Easy Homemade Biscuits without Milk
These easy biscuits are made without milk, using simple pantry staples. Quick to prepare and perfect for brunch or weeknight dinners, they deliver tender, flaky results without hassle.
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.
Notes
Store cooled biscuits in an airtight container for up to 2 days at room temperature, or refrigerate for up to 4 days. Freeze cooled biscuits in a zip-top bag for up to 3 months. Reheat in the oven for best results.