Looking for Biscuits Without Milk that taste like the real deal? This recipe is your answer! High, flaky, rich and delicious, these dairy-free biscuits are made with vegan butter and unsweetened plant milk. Absolutely perfect for a Sunday breakfast with kids, family gatherings or as a holiday dinner side.
- Can you make biscuits without milk?
- Why this recipe works
- Ingredient notes
- Substitutions and special diets
- How to make easy biscuits without milk
- Air fryer method
- Expert tips
- Storage and freezing
- Reheating tips
- What to serve with no milk biscuits
- Recipe FAQs
- More dairy free baking
- You may also like
- Meet the Author
Can you make biscuits without milk?
You definitely can! Traditional biscuits are made with butter and milk or buttermilk but it is very much possible to create delicious, buttery and flaky biscuits without dairy. I’ve tested this recipe experimenting with different ingredients and ratios and came up with a biscuit that is as good as the “real deal”.
Some recipes for no milk biscuits call for water and shortening but to me they don’t really taste or feel like biscuits. They tend to resemble tough rolls that taste flat.
When I think biscuits, I expect rich, buttery flavor and the best way to achieve this is to use vegan butter, from my experiments. I also found that adding an egg to the dough creates higher, fluffier and richer biscuits.
Note: If you’re going for biscuits that are vegan, feel free to skip the egg and add two additional tablespoons of plant milk instead.
Making these biscuits for Thanksgiving? Try these Crack Green Beans for another easy side dish, too!
Why this recipe works
- These biscuits taste very close traditional buttermilk biscuits but are made without milk or dairy
- Vegan butter makes them flaky, rich and well… buttery
- They are quick and easy to make
- Small batch recipe – this recipe makes 6 biscuits. If you want to make more, use the scale function in the recipe card below (click on “x2” or “x3” and it will double or triple the amounts of ingredients)
- They come out high with flaky layers – just split it and smear with more vegan butter, jam or your favorite spread
- Perfect for a festive weekend breakfast or as a Holiday side dish
- Kid-approved recipe!
- All-purpose flour: I like King Arthur’s
- Vegan butter: it gives the biscuits their signatory buttery flavor without the use of dairy. I like to use frozen grated plant-based butter which makes making the dough fast and easy
- Baking powder: to help the biscuits raise
- Unsweetened plant milk: almond, soy or oat milk will all work
- Egg: it gives the biscuits a richer flavor and impressive height
- Salt: kosher or sea salt is best for baking
- Sugar: to balance out the flavors
- Cream of tartar: acts as another leavening agent
Substitutions and special diets
- You can skip cream of tartar if you don’t have any on hand. It won't affect the recipe much.
- Use gluten free flour to make these biscuits gluten free
- You can also swap all-purpose flour for white whole grain flour, if you want to add some fiber to your biscuits
- For flavored biscuits, add herbs such as Italian seasoning, fresh minced garlic, cheddar cheese or all 3
How to make easy biscuits without milk
Step 1: Whisk together dry ingredients in a large bowl: all-purpose flour, baking powder, salt, sugar and cream of tartar.
Step 2: Grate frozen vegan butter and add to the dry ingredients. Work the dough with a pastry cutter until combined and evenly distributed. The butter tends to stick together so make sure you don’t have any large clumps. Pea-sized butter pieced are fine. If you prefer, you can use diced very cold butter from the fridge but it takes more time to work with.
Step 3: Add liquid ingredients. Lightly whisk together plant milk and egg in a cup or a small bowl. Pour into the butter flour mixture and mix together using a metal spoon until dough forms. Avoid using your hands.
Step 4: Roll the dough. Transfer the dough (which will be a bit clumpy and sticky) onto a floured surface. Dust the top with more flour. Using your hands shape the dough into a rectangle or a square. Don’t work it too much though. Roll the dough using a floured rolling pin one-inch thick.
Step 5: Cut out biscuits. I use a 2.6-inch round cutter which I dip in flour to keep the edges clean. You should be able to cut out 4 biscuits. Then take the remaining dough, form a ball, roll and cut out two more.
Step 6: Transfer to a baking sheet. Line it with parchment paper first and space the biscuits apart. Brush with melted butter to promote browning. This step is optional but I recommend it if you like golden brown tops.
Step 7: Bake until golden, about 15 minutes in 450 degrees Fahrenheit. Let the biscuits cool for at least 10 minutes before enjoying.
Air fryer method
You can also make these dairy free biscuits in the air fryer, which is a great option if you don’t have an oven. Depending on the size of your air fryer, you may need to air fry the biscuits in two or more batches.
Preheat the air fryer to 380 degrees Fahrenheit, line the basket of your air fryer with parchment paper (try these useful liners) and air fry for 10-12 minutes or until the biscuits are golden brown. You can flip the biscuits after 5 minutes although it's not necessary.
Note: Make sure the biscuits are not touching each other. I air fry 3-4 at a time in my 7-qt GoWise air fryer.
- Use frozen vegan butter. The grated frozen butter method is by far the easiest and fastest way to make flaky, non-dairy biscuits in no time.
- Make sure all ingredients are cold. This is the number one rule for making any biscuits – you want the butter in very small pieces in the dough. If you use your hands and overwork the dough, the texture will be all wrong (caky and dense). I keep my egg and plant milk in the fridge until it’s time to add it to the flour butter mixture.
- Check the baking powder's label. If it's expired, don't use it for this recipe. Just get a new container.
- Don’t overwork the dough. For all the reasons listed in the tip above!
- Use flour to prevent sticking. The biscuit dough tends to be sticky so make sure your surface and utensils are floured. Coating your rolling pin and round cutter with flour really makes a difference!
- Use very hot oven. Let it preheat to 450 degrees Fahrenheit while you’re preparing the dough. Cold ingredients + super hot oven = delicious, flaky biscuits!
Storage and freezing
These biscuits taste best slightly warm fresh from the oven. If you don't eat them all at once, store leftovers in an airtight container for up to 2 days at room temperature or up to 4 days in the refrigerator.
To freeze, place in an airtight container or a freezer safe bag and store for up to 3 months. Thaw at room temperature before serving.
If you store the biscuits in the fridge, I recommend reheating them before serving. Here's how:
- Oven (preferred): place biscuits on a baking sheet and reheat in the oven preheated to 350 degrees Fahrenheit until warm, about 5-10 minutes
- Microwave: place on a paper or microwave-safe plate and nuke the biscuits for 20-30 seconds
- Air Fryer: place the biscuits in the basket of an air fryer and air fry for 3-5 minutes at 325 degrees Fahrenheit. Don't reheat at a higher temperature or for too long because the biscuits will turn hard.
What to serve with no milk biscuits
My kids love these biscuits as breakfast or snack smeared with butter and jam. They will also work great with sausage gravy for a lazy Sunday breakfast.
My favorite way to enjoy these is as a side for creamy soups. Try them with this aromatic Butternut Squash Carrot Ginger Soup, this Creamy Vegan Tomato Bean Soup (made with canned cannellini beans or my Loaded Cauliflower Soup sprinkled with crispy bacon.
You can but personally I find the flavor to be a bit flat. Use plant milk for better tasting biscuits.
No because the recipe uses egg for flavor and height.
If you don’t want to use egg, it’s still possible to make these biscuits. Replace egg with 2 additional tablespoons of plant milk. The flavor won’t be as rich and they may not raise super high, but they will still work.
Yes, of course! If you're looking for a dairy-free biscuit recipe, use vegan butter. However, if you're ok with dairy but you're out of milk, regular butter will definitely work.
Of course! Just roll the dough into a rectangular shape, cut in half (the long way) and then cut three times the short way to create 6 perfect square biscuits. Use a sharp knife or a dough scraper.
More dairy free baking
- Blueberry Banana Oatmeal Muffins with Almond Flour
- Healthy Banana Oat Bread
- Avocado Brownies with Raspberries
- Easy Rhubarb Cake
If you tried this recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing from you! Follow me on Instagram and Pinterest to see more recipes.
Biscuits Without Milk
- 1.5 cup all-purpose flour
- 2 tablespoons all-purpose flour additional
- 6 tablespoons vegan butter frozen or chilled
- 1 tablespoon vegan butter melted
- 2 teaspoons baking powder
- 1 large egg
- ½ cup unsweetened plant milk (almond, soy or oat)
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon cream of tartar
- Preheat the oven to 450 degrees Fahrenheit andline a cookie sheet with parchment paper.
- In a large bowl whisk together all dry ingredients.
- Grate 6 tablespoons of frozen butter with a grater or, cut up chilled vegan butter with a knife into small cubes.
- Using a pastry cutter or a metal spoon work the butter into the flour mixture until no big lumps remain. Pea-size pieces of butter are fine. Don’t use your hands and don’t overwork it.
- In a separate bowl or measuring cup combine plant milk and an egg. Beat lightly together and add to the flour-butter mixture.
- Mix together with a metal spoon until dough forms. Don’t use your hands. You want to keep everything cold. The dough will be very soft and a little sticky.
- Dust a clean surface with flour and transfer the dough onto it. Dust the top with more flour. Using your hands shape the dough into a rectangle or a square. Don’t work it too much though.
- Using more flour if necessary, roll or pat the dough down to 1-inch thick.
- Cut out circles using a 2.5-inch round cookie cutter. You will end up with 4 biscuits. Place them on the lined cookie sheet.Then take the remaining dough, work it a little bit, roll and cut out 2 more biscuits.
- Brush the biscuits with melted butter to help them brown.
- Bake for 13-16 minutes until the tops are lightly golden. Take out of the oven and place on a cooling rack.
- Brush with more melted vegan butter if desired.
- Let the biscuits cool for 10 minutes before enjoying.
Good enough for gravy! Since these ares healthy biscuits I used extra bacon 😉
The more bacon, the merrier, Debra! Glad you liked the recipe.