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No Milk, Dairy-Free Biscuits

These flaky, golden biscuits are quick, wallet-friendly, and perfect for those with dairy intolerance. They brown beautifully and pair well with soup or jam.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
Wet Ingredients
  • 12 tablespoons shortening, cold (3/4 cup) Use vegetable shortening for dairy-free or cold coconut oil for a subtle flavor.
  • 1 cup water, cold You may not need every drop.

Method
 

Preparation
  1. Line a baking sheet with parchment but don’t preheat the oven yet.
  2. Keep the shortening and water very cold.
Mixing
  1. In a large bowl, whisk together the flour, baking powder, and salt until evenly blended.
  2. Add the cold shortening. Use a pastry cutter or your fingertips to work the fat into the flour until the mixture resembles coarse crumbs.
  3. Drizzle in the cold water a little at a time. Stir with a fork or knife until the dough just holds together — it should be shaggy, not smooth.
Forming and Chilling
  1. Turn the dough out onto a lightly floured surface. Gently press it into a rectangle, then fold it over and press again. Repeat once or twice until it’s about 1 inch thick.
  2. Refrigerate the tray for 30 minutes.
Baking
  1. Preheat the oven to 425°F.
  2. Use a 2–3 inch round cutter and press straight down. Transfer biscuits to a parchment-lined sheet about 3 inches apart.
  3. Bake for 15–20 minutes until golden.
Serving
  1. Let cool for 5 minutes before serving.

Notes

For a slightly richer flavor, use a vegan butter-flavored shortening or add 1 teaspoon sugar for sweetness. Store in an airtight container for up to 24 hours.