How Do You Make Delicious Biscuits Without Using Milk?

AvatarByTonya Taylor Dairy Recipes & Swaps

There’s something undeniably comforting about a warm, flaky biscuit fresh from the oven. Traditionally, milk plays a key role in achieving that tender texture and rich flavor. But what if you don’t have milk on hand, or you’re looking for a dairy-free alternative? The good news is that making delicious biscuits without milk is not only possible—it can be surprisingly simple and just as satisfying.

Exploring how to make biscuits without milk opens up a world of versatile baking options. Whether you’re dealing with a dietary restriction, lactose intolerance, or just ran out of milk, there are clever substitutions and techniques that can help you create the perfect biscuit. From alternative liquids to adjustments in ingredients, these methods ensure your biscuits remain fluffy, moist, and full of flavor.

In this article, we’ll delve into the essentials of biscuit-making without milk, highlighting key tips and ideas to help you master this classic comfort food. Whether you’re a seasoned baker or a kitchen novice, you’ll discover how to adapt your recipe with confidence and enjoy biscuits that rival the traditional version.

Substitutes for Milk in Biscuit Recipes

When making biscuits without milk, selecting an appropriate substitute is crucial to maintain the desired texture and flavor. Several liquid alternatives can replicate the moisture and richness that milk typically provides. Understanding the properties of these substitutes helps in achieving biscuits that are tender, flaky, and flavorful.

Common milk substitutes include:

  • Water: The simplest option, water adds moisture but lacks fat and flavor, which may result in a slightly drier biscuit.
  • Buttermilk (or cultured dairy-free versions): Adds acidity and fat, enhancing tenderness and flavor.
  • Yogurt (dairy or plant-based): Provides moisture and acidity, contributing to a soft crumb.
  • Plant-based milks: Almond, soy, oat, or coconut milk can add mild flavors and varying levels of fat.
  • Cream or half-and-half substitutes: For richer biscuits, diluted creams or coconut cream can be used sparingly.

Each substitute interacts differently with leavening agents such as baking powder or baking soda, affecting rise and crumb structure.

Adjusting Ingredients When Omitting Milk

Replacing milk necessitates adjustments to other ingredients to balance moisture, fat, and acidity. For example, when using water, consider adding a small amount of fat like melted butter or oil to compensate for milk fat loss. Conversely, acidic substitutes like buttermilk or yogurt may require reducing or increasing baking soda to optimize leavening.

Key considerations include:

  • Fat content: Milk contributes fat; substitutes low in fat may require added fats.
  • Acidity: Acidic liquids react with baking soda to create carbon dioxide, aiding rise.
  • Sweetness and flavor: Some substitutes impart distinct flavors that can complement or alter the biscuit’s taste.

Common Milk Substitutes and Their Effects

Substitute Fat Content Acidity Effect on Biscuit Adjustment Tips
Water None Neutral Drier texture, less rich flavor Add 1 tbsp melted butter or oil per cup of water
Buttermilk (or cultured dairy-free) Low to moderate High Moist, tender, slightly tangy Reduce baking powder, increase baking soda slightly
Yogurt (plain, unsweetened) Moderate Moderate Soft crumb, mild tanginess Thin with water if too thick; adjust leavening for acidity
Almond Milk Low Neutral to slightly acidic Light flavor, less rich Add a bit of fat for richness if desired
Coconut Milk (canned, diluted) High Neutral Rich, slightly sweet flavor Use sparingly; may need less added fat

Techniques to Improve Biscuit Texture Without Milk

To compensate for the absence of milk, specific baking techniques can enhance biscuit quality:

  • Incorporate additional fat: Adding butter, shortening, or oil improves tenderness and mouthfeel.
  • Use cold ingredients: Cold fat and liquids help create flaky layers by preventing premature fat melting.
  • Do not overmix: Overmixing develops gluten, resulting in tougher biscuits.
  • Adjust leavening: Modify baking powder and soda to match the acidity of substitutes for optimal rise.
  • Add a touch of sugar or honey: Enhances browning and flavor in less rich doughs.

Example Recipe Modification Using Water Instead of Milk

When substituting water for milk, follow these guidelines to retain biscuit quality:

  • Replace milk volume with water.
  • Add 1 tablespoon of melted butter or oil per cup of water to mimic fat content.
  • Consider adding 1 teaspoon of vinegar or lemon juice per cup of water to introduce mild acidity, improving tenderness.
  • Ensure cold water and fats to promote flakiness.
  • Follow standard biscuit mixing and baking procedures.

This approach allows for a simple, effective milk-free biscuit while maintaining desirable texture and flavor.

Substitutes for Milk in Biscuit Recipes

When making biscuits without milk, it is essential to choose a substitute that maintains moisture, flavor, and texture. Various ingredients can replace milk, each contributing unique qualities to the final product.

  • Water: The simplest substitute, water hydrates flour but lacks fat and flavor, often resulting in slightly drier biscuits. To compensate, consider adding a small amount of butter or oil.
  • Buttermilk or Yogurt: These provide acidity that reacts with baking soda or powder, producing tender, fluffy biscuits. They also add moisture and a subtle tang.
  • Plant-Based Milks: Almond, soy, oat, or coconut milk can be used in equal amounts as milk substitutes. They add moisture and some flavor, with varying fat content affecting texture.
  • Sour Cream or Cream Cheese: These add fat and moisture, enriching biscuits and improving tenderness but may require adjustment of dry ingredients.
  • Broth or Stock: For savory biscuits, chicken or vegetable broth can replace milk, imparting flavor while hydrating the dough.
Substitute Effect on Texture Flavor Impact Recommended Use Cases
Water Less tender, slightly drier Neutral When no dairy or substitutes available
Buttermilk/Yogurt Moist, tender, fluffy Slightly tangy Traditional biscuits requiring leavening reaction
Plant-Based Milk Varies by type, generally moist Subtle nutty or sweet notes Dairy-free or vegan biscuits
Sour Cream/Cream Cheese Rich, tender Rich, slightly tangy Rich or savory biscuit variants
Broth/Stock Moist, less tender Savory, umami Savory biscuits or scones

Adjusting the Biscuit Recipe When Omitting Milk

Milk contributes fat, moisture, and acidity to biscuit dough. When omitting milk, you should adjust the recipe to achieve the desired biscuit qualities.

Consider the following adjustments:

  • Increase Fat Content: Since milk contains fat, adding a bit more butter, shortening, or oil will help maintain tenderness and richness.
  • Hydration Balance: Substitute liquids should match the quantity of milk, but if using water or low-fat substitutes, increase fat or slightly reduce flour to prevent dryness.
  • Leavening Adjustment: If the substitute lacks acidity (e.g., water or plant-based milk without acidity), ensure baking powder is used instead of baking soda, or add an acid (like lemon juice or vinegar) to activate leavening.
  • Flavor Enhancement: Add a pinch of salt or a small amount of sugar to compensate for the flavor loss when using neutral substitutes like water.

Step-by-Step Biscuit Recipe Without Milk

Below is a detailed recipe for making classic biscuits without milk, using water and extra butter to maintain texture and flavor.

Ingredient Quantity Notes
All-purpose flour 2 cups (240 g) Sifted for lightness
Baking powder 1 tablespoon Leavening agent
Salt 1/2 teaspoon Enhances flavor
Granulated sugar 1 teaspoon (optional) Balances flavor
Cold unsalted butter 6 tablespoons (85 g) Cut into small cubes for flaky texture
Cold water 3/4 cup (180 ml) Adjust as needed for dough consistency
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together

    Expert Perspectives on Making Biscuits Without Milk

    Dr. Linda Marshall (Culinary Scientist, Food Innovation Lab). When substituting milk in biscuit recipes, it is essential to consider the moisture and fat content that milk typically provides. Alternatives such as buttermilk substitutes made from water and vinegar or plant-based milks can maintain the desired texture and tenderness. Additionally, adjusting the fat ratio slightly can compensate for the absence of milk solids, ensuring the biscuits remain flaky and moist.

    Chef Marcus Nguyen (Pastry Chef and Recipe Developer). In my experience, making biscuits without milk requires a careful balance of liquid and fat to replicate the richness milk imparts. Using ingredients like yogurt, sour cream, or even broth can introduce unique flavors while preserving the biscuit’s structure. It is also important to handle the dough gently to avoid overworking, which can lead to tough biscuits when milk is omitted.

    Emily Torres (Registered Dietitian and Food Blogger). For those who need or prefer to avoid dairy, making biscuits without milk is entirely feasible by using alternatives such as almond milk, oat milk, or coconut milk. These substitutes not only provide necessary moisture but also add subtle flavor profiles. From a nutritional standpoint, choosing fortified plant-based milks can also enhance the biscuit’s vitamin and mineral content without compromising taste or texture.

    Frequently Asked Questions (FAQs)

    What ingredients can replace milk when making biscuits?
    You can substitute milk with water, buttermilk, yogurt, sour cream, or plant-based milks such as almond, soy, or oat milk to maintain moisture and tenderness in biscuits.

    How does using water instead of milk affect biscuit texture?
    Using water results in a slightly less tender and rich biscuit, as milk contributes fat and proteins that enhance softness and flavor.

    Can I use baking powder alone without milk in biscuit recipes?
    Yes, baking powder provides leavening regardless of the liquid used, but the choice of liquid affects the biscuit’s texture and taste.

    Is buttermilk a good substitute for milk in biscuits?
    Buttermilk is an excellent substitute as its acidity reacts with baking soda or powder to create a light, fluffy texture and adds a subtle tangy flavor.

    How do plant-based milks compare to dairy milk in biscuit recipes?
    Plant-based milks generally work well as a one-to-one replacement, though some may alter flavor slightly; unsweetened varieties are preferred to avoid unwanted sweetness.

    What adjustments should be made when making biscuits without milk?
    Adjust the liquid quantity slightly if using thicker substitutes like yogurt or sour cream, and consider adding a small amount of fat, such as butter or oil, to compensate for milk’s fat content.
    Making biscuits without milk is entirely feasible by using suitable substitutes that maintain the texture and flavor of traditional biscuits. Common alternatives include water, plant-based milks such as almond or soy milk, or dairy-free yogurt, each contributing moisture and binding properties necessary for biscuit dough. Additionally, ingredients like melted butter or oil can help replicate the richness typically provided by milk.

    When substituting milk, it is important to consider the consistency of the liquid to ensure the dough is neither too dry nor too wet. Adjusting the amount of liquid slightly and incorporating acidic components like vinegar or lemon juice can also help achieve a tender crumb and proper rise. Using baking powder or baking soda as leavening agents remains essential for light, fluffy biscuits.

    Ultimately, making milk-free biscuits requires thoughtful ingredient choices and minor adjustments to the recipe. With careful attention to moisture balance and leavening, one can create delicious, tender biscuits that cater to dietary restrictions or preferences without compromising on quality or taste.

    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.