Dairy Free Biscuits
These flaky, 5-ingredient dairy free biscuits are soft, buttery (without the butter!), and perfect for any meal. Made without milk or cream, they’re easy to make and allergy friendly. The best dairy free biscuit recipe for beginners!
Servings: 8 biscuits
Calories: 253kcal
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 6 tablespoons vegetable shortening or vegan butter, chilled
- 3/4 cup full-fat canned coconut milk or dairy free buttermilk
- 1/2 cup all-purpose flour for rolling
- 1 large egg optional, for egg wash
Instructions
- Prep. Preheat oven to 450˚F and line a baking sheet with parchment paper.
- 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 the biscuits into equal sizes (or use a circle cutter). 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.
- Top with egg wash. In a small bowl, whisk the egg with a few tablespoons of water until smooth. Brush over the tops of your biscuits before baking.
Nutrition
Calories: 253kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Trans Fat: 1g | Sodium: 453mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.2mg