Name: Biscuits Recipe Without Butter
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 tablespoon granulated sugar (optional, for slightly sweet biscuits); 1/3 cup vegetable oil (or melted coconut oil); 3/4 cup milk (whole milk, almond milk, or any milk of choice); Optional: melted butter or oil for brushing

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Craving warm, fluffy biscuits but don’t have butter on hand? No problem! This recipe uses oil instead of butter, making it lighter and easier to whip up while still delivering that classic biscuit flavor and texture. Whether you’re serving them with jam, honey, or gravy, these biscuits are sure to be a hit.

I remember the first time I made biscuits without butter—it was one of those mornings when my pantry was nearly bare, but I had a craving for something homemade. Turns out, swapping butter for oil not only saved the day but also gave the biscuits a tender crumb and golden crust. Now, this is my go-to recipe whenever I want something quick and comforting.

Why You’ll Love This Biscuit Recipe Without Butter

These biscuits are more than just a carb-loaded treat—they’re a lifesaver for busy mornings, cozy afternoons, or anytime you need a little comfort food. Here’s why you’ll adore them:

No Butter Needed: We’re using oil or another fat substitute, which makes this recipe lighter and dairy-free.
Super Flaky Texture: The secret is in the folding technique—layering the dough creates those irresistible flaky layers.
Kid-Friendly: Kids love helping pat out the dough and cut the biscuits into shapes.
Customizable: Serve them sweet with jam or honey, or savory with gravy or cheese.
Perfect for Any Occasion: Whether it’s breakfast, brunch, or dinner, these biscuits fit the bill.

How to Make It

These biscuits come together in just a few simple steps, and the process is as easy as mixing, folding, and baking.

To start, we’ll whisk together flour, baking powder, salt, and a touch of sugar in a bowl to create the dry base. Instead of cutting in cold butter like traditional biscuit recipes, we’ll add oil to the dry ingredients.

The oil coats the flour particles, creating a tender texture without the need for butter. Once the dry ingredients are coated, we’ll stir in milk (or a non-dairy alternative) until the dough comes together—it should be soft and slightly sticky, but not too wet.

Once the dough is ready, turn it out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. To create those signature flaky layers, fold the dough in half like a book, then pat it down again. Repeat this process two or three times—it’s what gives the biscuits their airy, layered texture.

After folding, roll or pat the dough to about 1-inch thickness and cut out rounds using a biscuit cutter or glass. Place the biscuits close together on a baking sheet to help them rise tall and fluffy.

Pop the biscuits into the oven and let the magic happen. As they bake, your kitchen will fill with the irresistible aroma of warm, freshly baked biscuits.

Once they’re golden brown on top and sound hollow when tapped on the bottom, they’re ready.

For a glossy finish, brush the tops with a little extra oil or melted butter substitute before serving. Whether you enjoy them plain, with jam, or smothered in gravy, these biscuits are sure to bring comfort to your table.

Make Ahead Method

If you’re someone who loves being prepared (and let’s face it, life is so much easier when you are), these biscuits are perfect for make-ahead baking. Here’s how you can plan ahead and save yourself some time:

Prepare the Dough in Advance: One of the best things about this recipe is that you can mix up the dough a day ahead and store it in the fridge. Simply follow the recipe up to the point where you’ve mixed the dough, then cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. The cold temperature will help the dough firm up slightly, making it easier to roll out later. When you’re ready to bake, take the dough out of the fridge, let it sit at room temperature for about 10 minutes to soften slightly, then roll, cut, and bake as directed.

Freeze the Dough: If you want to prep even further ahead, you can freeze the dough before baking. After cutting out the biscuits, place them on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once frozen, transfer the biscuits to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll stay fresh in the freezer for up to 3 months. When you’re ready to bake, simply add a couple of extra minutes to the baking time—no need to thaw! This method is especially handy if you’re meal prepping for the week or want to have homemade biscuits ready for unexpected guests.

Bake and Freeze: Another option is to bake the biscuits first, then freeze them once they’ve cooled completely. Wrap each biscuit individually in plastic wrap or store them in a freezer-safe bag or container. When you’re ready to enjoy, reheat them in the oven at 350°F (175°C) for about 5-10 minutes, or pop them in the microwave for 20-30 seconds. This is perfect for busy mornings when you want warm, fresh-tasting biscuits without the effort of baking from scratch.

This make-ahead method is especially handy during busy seasons like the holidays or when you’re meal prepping for the week. It allows you to break the process into manageable steps without sacrificing flavor or quality.

Pro Tips

Here are some insider tips to take your biscuits from great to absolutely outstanding:

Use Cold Ingredients: While we’re skipping butter, it’s still important to use cold milk and oil. This helps the biscuits rise higher and stay flaky. If your kitchen is warm, you can even chill the flour and mixing bowl beforehand to keep everything cool.

Don’t Overmix the Dough: Overmixing is one of the most common mistakes when making biscuits. Once you’ve added the milk to the dry ingredients, stir just until the dough comes together. A few lumps are perfectly fine—you don’t want to overwork the gluten in the flour, which can lead to tough biscuits. The goal is light, tender layers, so handle the dough gently.

Fold for Layers: Folding the dough two or three times is key to creating those flaky layers. This technique mimics the layering effect you’d get from cutting in butter, giving the biscuits their signature texture. Don’t skip this step—it’s what makes the biscuits so irresistible.

Cut Straight Down: When cutting out the biscuits, press the cutter straight down without twisting. Twisting can seal the edges and prevent the biscuits from rising evenly. If you don’t have a biscuit cutter, use a glass or jar lid, but make sure to press straight down for the best results.

Keep Them Close Together: Place the biscuits close together on the baking sheet. This encourages them to rise tall rather than spread out, giving you those fluffy, bakery-style biscuits. If you prefer crispier edges, space them slightly apart.

Brush with Oil or Butter Substitute: For a golden, glossy finish, brush the tops of the biscuits with a little extra oil, melted butter substitute, or even a mixture of milk and honey before baking. This not only enhances the appearance but also adds a touch of flavor.

Test for Doneness: The biscuits should be golden brown on top and sound hollow when tapped on the bottom. You can also insert a toothpick into the center—if it comes out clean, they’re ready. Keep an eye on them toward the end of the baking time, as ovens can vary.
Reheat Like a Pro: If you’re reheating leftover biscuits, avoid the microwave unless you’re short on time—it can make them soggy. Instead, warm them in the oven at 350°F (175°C) for 5-10 minutes, or toast them in a toaster oven for a crispy exterior and soft interior.

Storage Options

Once you’ve baked these biscuits, you’ll want to store them properly to keep them fresh:

Room Temperature: Store the biscuits in an airtight container at room temperature for up to 2 days. Reheat in the oven or toaster oven to restore their flakiness.
Refrigerator: If you live in a warm climate or want to extend their shelf life, store them in the fridge for up to 5 days. Reheat before serving.
Freezer: Freeze baked biscuits in a freezer-safe bag or container for up to 3 months. Reheat in the oven or microwave when ready to enjoy.

Tools For This Recipe

You don’t need any fancy gadgets to make these biscuits, but having the right tools can make the process smoother:

Mixing Bowls: You’ll need a couple of bowls—one for the dry ingredients and one for combining the wet ingredients.
Rolling Pin: A rolling pin helps roll out the dough evenly, but you can also use your hands to pat it down.
Biscuit Cutter: A round biscuit cutter works best, but a glass or jar lid will do in a pinch.
Baking Sheet: Use a rimmed baking sheet lined with parchment paper for easy cleanup.
Pastry Brush: A small pastry brush is perfect for brushing the tops with oil or melted butter substitute.

FAQs!

Can I use coconut oil instead of vegetable oil?

Absolutely! Coconut oil works beautifully in this recipe and adds a subtle tropical flavor. Just make sure it’s melted before adding it to the dry ingredients.

Can I make these biscuits gluten-free?

Yes! Swap the all-purpose flour with a gluten-free flour blend, and double-check that your other ingredients are gluten-free.

Can I add cheese or herbs to the dough?

Of course! Fold in shredded cheddar cheese, chopped chives, or dried herbs like rosemary or thyme for savory biscuits.

How do I know when the biscuits are done?

The biscuits should be golden brown on top and sound hollow when tapped on the bottom. You can also insert a toothpick into the center—if it comes out clean, they’re ready.

Can I use almond milk or another non-dairy milk?

Yes! Almond milk, oat milk, or any non-dairy milk works perfectly in this recipe.

Variations and Substitutions

Feel free to get creative with these biscuits. Here are some ideas:

Sweet Version: Add a tablespoon of sugar to the dough and brush the tops with honey or jam after baking.
Savory Twist: Stir in shredded cheese, cooked bacon bits, or everything bagel seasoning for a savory spin.
Make Drop Biscuits: Skip rolling and cutting the dough. Instead, drop spoonfuls of dough onto the baking sheet for rustic, no-fuss biscuits.
Swap the Oil: If you’re out of oil, you can use melted shortening or even Greek yogurt as a substitute.

Wrapping It Up: A Taste of Comfort

There’s nothing quite like the smell of freshly baked biscuits wafting through the house. These biscuits without butter are proof that you don’t need fancy ingredients to create something truly special. Whether you’re serving them for breakfast, brunch, or dinner, this recipe is sure to become a favorite.

Now it’s your turn! Whip up a batch of these biscuits and let me know how they turned out in the comments below. Did you stick to the classic recipe, or did you try one of the variations? Share your thoughts—I’d love to hear from you!