No Milk Biscuit Recipe

Introduction

These no milk biscuits are tender, flaky, and easy to make with simple pantry ingredients. Perfect for serving alongside soups, stews, or enjoying with a bit of jam. No dairy needed without sacrificing any flavor or texture.

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• ½ cup unsalted butter (cold)
• ¾ cup cold water

Instructions

1. Step 1: Combine the flour, baking powder, and salt in the bowl of a food processor. Add the cold, cubed butter and pulse 5 to 8 times until the mixture looks coarse and crumbly.
2. Step 2: Add the cold water and pulse another 5 to 8 times just until combined. Be careful not to overmix.
3. Step 3: Turn the dough onto a floured surface and gently press it together. Fold the dough over itself a few times if there are dry bits, but do not knead until smooth.
4. Step 4: Press the dough into a rectangle then fold it into thirds, bringing the short edges to the middle.
5. Step 5: Rotate the dough a quarter turn, press into a rectangle and fold again.
6. Step 6: Cut the dough into biscuit shapes as desired.
7. Step 7: Place the biscuits gently onto a parchment-lined baking sheet and chill in the fridge for 20-30 minutes while preheating the oven to 425°F (220°C).
8. Step 8: Bake the biscuits on the second rack from the top for 15-20 minutes until golden. For extra richness, brush with butter after 15 minutes and bake an additional 5 minutes.
9. Step 9: Serve the biscuits warm and enjoy!

Tips & Variations

• To make these biscuits without a food processor, cut the cold butter into the flour mixture with a pastry cutter or two knives until crumbly, then stir in the water with a fork.
• For a savory twist, add 1 teaspoon garlic powder or fresh chopped herbs like rosemary or thyme to the dry ingredients.
• Use sparkling water instead of plain water for lighter, fluffier biscuits.
• Handle the dough gently to keep the biscuits tender and flaky.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep longer, freeze the cooled biscuits in a sealed bag for up to 1 month. Reheat frozen or refrigerated biscuits in a low oven (about 300°F/150°C) until warmed through to maintain their crisp exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute milk or cream for the water?

Yes, using milk or cream will add richness and flavor, but this recipe is designed to work well without dairy, making it suitable for those avoiding milk.

How do I make sure my biscuits turn out flaky?

Keep the butter cold and avoid overmixing the dough. Folding the dough into thirds and chilling before baking helps create flaky layers.

No Milk Biscuit Recipe

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★★★★★

4.6 from 148 reviews

• Author: Lila
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This No Milk Biscuit Recipe delivers tender, flaky biscuits made without any milk, using simple pantry staples like all-purpose flour, baking powder, cold butter, and water. Perfectly golden on the outside and soft inside, these biscuits come together easily with a food processor and bake to perfection in just under an hour.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt

Wet Ingredients

• ½ cup unsalted butter, cold and cubed
• ¾ cup cold water

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Instructions

1. Combine dry ingredients and butter: In the bowl of your food processor, combine 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon fine sea salt. Add ½ cup cold, cubed unsalted butter and pulse 5–8 times until the mixture resembles coarse crumbs. Avoid over-processing to retain flaky texture.
2. Add cold water: Pour in ¾ cup cold water and pulse 5–8 more times just until the dough starts to come together. Be careful not to overmix, as this can make the biscuits tough.
3. Bring dough together: Turn the dough onto a floured surface and gently press it together. Fold the dough over itself a few times if there are still dry bits. Do not knead thoroughly; the dough should remain a bit crumbly.
4. Fold the dough: Press the dough into a rectangle shape, then fold it into thirds by bringing the short edges to the middle.
5. Rotate and fold again: Rotate the dough a quarter turn, press into a rectangle once more, and fold into thirds again to create layers for flakiness.
6. Cut the biscuits: Using a biscuit cutter or knife, cut the dough into your desired biscuit shapes.
7. Chill biscuits: Transfer the biscuits gently to a parchment-lined baking sheet. Refrigerate for 20-30 minutes to help them retain shape and develop a puffier texture during baking.
8. Preheat oven and bake: Preheat your oven to 425°F (220°C). Place the chilled biscuits in the oven on the second-from-top rack and bake for 15–20 minutes until golden brown. For extra richness, brush tops with melted butter after 15 minutes and bake another 5 minutes.
9. Serve warm: Remove biscuits from the oven and serve warm for best texture and flavor.

Notes

• Cold butter and water are key to flaky biscuits—keep ingredients chilled.
• A food processor makes quick work of combining ingredients but you can mix by hand, cutting in the butter until crumbly before adding water.
• Do not overmix the dough to preserve light texture.
• Chilling the biscuits before baking helps them rise better and prevents spreading.
• You can brush the tops with additional melted butter before and after baking for a richer crust.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: no milk biscuits, easy biscuits recipe, flaky biscuits, dairy-free biscuits, homemade biscuits