Quick Homemade Biscuits With No Milk

Make these Quick Homemade Biscuits With No Milk to go with your favorite soups and stews! With a handful of pantry staples, the dough comes together effortlessly and makes a large batch of fluffy dairy-free biscuits in less than 30 minutes! Warning: They don't last long - you may want to make a double batch!

These homemade baking powder biscuits are my all-time favorite biscuit recipe. They are tender, moist, and have perfect flaky layers. This is a foolproof recipe that yields about 16 large biscuits.

Like my Fluffy Air Buns, these biscuits are dairy-free and vegan, making them suitable if you have dietary restrictions. Serve them my Easy Irish Cottage Pie to soak up all the delicious gravy!

Why You'll Love This Recipe

• These tender biscuits are quick and easy to make.
• The dough mixes effortlessly.
• They are perfect for breakfast, brunch, or as a side for dinner.
• These biscuits are light and fluffy.
• Only simple ingredients are needed to make these delicious biscuits.

Recipe Ingredients

You'll need the following ingredients to make these fluffy biscuits:

Ingredient Notes

• Margarine. Margarine is used instead of butter to provide the necessary fat content for tender, flaky biscuits. Make sure it is cold when adding to the dough.
• Flour. All-purpose flour is used to create the lightest, fluffiest biscuits.
• Baking Powder and Baking Soda. These leavening agents work together to make sure the biscuits rise nicely.
• Vinegar. This is my secret ingredient. It makes the biscuits incredibly light and fluffy.
• Olive oil. A light brushing of olive oil on top before baking gives the biscuits a beautiful golden brown color.

See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.

Substitutions & Variations

• Use lemon juice instead of white vinegar.
• Use cold butter instead of margarine.
• Brush the tops of the uncooked biscuits with melted butter instead of olive oil.
• Add fresh or dried herbs like rosemary, thyme, or chives to the dough.
• Make a sweet biscuit by adding a couple of tablespoons of sugar and a dash of cinnamon.
• Serve these Southern biscuits with sausage gravy for a hearty breakfast.

How To Make Homemade Drop Biscuits With No Milk

Step by Step Instructions

Step 1: Preheat your oven to 425°F. Yes, I know this seems high, but the high temperature causes the biscuits to rise quickly.

Step 2: Combine flour, baking powder, baking soda, and salt in a large bowl. Cut in the cold margarine and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Step 3: Add the vinegar to the water and slowly pour it into the dry ingredients. Stir with a whisk or wooden spoon until the biscuit dough comes together. Do not overmix. It mixes very quickly. Transfer the dough to a lightly floured surface.

Step 4: Knead the dough 8-10 times. Roll it out into a ½-inch thick rectangle with a rolling pin. Use a round biscuit cutter, cookie cutter, or the rim of a glass to cut out biscuits from the dough. Continue to roll out the dough until it is all used.

Step 5: Place the biscuits on a parchment-lined baking sheet. Brush the tops of the homemade biscuits with olive oil and bake for 8-10 minutes, until golden brown. Serve hot biscuits immediately with honey butter or margarine.

Expert Baking Tips

• Use a spoon to scoop all-purpose flour into a measuring cup instead of scooping it up.
• Like traditional biscuits, use cold margarine, which creates steam pockets as it melts in the oven, creating a flaky texture.
• When mixing the dough, stir just until the ingredients are combined.
• Line a cookie sheet with parchment paper to prevent sticking.
• Position your baking sheet on the center rack of the oven.
• Once baked, transfer the biscuits to a wire rack to cool. This prevents condensation from forming on the bottoms.

What To Serve With These Buttery Biscuits

These biscuits are perfect served with Ham and Potato Soup (Instant Pot), Buttercup Squash Soup Recipe, or Venison Stew (Instant Pot).

They are also delicious alongside White Bean Chicken Chili With Cream Cheese, Smoked Chicken Noodle Soup, or Low Carb Tomato Soup.

Frequently Asked Questions

Storage

Room Temperature

If you plan to eat the biscuits within 1-2 days, you can store them at room temperature in an airtight container or plastic bag.

Refrigerator

For longer storage, place them in a freezer bag or airtight container for 3-4 days in the refrigerator.

Freezing Instructions

To freeze, let the biscuits cool to room temperature, then wrap each biscuit in plastic wrap and place them in an airtight container. Freeze the biscuits for up to 3 months.

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