Easy Homemade Biscuits without Milk
I still remember the first time I mixed this biscuit dough — no milk, no fuss, and the oven rewarded me with warm, flaky rounds in under 20 minutes. These Easy Homemade Biscuits without Milk are a tiny triumph when you need fresh bread fast: they’re simple, pantry-friendly, and kind to dairy-free diets. Whether you’re feeding a crowd at brunch or rounding out a weeknight stew, this recipe gives reliable, tender biscuits with nothing more than flour, baking powder, oil, and water.
Why you’ll love this dish
This recipe is for anyone who wants biscuits without a trip to the grocery store. It’s fast, uses common pantry staples, and works for people avoiding dairy. The texture is pleasantly flaky — oil replaces butter or buttermilk and keeps the crumb light while staying moist. It’s also forgiving: no precise creaming or chilled butter required, so it’s perfect for beginner bakers or busy cooks juggling dinner.
“Quick, simple, and surprisingly tender — a go-to when I don’t have milk. Perfect with jam or sausage gravy.” — A regular in my weekend brunch rotation
This biscuit is ideal for:
- Weeknight dinners served with soup or chili.
- Morning brunches with jam and coffee.
- Any time you want warm, homemade bread without dairy.
(If you make a lot of quick yeast-free doughs, you might enjoy this no-yeast pizza dough too.)
Step-by-step overview
Before you measure anything, here’s the simple process so you know what to expect:
- Mix dry ingredients in a bowl.
- Stir in oil to make a crumbly texture.
- Add water a little at a time until a soft dough forms.
- Turn out the dough, knead briefly, and roll or pat to 1" thickness.
- Cut biscuits and bake at high heat until golden.
This approach keeps the dough tender (minimal handling) and gives the biscuits a quick oven spring that creates light layers.
Gather these items
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil or melted coconut oil (vegetable oil gives a neutral flavor; coconut oil adds a hint of sweetness)
- 3/4 cup water (or a non-dairy milk alternative like unsweetened almond, oat, or soy milk)
Notes and substitutions:
- For richer flavor, use 3/4 cup unsweetened oat milk in place of water.
- If using plant-based milk, you do not need to add acid; but a teaspoon of lemon juice or vinegar mixed into non-dairy milk can mimic buttermilk tang.
- Whole wheat pastry flour may be substituted for up to half the flour for a nuttier biscuit (expect slightly denser texture).
Cooking method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, whisk the flour, baking powder, and salt until evenly combined.
- Pour in the oil and stir with a fork or spatula. Work until the mixture looks crumbly and the oil is evenly distributed.
- Add the water (or non-dairy milk) gradually. Stir until a shaggy dough forms. It should hold together but still be slightly sticky. Add a tablespoon more water if too dry.
- Turn the dough onto a lightly floured surface. Knead gently for about 1 minute — just enough to bring it together. Over-kneading makes biscuits tough.
- Pat or roll the dough to about 1 inch thick. Press down with a round cutter. Avoid twisting the cutter; twist seals the edge and prevents a good rise. Re-shape scraps gently and cut again.
- Place biscuits on the prepared sheet, spaced slightly apart. Bake 12–15 minutes or until the tops are golden brown.
- Remove and cool for a few minutes. Serve warm.
Best ways to enjoy it
Serve these biscuits warm and they shine. Pairing ideas:
- Classic: butter (or plant-based spread) and jam.
- Savory: split and stuff with scrambled eggs and cheese or breakfast sausage for sandwiches.
- Comfort: alongside a bowl of chili, stew, or pot roast to soak up juices.
- Dressed up: brush tops with a garlic-herb olive oil after baking for a savory twist.
Small plating note: stack two biscuits, split, and fan on a warm plate for an inviting brunch presentation.
Storage and reheating tips
- Room temp: Store cooled biscuits in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 4 days; reheat before serving.
- Freezing: Freeze cooled biscuits in a zip-top bag for up to 3 months. Thaw at room temperature or reheat from frozen.
Reheating: - Oven/toaster oven: 300°F (150°C) for 8–10 minutes until warmed through; this helps restore crispness.
- Microwave: 15–25 seconds per biscuit — fast but can make them a bit soft. Add 10–15 seconds in the oven if you want a crisper top.
Food safety: don’t leave baked goods out for more than 2 hours at room temperature if your kitchen is warm.
Pro chef tips
- Use a light hand when kneading. Overworking develops gluten and toughens the biscuit.
- Don’t twist your cutter — press straight down and lift. Twisting seals edges and keeps layers from rising.
- Thicker biscuits (about 1") give the best interior flakiness; thinner ones brown too quickly.
- If you want pretty tops, brush with a little oil or non-dairy milk before baking.
- For consistent biscuits, measure flour by spooning into the cup and leveling — don’t scoop directly with the measuring cup.
(If you’re exploring other quick dough projects, try these 30-minute soft pretzels for another fast oven treat.)
Flavor swaps
- Cheesy scallion biscuits: fold 1/2 cup grated cheddar and 2 tablespoons chopped scallions into the dough.
- Herb & garlic: add 1 teaspoon dried herbs (thyme, rosemary) and 1/2 teaspoon garlic powder. Brush with garlic butter after baking.
- Sweet honey biscuits: add 1–2 tablespoons honey to the wet ingredients and sprinkle tops with coarse sugar before baking.
- Drop-style (no cutter): skip rolling and drop 12 spoonfuls onto the sheet; bake a few minutes longer until set.
For creative inspiration that uses the same no-milk approach, check this different soft-pretzel method: easy homemade soft pretzels.
Your questions answered
Q: Can I make these vegan?
A: Yes. Use vegetable or coconut oil and water or a plant milk. Ensure any spreads or toppings are plant-based.
Q: Will these work with self-rising flour?
A: Replace the all-purpose flour and baking powder with 2 cups self-rising flour and omit additional salt. Reduce extra leavening only if your self-rising flour brand is very strongly leavened.
Q: How do I get taller, flakier biscuits?
A: Keep the dough cool, don’t over-mix, and use a high bake temperature (425°F/220°C). Cutting straight down and minimal handling promotes lift.
Q: Can I make the dough ahead?
A: You can mix the dough and refrigerate for up to 24 hours; let it warm slightly before rolling and cutting. Longer storage can reduce rise.
Q: What if my biscuits are dry inside?
A: You probably added too much flour or baked too long. Try slightly less flour next time or reduce baking time by a minute or two.
Conclusion
If you want a fast, no-fuss biscuit that doesn’t rely on dairy, this recipe delivers reliable, flaky results from simple pantry staples. For another quick no-milk biscuit approach that keeps things speedy, see this 5 Ingredient No Milk Biscuit Recipe (Made In 25 Minutes). If you’d like a softer, drop-style biscuit made without milk, this Homemade Drop Biscuit Recipe (No Milk) – Bites with Bri is a great companion. Enjoy warm — and don’t be afraid to experiment with cheese or herbs for a personalized twist.
Easy Homemade Biscuits without Milk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup vegetable oil or melted coconut oil Vegetable oil gives a neutral flavor; coconut oil adds a hint of sweetness.
- 3/4 cup water or non-dairy milk (like almond or oat milk) For richer flavor, use 3/4 cup unsweetened oat milk in place of water.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, whisk the flour, baking powder, and salt until combined.
- Pour in the oil and stir until the mixture is crumbly and the oil is evenly distributed.
- Gradually add the water (or non-dairy milk) and stir until a shaggy dough forms. If it's too dry, add a tablespoon more water.
- Turn the dough out onto a lightly floured surface and knead gently for about 1 minute.
- Pat or roll the dough to about 1 inch thick. Use a round cutter to cut out biscuits, avoiding twisting the cutter.
- Place the biscuits on the prepared sheet, spaced slightly apart, and bake for 12-15 minutes until golden brown.
- Remove from the oven and cool for a few minutes before serving warm.
