Drop Biscuit Recipe No Milk Easy And Fluffy Homemade Guide

There’s nothing quite like warm, fluffy drop biscuits fresh from the oven to bring comfort to any meal. But what if you find yourself without milk?

No worries! This drop biscuit recipe with no milk is the perfect solution for those dairy-free days or when you want to whip up a quick batch with pantry staples.

These biscuits are incredibly easy to make, requiring minimal ingredients and no fancy equipment. They come out tender, flaky, and wonderfully buttery in taste, all without a single drop of milk.

Whether you’re vegan, lactose intolerant, or just out of milk, these biscuits are a game-changer. Plus, drop biscuits are faster and less fussy than traditional rolled biscuits because you simply drop the dough onto the baking sheet.

Ready in under 30 minutes, they’re great for busy mornings or last-minute dinners. Let’s dive into making this simple yet scrumptious treat that pairs beautifully with everything from hearty soups to sweet jams.

Why You’ll Love This Recipe

This no milk drop biscuit recipe is a lifesaver for anyone craving biscuits but lacking dairy. The texture is perfectly fluffy and tender thanks to the use of baking powder, and the flavor gets a boost from a touch of vegan butter or dairy-free margarine.

You don’t have to fuss with rolling or cutting dough—just mix, drop, and bake.

It’s also versatile! You can easily customize these biscuits by adding herbs, spices, or even some vegan cheese for a savory twist.

The recipe is budget-friendly and requires only pantry staples many of us already have. Plus, if you want to explore more dairy-free baking, check out our Best Vegan Cheese Scone Recipe for Fluffy, Tasty Bakes and Butter Substitute Recipe Vegan: Easy & Delicious Options.

Ingredients

• 2 cups all-purpose flour (can substitute with whole wheat or gluten-free flour blend)
• 1 tablespoon baking powder (for perfect rise)
• ½ teaspoon baking soda (helps with fluffiness)
• 1 teaspoon salt (balances flavor)
• ¼ cup vegan butter or dairy-free margarine, cold and cubed
• 1 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
• 1 teaspoon apple cider vinegar (helps activate the baking soda)
• Optional: 1 tablespoon sugar (for a slightly sweet biscuit)

Equipment

• Mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Baking sheet
• Fork or pastry cutter (optional but helpful for cutting butter)
• Spoon or ice cream scoop (for dropping dough)
• Oven mitts
• Cooling rack

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using) until well combined.
3. Cut in the vegan butter: Add the cold, cubed vegan butter to the dry mixture. Using a fork or pastry cutter, work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
4. Prepare the plant-based milk mixture: In a small cup, combine the plant-based milk with the apple cider vinegar. Let it sit for 2-3 minutes to curdle slightly — this mimics buttermilk and helps the biscuits rise beautifully.
5. Combine wet and dry ingredients: Pour the milk mixture into the flour mixture. Stir gently with a spoon just until the dough comes together. Be careful not to overmix; the dough should be slightly sticky but manageable.
6. Drop the dough onto your baking sheet: Using a spoon or ice cream scoop, drop mounds of dough about 2 inches apart onto the prepared baking sheet. The biscuits don’t have to be perfect — rustic shapes add charm and ensure quick baking.
7. Bake for 12-15 minutes or until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean.
8. Cool briefly: Remove from the oven and transfer the biscuits to a cooling rack for 5 minutes before serving. They’re best enjoyed warm!

Tips & Variations

Tip: Keep the vegan butter cold and work quickly to maintain small butter pieces in the dough. This creates flaky layers as the butter melts during baking.

Variation: Add 2 tablespoons of fresh chopped herbs like rosemary, thyme, or chives for savory biscuits. You can also stir in ½ cup of vegan shredded cheese for a cheesy twist.

Storage: Store leftovers in an airtight container at room temperature for 2 days or freeze for up to 1 month. Reheat in the oven or toaster oven for best results.

Pro Tip: If you want a sweeter biscuit, drizzle warm biscuits with maple syrup or serve with jam. For a savory combo, pair with vegan gravy or soups.

Nutrition Facts

Serving Suggestions

These no milk drop biscuits are incredibly versatile. Serve them alongside a warm bowl of homemade vegetable soup for a cozy meal — try our Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide for inspiration.

They also make a fantastic base for vegan breakfast sandwiches, layered with avocado, tomato, and plant-based sausage. For a sweet treat, split the biscuits and spread with your favorite jam or nut butter.

For a hearty dinner, pair them with a flavorful vegan gravy or chili. Another great idea is to enjoy these biscuits with fresh salads or as a side to your favorite Vegan Dinners Recipes for Easy and Delicious Meals.

Conclusion

This drop biscuit recipe with no milk is a simple yet delicious way to enjoy fresh biscuits without any dairy. With easy-to-find ingredients and straightforward steps, it’s perfect for bakers of all levels.

The result is a fluffy, tender biscuit that complements any meal, from breakfast to dinner.

Whether you are dairy-free, vegan, or just experimenting in the kitchen, you’ll find these biscuits a delightful addition to your recipe collection. Don’t forget to try variations with herbs and vegan cheese to customize them to your taste.

For more dairy-free baked goods and easy vegan recipes, explore our Best Vegan Cheese Scone Recipe for Fluffy, Tasty Bakes and Butter Substitute Recipe Vegan: Easy & Delicious Options.

Happy baking and enjoy your warm, comforting drop biscuits!

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