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.
There’s nothing like a warm, tender, homemade biscuit straight out of the oven. When topped with fresh cherry jam and butter, it’s truly a 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!
How can you make fluffy dairy free biscuits?
The secret ingredient is baking powder! 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.
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.
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. Sprinkle a little coarse salt on top, and pop them in the oven. In ten minutes you will have perfectly golden egg free biscuits.
I use white spelt flour to make these, but you can easily use all-purpose flour if that’s what you have. It will work very well.
Can these egg free dairy free biscuits be made with gluten free flour?
I have not tried that yet – if you give it a try, please let me know!
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. These have lots of flavor even with simple ingredients.
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Fluffy Egg Free Dairy Free Biscuits.
These egg free dairy free biscuits are perfectly light and fluffy! This is comfort food at its best!
Ingredients
- 2 cups white spelt flour or all-purpose flour
- 1 Tablespoon baking powder scant - just slightly less than a full Tablespoon
- 1/2 teaspoon baking soda
- 3/4 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
Instructions
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Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper.
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Place the white spelt flour, baking powder, baking soda, and salt in a large bowl and whisk with a fork.
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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.
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Add the cup of water and mix with a spoon.
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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.
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Bake at 450 degrees for about 10-12 minutes, or until the biscuits are lightly golden.
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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.
Adapted from this recipe.
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.
I made these but used real butter since that was what I had and they turned out yummy. Thank you for this recipe.
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.
Yay! I’m glad they worked for you! Thanks for letting me know!
Recommended this to a friend and she loved it! Thanks for sharing. x
These are fluffy and delicious!