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Biscuits without milk

These Dairy Free Biscuits are made without milk and oil instead of butter. Still, they are flaky, soft, and crumbly on the inside.

Dairy free biscuits made with oil piled on a plate

These dairy free biscuits without milk are so easy to make at home.

After trying these you won’t miss the canned dairy biscuits anymore.

Originally the term biscuit meant something like a cookie.  It is still used this way outside of North America, and in North America you can see it leftover in the term “dog biscuit.”

However, today, the term biscuit in America is used to refer to a type of quick bread.

They are a quintessential part of Southern cuisine and most commonly eaten as biscuits and gravy or with fried chicken.

It is also common to find them served at family dinners such as for Thanksgiving.

Biscuits were created in the early 1800’s to substitute bread made using yeast because yeast was expensive and hard to keep. 

It was a cheap addition to a meal and had the benefit of being easy to use to wipe gravy.


This recipe calls for all-purpose flour, baking powder, and baking soda.

I do this to make the recipe easy for anyone to make.

However, many people use self-rising flour to make biscuits.

If you’d like to, then use 2 cups of self-rising flour instead of the all-purpose flour, baking powder, and 1/2 a teaspoon of salt.

How to Make Biscuits without Milk

Making biscuits without milk may sound intimidating but actually it’s really easy.

In reality, milk doesn’t add much to biscuits other than being a form of liquid.

Since this is the case, all you need is another liquid to use in its place.

What can you substitute for milk in biscuits?

You can use water or a dairy free milk.

I like to use water because milk doesn’t add flavor to biscuits anyway.

However, if you want to add flavor to your biscuits, you can use almond milk and coconut milk.


In general, oil in baked goods makes for a superior texture than those made with butter.  

Oil cakes tend to bake up taller with a better crumb. They also stay moist and tender far longer than recipes made with butter.

Furthermore, since oil is lighter than butter, the texture of oil cakes is lighter too.

Also, given that oil is 100% fat while most American butter is 15% water, it creates a more tender crumb.

This is due to the fact that the extra water strengthens the gluten, resulting in a crumb that’s more dense.

Which Type Of Oil to Use

I use neutral oils like canola oil, safflower oil, and vegetable oil.  However, it’s not unheard of for oils with stronger flavors like olive oil or coconut oil to be used.

If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.

Baking with Oil Conversion Chart

If you want to convert your butter recipes to oil recipes, check out my baking with oil butter to oil conversion chart.


I’ve had a number of comments asking me questions about baking soda and baking powder. 

I’ve also noticed that if the wrong one is used, things don’t come out as they should. 

Using baking soda instead of baking powder can give your recipe a terrible metallic taste, while using baking powder instead of baking soda leaves your baked goods looking flat.


Baking soda is a leavening agent, which means it helps things rise.  

It does this by creating carbon dioxide when it reacts to an acid, such as cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar. 

When the carbon dioxide is released, it causes the familiar texture and crumb in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.

Baking soda works well with sourdough because sourdough is acidic.  When combined, it makes a lighter product with a less acidic taste, since baking soda is alkaline.

A good rule of thumb is to use around 1/4 teaspoon of baking soda per 1 cup of flour.


Baking powder is also a leavening agent and it’s a mixture of baking soda, cream of tartar, and sometimes cornstarch.

Most baking powder sold is double-acting. This means that the leavening occurs in two steps.

The first time it’s activated is when baking powder gets wet, which is why you cannot prepare some batters ahead of time to bake later.

The second time is when the baking powder is exposed to heat.  This happens when the batter is being baked or fried.

Since baking powder already contains an acid, it’s most often used when a recipe does not call for an additional acidic ingredient or too little of one.

A good rule of thumb is to use around 1 teaspoon of baking powder per 1 cup of flour.


Some recipes call for both baking powder and baking soda when the carbon dioxide created from the acid and baking soda is not enough to leaven the volume of batter in the recipe.  

Too much baking soda gives a terrible metallic taste, so baking powder is added to give it more lift.


You may have already guessed the answer since baking soda is used to make baking powder, and you need more baking powder per cup of flour. But I’ll tell you anyway.

Baking soda is four times stronger than baking powder. 

That’s why you will more often than not see recipes that only call for baking soda rather than recipes that only call for baking powder.



Baking soda is good indefinitely past its best by date, although it can lose potency over time.

 A rule of thumb is two years for an unopened package and six months for an opened package.   

However, to be honest, I’ve used very old baking soda with good results.


Like baking soda, baking powder is good indefinitely past its best by date, and can lose its potency over time. 

For both opened and unopened, it’s ideal to use it within nine months to a year.

While storing it, make sure to keep it in a dry place and away from humidity.



To test baking powder, pour 3 tablespoons of warm water into a small bowl, add 1/2 teaspoon of baking powder, and stir.

If the baking powder is good to use, it should fizz a little.


To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl, add 1/2 teaspoon of baking soda, and stir.  

The mixture should rapidly bubble if the soda is fresh.


The higher the altitude, the lower the air pressure, and the more difficult it is to bake recipes.

Increase 15 to 25°F. Since leavening and evaporation happen more quickly, the higher temperature helps set the structure of baked goods before they over-expand and dry out.

However, the baking at higher temperatures means products are done sooner, so decrease by 5-8 minutes per 30 minutes of baking time.

Adjustment for 3000 feet

  • Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
  • Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
  • Increase liquid: for each cup, add 1 to 2 tablespoons.

Adjustment for 5000 feet

  • Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
  • Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
  • Increase liquid: for each cup, add 2 to 4 tablespoons.

Adjustment for 7000+ feet

  • Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
  • Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
  • Increase liquid: for each cup, add 3 to 4 tablespoons.

Baking with Humidity

Humidity can have a big impact on how your baked goods come out.

This is because when humidity is extremely high (think 70 percent or more), baking ingredients like flour, sugar, salt, baking powder, and baking soda soak up moisture from the air.

This can negatively impact the outcome of your cakes, cookies, yeast breads, and quick breads.

There are some things you can do to try to save your baking.

Try to counterbalance the additional moisture

To help counterbalance the additional moisture your dry ingredients soak up from the air, try reducing the amount of liquid in the recipe by about one-quarter.

If the batter or dough looks too dry once all the ingredients are mixed together, add additional liquid tablespoon at a time until you have the desired consistency.

This is not usually possible to do for cookies, but it does work for cakes and breads.

Store Ingredients in the Fridge

If flour and sugar are stored in the refrigerator or freezer rather than in a cupboard or pantry, they are better protected from humidity.

As an added benefit, keeping these ingredients cool also helps keep them fresher longer, in addition to helping them stay bug-free.

For best results, let them warm to room temperature before using.

Bake for Longer

If you bake your goodies for a few extra minutes, it can help the liquid to cook off.

To avoid overbaking, continue testing for doneness every couple of minutes for breads, quick breads, cakes, cupcakes, and muffins.  Cookies, on the other hand, need to be checked every minute.

Use Air Conditioning

To help lower humidity levels on humid summer days, air condition the room for at least an hour before you start baking.

Cooler air isn’t able to hold as much moisture as warm air.

Store your baked goods in an airtight container

Humidity can also ruin your fresh-baked goods because when they are left out they can absorb moisture.

To avoid this, store them in an air tight container or resealable bag.

Recipe Tip

I think it’s very helpful to make these biscuits on wax paper like I do my dairy free pie crust made with oil. It makes for easier cleanup and doesn’t stick as much.

Yield: 12 biscuits

Biscuits without Milk

Dairy free biscuits made with oil piled on a plate

These dairy free biscuits are made without without milk and using oil instead of butter.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 2 cups flour (250 grams)
  • 1 tablespoon sugar, optional
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup water or dairy free milk (175 millilitres)
  • 1/3 cup oil (80 millilitres)


  1. Whisk flour, sugar (if desired), baking powder, and salt together in a medium size bowl.
  2. Add oil. Mix with a fork until crumbly.
  3. Add water or dairy free milk. Mix until combined into a very wet dough. If it is too wet to come together into a dough, add more flour a little at a time until it does.
  4. Preheat oven to 425°F or 218°C.
  5. Move dough to a well floured surface. Pat the surface with flour.
  6. Flour your hands well and knead the dough give times by pushing the dough away from you and folding it over itself.
  7. Use your hands, flatten the dough to 1-inch thick.
  8. Cut out biscuits as close together as possible using a biscuit cutter or the rim of a cup. Reshape the dough and cut again. Repeat until there is no dough left.
  9. Place biscuits on a parchment paper lined cookie sheet less than half an inch apart.
  10. Bake for 12 to 15 minutes or until tops are beginning to lightly golden brown. Remove and serve warm.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 310mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Friday 16th of July 2021

I'm confused. Is the flour as listed supposed to be self-rising? Is that why they didn't rise?


Sunday 18th of July 2021

No, self-rising flour is not required. Maybe one of your ingredients were expired or you forgot to add something.


Thursday 1st of July 2021

Thank you for the awesome article. I learned a lot and feel like I could attempt several variations with confidence. Our biscuits turned out nice and flaky even though I had to substitute shortening.


Friday 6th of August 2021

You're welcome! I'm glad to hear you enjoyed it :)


Thursday 15th of April 2021

Made exactly as stated tonight (canola oil and water) and, well, there aren't any left! Delicious. Thank you!


Friday 16th of April 2021

You're welcome! I am happy to hear that you enjoyed them :)


Tuesday 13th of April 2021

Used vegetable oil and almond milk (mostly because I had opened the almond milk for something else and wanted to use it up!). I wasn't sure if I should add the sugar or not, and wish I hadn't. I served the biscuits with a turkey stew kind of thing, and the sugar didn't need to be there. Excellent result, though! Very happy.


Wednesday 14th of April 2021

I'm glad you enjoyed it :)

Susan Strait

Friday 9th of April 2021

made these with almond milk, and they were great. Instead of worrying about cutting rounds, pat a rectangle and cut it into 12 parts, place those on the lined cookie sheet. The square biscuits rose well and were very light!


Thursday 29th of April 2021

@Susan Strait, This rectangular idea is so good. Thank you for saving me loads of time.


Sunday 11th of April 2021

I'm glad to hear it :)

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