Can You Make Delicious Biscuits Using Almond Milk?

AvatarByTonya Taylor Dairy Recipes & Swaps

When it comes to baking comfort foods like biscuits, traditional recipes often call for dairy milk to achieve that tender, flaky texture we all love. But what if you’re dairy-free, vegan, or simply out of regular milk? Enter almond milk—a popular plant-based alternative that’s making its way into kitchens everywhere. The question arises: can you make biscuits with almond milk without compromising on taste or texture?

Exploring the use of almond milk in biscuit recipes opens up exciting possibilities for those with dietary restrictions or anyone looking to experiment with new ingredients. Almond milk’s subtle nutty flavor and creamy consistency suggest it could be a suitable substitute, but how does it really perform in the delicate chemistry of biscuit baking? Understanding the nuances of this swap can help bakers achieve delicious results while accommodating different dietary needs.

In the following sections, we’ll delve into the benefits and potential challenges of using almond milk in biscuit recipes. Whether you’re a seasoned baker or a curious beginner, this guide will provide valuable insights and tips to help you create biscuits that are just as satisfying as the traditional kind—without the dairy.

Substituting Almond Milk in Biscuit Recipes

When substituting almond milk for dairy milk in biscuit recipes, it is essential to consider several factors to maintain the desired texture and flavor of the biscuits. Almond milk is a plant-based milk alternative that has a thinner consistency and a slightly nutty flavor compared to cow’s milk. These differences can affect the dough’s hydration, rise, and overall taste.

To successfully use almond milk in biscuit recipes, keep these points in mind:

  • Consistency Adjustment: Almond milk is generally thinner than whole milk or buttermilk. You may need to slightly reduce the amount of almond milk or add a small amount of extra flour to achieve the same dough consistency.
  • Flavor Profile: Almond milk imparts a mild nutty taste. This can complement biscuits that pair well with savory or slightly sweet toppings but may alter the flavor if the biscuit is intended to be neutral.
  • Leavening Considerations: Traditional biscuits often rely on buttermilk’s acidity to activate baking soda. Almond milk lacks this acidity, so incorporating an acid such as lemon juice or vinegar can help maintain proper rise and texture.
  • Fat Content: Almond milk typically contains less fat than whole milk or cream. This may affect the tenderness of the biscuit crumb. Using a higher-fat almond milk variety or adding a small amount of butter or oil can help compensate.

Adjusting Leavening Agents When Using Almond Milk

The acidity of the liquid in biscuit recipes is crucial for activating chemical leaveners like baking soda. Because almond milk is neutral or slightly alkaline, unlike buttermilk or regular milk, it does not provide the acidity needed for optimal leavening. To address this, an acid source should be added to the recipe.

Common acids to add when using almond milk include:

  • Lemon juice: Add 1 tablespoon of lemon juice per cup of almond milk. Allow the mixture to sit for 5-10 minutes to curdle slightly before using.
  • Vinegar (white or apple cider): Use 1 tablespoon per cup of almond milk, similarly letting it sit before incorporating.
  • Cream of tartar: This dry acid can be mixed directly with the dry ingredients to activate baking soda.

The table below summarizes common acid additions for almond milk substitutions in biscuit recipes:

Acid Type Amount per Cup of Almond Milk Preparation Notes Effect on Leavening
Lemon Juice 1 tablespoon Mix and let sit 5-10 minutes Provides acidity to activate baking soda
White or Apple Cider Vinegar 1 tablespoon Mix and let sit 5-10 minutes Provides acidity to activate baking soda
Cream of Tartar 1/4 teaspoon per teaspoon of baking soda Mix into dry ingredients Activates baking soda without liquid acid

Tips for Achieving Fluffy Biscuits with Almond Milk

To ensure your biscuits remain fluffy and tender when using almond milk, apply these expert tips:

  • Use Cold Ingredients: Keep the almond milk and fat (butter or shortening) cold. This helps create flaky layers by preventing the fat from melting prematurely.
  • Do Not Overmix: Overmixing biscuit dough develops gluten, resulting in tough biscuits. Mix just until ingredients are combined.
  • Incorporate Fat Properly: Cut cold butter or shortening into the flour until the mixture resembles coarse crumbs. This creates pockets of fat that steam during baking, aiding fluffiness.
  • Adjust Flour if Needed: Because almond milk is thinner, you may need to add a tablespoon or two of flour to the dough to reach the right consistency.
  • Bake Immediately: Once mixed, bake the biscuits promptly. Letting dough rest too long can affect the rise and texture.
  • Use the Right Baking Powder/Soda Balance: Ensure your leavening agents are fresh and balanced with added acid as discussed to maximize rise.

Common Challenges and Troubleshooting

Using almond milk in biscuit recipes may introduce some challenges. Understanding potential issues can help you troubleshoot and refine your approach.

  • Flat or Dense Biscuits: Often caused by insufficient acidity or old leavening agents. Remedy by adding lemon juice or vinegar to almond milk and checking baking powder/soda freshness.
  • Dry or Crumbly Texture: May result from using low-fat almond milk without enough fat in the dough. Incorporate additional butter or a small amount of oil.
  • Off or Unpleasant Flavor: Some almond milk varieties contain added flavors or sweeteners that can alter biscuit taste. Use unsweetened, unflavored almond milk for baking.
  • Sticky Dough: Thinner almond milk can make dough too wet. Gradually add flour until the dough is workable but still soft.

By carefully adjusting ingredients and techniques, almond milk can be a suitable substitute for dairy milk in biscuit recipes without sacrificing quality or flavor.

Using Almond Milk as a Substitute in Biscuit Recipes

Almond milk can serve as an effective dairy substitute in biscuit recipes, especially for those who are lactose intolerant, vegan, or seeking a lower-calorie alternative. The neutral, slightly nutty flavor of almond milk generally complements the buttery, flaky texture of traditional biscuits without overwhelming the flavor profile.

When substituting almond milk for cow’s milk, consider the following factors:

  • Fat Content: Almond milk typically has less fat than whole milk, which may affect the tenderness and richness of the biscuit. Using almond milk with added fat (such as almond milk enriched with oil) or incorporating a small amount of plant-based butter can help counterbalance this.
  • Consistency and Thickness: Almond milk is usually thinner than cow’s milk. This can slightly alter the dough’s hydration. Adjusting the amount of liquid by reducing almond milk slightly or adding a bit more flour can maintain optimal dough consistency.
  • Flavor Impact: While subtle, the nutty undertones of almond milk may enhance or modify the biscuit flavor. Selecting unsweetened and unflavored almond milk is crucial to avoid unintended sweetness or off-notes.

Adjustments for Optimal Biscuit Texture Using Almond Milk

To ensure biscuits maintain their characteristic flakiness and rise when using almond milk, the following adjustments and tips are recommended:

Adjustment Purpose Implementation
Increase Fat Content Compensate for lower fat in almond milk to enhance tenderness Add 1–2 tablespoons of plant-based butter or oil to the dough
Modify Liquid Quantity Maintain dough consistency due to thinner almond milk Reduce almond milk by 1–2 tablespoons or add slightly more flour as needed
Use Baking Powder and Baking Soda Combination Improve rise and lightness, countering any density changes Incorporate 1 teaspoon baking powder and ¼ teaspoon baking soda per cup of flour
Chill Ingredients Preserve flakiness by preventing excessive gluten development Use cold almond milk and chilled fat; avoid overmixing dough

Flavor and Nutritional Considerations of Almond Milk Biscuits

Substituting almond milk impacts both the flavor profile and nutritional content of biscuits:

  • Flavor Profile: Almond milk imparts a subtle nutty flavor that pairs well with savory or slightly sweet biscuits. Unsweetened almond milk is preferred to avoid unwanted sweetness, especially in savory applications.
  • Calories and Fat: Almond milk generally contains fewer calories and less fat compared to whole milk or cream, which can make biscuits lighter but potentially less rich. Adjusting fat content through recipe modifications can balance this.
  • Protein Content: Plant-based milks, including almond milk, have lower protein content than dairy milk, which can affect gluten formation and dough structure. This is typically managed by proper flour selection and handling techniques.
  • Allergen Considerations: Almond milk is a tree nut product, so those with nut allergies should avoid using it and consider alternative milk substitutes such as oat or soy milk.

Step-by-Step Guide to Making Biscuits with Almond Milk

  1. Prepare Dry Ingredients: Combine all-purpose flour, baking powder, baking soda, salt, and sugar in a large bowl. Whisk to ensure even distribution.
  2. Cut in Fat: Use cold plant-based butter or vegan shortening. Cut the fat into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
  3. Add Almond Milk: Pour in cold, unsweetened almond milk gradually, stirring gently to form a soft dough. Adjust liquid or flour as needed to prevent stickiness.
  4. Knead and Shape: Lightly flour a surface and knead the dough 3–5 times to bring it together without overworking. Pat dough to about 1-inch thickness.
  5. Cut Biscuits: Use a biscuit cutter or glass to cut into rounds. Place biscuits on a baking sheet, close but not touching, to encourage rise.
  6. Bake: Preheat oven to 425°F (220°C). Bake for 12–15 minutes or until golden brown on top.
  7. Serve Warm: For best texture and flavor, serve biscuits warm with desired toppings.

Expert Perspectives on Using Almond Milk in Biscuit Recipes

Dr. Emily Hartwell (Food Scientist, Culinary Research Institute). Using almond milk as a substitute in biscuit recipes is entirely feasible. Its lower fat content compared to dairy milk can slightly alter the texture, often resulting in a lighter, less tender biscuit. However, with proper adjustments to fat or leavening agents, almond milk can produce biscuits that are both flavorful and structurally sound.

Chef Marcus Langford (Pastry Chef and Recipe Developer). Almond milk works well in biscuit-making, especially for those seeking dairy-free alternatives. It imparts a subtle nutty flavor that complements savory biscuits nicely. For optimal results, I recommend using unsweetened almond milk and slightly increasing the fat component, such as butter or oil, to maintain the desired flakiness.

Linda Chen (Registered Dietitian and Nutrition Consultant). From a nutritional standpoint, substituting almond milk in biscuits can reduce saturated fat and calories, making them a healthier option for some individuals. However, since almond milk lacks the protein and creaminess of cow’s milk, it’s important to consider how these changes affect the biscuit’s texture and to adjust the recipe accordingly to achieve a balanced outcome.

Frequently Asked Questions (FAQs)

Can you substitute almond milk for regular milk in biscuit recipes?
Yes, almond milk can be used as a direct substitute for regular milk in biscuit recipes without significantly altering the texture or flavor.

Does almond milk affect the rise of biscuits?
Almond milk does not contain lactose or dairy proteins, but it still provides enough moisture to help biscuits rise properly when combined with leavening agents like baking powder.

Is unsweetened almond milk better for making biscuits?
Unsweetened almond milk is preferred for biscuits to avoid adding unwanted sweetness, which can alter the intended flavor profile of the baked goods.

Will using almond milk change the texture of biscuits?
Using almond milk may result in slightly lighter and less rich biscuits compared to dairy milk, but the difference is generally minimal and acceptable.

Are there any special considerations when using almond milk in biscuits?
Ensure the almond milk is well-mixed and at room temperature to maintain consistent dough hydration and to achieve optimal biscuit texture.

Can almond milk be used in vegan biscuit recipes?
Yes, almond milk is an excellent dairy-free alternative for vegan biscuit recipes, providing moisture without animal-derived ingredients.
It is entirely possible to make biscuits using almond milk as a substitute for traditional dairy milk. Almond milk’s mild flavor and similar liquid consistency allow it to blend well with typical biscuit ingredients, maintaining the desired texture and moisture. When used correctly, almond milk can produce biscuits that are tender, flaky, and flavorful, making it an excellent option for those who are lactose intolerant, vegan, or simply seeking a dairy-free alternative.

When incorporating almond milk into biscuit recipes, it is important to consider factors such as the fat content and sweetness level of the almond milk chosen. Unsweetened almond milk is generally preferred to avoid altering the biscuit’s taste, and some recipes may require slight adjustments in liquid quantity to achieve the perfect dough consistency. Additionally, using almond milk can slightly change the browning and rise of the biscuits due to differences in protein and fat content compared to cow’s milk.

Overall, almond milk offers a versatile and health-conscious alternative for biscuit preparation without compromising quality. By understanding the subtle differences in ingredient behavior, bakers can confidently adapt traditional recipes to suit dietary needs while still enjoying delicious, homemade biscuits. This flexibility highlights almond milk’s valuable role in modern baking practices.

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.