These dairy free biscuits are perfect for the whole family! Enjoy them at breakfast with a little jam, or at dinner as a side to your favorite meal. Made with just seven ingredients, this recipe is low fuss and easy to make.
Ingredients
You only need pantry and fridge staples to make this simple recipe. Here’s a photograph of everything you’ll need, along with selected ingredient notes:
- Dairy-free butter – I recommend using Country Crock Plant Butter Sticks with Avocado Oil for this recipe. That’s my go-to for most baked goods these days. You can also use their olive oil version, or Earth Balance sticks. You’ll want stick butter rather than tub butter for this recipe.
- Dairy-free milk – I prefer unsweetened plain almond milk for this recipe, but you can also use whatever other milk alternatives you have on hand (oat, soy, etc). Just make sure they are plain; do not use vanilla for this recipe.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with step-by-step photos.
Before you do anything else, put your dairy-free butter in the freezer. This will help ensure it’s nice and chilled when you add it to the rest of the ingredients.
Preheat the oven and line a baking sheet with parchment paper. This can help prevent overbrowning on the bottom of the biscuits, and makes clean up easy!
Now mix together the almond milk and vinegar. This creates a faux “buttermilk”. Place this in the fridge until you need it.
Take a large mixing bowl and combine the flour, baking powder, sugar, and salt. Stir it up.
Then cut in your cold butter. You can do this with a pastry cutter, knives, or your hands. If using your hands, just work quickly to incorporate it so it doesn’t get too warm. When the mixture looks like coarse crumbs, you’re good to go.
Pour in the almond milk mixture and give it a stir until a shaggy dough forms. Don’t overmix!
Use your hands to lightly form a ball of dough, then put it on a floured surface and pat it into a disc about an inch thick. Do NOT use a rolling pin; just pat lightly with your hands.
Take a biscuit cutter and cut out your biscuits! I recommend a 2 ½ inch biscuit cutter for these, but you can use a larger or smaller one if that’s all you have on hand – just keep in mind that may shift the cooking time.
Bake ‘em until they start to turn a light golden brown on the top edges – about 15 minutes.
Serve then warm and enjoy!
Recipe FAQ
Here are some common questions that may arise as you prepare this recipe:
Store at room temperature for the same day. If you plan to keep them longer than that, you can freeze them. As an alternative, you can also store them in the fridge for a few days, but they will lose the exterior crispness if reheated in the microwave.
Yes! Once cooled, place the biscuits in a ziptop bag or airtight container. When ready to eat, reheat briefly in the oven to bring out the slightly crisp exterior. Use within 3 months for best quality.
Biscuits may not rise for several reasons: the dough was overworked, the butter got warm, or the baking powder you used was old. Those are all easy to troubleshoot!
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, egg free, and peanut free. Depending on your choice of ingredients, it may be soy free (as long as you choose a soy-free milk alternative and a soy-free butter).
This recipe does contain tree nuts (in the almond milk) and wheat/gluten (in the flour).
If you need a nut-free option, you can easily use oat milk instead of almond milk (and double check that your dairy-free butter does not contain nuts).
I have not tried substituting gluten-free flour in this recipe and am not sure if the recipe will hold together with that substitution. If you’re looking for a gluten free recipe, I recommend finding one specifically designed for that purpose.
What to Put on Biscuits
If you’re looking for ideas for what to put on your biscuits, here are a few of my favorites:
- Dairy-free butter (as pictured above)
- Any jam or jelly (I love strawberry chia seed jam or blueberry chia seed jam)
- Deli meat
- Mashed avocado and smoked salmon
- Dairy-free sausage gravy
- Bacon and eggs
- Dairy-free fried chicken and tomato jam (one of my fav combos on a biscuit!)
- Drizzle of honey
I hope you enjoy this dairy free biscuit recipe. They’re simple to make, the ingredients are easy to find, and they make a great side dish for breakfast or dinner. If you get a chance to try this recipe, feel free to leave a recipe rating or comment below.
Dairy Free Biscuits
Ingredients
- 6 tablespoons cold dairy-free butter (stick butter, i.e. Country Crock plant butter sticks)
- ¾ cup unsweetened plain almond milk (or another plain milk alternative)
- 1 tablespoon distilled vinegar
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon salt
Instructions
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Place the butter in the freezer while you’re preparing.
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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
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In the liquid measuring cup with the almond milk, add the vinegar. Set aside in the fridge for now.
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In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Stir well.
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Cut in the cold butter using a pastry cutter, two knives, or your hands, until the mixture looks like coarse crumbs. Pour in the almond milk mixture and stir until a shaggy dough forms.
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Lightly flour your hands and a work surface. Pour the dough onto the floured surface and pat with your hands into a disc about 1-inch thick.
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Use a 2 ½-inch biscuit cutter to cut about eight biscuits, and place them on the parchment-lined baking sheet.
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Bake at 425 degrees F for about 14-17 minutes, or until the biscuits start to turn a light golden brown color around the top edges. Serve warm and enjoy!
Recipe Notes
- Work quickly when making the dough once you’ve cut in the butter; cold butter in the mixture will help ensure flaky layers.
Nutrition analysis (approximate per biscuit): 199 calories, 9 g fat, 4 g saturated fat, 430 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g sugar, 3.5 g protein, Vitamin D: 1%, Calcium: 11%, Iron: 10%, Potassium: 1%
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