English Digestive Biscuits: A Wholesome, Dairy-Free Classic


This recipe for English Digestive Biscuits was shared with us by a reader. They have a hearty taste and the perfect, lightly crisp texture. Think of them like graham crackers for grown-ups to enjoy with tea or coffee. Store-bought English Digestive Biscuits are often dairy free, but the recipes usually contain dairy. Fortunately, this one is completely vegan!

English Digestive Biscuits - A Wholesome, Dairy-Free and Vegan Classic

Special Diet Notes: English Digestive Biscuits

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

English Digestive Biscuits
Prep time
Cook time
Total time
This classic cookie-like biscuit is a real treat after a meal. But unlike many recipes, it's made with whole wheat flour for a wholesome touch.
Serves: about 3 dozen biscuits
  • ½ cup unbleached all-purpose flour
  • 1½ cups stone ground whole wheat flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup non-hydrogenated shortening
  • ¾ cup powdered confectioners' sugar
  • ¼ cup cold dairy-free milk beverage
  1. Put the flours, baking powder, and salt in a mixing bowl and whisk to combine.
  2. Add the shortening and whisk until coarse crumbs form.
  3. Add the sugar and enough milk to make a stiff dough.
  4. Knead this mixture on a flour surface until smooth.
  5. If you have time, return the dough to your bowl, cover and refrigerate for 1 hour. This resting time will make the biscuits more tender and crisp.
  6. After the dough has chilled, preheat your oven to 350ºF.
  7. Roll out the dough until it is a bit more than ⅛ inch thick. Cut with a 2½-inch biscuit cutter or into your desired shapes.
  8. Place the biscuits on greased cookie sheets, and prick evenly with a fork.
  9. Bake until pale gold, about 15 to 20 minutes.
  10. The biscuits will keep in an airtight container at room temperature for about 1 week.
Flour Note: If you don't have whole wheat flour on hand, you can substitute all-purpose flour. You can also cut in a little oat flour for part of the flour for a slightly different texture.

Want More Dairy-Free Recipes? Enjoy Eat Dairy Free!

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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