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Home » Breakfast » Fluffy Egg Free Dairy Free Biscuits.

Fluffy Egg Free Dairy Free Biscuits.

Mar 28, 2020 · Modified: Sep 27, 2022 by Kelly Roenicke · 11 Comments

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homemade biscuit recipe

Learn how to make the fluffiest, lightest, egg free and dairy free biscuits you will ever eat! Homemade biscuits are true comfort food, and one that pairs perfectly with chili, soup, or a holiday dinner.

the fluffiest egg free biscuits with blueberry butter

There’s nothing like a warm, tender, homemade biscuit straight out of the oven. When topped with fresh cherry jam and butter in the morning, it’s truly a breakfast treat.

If you can’t have dairy or eggs, you may wonder if you can bake biscuits that will rise and be light and fluffy. Good news – you sure can!

Generally, eggs are not a requirement to make biscuits. Butter is definitely needed though, and thankfully, you can use a vegan butter substitute to make good dairy free biscuits. Once you make these, I think you’ll be surprised at how “normal” these taste. We serve them very frequently when we have friends and family over, and they always disappear!

Jump to:
  • Ingredient Notes
  • Special Equipment
  • Step by Step Instructions
  • FAQs
  • More Breakfast Recipes
  • Recipe
egg free biscuits stacked on a plate

Ingredient Notes

  • Baking Powder – This is the secret ingredient! This recipe has a fair amount of baking powder, and also some baking soda. When combined, those ingredients make these vegan biscuits nice and light and fluffy.
  • Flour – I used white spelt flour, but all-purpose flour would also work well.
  • Vegan Buttery Spread – I recommend Earth Balance Vegan Buttery Spread or Baking Sticks for this recipe.
  • Water – I don’t use dairy free milk in this recipe, because I find that water works just as well. And water is something that you always have on hand, so I find that it’s just simpler to use water. If you prefer to use a neutral tasting non-dairy milk, feel free to do so.

Special Equipment

  • Biscuit Cutter – You really don’t need a biscuit cutter for these – you can drop them right on the pan. I usually drop a dollop of dough on the pan, and then use my hands to shape the dough, making it a little more evenly round. You could use a biscuit cutter or round cookie cutter if you like.
  • Rimmed Cookie Sheet – A rimmed cookie sheet is best for baking these biscuits. Be sure to leave a couple of inches between biscuits so that they have room to spread during baking.

Step by Step Instructions

  1. Whisk the dry ingredients together in a bowl.
biscuit ingredients in bowl
  1. Add the vegan buttery spread, and use a pastry blender to incorporate it into the dry ingredients.
mixing biscuit dough
  1. Add the water and mix the dough together.
egg free biscuit dough in a bowl
  1. Spoon the biscuit dough onto a cookie sheet, and use your hands to shape the biscuits into a round shape. Sprinkle with coarse salt if desired.
biscuits before baking
  1. Bake at 450 degrees F for about 10-12 minutes, until golden brown.
egg free biscuits after baking

FAQs

Can you freeze biscuit dough?

I haven’t tried freezing this dough – I don’t think it would work well. But you can freeze these biscuits once they are baked! That would work out just fine. Wrap in waxed paper and then in foil or store in a ziploc freezer bag.

Can these be made with gluten free flour?

I have not tried that yet – if you give it a try, please let me know!

buttered egg free biscuit on blue plate

More Breakfast Recipes

  • Vegan Baked Oatmeal
  • Fluffy Vegan Pancakes
  • Quinoa Porridge with Mixed Berries

Try these with homemade blueberry butter or whipped strawberry butter – it’s a delicious combination!

Disclosure: This post contains affiliate links.

Recipe

egg free dairy free biscuits
5 from 4 votes
Print

Fluffy Egg Free Dairy Free Biscuits.

These egg free dairy free biscuits are perfectly light and fluffy! Try a warm biscuit with jam for a cozy breakfast.

Course Breakfast
Cuisine Dairy Free, vegan.
Keyword easy, homemade
Prep Time 5 minutes
Cook Time 10 minutes
Servings 8
Calories 172 kcal
Author Kelly Roenicke

Ingredients

  • 2 cups white spelt flour or all-purpose flour
  • 1 Tablespoon baking powder scant – just slightly less than a full Tablespoon
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 5 Tablespoons vegan buttery spread I use Earth Balance soy free spread
  • 1 cup water
  • sea salt flakes or coarse salt optional – for sprinkling on top
US Customary – Metric

Instructions

  1. Preheat the oven to 450 degrees F. Line a cookie sheet with parchment paper.

  2. Place the white spelt flour, baking powder, baking soda, and salt in a large bowl and whisk with a fork.

  3. Add the five tablespoons of vegan buttery spread and use a pastry blender to cut the vegan buttery spread into the flour. It will look like coarse crumbs.

  4. Add the cup of water and mix with a spoon.

  5. Spoon the dough onto the cookie sheet. Use your hands to shape the biscuit dough into rounds. Sprinkle a little salt on top of each biscuit.

  6. Bake at 450 degrees for about 10-12 minutes, or until the biscuits are lightly golden.

  7. Serve while warm with vegan buttery spread, honey, or jam.

Recipe Notes

These biscuits are best fresh – but you can store them in a ziploc bag and warm them up the next day if you like.

Nutrition Facts
Fluffy Egg Free Dairy Free Biscuits.
Amount per Serving
Calories
172
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Sodium
 
347
mg
15
%
Potassium
 
152
mg
4
%
Carbohydrates
 
23
g
8
%
Fiber
 
4
g
17
%
Protein
 
4
g
8
%
Vitamin A
 
334
IU
7
%
Calcium
 
65
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from this recipe.

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Filed Under: Breakfast, Dairy Free, food, Nut Free, Recipes, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Liza Harris

    December 11, 2022 at 2:08 pm

    5 stars
    I used Cup 4 Cup gluten free flour and these are by far the best gluten free biscuits I have ever made. Simple and easy when you have neither eggs or milk on hand. I did use non-vegan butter. Thank you sharing your recipe.

    Reply
  2. Donna

    November 18, 2021 at 12:46 pm

    These homemade biscuits are to die for!!! I made them withe Bob’s Gluten free all purpose flour and they were PERFECT. I used Coconut flavored butter in the recipe. So easy to make!!

    Reply
    • Kelly Roenicke

      November 23, 2021 at 9:40 pm

      So glad to hear that they worked well with gluten free flour!

      Reply
  3. Donna

    November 15, 2021 at 5:39 pm

    Spelt is a wheat product and is gluten,

    Reply
    • Kelly Roenicke

      November 23, 2021 at 9:41 pm

      Yes, that’s correct. These are dairy free and egg free. Not gluten free.

      Reply
  4. Jennifer

    December 04, 2020 at 8:40 pm

    5 stars
    Adapted recipe with coconut milk, Earth Balance coconut spread, and gluten-free all-purpose flour. Added 1/2 tsp of xanthan gum to help hold it all together. Loved the end result!! Excellent flavor and texture. Will increase xanthhan gum to 1 tsp next time.

    Reply
  5. Christina Turner

    September 15, 2020 at 7:21 am

    I made these but used real butter since that was what I had and they turned out yummy. Thank you for this recipe.

    Reply
  6. Cathy

    June 09, 2020 at 7:00 pm

    I didn’t have high hopes when looking for a dairy free recipe. The other ones called for nut milk or coconut oil, which we can’t have. And most of them looked like pucks. This is my new recipe for biscuits. And I think it will also replace my long standing recipe for strawberry shortcake that requires butter. I will be looking through your other recipes for my new dairy restriction.

    Reply
    • Kelly Roenicke

      June 13, 2020 at 7:21 pm

      Yay! I’m glad they worked for you! Thanks for letting me know!

      Reply
  7. Thalina Houghton

    May 04, 2020 at 6:53 am

    5 stars
    Recommended this to a friend and she loved it! Thanks for sharing. x

    Reply
  8. Darryl

    April 21, 2020 at 4:01 pm

    5 stars
    These are fluffy and delicious!

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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