Dairy Free Biscuits

These dairy free biscuits are everything you want in a homemade biscuit! They're soft, fluffy, flaky, and crumbly on the inside.

These biscuits are wonderful warm right out of the oven, and perfect to make biscuits and gravy.

Despite the fact that they use oil instead of butter, they're still beautifully flaky.

It took me a few tries, but I figured out the trick to getting picture perfect biscuits!

Originally I was using a cup to cut the biscuits with dough that was under an inch tall, so they came out small and kind of flat and not picture perfect.

But then, I tried it while making the dough 1-inch tall and using a 3-inch wide round cookie cutter.

Then they came out perfect!

Jump to:

• How to Measure Flour and Other Dry Ingredients
• Why Does This Recipe Use Oil?
• Which Type Of Oil should i use?
• What kind of sugar should I use?
• Can I use baking soda and baking powder interchangeably?
• Baking at high altitudes
• Adjusting for a Convection Oven
• Recipe Tip
• How to store at room temperature
• How to store in the refrigerator
• how to freeze
• How to Reheat Frozen Biscuits
• Can You Freeze Biscuit Dough?
• How to Bake Frozen Biscuit Dough
• Pair with
• Other recipes you may like
• Dairy Free Biscuits

How to Measure Flour and Other Dry Ingredients

The best way to measure dry ingredients is with a scale, but in the United States, dry measuring cups are usually used instead.

Weighing ingredients is useful for home bakers, but it's especially important for professional bakers because they work with huge batches. 

I usually use dry measuring cups when baking too, because I didn't grow up in a country that generally weighs ingredients, so please don't feel like you can't use them.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because this will cause you to use more of the ingredient than the recipe calls for.

Brown sugar is the exception to the rule, though. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them into the dry measuring cup and then level them off.

What are dry measuring cups?

Dry measuring cups are the set of cups that usually come with measuring spoons. Each cup is a different measurement, just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are the cups that usually hold more than one cup and have lines on the side that mark the measurements.

The problem with using liquid measuring cups to measure powdery dry ingredients, like flour and cocoa, is that you shake the cup to level them off. This causes the powder to settle, and you end up with more than you need.

I tested this with a friend who didn't believe me, and we ended up with a quarter cup more flour than the recipe called for.

Should I sift the flour and other dry ingredients?

It's usually recommended to sift your powdery ingredients, like flour and cocoa, before using them.

Sifting aerates the flour and removes any lumps, which helps make baked goods fluffier.

It also helps you get a more accurate measurement than when you use flour that's been packed tightly in a bag.

And sifting dry ingredients together, like flour, cocoa, and baking powder, helps make sure they're evenly distributed in the batter. Which honestly, I think is probably overrated, so I personally never bother with it.

Why Does This Recipe Use Oil?

Well, first and foremost is because oil is dairy free.

Also, baked goods made with oil tend to stay moist and tender longer.

Which Type Of Oil should i use?

I don't specify in the recipe which type of oil to use because it's mostly personal preference and I don't want anyone to feel they have to use specifically that type of oil. For the most part, you can use whatever oil you feel most comfortable using.

I use neutral oils like canola oil, safflower oil, and vegetable oil.

You can also use stronger oils like olive oil and coconut oil, but keep in mind that they may change the taste somewhat.

If you're going to use olive oil, use the one labeled pure olive oil because it has the mildest flavor. This should make the flavor a lot less noticeable.

Is It Better to Use Canola Oil or Olive Oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is generally considered a healthier choice.

So, really, it's whatever you prefer.

How to Store Oil

Store oils in a cool, dark place to prevent them from becoming rancid.

If you store them in the fridge, some oils, like olive oil, may solidify and look strange, but don't worry, they'll return to normal at room temperature.

Coconut oil begins to solidify in temperatures under 76°F or 25°C.

What kind of sugar should I use?

You should use white granulated sugar, which is also called white sugar, granulated sugar, and table sugar.

If you live in the United Kingdom, you can use caster sugar instead.

You should not use powdered sugar, which is mostly used for dusting desserts and making frosting, icing, and glazes. But it is sometimes used to make fudge.

Can I use baking soda and baking powder interchangeably?

No. Even though baking soda and baking powder are both leavening agents that make things rise, they work differently and aren't generally interchangeable.

When baking soda (also known as sodium bicarbonate) is combined with acidic ingredients, it makes carbon dioxide. This helps batter or dough rise and gives baked goods a light, fluffy texture.

That's why baking soda is commonly used in recipes have acidic ingredients, like buttermilk, lemon juice, vinegar, or natural cocoa powder.

Baking soda is also roughly four times as powerful as baking powder, so you don't need a lot of it. Using too much can actually give your baked goods a bitter or metallic taste.

Baking soda needs enough acid to react with it, so substituting it for baking powder can leave things flat and tasting off.

Baking powder, on the other hand, is a combination of both baking soda and an acid, so it doesn't need an acidic ingredient in the recipe to create carbon dioxide.

This makes baking powder useful in recipes that don't have enough acidic ingredients to activate baking soda. For example, it's commonly used in recipes like matzo balls and biscuits.

Because baking powder is less powerful than baking soda, recipes generally call for more of it. So, if you try to use baking soda instead of baking powder, the texture won't come out right and the flavor will probably taste disgusting.

Why do some recipes call for both?

Some recipes use both baking soda and baking powder because they do slightly different things.

For example, my chocolate cake has enough acid for baking soda to react with it, but if you'd use enough baking soda to give the cake the lift it need, it would ruin the flavor and you'd have to throw the cake out.

So, instead of adding more baking soda, the recipe uses baking powder to give additional rise.

How can I tell if baking soda and baking powder are still good?

Both baking powder and baking soda can continue to be used well past their best by dates, but they become less potent over time and can eventually stop working altogether.

To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl, add ½ teaspoon of baking soda, and stir. The mixture should rapidly bubble if the baking soda is still active.

To test baking powder, pour 3 tablespoons of warm water into a small bowl, add ½ teaspoon of baking powder, and stir. If the baking powder is still active, it should fizz.

Baking at high altitudes

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

Increase by 15 to 25°F or 8 to 14°C. 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, 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 ⅛ teaspoon.
• Increase liquid: for each cup, add 1 to 2 tablespoons.

Adjustment for 5000 feet

• Reduce baking powder: for each teaspoon, decrease ⅛ to ¼ teaspoon.
• Increase liquid: for each cup, add 2 to 4 tablespoons.

Adjustment for 7000+ feet

• Reduce baking powder: for each teaspoon, decrease ¼ teaspoon.
• Increase liquid: for each cup, add 3 to 4 tablespoons.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it's for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF when baking.

You can also leave the temperature the same and instead, shorten the cooking time by 25%.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

How to store at room temperature

Allow the biscuits to cool completely on the baking sheet or wire rack.  Then, cover individual biscuits with heavy duty aluminum foil or plastic wrap. Store in a cool and dry place.

You can also store them in an airtight container or a resealable plastic bag.  However, they may not store as well.

Store for 1 to 2 days.

How to store in the refrigerator

Allow the biscuits to cool completely on the baking sheet or wire rack.  Then, cover individual biscuits with heavy duty aluminum foil or plastic wrap. 

Store for up to a week.

how to freeze

Let baked biscuits sit on a wire rack until completely cool.

Then, wrap each biscuit tightly in heavy-duty foil or freezer wrap and store in a gallon-sized freezer bag or airtight container. 

They can be stored in the freezer for 2-3 months.  After that, they are still safe to eat, but the quality begins to degrade.

How to Reheat Frozen Biscuits

Transfer the frozen biscuits to a parchment-lined baking sheet and bake in a 350°F or 175ºC oven for 15-20 minutes. 

To prevent the biscuits from over-browning, lay a sheet of foil over the frozen biscuits.

Can You Freeze Biscuit Dough?

Yes. After cutting out your biscuits, arrange them on a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and then transfer it to your freezer. Once the biscuits are frozen, you can transfer them to a gallon-sized freezer bag or airtight container. 

Store the frozen biscuit dough for up to 3 months.  After that, they are still safe to eat, but the quality begins to degrade.

How to Bake Frozen Biscuit Dough

Place the frozen biscuits on a parchment-lined baking sheet. Transfer the baking sheet to a preheated 425°F or 220ºC oven and bake for 20-25 minutes.

Pair with

Other recipes you may like