quickly these biscuits come together! Don’t worry, I’ll get into more detail at the bottom of the page.

1. Prepare. Preheat the oven to 450 degrees Fahrenheit.

2. Make the dough. In a large mixing bowl, combine flour, baking powder, salt, oil, and water. Mix until a dough forms.

3. Cut the biscuits. Generously flour the countertop, and roll the dough 1/2-inch thick. Then, using a cookie cutter or glass, cut out biscuits.

4. Bake. Arrange biscuits on an ungreased baking sheet, and bake for 15 minutes.

5. Dig in! Take them out of the oven, and dig in! These biscuits are best served right out of the oven.

Tips and Tricks

Here are some great tips and tricks to take these homemade biscuits over the top!

• Quality is key. With so few ingredients, be sure to use high-quality flour, baking powder, and oil. It makes a big difference!

• Check those expiration dates. Always check the expiration date of your baking powder, especially if you don’t use it often. Expired baking powder yields flat, dense hockey pucks!

• Spoon and level the flour. If you dump your measuring cup right into the flour, you’ll end up with more flour than you need. Dip a spoon into the bag, and dump it into the measuring cup.

• Sift it, too! This is an easy step to ensure your biscuit dough isn’t lumpy. After measuring the flour, pour it through a sifter so there are no stubborn lumps.

• Do not overmix. Be gentle when mixing the ingredients. You do not want to over-mix the dough because that will make tough and dense biscuits.

• Create a golden crust. Want your biscuits to earn a golden top in the oven? Before baking, brush them with a little dairy-free butter.

• Add fresh herbs. A tablespoon of your favorite herbs will make your biscuits smell and taste so much better. I love adding thyme, chives, garlic powder, and rosemary to mine.

• Make them healthier. Instead of all-purpose flour, you may also use whole-grain flour. It gives you the same great flavor but is also a lot healthier. Use whole wheat pastry flour for lighter and more tender biscuits.

How to Store

While biscuits are best right out of the oven, leftovers are easy to store. Follow these tips to have homemade biscuits on hand for breakfast this week!

• To Store. In an air-tight container, biscuits will stay fresh at room temperature for 2 days. Or, place them in the fridge where they will stay fresh for up to 4 days.

• To Freeze. Wrap individual biscuits in plastic wrap of aluminum foil and place them in the freezer, They will stay fresh for up to 3 months. When ready to eat, thaw them in the fridge overnight.

No Milk Biscuit Recipe (Dairy Free)

Servings

12

servings

See Also

Easy German Quick Pickled Carrots and Cabbage Recipe

Prep time

10

minutes

Cooking time

15

minutes

Calories

175

kcal

These no-milk biscuits are golden on the outside and light and fluffy inside. This vegan biscuit recipe proves you don’t need dairy for amazing bread!

Ingredients

• 3 cups all-purpose flour

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 6 tablespoons oil or soft shortening

• 2/3 cups water

Instructions

• Preheat the oven to 450 degrees F.
• Combine all the ingredients together in a large bowl. Knead the dough on a floured surface for about 30 seconds. Roll to 1/2 inch thick. Use a circle cutter (or an upturned drinking glass) to cut the biscuits.
• Place the biscuits on an ungreased cookie sheet. Brush the tops with melted butter to help them brown.
• Bake at 450 degrees F for about 15 minutes.
• Enjoy!