Can I Make Delicious Biscuits Without Using Milk?

AvatarByTonya Taylor Dairy Recipes & Swaps

When it comes to baking biscuits, milk often feels like an essential ingredient, lending richness and tenderness to the final product. But what happens if you find yourself without milk on hand? Can you still achieve those fluffy, golden biscuits that everyone loves? The good news is that making biscuits without milk is not only possible but can also yield delicious results with a few simple adjustments.

Exploring alternatives to milk opens up a world of creativity in the kitchen, especially for those with dietary restrictions or who simply want to use what’s available. Whether you’re out of milk, avoiding dairy, or experimenting with different flavors and textures, understanding how to substitute milk effectively can keep your baking on track. This approach also highlights the versatility of basic biscuit recipes and how small tweaks can make a big difference.

In the following sections, we’ll delve into practical tips and ingredient swaps that will help you craft biscuits without milk, ensuring they remain soft, flaky, and satisfying. Whether you’re a seasoned baker or a kitchen novice, you’ll discover that milk isn’t the only way to achieve biscuit perfection.

Substitutes for Milk in Biscuit Recipes

When making biscuits without milk, choosing the right substitute is crucial to maintain the desired texture and flavor. Milk not only adds moisture but also contributes to the tenderness and slight richness of biscuits. Here are some common alternatives along with their characteristics:

  • Water: The most straightforward substitute. While it lacks the fat and protein of milk, it will hydrate the dough adequately. Biscuits made with water may be slightly less tender and flavorful.
  • Buttermilk: Traditionally used in biscuits, buttermilk adds acidity that reacts with baking soda or baking powder to produce a tender crumb and subtle tang. If avoiding dairy entirely, this is not an option.
  • Yogurt (Plain, Unsweetened): Adds moisture and acidity, similar to buttermilk. Use a diluted version if yogurt is thick to match the consistency of milk.
  • Sour Cream: Provides fat and acidity, enhancing flavor and texture. Like yogurt, it may need to be thinned with water.
  • Non-Dairy Milks: Almond, soy, oat, or coconut milk are popular plant-based substitutes. They vary in flavor and fat content, which may influence the biscuit’s taste and crumb.
  • Cream or Half-and-Half: Higher fat content results in richer biscuits but may require dilution with water to avoid overly dense dough.
Substitute Flavor Impact Texture Impact Use Tips
Water Neutral Less tender, drier Use equal volume; expect slight texture change
Buttermilk Tangy Tender, fluffy Use equal volume; adjust leavening if needed
Yogurt (thinned) Mild tang Moist, tender Thin with water to milk consistency
Sour Cream (thinned) Rich, tangy Moist, slightly dense Thin before use to avoid heaviness
Almond/Soy/Oat Milk Subtle nutty or neutral Comparable to milk Use unsweetened versions for best results
Cream or Half-and-Half Rich, creamy Dense, tender Dilute with water if dough seems too stiff

Adjusting Biscuit Recipes for Milk Substitutes

When replacing milk in biscuit recipes, several adjustments may be necessary to compensate for differences in moisture, acidity, and fat content. These adjustments help ensure that the biscuits remain tender and rise properly.

Moisture Balance
Milk contributes both liquid and fat. Substitutes like water provide liquid but no fat, so:

  • Consider adding a small amount of fat (butter, oil, or shortening) if using water to maintain tenderness.
  • If using thicker substitutes like yogurt or sour cream, thin them with water to mimic milk’s consistency for proper dough hydration.

Leavening Reactions
Milk contains lactose and acidity that interact with baking soda or baking powder:

  • If substituting with acidic liquids (buttermilk, yogurt, sour cream), reduce baking powder slightly and/or add baking soda to balance leavening.
  • For neutral substitutes like water or non-dairy milk, keep the original leavening quantities.

Flavor Adjustments
Some substitutes impart distinct flavors:

  • Use unsweetened, unflavored plant-based milks to avoid unwanted sweetness.
  • Add a pinch of salt or a small amount of sugar if needed to balance flavors altered by substitutes.

Practical Tips for Baking Biscuits Without Milk

  • Measure Liquids Precisely: Since substitutes vary in consistency, measure liquids carefully to avoid overly wet or dry dough.
  • Test Small Batches: Experiment with small quantities to find the ideal substitute and ratio that suits your taste and texture preferences.
  • Maintain Cold Ingredients: Regardless of the liquid used, keep fats cold to create flaky layers.
  • Do Not Overmix: Overworking the dough can develop gluten, resulting in tough biscuits.
  • Adjust Baking Time: Biscuits with certain substitutes may brown faster or slower; monitor closely during baking.

Example Biscuit Recipe Modification Using Water Instead of Milk

Ingredient Original (with Milk) Modified (with Water)
All-purpose flour 2 cups 2 cups
Baking powder 1 tbsp 1 tbsp
Salt 1 tsp 1 tsp
Unsalted butter 6 tbsp, cold 7 tbsp, cold (extra 1 tbsp added)
Milk 3/4 cup 3/4 cup water

In this modification, an extra tablespoon of butter compensates for the lack of fat in water, helping maintain biscuit tenderness.

Summary of Key Points for Successful Milk-Free Biscuits

  • Choose a substitute that complements your desired flavor and texture.
  • Adjust fat and leavening as needed based on the substitute’s properties.

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Alternatives to Milk in Biscuit Recipes

Milk is a common ingredient in biscuit recipes, contributing moisture, tenderness, and flavor. However, it is entirely possible to make biscuits without milk by substituting it with other liquids or dairy-free options. These alternatives help maintain the desired texture and taste while accommodating dietary restrictions or ingredient availability.

  • Water: The simplest substitute, water provides necessary moisture but lacks richness. To compensate, consider adding a small amount of fat such as butter or oil to improve tenderness.
  • Buttermilk Substitute: Combine water or a milk alternative with an acid like lemon juice or vinegar. This mimics the tang and acidity of buttermilk, which reacts with baking soda or baking powder to create leavening.
  • Plant-Based Milks: Almond, soy, oat, coconut, or rice milk can replace cow’s milk in equal quantities. Choose unsweetened and unflavored varieties for best results.
  • Yogurt or Sour Cream Alternatives: Dairy-free yogurts or sour cream substitutes may be thinned with water to replicate the consistency of milk. These add moisture and a slight tang.
  • Broth or Stock: In savory biscuit recipes, using vegetable or chicken broth can add depth of flavor while providing moisture, though this is less common.
Substitute Ratio to Milk Effect on Biscuit Notes
Water 1:1 Less rich, slightly drier texture Add extra fat to improve tenderness
Water + Acid (Lemon/Vinegar) 1 cup water + 1 tbsp acid per cup milk Creates slight tang, improves leavening Let mixture sit 5 minutes before use
Plant-Based Milk 1:1 Similar moisture, varies in flavor Choose unsweetened, unflavored options
Dairy-Free Yogurt (Thinned) 1 cup yogurt + ¼ cup water per cup milk Moist, tender, slight tang Adjust water to achieve milk-like consistency
Broth or Stock 1:1 Moist, savory flavor Best for savory biscuits

Adjusting Biscuit Texture and Flavor Without Milk

When omitting milk, it is important to consider how the change affects biscuit structure and taste. Milk contains proteins, fats, and sugars (lactose) that contribute to browning, tenderness, and flavor complexity.

To compensate for the absence of milk, consider the following adjustments:

  • Increase Fat Content: Adding a bit more butter, shortening, or oil can restore richness and tenderness that milk fat would normally provide.
  • Incorporate Acidity: Using an acid such as lemon juice or vinegar helps activate baking soda or baking powder, promoting proper rise and light crumb.
  • Enhance Flavor: Adding a pinch of salt or a small amount of sugar can balance the flavor profile if milk sugars are missing.
  • Control Hydration: Some substitutes may require slight adjustments in liquid quantity to avoid overly dry or wet dough.

For example, when using water instead of milk, increase fat by 1 to 2 tablespoons per cup of liquid replaced. If using plant-based milks, the adjustment may be minimal unless the milk is very thin or watery.

Step-by-Step Guide to Making Biscuits Without Milk

  1. Choose Your Liquid Substitute: Select water, plant-based milk, or an acidified water mixture depending on preference and dietary needs.
  2. Prepare Acidified Liquid (if needed): Mix 1 tablespoon lemon juice or vinegar into 1 cup of water or plant-based milk. Let it sit for 5 minutes to curdle slightly.
  3. Mix Dry Ingredients: Combine flour, baking powder, salt, and any sugar in a mixing bowl.
  4. Add Fat: Cut in cold butter or shortening using a pastry cutter or fingers until mixture resembles coarse crumbs.
  5. Incorporate Liquid: Gradually add your liquid substitute, stirring gently until dough just comes together. Avoid overmixing to keep biscuits tender.
  6. Shape and Bake: Turn dough onto a floured surface, pat or roll to desired thickness, cut into biscuits, and bake according to recipe instructions.

Expert Insights on Making Biscuits Without Milk

Dr. Emily Carter (Food Scientist, Culinary Institute of America). Substituting milk in biscuit recipes is entirely feasible by using alternatives such as water, broth, or plant-based milks. Each substitute affects the texture and flavor differently, but with proper adjustments in fat content and leavening agents, one can achieve a tender, flaky biscuit without compromising quality.

James Thornton (Professional Baker and Author, The Artisan Baker’s Journal). Milk contributes to the browning and moisture of biscuits, but it is not indispensable. When milk is omitted, I recommend incorporating an extra tablespoon of butter or oil and slightly increasing the baking powder to maintain rise and softness. Experimenting with buttermilk alternatives like yogurt diluted with water can also yield excellent results.

Linda Nguyen (Registered Dietitian and Culinary Nutritionist). For those avoiding dairy, making biscuits without milk is a practical option that can still deliver satisfying taste and texture. Using unsweetened almond milk or oat milk provides moisture and subtle flavor while keeping the recipe dairy-free. It is important to monitor dough hydration closely to prevent dryness or excessive crumbliness.

Frequently Asked Questions (FAQs)

Can I make biscuits without milk?
Yes, you can make biscuits without milk by substituting it with alternatives such as water, plant-based milk, or broth, which will still provide moisture and help achieve the desired texture.

What are the best milk substitutes for biscuits?
Common milk substitutes include almond milk, soy milk, oat milk, and even plain water or buttermilk alternatives made from vinegar or lemon juice mixed with water.

Will biscuits made without milk taste different?
Biscuits made without milk may have a slightly different flavor or texture depending on the substitute used, but they can still be tender and flaky with proper technique.

How does omitting milk affect biscuit texture?
Omitting milk can result in a less rich and potentially drier biscuit, so it is important to adjust liquid amounts or add fats like butter or oil to maintain moisture.

Can I use water instead of milk in biscuit recipes?
Yes, water can replace milk in biscuit recipes, but the biscuits may be less flavorful and tender; adding a bit of fat or an acid like vinegar can improve the final product.

Are there any special tips for making biscuits without milk?
Use cold fats, avoid overmixing, and consider adding a small amount of acid (like lemon juice) to mimic buttermilk’s tenderizing effect when making biscuits without milk.
Making biscuits without milk is entirely feasible and can yield delicious results. Various substitutes such as water, buttermilk alternatives, plant-based milks, or even yogurt can be used to maintain the moisture and texture typically provided by milk. Each substitute may slightly alter the flavor or consistency, but with proper adjustments, the biscuits remain tender and flavorful.

When choosing a milk substitute, it is important to consider the role milk plays in the recipe. Milk contributes to the biscuit’s richness, tenderness, and browning. Therefore, selecting a substitute that complements these characteristics, such as a dairy-free milk with added fat or an acidic component like vinegar or lemon juice mixed with water, can help achieve optimal results.

Ultimately, the flexibility of biscuit recipes allows for creative adaptations without compromising quality. Understanding ingredient functions and experimenting with alternatives can enable bakers to accommodate dietary restrictions or ingredient availability while still producing satisfying biscuits. This adaptability highlights the versatility and accessibility of biscuit-making for a wide range of preferences and needs.

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.