No-Milk Biscuits
These no-milk biscuits are quick, flaky, and perfect for any meal, made with pantry staples and ready in under 20 minutes.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup butter, softened or chilled and cut into small cubes for flakier layers
- 3/4 cup water add more as needed until dough holds
Instructions
Preparation
- Preheat the oven to 450°F (230°C). Line a baking sheet or use parchment for easy cleanup.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cut the butter into the dry mix using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the water, stirring with a fork until a soft, slightly sticky dough forms.
- Gently fold and press the dough together 3–4 times on a lightly floured surface, avoiding heavy kneading.
Baking
- Roll the dough out to about 1 inch thick and use a floured biscuit cutter to cut rounds.
- Place biscuits on the prepared baking sheet, bake for 10–12 minutes until golden brown.
- Remove and cool briefly before serving.
Notes
Store cooled biscuits in an airtight container for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.