Do Biscuits Have Eggs in Them? A Nutrition Diet Guide

November 8, 2025 •

4 min read

The presence of eggs in biscuits can vary greatly depending on the recipe and region, making the answer to 'Do biscuits have eggs in them?' not as straightforward as it seems. While many traditional versions are egg-free, other varieties and commercial products frequently include them for texture and richness.

Quick Summary

This article explores whether eggs are a standard biscuit ingredient, differentiating between regional variations like American and UK biscuits. It details how to check product labels and identifies popular egg substitutes used in baking for those with dietary restrictions.

Key Points

American vs. UK Biscuits: The term 'biscuit' refers to a savory, egg-free quick bread in North America, while it typically means a sweet cookie-like baked good that may contain eggs in the UK.
Check the Label: The most reliable way to know if a commercial biscuit contains eggs is to read the ingredient list for 'eggs' or related terms.
Vegetarian Symbols: In some countries, a green dot on packaging indicates a vegetarian product (egg-free), while a brown dot signifies it may contain non-vegetarian ingredients like eggs.
Eggs for Structure and Richness: When used in biscuits, eggs primarily function as a binder, leavening agent, and to add moisture and richness, though they can affect flavor.
Many Egg-Free Options Exist: For those with allergies or following a vegan diet, many brands and recipes use alternative ingredients like aquafaba, flaxseed, or bean milk to replace eggs.
Consider Overall Nutrition: Focusing solely on egg content can be misleading for overall health; factors like sugar and fat content are also critical for a balanced diet.

Regional Differences: American Biscuits vs. UK Biscuits

One of the biggest sources of confusion regarding eggs in biscuits stems from the term's meaning across different regions. What North Americans call a 'biscuit' is a small, soft, savory quick bread, typically made with buttermilk and shortening or butter. These American-style biscuits are characteristically light, fluffy, and flaky due to the reaction of baking soda with acidic buttermilk, and do not contain eggs.

In contrast, what is referred to as a 'biscuit' in the UK and other Commonwealth countries is more similar to what Americans call a 'cookie'. These can range from simple shortbread to more complex, cake-like cookies and often contain eggs as a key ingredient for binding and texture. This difference in terminology is critical for anyone with an egg allergy or following a specific diet, as an American biscuit recipe is likely safe, while a UK biscuit recipe might not be.

The Functional Role of Eggs in Baking

When eggs are included in a baked good, they serve several important functions:

Binding: The proteins in eggs coagulate when heated, helping to bind the ingredients together and provide structural integrity. This is why they are common in cookies and cakes.
Leavening: Beaten eggs can create a foam that traps air, helping the dough to rise and create a lighter, more airy texture.
Moisture and Richness: The fats in the egg yolks add moisture and tenderness, resulting in a richer, softer final product. This richness can sometimes overpower other flavors, as noted by some bakers.
Color and Shine: Eggs are often used as a wash brushed over the surface of dough before baking to give it a glossy, golden-brown finish.

Decoding Commercial Biscuit Labels and Identifying Eggs

For those purchasing packaged biscuits, the best practice is always to read the ingredients list carefully. The inclusion of eggs will be clearly stated. Many commercial products, even those that seem basic, might contain eggs or egg products for various functional reasons. Look for keywords like 'eggs,' 'egg powder,' 'whole egg powder,' or 'egg yolk.'

Beyond the ingredients list, many products are marked with symbols to indicate their dietary status:

In some regions, like India, a green dot within a square signifies a vegetarian product, while a brown dot indicates a non-vegetarian product, which would include eggs.
For products marketed as vegan, you can be sure they are egg-free.
Labels advertising 'egg-free' or 'no eggs added' are also reliable indicators.

Modern Alternatives and Egg Substitutes

Food manufacturers and home bakers have many ways to replace eggs while achieving similar results. This is especially common in vegan and specialty diet products. Common egg substitutes include:

Plant-Based Milks: Some commercial recipes replace eggs with alternatives like bean milk to alter the nutritional profile and cater to vegan diets.
Aquafaba: The liquid from canned chickpeas can be whipped to mimic egg whites, providing leavening and structure.
Flaxseed or Chia Seed Eggs: A mixture of ground flaxseed or chia seeds with water creates a gelatinous binder, ideal for cookies and denser baked goods.
Starches: Cornstarch or arrowroot powder can act as a thickener and binder in various baked goods.

Nutritional Considerations: Eggs vs. Egg-Free

From a nutrition diet perspective, whether a biscuit contains eggs is one of many factors to consider. While eggs provide protein and a range of vitamins and minerals, many commercially produced biscuits are high in refined sugar, saturated fat, and preservatives, which can undermine their nutritional value. Biscuits containing eggs, particularly egg yolks, will have a different fat and cholesterol profile than egg-free versions, which is a consideration for some individuals. The overall nutritional impact depends far more on the total composition, including the type of flour, sugar, and fat used, than on the single ingredient of egg.

Comparison of Biscuit Types


Feature	Traditional American Biscuit	Commercial UK Biscuit / Cookie	Egg-Rich Biscuit (Specialty)
Eggs in Dough?	No, traditionally egg-free.	Often contains eggs.	Yes, eggs are a key ingredient.
Primary Leavening	Buttermilk and baking soda.	Chemical leaveners like baking powder.	Eggs and chemical leaveners.
Texture	Flaky, soft, tender, and savory.	Often crisp, crumbly, or cake-like.	Denser, richer, and moister.
Flavor Profile	Savory and buttery.	Sweet or flavored (e.g., chocolate).	Rich, full-bodied flavor.
Common Use	Served with gravy, sandwiches, or butter.	Snack food, served with tea.	Sandwich base or dessert component.

Conclusion: Navigating the World of Biscuits and Eggs

The question, "Do biscuits have eggs in them?", doesn't have a single answer, but rather depends on the type of biscuit. Traditional American biscuits are almost always egg-free, relying on buttermilk for leavening. In contrast, many cookies and British-style biscuits do contain eggs for structure and richness. For those managing allergies or following specific diets, the safest approach is to carefully check the product's ingredient list and look for explicit labels like 'egg-free' or 'vegan'. With the rise of egg alternatives, many commercially available options cater to these needs, providing a variety of choices without compromising texture or flavor.

To ensure your dietary choices align with your snack, always be a label detective and understand the differences in biscuit-making around the globe.

Frequently Asked Questions

Always check the ingredient list on the package. Eggs, egg powder, or egg derivatives will be listed explicitly. In some countries, a green symbol on the packaging indicates a vegetarian product, while a brown symbol indicates a non-vegetarian one that may contain eggs.

Yes, traditional American-style buttermilk biscuits are typically egg-free. They get their lift and tender, flaky texture from the reaction between buttermilk and baking soda, not from eggs.

No, vegan biscuits are guaranteed to be egg-free as part of their classification. They use plant-based alternatives like flaxseed, fruit purees, or commercial egg replacers instead of eggs.

In the US, a biscuit is a soft, flaky quick bread. In the UK, a biscuit is a small, hard, sweet baked good similar to a cookie, and it is more likely to contain eggs.

Eggs are added to biscuit or cookie recipes to act as a binding agent, add moisture and richness, and assist with leavening for a lighter texture. They are more common in sweeter, cake-like recipes than in savory, flaky ones.

Not necessarily. The healthiness of a biscuit depends on its overall composition. Many egg-free versions still contain high levels of sugar and fat. Look for varieties with whole grains, less sugar, and healthier fats for a better nutritional profile.

Common egg substitutes used in baking include mashed banana, applesauce, ground flaxseed or chia seeds mixed with water (known as a 'flax egg' or 'chia egg'), and silken tofu.