Flaky Dairy Free Biscuits

front view of three dairy free biscuits stacked on top of each other on a marble surface. with more biscuits and berries in the background.

Are you on the lookout for a heavenly dairy-free biscuit recipe that doesn’t compromise on flavor and texture? You’re in for a treat! These biscuits are flaky, golden-brown on the outside with a flaky, soft, melt in your mouth inside!! Everything you want in a biscuit.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 227kcal

Ingredients

▢ 3 cups all-purpose flour 396 g
▢ 2 ½ tablespoons baking powder 29 g
▢ 1 ½ teaspoons salt 6 g
▢ ¾ cup shortening cold, 6 oz 170 g
▢ 1 ½ cups oat milk almond milk, or soy milk 375 ml

For Rolling

▢ 1 cup all-purpose flour for rolling and mixing, 132 grams

US Customary - Metric

Instructions

Preheat oven to 400° F.
Place 3 cups flour, baking powder, and salt in bowl and whisk together.
3 cups all-purpose flour, 2 ½ tablespoons baking powder, 1 ½ teaspoons salt
Add cold shortening cut up into small chunks. Use a pastry cutter or fork to cut shortening into flour until it resembles coarse pebbles.
¾ cup shortening
Add milk and mix with a spoon just until combined. It will be very sticky.
1 ½ cups oat milk
Sprinkle the remaining 1 cup of flour over your work surface. Turn out the dough and knead some of the flour on your work surface into the dough until it’s no longer sticky.
1 cup all-purpose flour
Try not to overwork the dough too much.
Roll it out until the dough is an inch thick. Use a biscuit cutter to cut your biscuits. Place biscuits on baking pan with edges touching. Bake in oven for 15-18 minutes on middle rack.

Notes

Be sure to check out the full post for more ingredient tips, serving suggestions, storage info, and much more!

Cold Shortening. Flaky biscuits need cold shortening or vegan butter. Measure it out and place it in the freezer for an hour before you're ready to make them or place it in the fridge overnight. I wrap it up in a piece of wax paper or parchment paper. Then it’s easy to cut up into chunks when I’m ready to add it.
Refrigerate Biscuits: If your oven isn’t ready to go when you’ve got your biscuits ready, place the tray in the fridge to keep them cold. Again – flaky biscuits = cold!
Cutting Biscuits: Make sure when cutting your biscuits you press straight down. Don’t twist the cutter. This ensures the biscuits will have the right texture.
Don’t Overwork the Dough: Too much mixing or kneading activates the gluten in the flour and will result in tough biscuits.
Baking In Dark Pans: These will bake faster and result in darker browned bottoms so be sure you keep an eye on them as you cook them if you use a cast-iron skillet or other dark pan.

Nutrition