Butter biscuit  no milk

Butter biscuit recipe no milkb, homemade 

By onica merry.       Updated:25 January 2025

That sounds delicious! A fluffy, buttery drop biscuit is hard to resist. Would you like a full recipe for these biscuits, or tips on making them even better? Or maybe a pairing suggestion beyond sausage gravy and honey butter? 

These butter biscuits are a delightful treat, perfect for any time of day. This recipe is a lifesaver when you're out of milk or simply looking for a dairy-free option. Made with just a handful of pantry staples, these biscuits are quick and easy to prepare. They have a golden, flaky exterior with a soft, tender crumb that melts in your mouth. The butter gives them a rich, satisfying flavor, while the absence of milk ensures they remain light and airy.

The process is simple: flour, baking powder, and a pinch of salt are combined for a fluffy base. Cold butter is then cut into the mix, creating those signature flaky layers. Instead of milk, water is added to bring the dough together, making this recipe accessible and versatile.

Whether enjoyed fresh from the oven with a pat of butter, paired with jam for breakfast, or served alongside a hearty meal, these biscuits are endlessly versatile. They’re perfect for last-minute baking or when you want to impress guests without much effort. With minimal ingredients and maximum flavor, these butter biscuits prove you don’t need milk to create a truly delicious, classic comfort food.

Butter Biscuit Recipe (No Milk)

These buttery, flaky biscuits are quick and easy to make without milk. Perfect for breakfast, snacks, or as a side to your meal!

Ingredients:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 tablespoon sugar (optional)

• 1/2 cup (1 stick) cold unsalted butter, cubed

• 2/3 cup cold water

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using).

3. Add Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. The cold butter helps create flaky layers.

4. Add Water: Gradually pour in the cold water, stirring with a fork until the dough comes together. Be careful not to overmix; the dough should be slightly sticky but manageable.

5. Shape the Dough: Turn the dough onto a floured surface and gently knead it 4-5 times. Roll it out to about 1/2-inch thickness and cut into rounds using a biscuit cutter or the rim of a glass.

6. Bake: Place the biscuits on the prepared baking sheet, leaving some space between them. Bake for 12-15 minutes or until the tops are golden brown.

7. Serve: Let the biscuits cool slightly before serving. Enjoy with butter, jam, honey, or as is!

Tips:

• For extra flaky biscuits, chill the dough for 10 minutes before rolling.

• Avoid overworking the dough to keep the biscuits tender.

Enjoy your delicious butter biscuits! 🧈

Which liquid makes the best biscuits?  

The best liquid for biscuits often depends on the type of texture and flavor you're aiming for, but here are some popular options and what they bring to the table:

1. Buttermilk (most classic):

   • Adds tangy flavor and acidity, which reacts with baking soda for extra fluffiness.

   • Helps create tender, moist biscuits with a slightly dense texture.

2. Whole Milk:

   • A more neutral option that still adds richness.

   • Produces a lighter, more delicate biscuit.

3. Cream:

   • Adds extra richness and a slightly more crumbly, decadent texture.

   • Great for indulgent biscuits.

4. Yogurt or Sour Cream:

   • Similar to buttermilk, these add tang and moisture while creating a slightly denser biscuit.

   • Ideal for those looking for an extra tender crumb.

5. Non-Dairy Milk (like almond, oat, or soy):

   • Works well if you're making vegan or dairy-free biscuits.

   • Add a tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk for fluffier results.

6. Water:

   • A no-frills option that works in a pinch but won't add richness or flavor.

   • Results in a firmer, less flavorful biscuit.

Do you usually go for fluffy, buttery biscuits, or are you experimenting with something specific?

Can I use water instead of milk for biscuits? 

Yes, you can use water instead of milk for biscuits, but the results will be less rich and flavorful. Milk adds fat, protein, and natural sugars that contribute to the biscuit's tenderness, golden color, and taste. Using water alone will produce a biscuit that is lighter in flavor, less tender, and not as golden on top.

If you're in a pinch and need to use water, here are some tips to improve the outcome:

1. Add Fat: Increase the butter, shortening, or oil slightly to compensate for the lack of fat in water.

2. Enhance Flavor: Add a little more salt or a pinch of sugar to boost the flavor.

3. Golden Color: Brush the tops of the biscuits with melted butter or an egg wash before baking for that golden-brown finish.

4. Improve Texture: Consider adding a teaspoon of vinegar or lemon juice to mimic the acidity of buttermilk, which helps activate leavening agents.

While water works, milk (or a substitute like non-dairy milk) will give you more satisfying biscuits. Have you tried making them with water before, or is this a first?