No-Milk Biscuits

Quick and easy no-milk biscuits that use pantry staples and are perfect for breakfast or afternoon tea. Dairy-free and budget-friendly.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 7 biscuits

Course: Breakfast, Brunch, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour (spooned and leveled) A 1-to-1 gluten-free flour blend may work, but texture will vary.
2 teaspoons baking powder
½ teaspoon salt

Wet Ingredients

½ cup vegetable oil Can use melted coconut oil or neutral-flavored oil. Melted butter for richer flavor but not dairy-free.
¾ cup water (room temperature) If dough feels too dry, add water 1 tablespoon at a time; too wet, sprinkle a little flour.

Method

Preparation

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.

Baking

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.

Notes

Store cooled biscuits in an airtight container for up to 2 days at room temperature. Biscuits can be frozen individually and keep for up to 3 months. Reheat in a 350°F (175°C) oven for 8–10 minutes.