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!
Servings: 16 servings
Calories: 116kcal
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!
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
Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 254mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin A: 254IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 1mg
