Best Egg Substitute in Biscuits

Buttermilk is acidic and reacts with baking soda to produce carbon dioxide, which helps biscuits rise similarly to eggs. It also adds moisture and a slight tang that complements biscuit flavor.

To succeed, mix the buttermilk and baking soda just before adding to the dough to maximize leavening. Adjust flour slightly if dough feels too wet.

Compared to eggs, this substitute maintains biscuit height and tenderness without adding egg flavor or altering texture significantly.

Greek yogurt’s thick consistency helps bind dough and adds moisture, while its acidity can slightly tenderize gluten, improving biscuit softness.

Use plain, full-fat yogurt for best results and reduce other liquids slightly to avoid sogginess.

Biscuits may be slightly denser and tangier than with eggs but remain tender and flavorful.

The bubbles in carbonated water provide leavening by creating air pockets in the dough, mimicking the aeration eggs provide.

Add just before baking to retain carbonation. This works best when combined with a small amount of fat to help structure.

Biscuits may be lighter but slightly less rich and tender compared to egg-containing versions.

Vegetable oil provides fat to tenderize the biscuit, while baking powder acts as a leavening agent to help rise. Water adds necessary moisture.

Mix thoroughly to distribute leavening evenly. This substitute is less effective at binding than eggs, so dough may be more crumbly.

Final biscuits may be softer but less structured and slightly oilier than those made with eggs.

Mashed potato contains starches that help bind dough and add moisture, contributing to a tender crumb.

Use smooth, well-drained mashed potatoes to avoid excess moisture. This works best in recipes where a slightly denser biscuit is acceptable.

Biscuits may be softer and heavier, with a subtle potato flavor that can complement savory biscuits.