3 tested dairy-free options that contains no dairy products (no milk, butter, cream, or cheese). Each with exact ratios and tips for Biscuits.
The best dairy-free substitute for Egg in Biscuits is Carbonated Water (1/4 cup carbonated water per 1 egg). Introduces lightness and lift without adding flavor or fat.
| Substitute | Ratio |
|---|---|
| ⭐ Carbonated Water | 1/4 cup carbonated water per 1 egg |
| Vegetable Oil and Baking Powder | 1 tbsp vegetable oil + 1/2 tsp baking powder + 2 tbsp water per 1 egg |
| Mashed Potato | 3 tbsp mashed potato per 1 egg |
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.
Want to see all substitutes for Egg in Biscuits, including non-dairy-free options?
View All Egg Substitutes in Biscuits