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.
Why I love these dairy free biscuits
The base for this recipe comes from my strawberry 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.
If you like this recipe, you have to try these easy drop biscuits, and these cheddar bay biscuits and this vegan soda bread.
What else can I do with these dairy free biscuits?
- Use them to top homemade peach cobbler or berry cobbler.
- Split them in half and make some blueberry shortcake.
- Top them with some sausage gravy for a southern style breakfast.
- Put them on top of chicken pot pie.
Ingredients & substitutions
- Vegetable shortening – This is used in place of butter, traditionally when making biscuits the butter should be cold – and so should your shortening.
- Coconut milk – Make sure to choose the full-fat, unsweetened coconut milk.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make dairy free biscuits
Whisk the dry ingredients. Combine all dry ingredients in a large mixing bowl and whisk to incorporate.
Cut in the fat. Add the cold shortening to the bowl of dry ingredients and, using a fork or pastry blender, cut in the shortening. It should form into small crumbs, resembling a sand type texture.
Mix in the liquid. Stir the coconut milk into the mixture until a dough is formed. Removed the dough ball and place on a floured surface for the next step.
Knead the dough. Push, fold and turn the dough, repeating a few times without overworking the dough. Roll out the dough on the floured surface and cut with a circle cutter to form the biscuits. Place each biscuit on a parchment lined baking sheet.
Bake the biscuits. Place the baking sheet into a 450˚F preheated oven and bake for 12 minutes or until the biscuits have golden tops. Remove from oven and transfer to a cooling rack. Serve warm.
Dairy Free Biscuits
- Total Time: 22 minutes
- Yield: 8 biscuits 1x
Description
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.
Ingredients
- 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
- Preheat oven to 450˚F and line a baking sheet with parchment paper.
- 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.
- Knead dough on a floured surface until no longer sticky. Roll to 1/2-inch thick, and use a circle cutter to cut biscuits.
- 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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size:
- Calories: 254
- Sugar: 3.2 g
- Sodium: 296.1 mg
- Fat: 14.4 g
- Saturated Fat: 6.5 g
- Carbohydrates: 28.4 g
- Fiber: 0.9 g
- Protein: 3.7 g
- Cholesterol: 0 mg
