Easy Biscuit Recipe | No Milk Needed
I’ve made this easy biscuit recipe more times than I can count when the fridge was low and company was on the way. These no-milk biscuits come together with pantry staples, bake fast, and still deliver that tender, slightly crisp bite you want with breakfast, soup, or afternoon tea.
Why you’ll love this dish
This recipe is for nights when you want warm biscuits without a grocery run. It uses only five common ingredients, no milk required, and bakes in about 15 minutes. Because it skips dairy, it’s a great option if someone is lactose intolerant or you simply don’t have milk on hand. It’s also easy for kids to help with — measuring, cutting rounds, and brushing tops.
“I made these on a whim and everyone asked for seconds — light, quick, and perfect with jam.” — a reader-tested review
Reasons to try it:
- Fast: from bowl to table in roughly 25 minutes.
- Budget-friendly: pantry staples only.
- Flexible: works in an oven or an air fryer.
- Dairy-free by design: safe for milk-free diets (check toppings).
How this recipe comes together
Quick overview so you know what to expect:
- Mix dry ingredients (flour, baking powder, salt).
- Add oil and water; stir until a soft dough forms.
- Turn the dough onto a floured surface, roll to just over ½" thick.
- Cut rounds, place on parchment, and bake or air-fry until golden.
- Cool briefly, then serve warm with spreads or savory toppings.
Total active time: about 15–20 minutes. Total time including prep and baking: ~30 minutes. Yields about 7 biscuits (2–3 inch cutter).
What you’ll need
- 2 cups all-purpose flour (spooned and leveled).
- Substitution: a 1-to-1 gluten-free flour blend may work, but texture will vary.
- 2 teaspoons baking powder.
- ½ teaspoon salt.
- ½ cup vegetable oil.
- Note: you can use melted coconut oil or neutral-flavored oil. Melted butter gives a richer flavor but adds dairy.
- ¾ cup water (room temperature).
- If dough feels too dry, add water 1 tablespoon at a time; too wet, sprinkle a little flour.
How to prepare it
- Preheat the oven to 410°F (210°C). Line a baking sheet with parchment paper.
- In a large bowl sift (or whisk) together the flour, baking powder, and salt.
- Pour in the vegetable oil and the water. Stir with a rubber spatula until the mixture pulls away from the sides and comes together as a soft dough.
- Lightly flour your work surface and turn the dough out. Press or roll it to a little over ½ inch (about 1.3 cm) thick.
- Use a round 2–3 inch cutter to cut about seven biscuits. Press straight down—don’t twist the cutter—to help them rise evenly. Re-roll scraps gently and cut remaining rounds.
- Arrange the biscuits on the prepared sheet, leaving a little space between them.
- Bake for around 15 minutes, until the tops are golden brown and the edges set. Remove and let cool slightly before serving.
Air fryer option:
- Preheat the air fryer to 385°F (195°C). Line the basket with parchment and lay biscuits in a single layer. Cook for about 12 minutes, flipping halfway through, until golden.
Once baked, let them rest a few minutes so the centers finish setting, then serve warm.
What to serve it with
- Classic: butter and honey or strawberry jam.
- Savory: sausage gravy for a Southern-style breakfast, or sliced ham and cheddar for quick biscuit sandwiches.
- Soup pairing: creamy tomato soup, chicken noodle, or chili — biscuits are great for dipping.
- Brunch plating: split and toast lightly, then top with smoked salmon, crème fraîche (or dairy-free spread), and dill.
Storage and reheating tips
- Room temp: Store cooled biscuits in an airtight container for up to 2 days.
- Refrigerator: Keep in a sealed bag or container for up to 5 days.
- Freezing: Individually wrap cooled biscuits or place parchment between layers in a freezer bag. Freeze up to 3 months. Thaw at room temperature or reheat from frozen.
- Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes. For faster reheating, use a 30–45 second microwave blast (wrap in a paper towel to retain moisture) or try 3–4 minutes in an air fryer at 350°F (175°C).
- Food safety: refrigerate leftovers within 2 hours of baking.
Helpful cooking tips
- Measure flour correctly: spoon into the cup and level it to avoid dense biscuits.
- Don’t overmix: stir until the dough just comes together. Overworking develops gluten and makes tougher biscuits.
- Cut straight down: avoid twisting the cutter to keep rising even.
- Thickness matters: a little thicker than ½" gives a fluffier interior. Thinner results in crisper biscuits.
- Use parchment: it prevents sticking and gives even browning.
- If the dough is sticky: chill for 10 minutes or dust the surface with a tablespoon of flour before cutting.
Creative twists
- Cheesy herb biscuits: fold in ½ cup grated cheddar and 1–2 teaspoons chopped fresh herbs (chives, parsley).
- Garlic-parmesan: brush tops with olive oil mixed with garlic powder and sprinkle Parmesan before baking.
- Sweet version: add 2–3 tablespoons sugar to the dry mix and brush with melted vegan butter and cinnamon sugar after baking.
- Oil swaps: use melted butter for richer flavor (not dairy-free). Coconut oil gives a slight coconut note.
- Gluten-free: try a 1:1 gluten-free flour blend and don’t overwork the dough; texture will be different but still tasty.
Your questions answered
Q: Can I use milk instead of water?
A: Yes. Milk will give a slightly richer, more tender biscuit. If you use milk, reduce the oil only slightly if you want a less greasy texture. Remember the recipe is designed to work without milk, so water is fine and keeps it dairy-free.
Q: Why didn’t my biscuits rise much?
A: Common causes are old baking powder, overworking the dough, or cutting with a twisted cutter. Check baking powder freshness (it loses power after ~6–12 months). Mix gently and press the cutter straight down.
Q: Can I make these ahead for a crowd?
A: Yes. Cut the biscuits and freeze them on a sheet pan until solid, then transfer to a bag. Bake from frozen, adding a few extra minutes to the baking time, or thaw in the fridge overnight and bake as usual.
Q: Are these biscuits vegan?
A: Yes, as written they contain no animal products — vegetable oil and water replace dairy. Double-check toppings like butter or gravy if you need them vegan.
Q: What’s the best cutter size?
A: A 2–3 inch round cutter yields about 7 biscuits from this batch and gives a nice balance between fluffy center and golden edge.
Conclusion
If you want another similar take on quick, no-milk biscuits, try this detailed version at 5 Ingredient No Milk Biscuit Recipe (Made In 25 Minutes). For a classic biscuit method and more variations, this guide at Easy Homemade Biscuits – Sugar Spun Run is a great follow-up.
No-Milk Biscuits
Ingredients
Method
- Preheat the oven to 410°F (210°C). Line a baking sheet with parchment paper.
- In a large bowl, sift (or whisk) together the flour, baking powder, and salt.
- Pour in the vegetable oil and the water. Stir with a rubber spatula until the mixture pulls away from the sides and comes together as a soft dough.
- Lightly flour your work surface and turn the dough out. Press or roll it to just over ½ inch thick.
- Use a round 2–3 inch cutter to cut about seven biscuits. Press straight down—don’t twist the cutter—to help them rise evenly. Re-roll scraps gently and cut remaining rounds.
- Arrange the biscuits on the prepared sheet, leaving a little space between them.
- Bake for around 15 minutes, until the tops are golden brown and the edges set. Remove and let cool slightly before serving.
- Preheat the air fryer to 385°F (195°C). Line the basket with parchment and lay biscuits in a single layer.
- Cook for about 12 minutes, flipping halfway through, until golden.
