These super easy, quick, homemade from-scratch no milk biscuits are fluffy and soft and perfect for family baking days. These are basically soft, rich baking powder bread with no yeast, and they bake in no time. You make these skinny-taste biscuits without milk with yogurt and butter and serve them in less than 30 minutes. Serve them with your favorite jams, honey, or eggs for an easy, quick, protein-packed breakfast or brunch.
I bake when I feel down, I bake when I feel happy! There is something about baking that is very therapeutic. Do not you think?! You feel the flour, mix the ingredients with your hands, and watch the batter bake and rise in the hot oven. It is so pleasing to the eyes. And, of course, the aroma of freshly baked biscuits is incredibly irresistible and mesmerizing.
These homemade biscuits without milk are easy to make and perfect without much effort every time. You mix the ingredients and drop them on a sheet pan to bake; no need to roll them or cut them.
These biscuits without milk are a healthier version of biscuits with more protein from yogurt for a perfect breakfast. It is soft, moist, and has a tangy and buttery flavor.
- All-purpose flour. Any other type of flour works.
- Plain whole milk yogurt. Find out the substitute section for more!
- Butter. Adds lots of flavor to biscuits.
- Baking powder. Help to raise the biscuits.
- Salt. Adds flavor.
- Egg yolk. (optional)
Instructions on how to make quick biscuits without milk (Step by step)
Preheat the oven to 400 °F.
Grease a sheet pan with oil or butter.
In a large bowl, mix dry ingredients.
Next, add room-temperature soft butter and yogurt and mix them all by hand or spoon.
At this point, do not overmix. The batter will be sticky; no worries, do not add more flour.
Flat out the batter and divide it into nine sections; it does not have to be perfect.
Grab each batter and drop them on the sheet pan. They round up as they cook. Leave some room between them as they expand while baking.
Brush them with egg yolk. (optional)
Bake them on the middle rack or until golden brown on top and crispy on the bottom.
Let it cook, and ENJOY!
- Use a cast-iron sheet pan for baking the biscuits.
- Make sure to grease the pan well, so the biscuits do not stick.
- Use whole wheat flour in this recipe.
- Do not overmix the batter, and bake them right away.
- Make sure the baking soda or baking powder is not expired.
- Use plain whole-milk yogurt.
- If the butter is salted, use less salt.
- For perfect equal-sized biscuits, pour the batter on a dusty floor surface. Add some flour to the batter and use a mason jar lid to cut them.
- Do not overbake the biscuits. Move them out of the oven as soon as they turn brown.
- Please find the note below for the biscuits without milk recipe substitutes and more.
- Please find the note below for the sourdough starter long-fermented version of this biscuits without milk recipe.
- Substitute all-purpose wheat flour with whole wheat flour, oat flour, almond flour, rice flour, or any other flour you like.
- Replace plain whole milk yogurt with sour cream, buttermilk, milk kefir, or cottage cheese.
- Substitute butter with ghee, coconut oil, olive oil, or avocado oil.
- Use one teaspoon of baking soda for every three teaspoons of baking powder.
- Be creative and make these biscuits without milk by adding the following:
- Seeds such as pumpkin, sesame, chia, sunflower, or flax seeds
- Nuts such as chopped walnuts, cashews, almonds, or peanuts.
- Dried fruits like figs, dates, raisins, apricots, blueberries, cranberries, cherries, or apples.
- Spices such as cumin, ginger, pepper, or turmeric.
- Herbs like cilantro, chives, parsley, oregano, mint, dill, or rosemary.
I used this 15.5 x 10.5-inch cast iron sheet pan (Affiliate link). Everything tastes extra delicious when cooked in cast iron cookware.
Storage and reheat
Let them cool completely, store them in an air-tight Ziplock, and refrigerate them for up to a week. This way, they stay moist and do not dry out. Heat them in an oven or microwave them for a few seconds.
What to serve with it
Make it with sourdough starter
Follow the exact recipe for the biscuits without milk mentioned below. Only leave the baking powder out. Then add half a cup of sourdough starter to the batter and mix them. Let the batter ferment for 8 to 12 hours or until it doubles in size. Then, add ½ teaspoon of baking soda to the fermented batter right before baking. Mix them all; It will be sticky; no worries, no need to add flour. Just divide the batter into equal parts, drop them in a greased sheet pan, and bake them.
I prefer the fermented version of this recipe for more of its health benefits!
Make it keto
- Use almond flour or coconut flour instead of wheat flour.
- Substitute plain whole milk yogurt with plain Greek yogurt or cottage cheese.
Make it vegan
- Substitute plain whole milk yogurt with almond yogurt, cashew yogurt, or other nut yogurts. Or substitute it with nut-based milk such as almond milk, coconut milk, or cashew milk.
- Substitute butter with coconut oil, olive oil, or avocado oil. Apple sauce, nut butter, and mashed bananas are other great examples.
What did you substitute? How did your family and kids like it? Let me know in the comment below your favorite combination. I love to hear from you!
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How to make homemade from-scratch no milk biscuits (Quick,Easy)
- Two and a half cups of all-purpose flour
- One and a half cups of plain whole-milk yogurt
- One stick of butter- about half a cup of butter
- Four teaspoons of baking powder
- ½ teaspoon salt
- Egg yolk optional
- Preheat the oven to 400 °F.
- Grease a sheet pan with oil or butter.
- In a large bowl, mix dry ingredients.
- Next, add room-temperature soft butter and yogurt and mix them all by hand or spoon.
- At this point, do not overmix. The batter will be sticky; no worries, do not add more flour.
- Flat out the batter and divide it into nine sections; it does not have to be perfect.
- Grab each batter and drop them on the sheet pan. They round up as they cook. Leave some room between them as they expand while baking.
- Brush them with egg yolk. (optional)
- Bake them for 20 minutes on the middle rack or until golden brown on top and crispy on the bottom.
- Let it cook, and ENJOY!
Your Private Notes
- I used a 15.5 x 10.5 inch cast iron sheet pan.
- Please find the note above for the sourdough starter long-fermented version of this biscuits without milk recipe.
Note: The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.