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Biscuits are a staple on the table. You will often find biscuits at the dinner, breakfast, and lunch tables. This easy butter biscuit recipe without milk will teach you how to make delicious homemade biscuits.
Do you love biscuits but don’t tolerate milk?
You are in luck! Of course, all our recipes here at Veganiac are dairy-free. This recipe makes homemade biscuits that don’t require milk. Although it is a slightly different recipe than the classic, it tastes great and can be made using ingredients that are easily found. This recipe is worth a try.
These buttery, fluffy biscuits will warm your heart and fill you with warmth on cold winter mornings. These biscuits are great with eggs, bacon and ham for breakfast, and can be served as a side dish to any meal. Many people believe that biscuits can only ever be made from scratch with milk, but this is false!
This is a variation of the buttermilk recipe. It’s modified for people like me who don’t drink enough milk.
This recipe for homemade biscuits is perfect for tweaking.
Tips and tricks
- This is the most important step in this process. The buns actually heat the cold butter inside, creating a flaky texture that is irresistible.
- Ice-cold water is used to keep butter cold. This is crucial as warm hands can melt butter. We can reduce that effect by using super-cold water.
- Flaky layers can be caused by the pat and fold technique. If possible, avoid using a rolling pin. Make a rectangle out of the biscuit dough, then fold the short sides in the middle.
Key Ingredients
All-purpose flour: All-purpose flour is the main ingredient for biscuits. It has less protein than bread flour which allows the dough to have a softer, more tender texture.
Butter: Butter is used to make biscuits because it adds rich flavor and maintains the dough’s moisture. Butter is also rich in fat, which gives biscuits a soft texture.
Baking powder: Baking flour acts as a raiser in biscuits. It makes them rise higher and more fluffy. Baking powder can also be used to flavor biscuits, but it won’t make them taste salty or sour.
Salt: Salt is an essential ingredient in biscuit dough. It adds flavor to the dough and affects how the baking powder works to create a fluffy texture. Your biscuits will have a salty taste without any buttery flavor.
How to make an easy butter biscuit recipe without milk
MAKE THE DOUGH
- In a bowl, combine flour, baking powder, salt, and milk—pulse in the cubed butter 5 to 8 times until it looks coarse and crumbly. For manual instructions, see below.
- Mix the cold water with the flour and pulse again – don’t overmix!
FORM THE DOUGH
- Place the dough on a floured surface. Press the dough together. If necessary, knead the dough slightly. You’re simply folding the dough onto itself until it is mostly in one piece.
- The dough should be about 1 inch thick. The dough should be folded in thirds. Rotate the dough for a quarter turn. Then press the dough into a rectangle shape and fold it again.
- You can cut the biscuits however you like. You may prefer to cut the biscuits in a square shape, but I prefer them square.
BAKE THE DOUGH
- Transfer the biscuits gently to a parchment-lined baking tray. The biscuits should be kept in the refrigerator for between 20-30 minutes.
- Preheat oven to 425°F
- After the oven has reached temperature, take the biscuits out and bake them for 15-20 minutes at 425F, or until they are golden. I bake mine for about 15 minutes. Then, brush them with butter and bake for another five minutes until they are golden brown.
- Keep warm
What if you don’t have a food processor? No problem!
Don’t worry if you don’t own a food processor! You can also make this recipe by hand.
You can simply cut the butter into the flour with a pastry blender, two knives, or forks.
Although it will take longer, it’s still the right way to go!
Round Or Square?
This is going to get me some flack from the round biscuit crowd. But, I believe in making my biscuits round. There are many reasons to make round biscuits. The last is because I just love them round!
To cut round biscuits, you must first rework the dough before cutting. You can make biscuit dough flaky and beautiful layers by working it more.
Square biscuits are better for sandwiches and have more space for whatever you use on them, be it honey butter, gravy or a fried egg with bacon.
Cutting a rectangle into smaller rectangles is much quicker and easier than you might think. You must hit the “Easy” button as often as possible!
Biscuits to Make Ahead
This recipe can be easily adapted to make ahead biscuits.
Instead of placing the biscuits in the refrigerator while the oven heats up, place them in the freezer. Freeze the biscuits for between 2 and 3 hours or until they are firm. The frozen biscuits can be transferred to a freezer-friendly container or ziplock bag.
For best results, freeze the biscuit dough within 2 to 3 months.
Bake the frozen biscuits by removing them from the freezer. While the oven heats up, place the parchment-lined baking sheet on the counter. Add a few minutes to the baking time.
Information on Batch and Storage
Batch:
This recipe for homemade no-milk biscuits makes 8 delicious biscuits. It is easy if you need to double or halve this recipe. To halve the recipe, add 6 tablespoons of ice-cold water.
Storage:
Biscuits should be enjoyed warm and fresh but can also be kept at room temperature in an airtight container for up to two days.
You can always make more biscuits than you need. You can place them in one layer on a cookie sheet and freeze them for 2 to 3 hours. The biscuits can be frozen in an airtight container or bag for up to three months.
Variations + Substitutions
- Buttermilk or milk is used in most biscuits. You can substitute water for milk.
- For a sweeter breakfast biscuit, add a tablespoon of sugar.
- For a delicious savory treat, add fresh chopped herbs and spices to the dough before baking.
- Whole wheat biscuits: You can substitute 1 cup of all-purpose flour with whole wheat flour.
- Dairy-free biscuits: Sub the butter for shortening. I haven’t tried this myself, but I believe it will work!
Prep time:
5 minutes
Cook Time
13-15 minutes
Total Time:
20 minutes
These delicious, tender biscuits don’t contain milk. They can be made in under 60 minutes using just five ingredients. This is the perfect recipe for butter biscuits without milk if you are looking for an easy recipe!
Ingredients
- 2 cups of all-purpose flour
- 2 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of cooking margarine (dairy-free)
- 3/4 cup of cold water
Instructions
- In a bowl, combine flour, baking powder, salt, and water. Blend the margarine cubes with the dry ingredients. Pulse 5 to 8 times until the mixture looks coarse and crumbly. For directions that don’t require a food processor, see the notes.
- Mix the cold water into the bowl of the food processor. Pulse to combine another 5-8 times.
- Place the dough on a floured surface. Press the dough together. If necessary, you can knead the dough a little, but it should still be dry and crumbly.
- The dough should be pressed into a rectangle. Next, press into thirds. Rotate the dough for a quarter turn. Then press the dough into rectangles and fold once more.
- Make the biscuits according to your taste.
- Transfer the biscuits gently to a parchment-lined baking tray. The biscuits should be kept in the refrigerator for between 20 and 30 minutes while the oven heats up.
- Preheat oven to 425°F
- After the oven reaches the desired temperature, take the biscuits out and bake them for 15-20 minutes at 425f, or until they are golden.
- Keep warm
Notes
Batch:
This recipe for homemade no-milk biscuits makes 12 delicious biscuits. As I’ve said before, you can double or halve this recipe easily. To halve the recipe, add 6 tablespoons of ice-cold water.
Storage:
Biscuits should be eaten warm and fresh. However, they can be kept at room temperature in an airtight container for up to two days. You can also freeze homemade biscuits. Place a single layer of cookies on a cookie sheet and place in the freezer for 2 to 3 hours. The biscuits can be frozen in an airtight container or bag for up to three months.
Variations + Substitutions
- Buttermilk or milk is used in most biscuits. You can substitute water for milk.
- For a sweeter breakfast biscuit, add a tablespoon of sugar.
- For a delicious savory treat, add fresh chopped herbs and spices to the dough before baking.
- Whole wheat biscuits: You can substitute 1 cup of all-purpose flour with whole wheat flour.
No food processor? No problem!
Don’t worry if you don’t own a food processor! You can also make this recipe by hand.
Use a pastry blender or two knives to cut the butter into the flour.
Nutrition Information:
Yield: 8
Serving Size: 1
Serving Size:
Calories: 217 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 26mg Sodium: 320mg Carbohydrates: 24g Fiber: 1g Sugar: 0g Protein: 4g
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