Can I use water instead of milk in biscuits?

2 cups of flour. 1 cup of liquid (milk, buttermilk, or water) 1/2 cup of fat (butter, stick margarine, or shortening)

Can you make biscuits out of flour and water?

QUICK NO MILK, NO BUTTER BISCUITS Add flour and salt into a container and mix well. Add water and oil. Mix with a fork until the dough come together. Don't need to overdo it.

Which liquid makes the best biscuits?

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be .

Can I use sour cream instead of milk?

Sour cream or full fat yogurt can be substituted 1:1 for whole milk . Use this substitute in baking quick breads or for adding creaminess to pan sauces. Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes.

What is the role of milk in biscuits?

Milk encourages the browning reactions characteristic of baked goods like pastry crusts, cookies and biscuits. Milk contributes to the keeping quality of bread and gives it a soft crust. Additional protein and sugar (lactose) in milk adds more sweetness and a browner color to baked goods than water.

What is the closest non dairy to milk?

1. Soy milk . Soy milk is made from soybeans and is probably one of the most popular plant-based milk alternatives, as it's very versatile and can be used in pretty much all recipes and drinks in place of cow's milk.

Are Oreos dairy free?

SUMMARY. Oreo cookies are made without any animal products. However, the company that makes them says these cookies are made in facilities that handle milk. As a result, there may be traces of milk in Oreo cookies .

Are marshmallows dairy free?

Many marshmallows produced in the United States only consist of sugar, water, and gelatin. This makes them dairy-free , and in most cases, gluten-free.

Can I use water instead of milk in biscuit mix?

We Recommend. One bonus of making Bisquick recipes with water instead of milk is that it may save you calories . A cup of whole milk contains about 150 calories and 8 grams of fat according to the USDA. Use water instead and you won't add these macronutrients to your Bisquick pancakes or biscuits.

What is the best flour for homemade biscuits?

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

What can be used as a substitute for dry milk?

Regular milk . Regular liquid milk is an easy substitute for reconstituted milk powder. After all, dry milk is just the evaporated solids from regular milk. The main benefits of using regular milk are its nutritional content and flavor, both of which will be similar to those of powdered milk ( 4 , 5 ).

What can I use instead of can milk?

There are a number of good dairy options for replacing evaporated milk, including regular milk, lactose-free milk, cream, half and half and powdered milk .

No Milk Biscuit Recipe (Dairy Free) (2024)

Last Updated on: February 23, 2024

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These melt-in-your-mouth no milk biscuits are so tender and light without a single drop of milk.

It’s proof that you don’t need dairy to create flaky biscuits.

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While homemade bread seems intimidating, biscuits are as easy as pie. Just mix, roll, and bake. Easy peasy.

So the next time you have a hankering for warm homemade bread, try these no-milk biscuits!

What Are No Milk Biscuits?

No milk biscuits are biscuits exactly as they sound. It’s a simple biscuit recipe that does not use butter or milk.

I know, it sounds a little strange. How can you create buttery biscuits without butter? Trust me, this recipe works!

These biscuits are so good, you won’t even realize they lack these seemingly crucial ingredients.

The dairy-free biscuit recipe I’m about to share yields a super moist dough that can’t be kneaded or rolled.

All you need to do is place them on a muffin pan and they’re ready to bake.

How easy is that?

Ingredients

What I love most about this recipe is it only requires a few pantry staples. Here’s everything you’ll need.

All-purpose flour. No fancy flour is needed. All-purpose is a great choice for fantastic biscuits.

Baking powder. The baking powder gives these biscuits a generous rise in the oven.

Salt. A pinch of salt delivers flavor and also strengthens the flour so your dough binds together.

Oil. To create flakey biscuits, you need fat. For this recipe, it incorporates oil (such as vegetable oil). However, you can also use shortening.

Water. Traditional recipes use milk to create a soft dough, but today, we’re using water. It’s the liquid component that fuses everything together.

How To Make No Milk Biscuits

All it takes are five basic ingredients, 4 easy steps, and 30 minutes of your time.

Check out how quickly these biscuits come together! Don’t worry, I’ll get into more detail at the bottom of the page.

1. Prepare. Preheat the oven to 450 degrees Fahrenheit.

2. Make the dough. In a large mixing bowl, combine flour, baking powder, salt, oil, and water. Mix until a dough forms.

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3. Cut the biscuits. Generously flour the countertop, and roll the dough 1/2-inch thick. Then, using a cookie cutter or glass, cut out biscuits.

4. Bake. Arrange biscuits on an ungreased baking sheet, and bake for 15 minutes.

5. Dig in! Take them out of the oven, and dig in! These biscuits are best served right out of the oven.

Tips and Tricks

Here are some great tips and tricks to take these homemade biscuits over the top!

Quality is key. With so few ingredients, be sure to use high-quality flour, baking powder, and oil. It makes a big difference!

Check those expiration dates. Always check the expiration date of your baking powder, especially if you don’t use it often. Expired baking powder yields flat, dense hockey pucks!

Spoon and level the flour. If you dump your measuring cup right into the flour, you’ll end up with more flour than you need. Dip a spoon into the bag, and dump it into the measuring cup.

Sift it, too! This is an easy step to ensure your biscuit dough isn’t lumpy. After measuring the flour, pour it through a sifter so there are no stubborn lumps.

Do not overmix. Be gentle when mixing the ingredients. You do not want to over-mix the dough because that will make tough and dense biscuits.

Create a golden crust. Want your biscuits to earn a golden top in the oven? Before baking, brush them with a little dairy-free butter.

Add fresh herbs. A tablespoon of your favorite herbs will make your biscuits smell and taste so much better. I love adding thyme, chives, garlic powder, and rosemary to mine.

Make them healthier. Instead of all-purpose flour, you may also use whole-grain flour. It gives you the same great flavor but is also a lot healthier. Use whole wheat pastry flour for lighter and more tender biscuits.

How to Store

While biscuits are best right out of the oven, leftovers are easy to store. Follow these tips to have homemade biscuits on hand for breakfast this week!

To Store. In an air-tight container, biscuits will stay fresh at room temperature for 2 days. Or, place them in the fridge where they will stay fresh for up to 4 days.

To Freeze. Wrap individual biscuits in plastic wrap of aluminum foil and place them in the freezer, They will stay fresh for up to 3 months. When ready to eat, thaw them in the fridge overnight.