Fresh Baked Biscuits | Dairy & Egg-Free

Fresh Baked Biscuits | Dairy & Egg Free


Whether or not these biscuits are vegan-friendly or not is irrelevant—these biscuits are simply delicious. They are light, flaky and even 'buttery' tasting.
  • Serves: 6 to 8
  • Active Time: 15 mins
  • Total Time: 40 mins
  • Views: 64,639
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

• 2 cups unbleached, all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp fine sea salt
• 1/4 tsp baking soda
• 4 tbsp non-dairy butter, such as Earth Balance
• 3/4 to 1 cup non-dairy milk, unsweetened (such as almond milk)


Preheat the oven to 450* F (230*C).

Gather all of your ingredients. Cut the butter into small cubes. Make sure the butter is COLD. Ideally, the flour and milk should also be cold.

It is important that the butter is cold so when it is worked into the flour mixture, the pieces of butter become flour-coated crumbs, not a smooth dough. This is what creates the delicate flaky texture.

Step 2: Mixing & Baking the Biscuits

• 1/8 cup non-dairy butter, melted


Sift the flour, baking powder, salt and baking soda into a large bowl.

Note: The trick with biscuits is to handle the dough as little as possible. So work swiftly and do not overwork the ingredients.

Add the cold butter and then using either a pastry cutter or your fingers, cut the butter into the dry ingredients. Do not over-mix—there should still be a few big pieces of butter. The dough should look like coarse crumbs.

Make a well in the dry ingredients and pour in 3/4 cup of the milk. Using a wooden spoon, gently stir to form a loose/lumpy, sticky dough. As soon as the dough just comes together, stop mixing. There may be some dry and/or wet spots, this is okay. If the mixture is really dry, add another tbsp or so of milk—but generally 3/4 cup of milk is sufficient.

Next, lightly sprinkle your work surface with some flour and then turn the dough out onto it. Sprinkle with a bit more flour and then fold the dough over onto itself about 3 or 4 times. Again, do NOT over-mix the dough.

Gently form the dough into an approximately 1-inch thick disc. Using a floured biscuit cutter, cut the dough into rounds. Gently re-form the remaining dough and cut out the remaining biscuits. Depending on how thick the dough was formed, you should end up with about 8 biscuits.

Next, lightly spray a small baking tray with non-stick spray (or cover with a piece of parchment paper). Place the biscuits onto the tray in two rows. The two rows should touch, as this will help the biscuits rise more evenly in the oven.

Brush the tops of the biscuits with the melted butter and transfer to the preheated oven. Bake for 10 to 15 minutes or until the biscuits are lightly browned and a tester comes out clean. The texture of the inside should be light and soft.

Remove from the oven and place on a wire rack. Serve immediately while still very hot.

Step 3: Serving the Biscuits


These biscuits can be served plain, with jam or even with gravy.

Allow any remaining biscuits to cool completely before storing them airtight at room temperature. They may also be frozen. Reheat before serving.


  • Phil S
    Phil S
    Came out perfectly!
  • Ken R Rouxbe Staff
    Ken R
    Great work Phil, thanks for sharing. ~Ken
  • Mary W
    Mary W
    Hi Ken, Could you substitute coconut oil for the non-dairy butter?
  • Angela L
    Angela L
    Delicious and I will definitely make these again.
  • Barb P
    Barb P
    These came out full of fluffy biscuity goodness! Absolutely amazing biscuits. I've tried and tried to replicate my grandmother's biscuits and always failed, until now. Thank you Rouxbe!!
  • Kirk B Rouxbe Staff
    Kirk B
    Thanks so much for your thoughtful comments Barb! So happy that your biscuits turned out so well! Thanks for learning with Rouxbe! Chef Kirk
  • Joe E
    Joe E
    This was my first time making biscuits. I followed the recipe to the letter. The results were an amazing! I think, for variety, we might try adding some raisins next time.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Joe and thank you soooo much for sharing your experience with this technique and recipe! We truly do appreciate your engaging with Rouxbe! All the best, Chef Kirk
  • Louisa L
    Louisa L
    Hi, any substitute for Earth Balance? eg. cashew butter, almond butter, coconut butter?
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Louisa! Thank you for your question. You can definitely omit the Earth Balance for a different fat. Cashew butter, Almond butter and Coconut butter all have fiber still present and so are not in the same category as Earth Balance and therefore will significantly alter the outcome. You can choose a variety of fat/ oil to replace the EB here. My suggestion would be cold coconut oil but these biscuits would also work with walnut oil, sunflower oil or even olive oil. Using a cold, saturated fat like coconut oil or palm oil creates natural pockets in the biscuit that add to their fluffiness! There is also a new Vegan Butter by Miyokos that is available in a lot of natural food stores that would work really well and is cashew and coconut based. You would use the same amount as called for in the recipe. Let me know how it goes. Lauren
  • Debarah L
    Debarah L
    What can I use in place of the unbleached flour? I have gluten issues. Thank you
  • Lauren L Rouxbe Staff
    Lauren L
    HI Debarah, Your can sub a 1:1 Gluten free flour blend like Bob's Red Mill in place of the flour, although it will have a different outcome. I would use 1 cup of Almond flour and 1 cup or GF flour to start. I found this recipe and this might be a good place to start: Lauren
  • Amber B
    Amber B
    Can you make these biscuits without butter or oil?
  • Sandy S Rouxbe Staff
    Sandy S
    Hi Amber, For this, and most biscuit recipes, fat is a very important ingredient to achieve the flaky texture (and iconic flavor) that is synonymous with biscuits. I have come across some biscuit recipes that use non-fat plain yogurt but, they are adjusted in other ways, ingredient and method-wise, to compensate for what the fat does, chemically, in the baking process. I encourage you to research some of those recipes (always mind your sources, of course, the internet has great and not-so-great information), and play around with them until you get your desired effect. Hope this is helpful. Cheers, Sandy

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