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5 Ingredient Dairy Free Biscuits

These 5 ingredient, dairy free biscuits are super easy to make, and they’re light and flaky. You won’t even be able to tell that the butter is missing.

5 Ingredient Dairy Free Biscuits | Vegan biscuits, dairy free baking, dairy free breakfast, dairy free sides | @simplywhisked

Why I love these dairy free biscuits

The base for this recipe comes from my blueberry shortcake recipe. It started as a sweeter biscuit meant to be topped with seasonal fruit and loads of whipped cream, but I decided that it would be perfect for a quick, traditional biscuit, too.

In place of the butter, I used vegetable shortening straight from the freezer. It’s my favorite swap for baking because I always have it on hand, but you could easily use whatever butter substitute you like.

Just make sure whatever you use is super cold, and don’t forget to check out my favorite options for dairy free butter.

Other than the butter, I just needed to swap the milk, so I used full fat, canned coconut milk, but any dairy free milk would work.

5 Ingredient Dairy Free Biscuits | Vegan biscuits, dairy free baking, dairy free breakfast, dairy free sides | @simplywhisked

Here’s what you’ll need to make them:

5 Ingredient Dairy Free Biscuits | Vegan biscuits, dairy free baking, dairy free breakfast, dairy free sides | @simplywhisked

How to make dairy free biscuits

Whisk the dry ingredients.

Cut in the fat.

Mix in the liquid.

Knead the dough.

Bake the biscuits.

5 Ingredient Dairy Free Biscuits | Vegan biscuits, dairy free baking, dairy free breakfast, dairy free sides | @simplywhisked

FAQs and tips for making vegan biscuits

What else can I do with these dairy free biscuits?

More vegan recipes you’ll love:

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5 Ingredient Dairy Free Biscuits | Vegan biscuits, dairy free baking, dairy free breakfast, dairy free sides | @simplywhisked

Dairy Free Biscuits


  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 8 biscuits 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 6 tablespoons vegetable shortening, chilled
  • 3/4 cup full fat coconut milk
  • All-purpose flour, for rolling

Instructions

  1. Preheat oven to 450˚F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the dry ingredients. Cut in shortening until a small crumb has formed. Stir in coconut milk until a ball of dough is formed.
  3. Knead dough on a floured surface until no longer sticky. Roll to 1/2-inch thick, and use a circle cutter to cut biscuits.
  4. Transfer biscuits to prepared baking sheet and bake for 12 minutes, or until tops are golden brown. Remove from oven and transfer to a cooling rack.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Last Updated on October 26, 2021 by Melissa Belanger

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12 Comments

  1. Hi Melissa! Thank you so much for fixing the issues with viewing this recipe! I’m so excited to try it out but had two questions for you. First: do you think lard would be an acceptable substitute for the shortening in these? I was thinking of getting and trying them with lard because I’ve read that a lot of traditional biscuit recipes will include lard for the fat content. Second: would these freeze well if I wanted to bake them and make individual sausage biscuits? Thank you!! I appreciate the time you take to make these recipes available.

    1. Hi Rachel! I absolutely think lard would work for these. You should be able to swap it 1:1, but I would recommend doing a little googling just in case. I also think they would freeze well. Just make sure you wrap them well! I hope you love them!

  2. I don’t understand how the fat content you have listed can be zero, with 6 tablespoons of vegetable shortening plus the 3/4 cup of full fat coconut milk. (?)

    1. It was a glitch from when I changed to a new recipe format. This recipe didn’t have nutrition info in it before, so it just generated zeroes. I’m doing my best to get through all my old recipes and add it, but I hadn’t made it this far yet! Sorry about that!

  3. Finally, a non dairy biscuit that my hubs will eat! I didn’t use vegetable shortening because I forgot to chill it but dairy free margarine works well too!

  4. I was dairy free for a couple months while nursing and really wanted some biscuits. So I came across this recipe and loved it! Previously I always made biscuits out of a can, but this is now my go to for biscuits, even though I can have dairy now. I recommend doubling the recipe to use one can of coconut milk. They freeze well

  5. Please recommend an apporpriate vegetable shortening….I generally use olive oil…but wouln’t refrigerate it.