These no milk biscuits are deliciously flaky, tender, and incredibly easy to make. They're perfect for breakfast - or brunch - but also make a fantastic side dish for dinner. And the best part is, you only need 5 ingredients and less than 30 minutes to make enough biscuits to feed the whole family!
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My Take On Homemade Biscuits Without Milk
Not only are these biscuits quick and easy to make, but they're also really tasty and go great with pretty much everything.
Seriously, we eat these biscuits for breakfast with some gravy or jam, cut them in half, and use them as sandwich buns for these sloppy joes, or serve them as a side dish with this chicken and shrimp carbonara for dinner - the possibilities are truly endless!
Serve them hot and fresh from the oven, and watch your family finish them off in a flash!
INGREDIENTS YOU'LL NEED
One of my favorite things about this biscuit recipe is that it only takes a handful of ingredients to make 'em. And, honestly, you probably have most if not all of them at your house already. I know I usually do.
Anyway, here's what you'll need to make this no milk biscuit recipe:
- 2 cups All-Purpose Flour
- 2 tsp. Baking Powder
- ½ tsp. Salt
- ½ cup Vegetable Oil
- ¾ cup Water
See, pretty simple stuff, right?!
Now, just so you know, it's important that you use fresh baking powder for these biscuits. Old or expired baking powder won't give you the layers that make these biscuits so delicious.
By the way, if you have a little more time on your hands and want to whip up a sweet breakfast recipe that can also be eaten for dessert, you can use almost all of these ingredients to make these glazed donuts! It's a great way to use up any leftover ingredients you have from this recipe.
HOW TO MAKE BISCUITS WITH NO MILK
The beauty of this recipe is that you don't need a hand mixer or have to fold the dough repeatedly.
You just have to mix the ingredients, roll and cut out the biscuits, then bake.
It seriously doesn't get any easier than that, so let's get to it!
STEP 1: MAKING THE DOUGH
Start by preheating your oven to 410 degrees Fahrenheit (210°C).
Then, sift the all-purpose flour, baking powder, and salt with a mesh sieve into a large bowl and give them a little mix.
Follow those dry ingredients with your vegetable oil and water, then mix them with a rubber spatula until a dough forms. And you'll know your dough is ready once it naturally separates from the bowl.
STEP 2: SHAPING THE BISCUITS
Now, dust a flat working surface with a thin layer of flour and transfer your biscuit dough onto it.
Then using a rolling pin, roll out your dough until it's a little more than ½ inch thick.
Next, take out a round cutter about 2-3 inches in diameter and cut out about 6-7 biscuits.
And if you have any extra dough left, depending on the sized biscuit cutter you used, you can ball it up again and roll it out to cut out more biscuits.
STEP 3: BAKING AND SERVING
Arrange your biscuits on a baking sheet lined with parchment paper and bake them in the oven for15 minutes or until the biscuit dough turns a nice golden brown.
Once they're ready, take them out of the oven and let them cool for a few minutes.
Then, enjoy however you like!
HOW TO MAKE AIR FRYER BISCUITS
If you don't feel like firing up the oven, you can make these biscuits in the air fryer.
First, preheat your air fryer to 385°F (195°C). Then, line the air fryer basket with parchment paper and add in the cut-out biscuit dough.
Make sure you do not overcrowd the basket, and all the biscuit dough is lying flat, so you may have to make the air fryer biscuits in batches.
Air fry the biscuits for about 12 minutes, flipping your biscuits over halfway through baking.
Once they're golden brown, take them out to cool and enjoy!
HOW I RECOMMEND STORING THE BISCUITS
So, as I mentioned, this recipe will make about 6 or 7 deliciously flaky biscuits.
And if they aren't all eaten fresh out of the oven, you can store your leftovers in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-4 days.
They also freeze really well - just wrap the biscuits individually with cling wrap, then transfer them to an airtight container or freezer bag labeled with the current date. The frozen biscuits will last for up to 3 months.
How I Recommend Reheating Biscuits
Now, any biscuit lover will tell you that nothing beats the taste and texture of a freshly baked biscuit.
And that's true, but you can also get that same tender and flaky goodness from reheated biscuits if you warm them up the right way.
So, with that said, here are my favorite ways to heat them back up:
USING THE OVEN
The best way to reheat your biscuits is in an oven.
Evenly space out your biscuits on a baking tray lined with parchment paper and bake in an oven preheated to 350°F (177°C) for 5-8 minutes or until warmed through.
And if you're reheating the frozen biscuits, it will take about 15 minutes.
USING AN AIR FRYER
Now, since you can make the biscuits in the air fryer, you can warm them up in one too.
Place them in an air fryer preheated to 325°F (160°C) for 4-7 minutes or about 12 minutes if they're frozen. And don't forget to flip them halfway through for even toasting.
MICROWAVE
Also, if you don't have as much time, you can warm them up in a microwave.
First, you'll want to wrap your biscuit in a damp paper towel to keep it from drying out. Then, place it on a microwave-safe plate or container and heat for about 20-40 seconds.
FAQS ABOUT THIS BISCUIT RECIPE WITH NO MILK
WHAT CAN I SUBSTITUTE FOR MILK WHEN MAKING BISCUITS?
The best milk substitutes for making biscuits are water, dairy free milk (like almond milk, soy milk, or oat milk), yogurt, sour cream, and even half and half.
ARE THESE BISCUITS VEGAN?
Since this is a biscuit recipe with no eggs, no milk, and no butter, it is a completely vegan biscuit recipe!
CAN I MAKE THIS GLUTEN FREE?
Turning these into gluten free biscuits is actually super easy. All you have to do is substitute the all-purpose flour with gluten free flour, and boom-badda-bing they'll be gluten free biscuits.
WHAT OTHER OILS CAN I USE?
I used vegetable oil for my biscuits, but you can also use any neutral cooking oil you have on hand – as long as it has a high smoke point. The biscuits bake at 410ºF (210°C), so you'll want to choose an oil with a smoke point above that, like avocado oil,canola oil, or safflower oil.
My Final Thoughts
There you have it, a no milk biscuit recipe that is just as easy - or easier - to make than a traditional biscuit recipe.
And even though these biscuits are made without milk, they're still incredibly light, soft, and perfectly flaky.Honestly, they're amazing with gravy or jam but also make a great side dish for dinner. Not to mention, everyone who tries them thinks they're even better than the Pillsbury package! At least everyone in my house does.
Anyway, I hope you enjoy these no milk biscuits as much as I do. They've become a staple at my house, and I have a good feeling they'll be a part of your regular recipe rotation too.
As always, if you give them a try, make sure to let me know what you think in the comments below!
By the way, if you're looking for more easy biscuit recipes, you have to try these sweet potato biscuits or these pancake mix biscuits next!
MORE OF MY FAVORITE RECIPES WITHOUT MILK
If you like this recipe, there are a ton of other recipes without milk on the blog!
Give one of these a try next:
- Fluffy pancakes
- Waffles
- Peanut Butter Cookies
- Oatmeal Cookies
- Cinnamon Rolls
- Mac and Cheese
Yield: 7 Biscuits
Easy Biscuit Recipe | No Milk Needed
These no milk biscuits are deliciously flaky, tender, and incredibly easy to make. They're perfect for breakfast - or brunch - but also make a fantastic side dish for dinner. And the best part is, you only need 5 ingredients and less than 30 minutes to make enough biscuits to feed the whole family!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Ingredients
- 2 cups All-Purpose Flour
- 2 tsp. Baking Powder
- ½ tsp. Salt
- ½ cup Vegetable Oil
- ¾ cup Water
Instructions
- Preheat the oven to 410ºF (210°C).
- Sift all-purpose flour, baking powder, and salt into a large bowl.
- Add the vegetable oil and water and mix everything with a rubber spatula. Once it separates from the bowl and a dough forms, transfer it to a floured working surface.
- Roll the dough until it's a little over ½ inch thick.
- Cut out about 7 biscuits using a round 2-3 inch cutter.
- Place biscuits on a baking sheet lined with parchment paper and bake for around 15 minutes, or until golden brown.
- If air frying, preheat your air fryer to 385°F (195°C). Line air fryer basket with parchment paper and lay biscuits in a single layer. Cook for 12 minutes, flipping biscuits halfway through.
- Once they're done, let them cool and serve with your favorite toppings.
Notes
The scale up function does not change the gram measurements.
Nutrition Information:
Yield:
7Serving Size:
1 Biscuit
Amount Per Serving:Calories: 282Total Fat: 16gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 100mgSodium: 40mgCarbohydrates: 30gFiber: 2gSugar: 5gProtein: 4g
