Dairy-Free No-Fail Biscuits


  • 453g all-purpose flour (this precision is not 100% necessary, you may need to add more when folding in the wet ingredients)
  • 30-37g sugar (I’d err on the lower side for the first run)
  • 28g baking powder
  • 7g salt
  • 151g butter-flavored shortening (cold!)
  • 76g eggs (I kinda just use 2 jumbo and add a teensy bit more flour)
  • 240ml coconut milk yogurt (unsweetened)
  • egg wash (one egg and a tablespoon of oat milk and a pinch of salt)


Oven @ 425°F/218°C ; Sheet pan lined with parchment paper.

Sift dry bits together.

Cut up shortening into small squares and mix into the dry bits with a pastry blender.

Combine eggs and yogurt. Add to ^^.

Fold and knead gently just until the dough forms. Too much working the dough and the biscuits will be tough.

Press out dough on lightly floured surface to ~3cm thickness and use a 5cm cutter to cut (push down, don’t twist).

Place on lined sheet pan.

Brush with egg wash.

Bake ~15m (start watching at 7m, prbly rotate the sheet pan then, and then again at ~12m).

Cover image from Data-Driven Security
Amazon Author Page

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.