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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. The recipe includes step-by-step photos and lots of tips.
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This is the only homemadeEasy Eggless Biscuits recipe 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, made-from-scratch, warm biscuits on the table.
Once you start making homemade biscuits, you’ll never look back. This eggless recipe will be so handy, I make them all the time. They taste amazing. Plus, they are perfect for breakfast, brunch, and dinner sides or served with butter and honey, jam, and a cup of afternoon tea or coffee.
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Eggless Biscuits Recipe Highlights
- Flaky, perfectly tender, and deliciously buttery.
- Super easy to make.
- Made with simple ingredients.
- Ready in less than 30 minutes.
- Perfect for breakfast, brunch, or dinner sides.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and instructions(scroll down).
Ingredients Notes & Substitutions
- Flour: Plain all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Sugar: Regular white granulated sugar o caster sugar.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe forEasy Homemade Buttermilk Substitute [Video]. You can also use whole milk.
- Heavy cream (to brush the tops): This is optional but highly recommended. It helps achieve a slightly crispier and golden top crust. If heavy cream is not available, you can also brush the tops with buttermilk.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions(scroll down).
1 – Mix dry ingredients in a large bowl.
2 – Add cold butter. Cut butter into the flour until the mixture resembles coarse crumbs.
3 – Stir in buttermilk and mix with a fork until the ingredients are combined.
4 – Bring the dough together with your hands. The dough should be about 3/4 inch thick.
5 – Cut out the biscuits with a cookie cutter, or even glass. Place them on a baking tray, and then, if time allows, refrigerate them in the fridge for a few minutes.
6 – Brush the top with heavy cream and bake in the preheated oven.
Tips & 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. Then, use a box grater to grate the butter before combining it with your dry ingredients.
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.
Frequently Asked Questions
How Do You Make Biscuits Rise Higher?
Arrange the biscuits closer together on the baking sheet, this will help them rise higher and straighter; makesure the sides are touching. As they bake, they will cling to each other,risingbigger and taller. Also, make sure that your oven is hot; this will helpbiscuitsbake andrise better.
How Is the Best Way to Store Eggless Biscuits?
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.
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 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.
How Do You Freeze Biscuits After Baking?
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 350º F and reheat the frozen biscuits for about 10-12 minutes.
Storing & Freezing Instructions
Store any leftover biscuits, well wrapped, at room temperature for up to 5 days.
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 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 350º F and reheat the frozen biscuits for about 10-12 minutes.
Oven. Biscuits are always best when they’re rewarmed before serving. To reheat refrigerated biscuits, preheat your oven to 350º F. Reheat the frozen biscuits for about 5 – 7 minutes. If the biscuits are frozen, preheat your oven to 350º F. Reheat them in 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.
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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.
4.50 from 20 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 8 biscuits
- 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)
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.
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.
- 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.
Calories: 315kcalCarbohydrates: 40gProtein: 6gFat: 14gSaturated Fat: 9gSugar: 3g
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Keyword biscuits bread easy eggfree Eggless snack
Originally posted in May 2020, the post content was edited to add more helpful information, with no change to the recipe in August 2022.
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
Nankhatai, a popular Indian eggless biscuit is made with semolina & plain flour. Also, the recipe makes use of butter, powdered sugar and other rich ingredients like almonds, pistachio and cardamom powder making it a melt-in-the-mouth treat.How to make biscuits without egg at home? ›
- Preheat oven to 450 degrees. ...
- In a large bowl, combine flour and butter. ...
- Add milk and stir until a soft dough forms. ...
- Turn the dough out onto a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky.
- Roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter.
Nankhatai, a popular Indian eggless biscuit is made with semolina & plain flour. Also, the recipe makes use of butter, powdered sugar and other rich ingredients like almonds, pistachio and cardamom powder making it a melt-in-the-mouth treat.What can I substitute for milk when making biscuits? ›
- Half and half. ...
- Heavy cream. ...
- Nondairy milks, like soy and almond. ...
- Sour cream. ...
- Yogurt. ...
- Evaporated milk. ...
- Canned coconut milk. ...
Water, milk, or water mixed with milk powder can replace eggs.What can I use if I don't have eggs? ›
- Vinegar & baking soda. Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar. ...
- Unsweetened applesauce. Replace 1 egg with: 1/4 cup applesauce. ...
- Plain or vanilla soy yogurt. Replace 1 egg with: 1/4 cup yogurt. ...
- Silken tofu. ...
- Ripe banana. ...
- Ground flaxseed.
What are different types of biscuits? Biscuits broadly fall into four categories, distinguished by their recipes and biscuit baking process: crackers, hard sweet biscuits, short dough biscuits, cookies (including filled cookies).What are the main ingredients in biscuits? ›
The main ingredients for biscuit making are flours, sugars and fats. To these ingredients, various small ingredients may be added for leavening, flavour and texture. The principle ingredient of biscuits is wheat flour. Wheat flour contains proteins including gliadin and glutenin.What are the ingredients of biscuit? ›
The principal ingredients of biscuit dough are soft wheat flour, sugar, fat, and water. They are mixed with other minor ingredients (such as baking powder, skimmed milk, emulsifier, and sodium metabisulphite) to form dough containing a well- developed gluten network.Why do biscuits need eggs? ›
Eggs, Velie explains... Create a richer flavor. Work in tandem with the baking powder to leaven the biscuits for extra height. Tenderize (due to the added fat in the yolk).
- Create a richer flavor.
- Work in tandem with the baking powder to leaven the biscuits for extra height.
- Tenderize (due to the added fat in the yolk)
- Contribute to a more golden-brown color (the additional protein contributes to the Maillard reaction)
For most biscuits, eggs are too expensive and the fat and emulsifier can be obtained from other sources, but in batters for sponge types like Jaffa Cakes and Sponge Finger (Boudoir) biscuits, where a stable foam is required, and the only other fla-voursome ingredient is sugar, the delicate taste of egg is still valued.What liquid is best for biscuits? ›
*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.
Water. You can use water in most baking recipes that call for milk. Use 1 cup of water and 1-1/2 teaspoons of butter for every 1 cup of milk called for in the recipe. The extra butter will help your baked goods stay moist.Why do biscuits need buttermilk? ›
Buttermilk gives biscuits their signature tang and keeps the dough tender. Make sure it's very cold when you add the buttermilk to the dough.What can I substitute for eggs in biscuits? ›
- Mashed Banana.
- Silken Tofu.
- Ground Flax Seed mixed with water.
- Yogurt (dairy-free or regular)
- Sweetened Condensed Milk.
Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace 1 egg in most recipes. This combination works especially well in baked goods that are meant to be light and airy.Can I use oil instead of eggs? ›
Does a recipe only call for one egg when baking? A quarter cup of vegetable oil can substitute for it. If you need more than one egg, try other options to minimize grease and oil.Can I bake without eggs? ›
- Avocado. ...
- Baking Powder and Oil. ...
- Mashed Banana. ...
- Nut Butters. ...
- Aquafaba. ...
- Chia Seeds. ...
- Flaxseed. ...
- Condensed Milk.
Mayonnaise. You can use 3 tbsp of mayonnaise for each egg that your recipe calls for. Mayonnaise is a good substitute for adding moisture to your brownies or other baked goods. Mayonnaise is made of eggs and oil so it just makes sense to use mayonnaise in your baked goods to make them soft and moist.
Other substitutes can work better than butter
The Los Angeles Times notes that butter can still be used as a "wash," but it yields different results than egg: Instead of imparting color or crispness, it offers a more luxurious flavor and softness.
For many a snack, the cowboy turned to a traditional food item that had served many an explorer and soldier alike for a few hundred years…the hardtack cracker. Hardtack: Not quite bread, note quite a biscuit. While not sounding very appetizing, hardtack has been found in many a pocket and knapsack throughout history.What are lady biscuits? ›
Ladyfingers, or in British English sponge fingers (sometimes known by the Italian name savoiardi [savoˈjardi] or by the French name boudoirs [budwaʁ]), are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers.What do Americans call a biscuit? ›
Biscuit (UK) / Cookie (US)
In the US, cookies are flat, round snacks made of sweet dough. In the UK, these are generally called biscuits, although people do call the bigger, softer kind cookies, too.
The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.Which flour is best for biscuits? ›
Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.What is the basic biscuit formula? ›
The basic formula is as follows: 2 cups AP flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons butter, 1/2 cup milk—and the add-in(s) of your choice.How to make biscuits step by step? ›
- Step 1: Gather the Ingredients. What You Need: ...
- Step 2: Mix the Dough. Preheat oven to 450 degrees F. ...
- Step 3: Knead the Dough. Turn dough out onto a lightly floured surface. ...
- Step 4: Cut and Bake.
Ingredients: Enriched Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cultured Nonfat Buttermilk (cultured Skim Milk, Nonfat Dry Milk, Modified Food Starch, Salt, Mono And Diglycerides, Locust Bean Gum, Carrageenan), Palm Oil, Palm Kernel Oil, Water, Leavening (sodium ...What binds biscuits together? ›
Flour is a binding agent that provides structure and determines the density of the cookie.
Baking powder and baking soda are what we call chemical leavening agents, meaning they make our baked goods rise. A chemical leavening agent will form carbon dioxide bubbles making your biscuits rise.What happens if you don't knead biscuits? ›
The kneading activates the gluten enough to give the biscuits an extra push in the oven, but not enough to make them chewy like a yeast bread. While drop biscuits are easier since this step is omitted, the minimal amount of kneading makes the biscuits rise higher and taste lighter.Is it better to bake with whole eggs or egg whites? ›
Egg whites not only bind the other ingredients together, they also add volume through their leavening properties. Because commercial cake mixes already have additives that enhance the tenderness of the sponge when baked, using egg whites instead of whole eggs produces even more favorable results.Why do you put baking soda in biscuits? ›
If the biscuit example doesn't have you convinced, you should also know that baking soda enhances browning, which gives baked goods their appealing golden hue. Baking soda also weakens gluten, which helps things like cookies or pancakes spread out while keeping them soft and chewy rather than overly dense.What happens if you use whole eggs instead of egg yolks? ›
When you use whole eggs in a recipe, you get some of the best properties of both the yolk and the white. While whole eggs aren't quite as good as straight yolks at creating an emulsion, they are still excellent binding agents, especially in cakes, cookies, and other baked goods.Why are American biscuits different? ›
Americans are the outlier on how we use "biscuit"
American biscuits are small, fluffy quick breads, leavened with baking powder or buttermilk and served with butter and jam or gravy. They are close to what the British would call scones. But American scones are different, because nothing about this is uncomplicated.
Ingredients: Wheat Flour (Gluten), Sugar, Butter (8%) (Milk), Desiccated Coconut (7%), Unhydrogenated Vegetable Oil (Palm Mesocarp with Anti-Oxidants (BHA, BHT)), Golden Syrup (2.5%), Eggs, Glucose Syrup (1%), Salt, Whey Powder (Milk), Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Emulsifier (E322...Does Chick Fil A have an egg biscuit? ›
A breakfast portion of our famous boneless breast of chicken, seasoned to perfection, freshly breaded, pressure cooked in 100% refined peanut oil, a folded egg and cheese, served on a buttermilk biscuit baked fresh at each Restaurant.Is butter or crisco better in biscuits? ›
So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.Is it better to use oil or butter in biscuits? ›
Due to its liquid nature, using oil in cookies typically results in a denser texture. Also, because oil is 100% fat, it doesn't react with flour the way butter does (butter contains water). Because of that, your cookies won't be as fluffy. If you're a fan of flat cookies, then using oil is an excellent option.
Butter adds more flavor, but shortening makes the biscuits more tender because it doesn't contain water or milk solids. The fat must be cold. Fat forms small pockets throughout the biscuit dough, and as the fat melts in the oven, the CO2 from the leavening agent takes its place so the biscuits rise.What makes biscuits moist? ›
Fully incorporating the butter and flour guarantees tender, airy biscuits every time. Low-protein flours keep biscuits fluffy and light, never tough. Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist.Can you make Bisquick with just water? ›
If you want to simplify it even further, you can make Bisquick pancakes with just water or your favorite milk alternative. They turn out a little flatter when using only water in the mix, but they still come out well and taste good.Can I use evaporated milk instead of milk? ›
Use evaporated milk instead of fresh milk in recipes. Add an equal amount of water. For example, if a recipe lists 1 cup (250 mL) milk, add ½ cup water to ½ cup evaporated milk. Try leftover canned milk in tea, coffee, omelets, soups, hot oatmeal or even spaghetti sauce.How do you make my biscuits rise higher? ›
Make sure you chill the butter for 30 minutes (it will cool faster when cut into pieces). Doing so ensures that the fat doesn't melt and produce greasy, leaden biscuits. Then heat the oven to 500 degrees; the high heat produces maximum steam, which encourages the biscuits to rise as high as they possibly can.Should you brush butter on biscuits before baking? ›
Brush the tops of the biscuits with melted butter, before and/or after baking. Brushing melted butter on unbaked biscuits helps create a beautiful golden brown crust. You don't need a lot of butter, just skim the tops with a buttered pastry brush then bake as directed.Should you let biscuit dough rest? ›
If you find the dough is becoming elastic and hard to roll, wrap it in cling film and chill it for 10min to allow the gluten to relax. Another reason your biscuits are tooth-breakingly hard might be that you might be cooking them for too long.How to make a batter without an egg? ›
Mix 200 g flour and salt to taste in a bowl. Slowly add mineral water. It is important to dose the water carefully to obtain a consistency that is smooth and fluid but not liquid. When cooking, the batter must completely coat the pieces of food, but the amount in excess has to drip off.What can I use instead of egg yolk in biscuits? ›
Cornstarch works well as a vegan substitute for egg yolk for the fact that it, too, has plenty of natural binding properties. When mixed with water, this stuff is great for holding baked goods together as they cook, while also keeping the dish nice and moist--just as an egg yolk would do.
Egg whites entrap more air while contributing more water, encouraging steam and gluten formation: perfect conditions for lean cookies that are thick and puffy. Cakey. Yolks cut the water and throw in fat, hindering both gluten development and aeration, producing cookies that are dense, tender, and rich.
THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.Can you make batter with just flour and water? ›
Flour and Water Batter
The simplest of all batters, this easy mix is best suited to thin fish fillets with a delicate flavor, like sole or pollock. Beat 1 cup of flour and a 1/2 teaspoon of salt into 2 cups of water.
The final verdict: If you're looking for a fall-apart, no-chewing-required softness and a pronounceable butter-flavor, you might do best omitting the egg. If you want a biscuit with impressive looks at great height, whisk an egg into the milk mixture and be on your way.How much milk can I substitute for one egg? ›
Egg substitutes for binding include flax seeds, chia seeds, oil and water, or gelatin. For leavening, use chickpea flour, silken tofu, flax seeds, or carbonated water. For recipes that require both leavening and binding, use a mixture of baking powder and coconut milk, flax seeds, or apple cider vinegar.Is milk or buttermilk better for biscuits? ›
Buttermilk gives biscuits their signature tang and keeps the dough tender. Make sure it's very cold when you add the buttermilk to the dough.What does milk do in biscuits? ›
Milk encourages the browning reactions characteristic of baked goods like pastry crusts, cookies and biscuits. Milk contributes to the keeping quality of bread and gives it a soft crust. Additional protein and sugar (lactose) in milk adds more sweetness and a browner color to baked goods than water.What is Joanna Gaines biscuit recipe? ›
- 4 cups self-rising flour, plus more for the work surface.
- 2 tablespoons baking powder.
- 1 teaspoon baking soda.
- 3 sticks salted butter (¾ pound), cold, cut into ½-inch pieces or grated.
- 2 large eggs, beaten, plus 1 large egg for brushing.
- 1 ½ cups buttermilk, or as needed, plus 1 tablespoon for brushing.
A cookie (American English), or a biscuit (British English), is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.