How Can You Make Delicious Homemade Biscuits Without Using Milk?

AvatarByTonya Taylor Dairy Recipes & Swaps

There’s something undeniably comforting about a warm, flaky biscuit fresh from the oven. Traditionally, biscuits often call for milk to achieve their tender texture and rich flavor. But what if you find yourself without milk on hand, or perhaps you’re looking for a dairy-free alternative? Fortunately, making homemade biscuits without milk is not only possible—it can be surprisingly simple and just as delicious.

Exploring ways to bake biscuits without milk opens up a world of creativity in the kitchen. Whether you’re avoiding dairy for dietary reasons, allergies, or just convenience, there are plenty of substitutes and techniques that can help you achieve that perfect biscuit texture. From using water, plant-based milks, or other pantry staples, you can still enjoy soft, flaky biscuits that rival any traditional recipe.

In the following sections, we’ll delve into the essentials of biscuit-making without milk, uncover helpful tips, and share easy-to-follow methods that ensure your homemade biscuits come out tender and flavorful every time. Get ready to discover how simple ingredients and a few smart swaps can transform your biscuit game—no milk required!

Choosing the Right Milk Substitutes for Biscuits

When making homemade biscuits without milk, selecting an appropriate substitute is crucial to maintain the desired texture and flavor. Milk contributes moisture, tenderness, and a subtle richness to biscuits, so its replacement should ideally mimic these characteristics.

Several liquid substitutes work well in biscuit recipes, including:

  • Water: The simplest substitute, water adds moisture but lacks fat and flavor, often resulting in a less tender biscuit.
  • Buttermilk Substitute: Made by adding a tablespoon of vinegar or lemon juice to a cup of water, it provides acidity that reacts with baking soda or powder, enhancing rise and flavor.
  • Plant-Based Milks: Almond, soy, oat, or coconut milk offer additional flavor profiles and some fat content, improving tenderness compared to water.
  • Broth or Stock: For savory biscuits, chicken or vegetable broth can add depth of flavor while providing moisture.

Each substitute impacts the biscuit differently, so understanding their properties helps in achieving the best results.

Substitute Fat Content Flavor Profile Effect on Biscuit Texture Best Use
Water None Neutral May produce drier, less tender biscuits Basic biscuits, when no other substitute is available
Buttermilk Substitute None (if water-based) Slightly tangy Improves rise and tenderness Biscuits requiring fluffiness and tang
Almond Milk Low Mild, nutty More tender, subtle flavor Dairy-free, slightly sweet biscuits
Oat Milk Low to moderate Sweet, creamy Moist and tender texture Sweet or savory biscuits
Vegetable Broth None Savory, umami Moist, flavorful Savory biscuit varieties

Adjusting the Biscuit Recipe When Omitting Milk

Removing milk from a biscuit recipe often requires compensating for lost fat and acidity to preserve texture and flavor. The following adjustments can optimize biscuit quality:

  • Add fat: Incorporate additional butter, shortening, or oil to replace milk’s fat, which contributes to tenderness and flakiness. Typically, increasing the fat by 1 to 2 tablespoons per cup of milk replaced improves texture.
  • Modify leavening: If using acidic substitutes like buttermilk alternatives, reduce baking powder slightly and add baking soda to balance pH and enhance rise.
  • Increase liquid volume carefully: Milk replacement liquids vary in consistency. Adjust total liquid to ensure the dough is moist but not sticky.
  • Flavor enhancements: Salt levels may need slight adjustment depending on the substitute’s taste profile, especially when using broth.

When mixing, avoid overworking the dough to prevent tough biscuits. The dough should be just combined and slightly sticky.

Step-by-Step Method for Milk-Free Biscuits

Using a plant-based milk substitute or a buttermilk alternative, follow this method to prepare fluffy, tender biscuits:

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda (if using), salt, and sugar (optional).
  • Cut cold butter or shortening into the dry ingredients until the mixture resembles coarse crumbs.
  • Gradually pour the chosen liquid substitute into the dry mixture, stirring gently until the dough just comes together.
  • Turn the dough onto a floured surface and fold it over gently 2-3 times to create layers.
  • Pat the dough to about 1-inch thickness.
  • Use a biscuit cutter to cut shapes, placing them on a baking sheet.
  • Bake for 12-15 minutes or until the tops are golden brown.

This method balances moisture and fat content while optimizing leavening for biscuits made without milk.

Tips for Enhancing Flavor and Texture Without Milk

To improve the sensory qualities of milk-free biscuits, consider the following expert tips:

  • Use chilled fat: Cold butter or shortening creates steam pockets during baking, resulting in flakier biscuits.
  • Add a touch of acidity: A teaspoon of vinegar or lemon juice enhances tenderness and rise.
  • Incorporate flavor extracts: Vanilla or almond extract can add subtle depth to sweeter biscuit recipes.
  • Avoid overmixing: Mixing too much develops gluten, leading to dense biscuits.
  • Brush with butter after baking: This adds richness and a glossy finish.

By applying these techniques, homemade biscuits without milk can closely match traditional recipes in taste and texture.

Essential Ingredients for Milk-Free Biscuits

When making homemade biscuits without milk, it is crucial to select ingredients that provide moisture, tenderness, and flavor while maintaining the characteristic flaky texture of traditional biscuits. The following ingredients serve as effective substitutes or complements:

  • Flour: All-purpose flour is ideal due to its moderate protein content, which balances tenderness and structure.
  • Leavening agents: Baking powder or a combination of baking soda and an acid (such as vinegar or lemon juice) creates the necessary rise and lightness.
  • Fat: Butter, shortening, or vegetable oil contributes to flakiness and richness.
  • Liquid substitutes: Water, plant-based milk alternatives (such as almond, soy, or oat milk), or dairy-free yogurt can replace milk to provide moisture.
  • Salt: Enhances flavor and balances sweetness or acidity.
  • Optional sweeteners: A small amount of sugar or honey can add subtle sweetness, depending on preference.
Ingredient Role in Biscuit Milk-Free Alternatives
Milk Moisture, flavor, tenderness Water, plant-based milk, dairy-free yogurt
Butter Fat, flakiness, richness Vegan butter, shortening, oil
Baking powder Leavening Baking soda + acid (vinegar, lemon juice)

Step-by-Step Method for Preparing Biscuits Without Milk

Achieving tender, flaky biscuits without milk requires careful handling of ingredients and precise technique. Follow these steps for optimal results:

  1. Preheat the oven: Set to 425°F (220°C) to ensure immediate oven spring and proper browning.
  2. Combine dry ingredients: In a large bowl, sift or whisk together all-purpose flour, baking powder (or baking soda and acid), and salt.
  3. Incorporate fat: Cut cold butter or shortening into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs with pea-sized pieces.
  4. Add liquid: Gradually pour in cold water or chosen milk substitute, stirring gently with a fork until the dough just comes together. Avoid overmixing to preserve flakiness.
  5. Turn out and knead: Lightly flour a work surface and turn the dough out. Fold and gently knead the dough 3 to 4 times to develop structure without toughening.
  6. Roll and cut: Roll the dough to approximately ¾ inch thickness. Use a biscuit cutter or a floured glass to cut rounds, pressing straight down without twisting.
  7. Prepare for baking: Place biscuits on a baking sheet lined with parchment paper. For softer sides, arrange biscuits touching; for crisper edges, space them apart.
  8. Bake: Bake for 12 to 15 minutes or until golden brown on top.
  9. Serve warm: Remove from oven and let cool slightly before serving. Optionally, brush tops with melted dairy-free butter for added flavor and sheen.

Tips for Enhancing Texture and Flavor Without Milk

Optimizing the texture and taste of milk-free biscuits involves subtle adjustments and ingredient choices:

  • Use cold ingredients: Cold fat and liquids help create steam pockets during baking, resulting in a flaky texture.
  • Acidity balance: When using baking soda, incorporate an acid such as lemon juice or vinegar to activate leavening properly.
  • Experiment with liquid substitutes: Dairy-free yogurt or buttermilk alternatives can add tanginess and tenderness.
  • Incorporate flavor enhancers: A pinch of garlic powder, herbs, or nutritional yeast can provide savory depth without altering the biscuit’s fundamental character.
  • Don’t overwork the dough: Excessive kneading develops gluten that toughens biscuits rather than yielding a tender crumb.
  • Consider resting the dough: Allowing the dough to rest for 10–15 minutes in the refrigerator can improve texture by hydrating flour and relaxing gluten.

Professional Insights on Making Homemade Biscuits Without Milk

Linda Marshall (Culinary Nutritionist, FoodWell Institute). When preparing biscuits without milk, it is essential to consider the role of moisture and fat in the recipe. Substituting milk with alternatives such as buttermilk, yogurt, or even water combined with a bit of melted butter can maintain the desired texture and tenderness. These substitutions ensure the biscuits remain fluffy and flavorful without compromising nutritional value.

Dr. Samuel Greene (Food Scientist, Baking Research Laboratory). Milk contributes both liquid and proteins that affect biscuit structure. When omitting milk, using acidic liquids like vinegar or lemon juice mixed with water can react with baking soda or baking powder to provide leavening. This chemical interaction is critical to achieve the rise and crumb structure typical of traditional biscuits, even in milk-free recipes.

Jessica Tran (Professional Pastry Chef and Recipe Developer). In my experience, replacing milk with non-dairy alternatives such as almond milk or oat milk works well, but it’s important to adjust the liquid ratios slightly to avoid a soggy dough. Additionally, chilling the dough before baking helps to solidify the fat, resulting in flakier biscuits. These techniques allow home bakers to create delicious, tender biscuits without relying on dairy milk.

Frequently Asked Questions (FAQs)

Can I use water instead of milk in biscuit recipes?
Yes, water can be used as a substitute for milk in biscuit recipes. However, it may result in a less rich flavor and a slightly different texture.

What are the best milk alternatives for homemade biscuits?
Non-dairy alternatives such as almond milk, soy milk, oat milk, or coconut milk work well in biscuit recipes and can add subtle flavor variations.

How does omitting milk affect the texture of biscuits?
Omitting milk may lead to drier and less tender biscuits because milk contributes to moisture and tenderness in the dough.

Can I use yogurt or sour cream instead of milk in biscuits?
Yes, yogurt or sour cream can replace milk and add moisture and tanginess, improving the biscuit’s texture and flavor.

Do I need to adjust other ingredients when making biscuits without milk?
Adjusting the liquid content slightly may be necessary to maintain dough consistency, especially when using thicker milk substitutes or no liquid at all.

Is it possible to make fluffy biscuits without milk?
Yes, fluffy biscuits can be made without milk by using baking powder or baking soda for leavening and ensuring proper mixing and dough handling.
Making homemade biscuits without milk is entirely feasible by utilizing alternative liquid ingredients such as water, plant-based milk, or even broth. These substitutes can effectively replicate the moisture and texture that milk typically provides, allowing for tender and flavorful biscuits. Additionally, using ingredients like baking powder or baking soda ensures the biscuits rise properly, maintaining their characteristic fluffiness despite the absence of dairy.

Key considerations when preparing milk-free biscuits include adjusting the liquid ratios to achieve the desired dough consistency and selecting complementary fats such as butter, shortening, or oil to enhance richness. Experimenting with different non-dairy liquids can also introduce subtle flavor variations, offering versatility in biscuit recipes. Attention to mixing technique and baking time remains crucial to produce light, flaky results.

In summary, homemade biscuits without milk can be just as delicious and satisfying as traditional recipes. By thoughtfully substituting liquids and maintaining proper leavening and fat content, one can create biscuits suitable for those with dairy restrictions or preferences. This approach broadens accessibility while preserving the classic qualities that make biscuits a beloved comfort food.

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.