This is the only homemade Easy 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.
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). 2 – Add cold butter. Cut butter into the flour until the mixture resembles coarse crumbs. 1 – Mix dry ingredients in a large bowl. 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. If you don’t feel like rolling and cutting, check out my BEST Drop Biscuits (Easy & Fail-Proof) recipe. 6 – Brush the top with heavy cream and bake in the preheated oven.
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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.
Freeze
Unbaked Biscuits. Cover the biscuits with plastic wrap, then place them in the freezer for several hours until they are 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 an 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.
Reheat
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. Originally posted in May 2020, the post content was edited to add more helpful information, with no change to the recipe in August 2022.
