No Milk, No Egg American Style Biscuits {Scones}

Okay we’ve all been there. Somehow it’s mealtime, we open the fridge and there’s nothing there. When did the fridge get so barren? Now you’re starving, and there’s nothing to eat. Not even bread for a sandwich. There’s rice, but you can’t be bothered to cook it. What to do? 

Make these no milk, no egg biscuits. Just mix together and bake for 10-12 minutes.

Yep, it’s really that easy. Make these for breakfast, lunch, or dinner. PSA: this classic American biscuit goes great with chicken, steak, or gravy. Super easy and everybody likes them! Downside? They’ll go so fast, you won’t be able to photograph them (hence, no photo for this post.)

Oh and for all my readers in the U.K.: by American biscuits, we mean scones. For our Scottish friends, we mean soft scones. Not tea biscuits. Haha. Sorry. But try this recipe! It’s delicious!


Prep time: 5 minutes
Bake time: 10-12 minutes
Serves: 3-4 people


    • 2 cups all-purpose flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • 6 tablespoons vegetable oil (or vegetable shortening)
    • 2/3 cups water


    1. Mix all ingredients together. 
    2. If you’re cool, cut with small cutter for more accurate sizing. Otherwise if you’re a mess and impatient like me, feel free to rip apart with your hands to an “appropriate” size.
    3. Place on ungreased cookie sheet.
    4. Bake at 230°C (450°F) for 10 to 12 minutes.

    If small enough, you can make anywhere from 15 to 20 biscuits. I usually end up making about 10 large biscuits.

    PRO TIP: You can add other ingredients to spruce these biscuits up! You can herbs, add cheese to the mix, or just add cheese on top. I personally like to brush the tops with melted unsalted butter. You can edit them in any way to suit your tastes. I really enjoy eating these biscuits with my homemade vegetarian gravy. Shall I post that next week? It’s super easy as well!