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!
If you love this recipe, make my Homemade Drop Biscuits (No Milk) next!
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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 makes 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 with my Easy Irish Cottage Pie to soak up all the delicious gravy!
These biscuits go perfectly with Sopa De Fido or Smoked Chicken Noodle Soup!
Recipe at a Glance
- No Milk or Dairy: Yes
- Ready In: 30 minutes
- Skill Level: Beginner-friendly
- Texture: Light, fluffy, and tender
- Best For: Soups, stews, breakfast, or a quick side dish
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Recipe Ingredients
You'll need the following simple ingredients to make these fluffy biscuits:
- 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.
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.
Substitutions and 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.
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
Yes, you can experiment with different flour. However, whole wheat flour may result in denser biscuits, so I don't recommend using more than 30% whole wheat flour.
If you use cold margarine, the biscuits will not spread too much.
Yes, you can make mini biscuits by using a smaller biscuit cutter. You will need to reduce the baking time as they may cook faster.
You can make the dough up to a few hours ahead of time. After preparing the dough, cover it with plastic wrap and refrigerate until ready to bake.
Yes, you absolutely can! Use a spoon or cookie scoop to pick up the dough, then drop it on a cookie sheet. Make sure to leave about 2 inches between the biscuit dough.
Yes! These biscuits are made with water instead of milk and turn out amazing! After you make them the first time, you may never want to use milk in biscuits again!
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.
If you like this Easy Homemade Drop Biscuits With No Milk recipe, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below!
Printable Recipe
Quick Homemade Biscuits With No Milk
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup margarine
- ¾ cup warm water
- ½ tablespoon white vinegar
- 1 tablespoon olive oil for brushing
Instructions
- Preheat your oven to 425°F.
- Combine 2 cups of flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt in a large mixing bowl. Cut in ½ cup of cold margarine. Use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- Mix ½ tablespoon of white vinegar with ¾ cups of water. Slowly pour it into the dry ingredients. Stir with a wooden spoon until the dough comes together.
- Transfer the dough onto a lightly floured surface. Knead it together 8-10 times. Roll the biscuit dough out into a 1-inch thick rectangle. Cut out biscuits from the dough using a round biscuit cutter or the rim of a glass. Place them on a greased baking sheet, touching for soft sides or leaving space between for crispier sides. Lightly brush the tops of the biscuits with olive oil.
- Bake for 8-10 minutes or until golden brown. Serve immediately and enjoy!
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Notes
- Do not overmix the dough.
- Roll out the biscuit dough to the same thickness.
- For best results, serve immediately.
- Store leftovers in an airtight container at room temperature for 1-2 days, or in the refrigerator for 3-4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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Janice McNutt says
there are no measurements to the ingredients.......how am I supposed to make them if I don't know how much to use
Jeri Walker says
Hi Janice! You can find the ingredients and amounts in the recipe card that is located at the bottom of the post. I just went back and checked, and it is there. 😊