Easy Eggless Biscuits

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.

Course Bread

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings biscuits

Calories 315kcal

Author Oriana Romero

Equipment

Ingredients

3 cups (375 g) all-purpose flour
4 1/2 teaspoons (18 g) baking powder
1 tablespoon (12 g) granulated sugar
1 teaspoon salt
9 tablespoons (135 g) 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)

Instructions

Preheat oven to 425º F (218º C). 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.
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. The dough should be about 3/4 inch thick. 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.

Notes

Store: Store any leftover biscuits, well wrapped, at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Freeze for longer storage.

Freeze: Unbaked biscuits: Cover the biscuits with plastic wrap, then place them in the freezer for several hours until completely frozen. Once frozen, you can place all the biscuits into a resealable bag, and store them 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 them in the freezer for up to two months. To reheat, preheat your oven to 350 F. Reheat the oven for about 10-12 minutes.

Reheat: Biscuits are always best when they're rewarmed before serving. Oven: To reheat refrigerated biscuits, preheat your oven to 350º preheat your oven to 350 F. Reheat the oven for about 5 - 7 minutes. If biscuits are frozen, preheat your oven to 350º F. Reheat the oven for about 10 - 12 minutes. Microwave. You can also reheat them in the microwave. To do so, wrap the biscuit in a damp paper towel. Place it on a microwave-safe plate. Set the timer for 20 seconds and microwave. Check the biscuits and microwave for another 10 or 15 seconds or so until heated through.

Extra Tips:

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 on 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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

★ Did you make this recipe? Don't forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition