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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Fold the dough: Press the dough into a rectangle shape, then fold it into thirds by bringing the short edges to the middle.
- 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.
- Cut the biscuits: Using a biscuit cutter or knife, cut the dough into your desired biscuit shapes.
- 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.
- 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.
- 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
