Looking for the best biscuit recipe without milk? Whether you’ve run out of milk or follow a dairy-free lifestyle, you can still enjoy warm, golden, flaky biscuits — no dairy required. This complete guide shows you exactly how to bake perfect, buttery biscuits using simple ingredients you already have at home.
From mastering the texture to replacing milk the right way, here’s how to make the ultimate biscuit recipe without milk — soft inside, crisp outside, and packed with flavor.
Why Make Biscuits Without Milk?
You might wonder: “Can I really make a good biscuit recipe without milk?” Absolutely! Milk typically adds moisture, richness, and helps activate leavening agents like baking powder. But you can replicate those effects using pantry staples like cold water, dairy-free milk alternatives, or even a splash of apple cider vinegar for that buttermilk tang.
Understanding the Ingredients
To master this milk-free biscuit recipe, let’s break down what each ingredient does and how to adjust them for the best results:
1. Flour – The Structure
Use all-purpose flour for consistent texture. It holds everything together while giving your biscuits structure. Pastry flour is also an option for a more tender bite.
2. Fat – The Flakiness
Cold unsalted butter or dairy-free shortening is crucial. When baked, solid fat melts and creates steam pockets — which makes your biscuits rise and become flaky.
3. Leavening Agents – The Lift
Baking powder is essential. Ensure it’s fresh. You can also add a small pinch of baking soda if you’re using an acidic liquid (like vinegar or lemon juice).
4. Liquid – The Binder
Here’s where we skip the milk. Use cold water, or better yet, mix dairy-free milk (like almond or soy milk) with 1 teaspoon apple cider vinegar. Let it sit for 5 minutes to mimic buttermilk.
Best Biscuit Recipe Without Milk
Ingredients:
- 2 cups (240g) all-purpose flour, plus extra for dusting
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp sugar (optional)
- ½ cup (113g) cold unsalted butter or dairy-free shortening, cubed
- ¾ cup cold water or dairy-free milk + 1 tsp apple cider vinegar
Equipment Needed:
- Mixing bowl
- Measuring cups & spoons
- Pastry blender or forks
- Rolling pin
- Biscuit cutter or sharp knife
- Baking tray
- Parchment paper (optional)
How to Make Biscuits Without Milk (Step-by-Step)
1. Preheat and Prep
Set your oven to 425°F (220°C). Line your baking tray with parchment paper. Chill your butter or shortening in the freezer for 10–15 minutes.
2. Mix the Dry Ingredients
In a large bowl, combine flour, baking powder, salt, and sugar (if using). Whisk until well mixed.
3. Cut in the Fat
Add cold butter or shortening. Use a pastry cutter, fork, or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
4. Add the Liquid
Create a well in the center and pour in your cold water or dairy-free “buttermilk.” Stir gently until a shaggy dough forms. Don’t overmix!
5. Knead and Fold
Lightly flour a surface, turn out the dough, and knead gently 4–5 times. For flakier biscuits, fold the dough like a letter (lamination technique), then pat it out again.
6. Shape the Biscuits
Pat the dough to ¾ to 1-inch thickness. Use a biscuit cutter or knife to shape the biscuits. Place on the tray, either touching for soft sides or spaced out for crispier edges.
7. Bake
Bake for 12–18 minutes or until golden brown. Oven times vary, so keep an eye near the end.
8. Cool and Serve
Let biscuits cool for a few minutes. Serve warm with vegan butter, dairy-free gravy, or jam.
Pro Tips for Perfect Milk-Free Biscuits
- Keep everything cold – even the bowl and utensils!
- Don’t twist the biscuit cutter – it seals edges and prevents rising.
- Use fresh baking powder – test by dropping in hot water: it should fizz.
- Avoid overmixing – a shaggy dough is what you want.
- Bake on a hot oven rack – this gives a fast rise and golden tops.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Biscuits are hard/tough | Overmixed or too much flour | Mix gently, measure properly |
| Didn’t rise | Old leavening or warm fat | Use fresh baking powder, cold fat |
| Dry and crumbly | Too little liquid or overbaked | Adjust liquid, bake shorter |
| Too brown or fast burning | Oven too hot or rack too high | Lower rack or check temperature |
Biscuit Variations Without Milk
- Herb Biscuits – Add rosemary, thyme, or chives
- Garlic & Cheese (Dairy-Free) – Add garlic powder + dairy-free shredded cheese
- Sweet Biscuits – Add 2 tbsp sugar + cinnamon/nutmeg
Serving Ideas
- Breakfast – Serve with scrambled tofu or vegan sausage gravy
- Soups & Stews – Perfect for dunking
- Dessert – Split and add fruit & coconut whipped cream
- Mini Sandwiches – Fill with hummus, lettuce, or avocado
Storing Biscuits Without Milk
Store Baked Biscuits:
- In an airtight container at room temp for 2–3 days
- Reheat in microwave (15–30 sec) or oven at 350°F for 5–7 min
Freeze Unbaked Biscuits:
- Cut and freeze on a tray for 1–2 hours
- Transfer to zip bag, store up to 2 months
- Bake from frozen at 425°F for 18–25 minutes
FAQ: Biscuit Recipe Without Milk
Yes, but texture won’t be as flaky. Use solid fat for best results.
Unsweetened almond or soy milk, with vinegar for tang.
Yes — use a gluten-free all-purpose blend with xanthan gum. Adjust liquid slightly.
Drop a spoon in hot water — it should fizz. No fizz? Time to replace.
Yes — use melted vegan butter or a bit of dairy-free milk before baking.
Final Thoughts
You don’t need milk to make perfect, golden, flaky biscuits. With this easy biscuit recipe without milk, you’ll enjoy warm, comforting results using ingredients you likely already have.
Whether you’re baking for dietary reasons or simply ran out of milk, this recipe has your back — and your taste buds. Happy baking!
