These Easy Eggless Biscuits are buttery, soft, and flaky! With just 5 ingredients and in less than 30 minutes, you can have fresh, warm biscuits on the table.
Easy Eggless Biscuits Recipe
This is the only homemade Easy Eggless Biscuits you’ll ever need. These turn out flaky, perfectly tender, and deliciously buttery every time!
And let’s be honest, who doesn’t love a warm from the oven, buttery biscuit?? It’s comfort food at its best.
Mix together just a few simple ingredients, that I bet you already have on hand, and in less than 30 minutes, you can have fresh, warm biscuits on the table.
Once you start making homemade biscuits you’ll never look back.
They are perfect for breakfast, brunch, dinner sides, or served with butter and honey, or jam and a cup of afternoon tea or coffee.
EASY EGGLESS BISCUITS INGREDIENTS
You’ll need:
- All-purpose flour
- Baking powder
- Granulated sugar
- Salt
- Unsalted butter
- Buttermilk or whole milk
- Heavy cream to brush the tops (optional)
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE EASY EGGLESS BISCUITS
- Mix dry ingredients in a large bowl.
- Add butter and cut butter into the flour until the mixture resembles coarse crumbs.
- Stir in buttermilk and mix with a fork until the ingredients are combined.
- Bring the dough together with your hands.
- Cut out the biscuits.
- Refrigerate.
- Bake.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Bring back your passion for baking, even if you cannot use eggs!
TIPs AND TRICKs TO MAKE EGGLESS BISCUITS
- Make sure your butter and buttermilk are SUPER COLD! For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe.
- Do not overwork the dough.
- After the dough comes together, fold it over itself 4-6 times to create those wonderful flaky layers we all love in biscuits.
- Do not use a rolling pin to roll the dough out, use your hands.
- Refrigerate the cut biscuits 15-30 minutes before baking, this short chill will help them maintain their shape while baking.
- Arrange the biscuits closer together in the baking sheet, this will help them rise higher and straighter. If you like a crisp biscuit, space them at least 1″ apart on the baking sheet so the oven’s heat can circulate better to crisp them up.
HOW DO YOU MAKE BISCUITS RISE HIGHER?
Arrange the biscuits closer together in the baking sheet, this will help them rise higher and straighter, make sure the sides are touching. As they bake, they will cling to each other, rising bigger and taller.
Also, make sure that your oven is hot, this will help biscuits bake and rise better.
HOW TO STORE EGGLESS BISCUITS
Store any leftover biscuits, well wrapped, at room temperature for up to 3 days. Freeze for longer storage.
HOW DO YOU FREEZE BISCUITS BEFORE BAKING?
Cover the biscuits with plastic wrap, then place in the freezer for several hours until completely frozen. Once frozen, you can place all the biscuits into a resealable bag, and store in the freezer for up to two months. When ready to eat, bake as instructed adding extra 3-5 minutes to the baking time.
HOW DO YOU FREEZE BISCUITS AFTER BAKING?
Cover the biscuits with plastic wrap. Place all the biscuits into a resealable bag, and store in the freezer for up to two months. To reheat, preheat your oven to 350 F. Reheat in the oven for about 10-12 minutes.
HOW TO REHEAT EGGLESS BISCUITS
Biscuits are always best when they’re rewarmed before serving. To reheat refrigerated biscuits, preheat your oven to 350º preheat your oven to 350 F. Reheat in the oven for about 10-12 minutes.
If biscuits are frozen, preheat your oven to 350º F. Reheat in the oven for about 10-12 minutes.
LOOKING FOR MORE EGGLESS BREAD RECIPES?
- Eggless Honey Whole Wheat Rolls
- Easy Eggless Cinnamon Rolls
- Soft No-Knead Eggless Dinner Rolls
- BEST Eggless Cornbread
- Homemade Flatbread
- Eggless Easter Hot Cross Buns
Easy Eggless Biscuits
IngredientsÂ
- 3 cups (375 gr) all-purpose flour
- 4 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 9 tablespoons (135 gr) unsalted very cold butter For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe)
- 1 1/4 cup (265 ml) cold buttermilk or whole milk
- Heavy cream to brush the tops (optional)
InstructionsÂ
- Preheat oven to 425º F and line a cookie sheet with nonstick parchment paper. Set aside.
- Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
- Use a pastry cutter to cut cold butter into the flour mixture, until the mixture resembles coarse crumbs. Note: you want to see small, pea-sized pieces of butter throughout the dough. If you don't have a pastry cutter use your finger. You can also grate the frozen butter.
- Add in the buttermilk and mix with a fork until the ingredients are combined. The dough will be sticky. You should be able to see the butter pieces in the dough.
- Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour, 1 tablespoon at the time, until it is manageable.
- Once the dough is consistent, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 6 times but taking care to not overwork the dough.
- Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
- Place biscuits on a cookie sheet. If time allows, refrigerate the biscuits for 15-20 minutes, this short chill will help them maintain their shape while baking. This is totally optional, if you are in a rush, go ahead to the next step.
- Brush the top of the biscuits with heavy cream, to enhance browning (optional). Bake until golden brown, approximately 10 to 15 minutes.
- Unbaked biscuits: Cover the biscuits with plastic wrap, then place in the freezer for several hours until completely frozen. Once frozen, you can place all the biscuits into a resealable bag, and store in the freezer for up to two months. When ready to eat, bake as instructed adding extra 3-5 minutes to the baking time.
- Baked biscuits: Cover the biscuits with plastic wrap. Place all the biscuits into a resealable bag, and store in the freezer for up to two months. To reheat, preheat your oven to 350 F. Reheat in the oven for about 10-12 minutes.
- Make sure your butter and buttermilk are SUPER COLD! For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe.
- Do not overwork the dough.
- After the dough comes together, fold it over itself 4-6 times to create those wonderful flaky layers we all love in biscuits.
- Do not use a rolling pin to roll the dough out, use your hands.
- Refrigerate the cut biscuits 15-30 minutes before baking, this short chill will help them maintain their shape while baking.
- Arrange the biscuits closer together in the baking sheet, this will help them rise higher and straighter. If you like a crisp biscuit, space them at least 1″ apart on the baking sheet so the oven’s heat can circulate better to crisp them up.
- Eggless Honey Whole Wheat Rolls
- Easy Eggless Cinnamon Rolls
- Soft No-Knead Eggless Dinner Rolls
- BEST Eggless Cornbread
- Homemade Flatbread
- Eggless Easter Hot Cross Buns
Nutrition
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- Glass Mixing Bowl Set
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- Kitchen Scale
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- Magnetic Measuring Spoons Set
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- Biscuit Cutter Set
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