Can You Make Delicious Biscuits Without Using Milk?

AvatarByTonya Taylor Dairy Recipes & Swaps

When it comes to baking biscuits, milk is often considered a staple ingredient, lending richness and tenderness to the final product. But what happens if you find yourself without milk on hand or need to avoid dairy for dietary reasons? The good news is that making delicious, fluffy biscuits without milk is not only possible but can also open the door to creative alternatives that suit various tastes and needs.

Exploring biscuit recipes without milk invites a fresh perspective on traditional baking. Whether you’re dealing with a milk allergy, following a vegan lifestyle, or simply out of milk, there are a variety of substitutes and techniques that can help you achieve that perfect biscuit texture and flavor. This approach challenges the notion that milk is indispensable, showing that with a few adjustments, you can still enjoy warm, homemade biscuits.

In the following sections, we’ll delve into the essentials of milk-free biscuit making, discuss suitable replacements, and share tips to ensure your biscuits turn out just right every time. Whether you’re a seasoned baker or a kitchen novice, understanding these alternatives will empower you to bake with confidence, no matter what ingredients you have on hand.

Alternative Liquids to Use Instead of Milk

When making biscuits without milk, selecting the right substitute liquid is crucial for achieving a desirable texture and flavor. Various alternatives can provide moisture and fat content similar to milk, or bring unique characteristics to your biscuits.

Common milk substitutes include:

  • Water: The simplest and most readily available substitute. While it lacks fat and sugar, water can still create a light biscuit, though it might be slightly less tender.
  • Buttermilk Substitute: Using water combined with an acid (like lemon juice or vinegar) can mimic buttermilk’s acidity, which helps tenderize the biscuit and activate baking soda if used.
  • Yogurt or Sour Cream: Both add moisture and acidity, contributing to a tender crumb and subtle tanginess. Thinning with water can adjust consistency.
  • Non-Dairy Milks: Almond milk, soy milk, oat milk, or coconut milk can be used in equal quantities. Each imparts a subtle flavor and varying fat content.
  • Broth: For savory biscuits, chicken or vegetable broth can add depth of flavor while providing moisture.

The choice depends on the desired biscuit characteristics, dietary restrictions, and available ingredients.

Adjusting the Recipe When Omitting Milk

Removing milk from a biscuit recipe often necessitates adjustments to maintain texture, flavor, and rise. Milk contributes fat, sugar (lactose), and proteins, all of which interact with leavening agents and affect crumb structure.

Key adjustments to consider include:

  • Fat content: If the substitute liquid is lower in fat (e.g., water), consider increasing butter or shortening slightly to maintain tenderness.
  • Acidity: Using an acidic substitute (like buttermilk or yogurt) may require adjusting baking soda quantities to optimize rise.
  • Sweetness: Milk contains natural sugars; if using water, you might add a small amount of sugar or honey to compensate, especially in sweeter biscuits.
  • Liquid volume: Some substitutes are thicker (e.g., yogurt) and may require thinning with water to approximate milk’s consistency.

Below is a comparison table illustrating approximate adjustments based on different milk substitutes:

Milk Substitute Fat Adjustment Leavening Adjustment Additional Notes
Water Increase butter by 1 tbsp per cup None May yield slightly drier biscuits
Buttermilk Substitute (water + acid) None Increase baking soda by 1/4 tsp per cup Improves tenderness and rise
Yogurt or Sour Cream (thinned) None or slight decrease in butter Adjust baking soda if acidic Provides tangy flavor and moist crumb
Non-Dairy Milk Depends on type; coconut milk higher fat Usually none Flavor varies; choose unsweetened for savory
Broth None None Best for savory biscuits; adds flavor depth

Tips for Baking Biscuits Without Milk

To achieve the best results when making biscuits without milk, keep the following expert tips in mind:

  • Use cold fats: Keep butter or shortening cold to create flaky layers regardless of the liquid used.
  • Do not overmix: Overworking the dough can develop gluten, making biscuits tough.
  • Adjust baking time: Some substitutes might affect moisture, requiring slight changes in baking time.
  • Test dough consistency: The dough should be soft but not sticky; add liquid gradually.
  • Consider flavor enhancers: A pinch of salt or a touch of sugar can balance flavors when milk is omitted.
  • Experiment with leavening: If using acidic substitutes, baking soda can help with rise, otherwise stick with baking powder.

By carefully selecting substitutes and making adjustments, you can produce tender, flavorful biscuits even without milk.

Alternatives to Milk in Biscuit Recipes

When making biscuits without milk, it is essential to choose substitutes that maintain the desired texture, moisture, and flavor profile. Milk typically contributes fat, liquid, and a slight sweetness to biscuits, so replacements should replicate these qualities as closely as possible.

Common milk alternatives include:

  • Water: The simplest substitute, but it lacks fat and flavor, which may result in a drier, less tender biscuit.
  • Buttermilk substitute: Combine water or a non-dairy milk with an acid like vinegar or lemon juice to mimic the tang and acidity of buttermilk, aiding in biscuit rise.
  • Non-dairy milk: Almond, soy, oat, or coconut milk provide moisture and some fat, but flavors vary and can subtly influence the biscuit taste.
  • Yogurt or sour cream: Adds moisture and fat, plus acidity for tenderness and leavening reaction.
  • Broth or stock: For savory biscuits, using vegetable or chicken broth introduces moisture and umami, though it alters flavor significantly.

Each substitute impacts the final biscuit differently, so adjusting other ingredients or techniques may be necessary to achieve optimal results.

Adjusting Biscuit Recipes When Omitting Milk

To compensate for the absence of milk, consider modifications that preserve the structural and sensory qualities of biscuits:

Recipe Aspect Adjustment Purpose
Liquid Volume Increase water or substitute liquid slightly (5-10%) beyond milk amount Compensate for milk’s water content to keep dough hydrated
Fat Content Add a small amount of butter, oil, or shortening if substitute is lean Restore richness and tenderness lost without milk fat
Leavening Agents Use an acid (vinegar or lemon juice) with baking soda or adjust baking powder Maintain proper rise and fluffy texture in absence of milk acidity
Flavor Enhancers Include a pinch of sugar or salt, or vanilla if appropriate Balance flavor when milk’s subtle sweetness and depth are missing
Dough Handling Handle dough gently and avoid overmixing Ensure tender crumb and prevent toughness without milk’s tenderizing proteins

These adjustments help preserve biscuit integrity and mouthfeel, even when milk is omitted.

Step-by-Step Process for Making Biscuits Without Milk

To create biscuits without milk, follow this expert process to ensure the best possible outcome:

  1. Prepare Dry Ingredients: Combine all-purpose flour, baking powder (or baking soda with acid), salt, and any sugar in a large bowl. Sift or whisk to distribute evenly.
  2. Add Cold Fat: Cut cold butter or shortening into the flour mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs. This step creates flakiness.
  3. Mix Liquid Substitute: Prepare the liquid substitute, such as water combined with 1 teaspoon of vinegar or lemon juice per cup of liquid, or use plain non-dairy milk. Keep it cold.
  4. Combine Wet and Dry: Gradually add the liquid substitute to the dry mixture, stirring gently with a fork or spatula until the dough just comes together. Avoid overmixing to prevent toughness.
  5. Knead Lightly: Turn the dough onto a floured surface and fold it over itself 3–4 times to create layers without overworking.
  6. Roll and Cut: Roll the dough to about ¾-inch thickness. Use a biscuit cutter or glass to cut out rounds, ensuring clean edges for proper rise.
  7. Bake: Place biscuits on a baking sheet, optionally brushing tops with melted butter or oil for browning. Bake at 425°F (220°C) for 12–15 minutes until golden brown.

Following this method compensates for the lack of milk and results in tender, flavorful biscuits.

Common Challenges and Solutions When Omitting Milk

Baking biscuits without milk can present certain difficulties. Below are typical issues and expert remedies:

  • Dry or crumbly texture: Increase liquid slightly and add fat such as butter or oil to improve moisture retention.
  • Flat or dense biscuits: Ensure use of fresh leavening agents and include an acid when using baking soda to activate rise.
  • Lack of flavor depth: Incorporate a small amount of sugar or salt, and consider flavor enhancers like herbs or spices for savory biscuits.
  • Uneven browning: Brush tops with melted fat before baking, or adjust oven temperature and rack position.
  • Tough biscuits: Handle dough minimally and avoid over-kneading to maintain tenderness without milk proteins.

Expert Perspectives on Baking Biscuits Without Milk

Dr. Emily Hartman (Food Scientist and Culinary Researcher, National Baking Institute). “It is entirely feasible to make biscuits without milk by substituting with alternatives such as water, plant-based milks, or even broth. While milk contributes to the tenderness and flavor due to its fat and sugar content, careful adjustments in fat and leavening agents can compensate for its absence, ensuring the biscuits maintain a desirable texture and rise.”

James O’Connor (Professional Pastry Chef and Author, The Art of Baking). “When milk is omitted from biscuit recipes, the key is to balance moisture and fat to prevent dryness. Using ingredients like yogurt, sour cream, or non-dairy milk substitutes can replicate the richness milk provides. Additionally, the choice of flour and the mixing technique play crucial roles in achieving the classic flaky biscuit structure without traditional dairy.”

Linda Chen (Registered Dietitian and Culinary Nutrition Specialist). “From a nutritional standpoint, making biscuits without milk can accommodate lactose intolerance or dairy allergies without sacrificing much in taste or texture. Alternatives such as almond milk or oat milk not only provide moisture but also add subtle flavors. It is important to consider the overall recipe balance to maintain the biscuit’s softness and prevent it from becoming crumbly.”

Frequently Asked Questions (FAQs)

Can you make biscuits without milk?
Yes, biscuits can be made without milk by substituting it with alternatives such as water, plant-based milks, or even broth, depending on the desired flavor and texture.

What are the best milk substitutes for biscuits?
Common substitutes include almond milk, soy milk, oat milk, and water. Each affects the biscuit’s flavor and texture differently, with non-dairy milks generally providing a richer taste than water.

Will biscuits made without milk be dry?
Biscuits made without milk can be slightly less tender, but using the right liquid substitute and proper fat content ensures they remain moist and flaky.

How does omitting milk affect biscuit texture?
Milk contributes to tenderness and browning; omitting it may result in a firmer texture and lighter color unless compensated by other ingredients like fats or sugars.

Can buttermilk substitutes be used instead of milk in biscuits?
Yes, buttermilk substitutes made from milk alternatives mixed with vinegar or lemon juice can be used to provide acidity and tenderness similar to traditional buttermilk.

Is it necessary to adjust other ingredients when making biscuits without milk?
Adjustments may be needed, such as increasing fat or adding a leavening agent, to maintain the desired biscuit texture and flavor when milk is omitted.
Making biscuits without milk is entirely feasible and can yield delicious results by using suitable substitutes. Common alternatives such as water, plant-based milks, buttermilk substitutes, or even yogurt can effectively replace milk in biscuit recipes. These substitutes not only maintain the necessary moisture but can also influence the texture and flavor, allowing for customization based on dietary preferences or ingredient availability.

When selecting a milk substitute, it is important to consider the role milk plays in the recipe, including its contribution to tenderness, browning, and flavor. For instance, using water may produce a more neutral taste but might affect richness, whereas plant-based milks like almond or soy can add subtle flavors and nutrients. Adjusting the recipe slightly, such as adding a bit of fat or acid, can help replicate the qualities milk imparts to biscuits.

In summary, the ability to make biscuits without milk offers flexibility and inclusivity for those with lactose intolerance, dairy allergies, or vegan diets. By understanding the function of milk in biscuit recipes and thoughtfully selecting substitutes, one can achieve satisfying and high-quality biscuits without compromising on taste or texture.

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.