Dairy-Free Classic Butter Biscuits
Fluffy, golden, and deliciously flaky, these Dairy-Free Classic Butter Biscuits are a game-changer for biscuit lovers with dietary restrictions. Made with a rich dairy-free butter substitute and tangy almond milk buttermilk, these biscuits achieve the perfect balance of light and tender interiors with a crisp, buttery crust—all without any dairy! In just 15 minutes of prep time, you'll craft a batch of comforting, melt-in-your-mouth biscuits ideal for breakfast spreads, hearty soups, or even enjoyed purely on their own. With simple pantry staples and an easy step-by-step method, this recipe is your go-to for dairy-free baking that doesn’t compromise on flavor or texture. Give these crowd-pleasers a try for your next brunch or family gathering!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cup dairy-free butter substitute (chilled and cubed)
- 0.75 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a small bowl, combine the unsweetened almond milk with the apple cider vinegar. Stir and set aside for 5 minutes. This will create a dairy-free buttermilk.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Add the chilled and cubed dairy-free butter substitute to the flour mixture. Use a pastry cutter or your fingers to cut the butter substitute into the flour until the mixture resembles coarse crumbs.
Create a well in the center of the flour mixture and pour in the dairy-free buttermilk. Stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
Transfer the dough to a lightly floured surface. Gently knead it a few times, just until it comes together.
Pat the dough out to about 1-inch thickness. Use a biscuit cutter or a glass to cut out biscuits. Reroll scraps as needed.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
Remove from the oven and allow the biscuits to cool for a few minutes on a wire rack. Serve warm and enjoy!
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 13.2 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
