These melt-in-your-mouth no milk biscuits are so tender and light, you might be surprised to know they only take 30 minutes to make!
For me, biscuits are the best way to start the day. And sure, you can easily buy biscuits from your favorite bakery anytime you want, but baking it at home gives you a different level of satisfaction.
There’s something so satisfying knowing that you’ve made something so delicious all by yourself!
But, you probably think biscuits require a lot of time and effort to make, thereby classifying it as a cooking master level type of dish. But, did you know that there are certain types of biscuits that are super easy to make?
Yup, whoever said that you need at least 2 hours and years of experience to make biscuits has not encountered this recipe. Let’s keep the secret between us!
Dairy Free Biscuits
With this no-milk biscuit recipe, you can make flaky and fabulous homemade biscuits in just 30 minutes. And this may seem like a surprise, but you don’t even need milk and butter to make it!
These dairy-free biscuits are a must in your life, especially if a. You do not have the time to knead and roll dough and b. You are trying to avoid dairy but can’t get enough of biscuits.
But first things first…
What Are No Milk Biscuits?
From the name itself, no milk biscuits are biscuits that do not require milk, butter, or any form of dairy to make. You might find it strange since biscuits are normally described as milky and buttery, but believe me, it works!
These biscuits are so good you won’t even realize it is lacking these seemingly crucial ingredients.
So, what do we use instead? For this recipe, we’ll use water in place of milk, and oil in place of butter. Sure, they will not be as fluffy and buttery as the traditional rolled biscuits, but considering how insanely easy they are to make, I would say they’re still pretty darn fantastic.
Because with a no milk biscuit, you don’t have to worry about washing so many kitchen utensils and learning tons of baking techniques. You need not worry about flouring your counter, kneading and rolling the dough, cutting, and all the errors you may encounter in doing these steps.
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 To Make No Milk Biscuits
With this simple recipe, all it takes are five basic ingredients (flour, baking powder, salt, shortening or oil, and water), 4 easy steps, and 30 minutes of your time. Here’s how:
3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons oil or soft shortening
2/3 cups water
1. Preheat the oven to 450 degrees F.
2. 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.
3. Place the biscuits on ungreased cookie sheet. Brush the tops with melted butter to help them brown.
4. Bake at 450 degrees F for about 15 minutes.
How to Store Your Biscuits
- Place biscuits in an airtight container and store at room temperature for up to 2 days.
- If you want them to keep fresh for a little longer, refrigerate them for up to 4 days.
- But, if you want them to last for up to 3 months, wrap them individually with plastic wrap and store in an airtight container or a freezer-safe bag, then freeze.
Tips and Tricks
- The key to great-tasting biscuits is the quality of the ingredients. Be sure to use high-quality flour, baking powder, and oil when baking these biscuits.
- Speaking of baking powder, you need to make sure you’re using one that’s fresh. This ingredient is responsible for making your biscuits rise, so if it is no longer potent, you’ll end up with flat biscuits. So, be sure to check the label for its expiration date.
But, if you’ve already transferred the baking soda into a different container and have no way to check for the expiration date, no problem. You can still check for freshness by combining a spoonful of baking powder and hot water. The baking powder should bubble immediately upon contact with water. If it does not, that means you need to get a fresh pack.
- Sift the flour and baking powder before mixing to avoid a lumpy dough.
- You want to keep your ingredients as cold as possible, so don’t use your hands to mix the dough. Instead, use a metal spoon.
- Be gentle when mixing the ingredients. You do not want to over-mix the dough because that will make tough and dense biscuits.
- Instead of placing the dough in a muffin tin, you can also just drop spoonfuls of dough into an ungreased baking pan. Lay the biscuits close together, such that they are touching each other as this will help them rise higher. Think of it as each biscuit supporting one another’s height as they bake.
- Want your biscuits to have that beautiful brown surface? Brush the tops with melted butter right before you bake them.
- Some fantastic ingredient swaps:
- Apart from oil, you may also use olive oil spread or butter-flavored shortening. Dairy-free margarine or vegan butter also works great.
- 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.
- You may also use self-rising flour for creamier and lighter biscuits. Just keep in mind that self-rising flour already has baking powder in it, so there is no need to add that ingredient anymore.
- Some great flavor additions:
- 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.
- Cheese makes everything better. So go ahead and fold in shredded Parmesan, Gruyere, and cheddar into that dough.
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