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Dairy-Free Biscuits

Rated as 5 out of 5 Stars
11 made it  |  0 reviews   |  1 photos

"These biscuits have layers of flaky goodness with so much flavor, and most importantly they are dairy-free. The biscuits go great with butter and jam, sorghum, or sausage gravy."
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30 m servings 140
Original recipe yields 12 servings (1 dozen)


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  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat, such as SILPAT(TM).
  2. Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
  3. Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
  4. Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
  5. Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don't be afraid to squish them in--this helps them to rise high.
  6. Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.


  • Cook's Note:
  • If you'd like to use original (sweetened) almond milk, omit the sugar.

Nutrition Facts

Per Serving: 140 calories; 6.6 18 2.2 0 357 Full nutrition

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