Running out of milk doesn’t mean you can’t enjoy fresh, homemade biscuits. These simple recipes use water, oil, or dairy-free alternatives to create tender, flaky biscuits that taste just as good as traditional versions.
Why Make Biscuits Without Milk?
You might need a no-milk biscuit recipe for several reasons:
- You ran out of milk at the last minute
- You have dairy allergies or lactose intolerance
- You follow a vegan diet
- You want to save money on ingredients
- You prefer lighter, less rich biscuits
The good news is that biscuits made without milk turn out just as delicious. Many people say they can’t tell the difference.
What You Need to Know Before You Start
Key Ingredients
Most no-milk biscuit recipes use these basic items:
- All-purpose flour
- Baking powder (make sure it’s fresh)
- Salt
- Cold fat (butter, oil, shortening, or margarine)
- Cold water or a milk substitute
Why Cold Ingredients Matter
Cold fat creates steam pockets when it hits the hot oven. This makes your biscuits rise and creates those flaky layers everyone loves. Keep your butter in the freezer for 15 minutes before you start. Use ice-cold water too.
Don’t Overmix the Dough
Mix your dough just until it comes together. Overmixing makes tough, dense biscuits. The dough should look slightly rough and crumbly. This is normal.
5 Simple No-Milk Biscuit Recipes
1. Basic Water Biscuits
This is the easiest recipe. You only need 5 ingredients.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter (cut into cubes)
- 3/4 cup cold water
Steps:
- Heat your oven to 425°F
- Mix flour, baking powder, and salt in a bowl
- Cut in the cold butter until the mix looks like coarse crumbs
- Add water slowly and stir until dough forms
- Turn onto a floured surface and pat to 1-inch thickness
- Cut with a biscuit cutter
- Bake for 12-15 minutes until golden
The biscuits will be light and fluffy inside with a slight crisp outside.
2. Drop Biscuits with Honey
Drop biscuits are faster because you don’t roll or cut them. Just drop spoonfuls onto your baking sheet.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter (grated)
- 3/4 cup cold water
- 1 tablespoon honey
- 1 tablespoon white vinegar
Steps:
- Preheat oven to 425°F
- Mix dry ingredients together
- Mix water, honey, and vinegar in a separate bowl
- Add grated butter to flour and stir
- Pour in half the liquid, stir gently
- Add remaining liquid and mix until just combined
- Drop 2-tablespoon scoops onto a baking sheet
- Bake 16-18 minutes
The vinegar creates a tangy flavor like buttermilk. The honey adds a touch of sweetness.
3. Oil Biscuits (No Butter Needed)
If you don’t have butter, vegetable oil works great. These are completely dairy-free and vegan.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 2/3 cup cold water
Steps:
- Set oven to 450°F
- Mix flour, baking powder, and salt
- Add oil and water together
- Stir until dough forms (don’t overmix)
- Pat down to 1-inch thick
- Cut out biscuits
- Bake 12-15 minutes
These biscuits stay moist longer than butter-based ones. The texture is slightly different but still delicious.
4. Self-Rising Flour Biscuits
This is the fastest method. You only need 3 ingredients.
Ingredients:
- 2 cups self-rising flour
- 6 tablespoons cold fat (butter, lard, or shortening)
- 3/4 cup cold water
Steps:
- Heat oven to 425°F
- Put flour and fat in a food processor
- Pulse until it looks like peas
- Add water slowly while pulsing
- Turn out and knead 3-4 times
- Pat to 1/2-inch thickness
- Cut and bake 12-15 minutes
If you don’t have self-rising flour, make your own. For every cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
5. Plant-Based Milk Biscuits
If you have almond milk, oat milk, or soy milk, use it instead of water. The taste will be richer.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup olive oil or melted coconut oil
- 2/3 cup almond milk or oat milk
Steps:
- Preheat oven to 450°F
- Mix all ingredients in one bowl
- Stir until combined
- Drop or scoop onto baking sheet
- Bake 12-15 minutes
These work perfectly as drop biscuits. No rolling needed.
Common Problems and Solutions
My Biscuits Are Flat
- Your baking powder might be old. Test it by adding a teaspoon to hot water. It should fizz.
- You overmixed the dough
- Your oven wasn’t hot enough
The Dough Is Too Sticky
Add flour one tablespoon at a time. Too much makes tough biscuits, so add slowly.
The Dough Is Too Dry
Add water one tablespoon at a time. The dough should hold together but still look crumbly.
Biscuits Are Hard
- You used too much flour
- You overmixed the dough
- You baked them too long
Best Substitutions
For Water
- Any dairy-free milk (almond, soy, oat, coconut)
- Apple juice for a hint of sweetness
- Cold chicken or beef broth for savory biscuits
For Butter
- Vegetable oil
- Coconut oil (solid or melted)
- Margarine
- Shortening
- Bacon fat or sausage grease (for extra flavor)
For All-Purpose Flour
- Whole wheat flour (use half and half for lighter texture)
- Gluten-free flour blend (Cup4Cup works best)
- Self-rising flour (skip the baking powder and salt)
How to Get Flaky Layers
Want those beautiful layers you see at restaurants? Here’s the secret:
- Use very cold butter
- Cut it into small pieces
- Don’t mix too much
- Fold the dough over itself 2-3 times before cutting
- Press straight down with your cutter (don’t twist)
The folding creates layers. Each time you fold, you’re making more thin sheets of dough separated by butter.
Flavor Variations
Savory Options
- Add 1/2 cup shredded cheddar cheese
- Mix in 2 tablespoons chopped fresh herbs (rosemary, thyme, or chives)
- Add 1 teaspoon garlic powder
- Stir in cooked, crumbled bacon
- Add a pinch of cayenne pepper for heat
Sweet Options
- Mix in 2 tablespoons sugar
- Add 1/2 teaspoon cinnamon
- Top with honey butter after baking
- Brush with maple syrup before baking
Storage and Reheating
At Room Temperature
Store biscuits in an airtight container for up to 2 days. They taste best fresh.
In the Refrigerator
Keep them for up to 4 days in a sealed container. They may dry out slightly.
In the Freezer
Freeze baked biscuits for up to 3 months:
- Let them cool completely
- Place in a freezer bag
- Remove as much air as possible
- Label with the date
To reheat frozen biscuits:
- Thaw overnight in the fridge
- Warm in a 350°F oven for 5-10 minutes
- Or microwave for 20-40 seconds wrapped in a damp paper towel
Freezing Unbaked Dough
You can freeze the dough too:
- Cut out biscuits
- Place on a baking sheet
- Freeze until solid
- Transfer to a freezer bag
- Bake from frozen, adding 2-3 minutes to the time
Serving Suggestions
These biscuits go with almost anything:
For Breakfast
- Sausage gravy
- Scrambled eggs and bacon
- Jam or honey butter
- As a base for breakfast sandwiches
For Lunch or Dinner
- Chicken pot pie (use biscuits as the topping)
- Soups and stews
- Fried chicken
- Chili
- As sandwich bread
For Snacks
- Split and spread with butter
- Top with cream cheese and jam
- Make mini sandwiches with lunch meat
Tips for Perfect Biscuits Every Time
- Use a light hand – Handle the dough as little as possible
- Cut straight down – Don’t twist your biscuit cutter. This seals the edges and prevents rising
- Place close together – Put biscuits almost touching on the pan. This helps them rise up instead of spreading out
- Brush before baking – Add melted butter or oil on top for golden color
- Check early – Start checking at 10 minutes. Ovens vary
- Serve warm – Biscuits taste best right out of the oven
Frequently Asked Questions
Can I make biscuits ahead of time?
Yes. Mix the dough, cut the biscuits, and refrigerate for up to 2 hours. Bake when ready to serve.
Why add vinegar to the water?
Vinegar or lemon juice creates a slight tang that mimics buttermilk. It also reacts with the baking powder for extra rise.
Can I use this recipe for gluten-free biscuits?
Yes. Use a good gluten-free flour blend (like Cup4Cup or King Arthur). You might need to add slightly more liquid. The texture won’t be exactly the same, but they’ll still be good.
How do I know when biscuits are done?
They should be golden brown on top and sound hollow when you tap them. The internal temperature should reach 200°F if you use a thermometer.
Can I make these in an air fryer?
Yes. Air fry at 325°F for 8-12 minutes. Check halfway through and rotate if needed.
Why do my biscuits spread instead of rising?
Your dough was too warm or too wet. Make sure all ingredients are cold. Add more flour if the dough is sticky.
The Science Behind No-Milk Biscuits
You might wonder how biscuits work without milk. Here’s what happens:
Milk adds moisture, fat, and protein to biscuits. When you remove it, you need to replace these elements:
- Moisture comes from water or milk alternatives
- Fat comes from butter or oil
- Protein isn’t essential for biscuits (unlike bread)
Water actually works better than milk in some ways. It doesn’t weigh down the dough. This can make lighter, fluffier biscuits.
The leavening comes from baking powder, not milk. As long as your baking powder is fresh, your biscuits will rise perfectly.
Final Thoughts
Making biscuits without milk is simple. You probably have everything you need in your kitchen right now. These recipes prove you don’t need a full fridge to bake delicious homemade bread.
Start with the basic water biscuit recipe. Once you master that, try the variations. Soon you’ll be creating your own versions based on what you have on hand.
Remember: the key to great biscuits is cold ingredients, a light touch, and a hot oven. Don’t stress about making them perfect. Even slightly imperfect homemade biscuits taste better than store-bought ones.