Homemade Butter Biscuit Without Milk

These butter biscuits need no milk and no eggs. Cold butter cut through plain flour, baking powder, salt and ice-cold water gives you eight soft, flaky biscuits in about 20 minutes. Water carries the dough just as well as milk does, so the crumb stays light rather than heavy, and dairy-free margarine swaps straight in for the butter.

How to Make Homemade Butter Biscuits Without Milk

1. Gather Your Ingredients

• 2 cups all-purpose flour (250 g)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter (115 g), cubed
• 3/4 cup cold water (180 ml)

2. Make the Dough

In a large bowl, combine the flour, baking powder, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or fork until the mixture looks coarse and crumbly. Gradually add cold water while mixing gently until the dough starts to come together, but don’t overmix - it should still be a little shaggy.

3. Form the Dough

Transfer the dough to a lightly floured surface. Press it together and fold it onto itself 2-3 times, lightly kneading to bring it together into a smooth ball. Flatten the dough to about 1 inch (2.5 cm) thick. To create layers, fold the dough into thirds like a letter, then rotate it 90 degrees and repeat the fold. This will give your biscuits extra flakiness.

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4. Cut the Biscuits

Using a biscuit cutter or a knife, cut the dough into your desired shape. Round or square, the choice is yours. Place the cut biscuits onto a parchment-lined baking sheet. Ensure the biscuits are close together but not touching, as this helps them rise higher.

5. Chill the Biscuits

Once you’ve cut the biscuits, place the tray in the refrigerator for 20-30 minutes. Chilling the dough allows the butter to firm up, which results in flakier biscuits.

6. Preheat the Oven

While the biscuits are chilling, preheat your oven to 425°F (220°C). This ensures the oven is hot enough to create the perfect rise and golden crust.

7. Bake the Biscuits

Once chilled, place the tray of biscuits in the preheated oven. Bake for 15-20 minutes or until the tops are golden brown. For a crispier top, brush the biscuits with a little melted butter halfway through the baking time.

8. Finish and Serve

After baking, remove the biscuits from the oven and let them cool slightly. If you prefer a richer flavour, brush them with melted butter once more before serving. Enjoy your biscuits warm with your favourite sides, such as eggs, bacon, or jam.

Tips and Tricks

To make butter biscuits without milk, it’s important to keep the butter cold. Cold butter melts in the oven, helping create layers in the biscuits. Use ice-cold water to prevent the butter from warming up while you mix the dough. This results in light, fluffy biscuits. For added texture, use the pat and fold method instead of a rolling pin. Shape the dough into a rectangle, then fold the short sides into the centre. This folding technique helps create buttery layers in your biscuits for a perfect homemade result.

Key Ingredients

All-purpose flour: All-purpose flour is the main ingredient for biscuits. It has less protein than bread flour which allows the dough to have a softer, more tender texture.

Butter: Butter is used to make biscuits because it adds rich flavour and maintains the dough’s moisture. Butter is also rich in fat, which gives biscuits a soft texture.

Baking powder: Baking flour acts as a raiser in biscuits. It makes them rise higher and more fluffy. Baking powder can also be used to flavour biscuits, but it won’t make them taste salty or sour.

Salt: Salt is an essential ingredient in biscuit dough. It adds flavour to the dough and affects how the baking powder works to create a fluffy texture. Your biscuits will have a salty taste without any buttery flavour.

What if I don’t have a food processor?

Don’t worry if you don’t have a food processor. You can still make this recipe by hand. Simply use a pastry blender, two knives, or forks to cut the butter into the flour. It might take a little more time, but it works just as well.

Round or Square Biscuits?

I know some people prefer round biscuits, and I get it. I love making my biscuits round because they look great, and I just enjoy them that way. Reworking the dough a bit before cutting can help create nice layers too.

That said, square biscuits have their advantages, especially for sandwiches. They give you more space for toppings like honey butter, gravy, or even a fried egg with bacon. Plus, cutting the dough into squares is quicker and easier. Sometimes, you just need to go for the simple option.

Make-Ahead Biscuits

This recipe is perfect for preparing make-ahead biscuits. Instead of refrigerating the dough while the oven heats, place the biscuits in the freezer for 2 to 3 hours until firm. Once frozen, transfer them to a freezer-safe container or ziplock bag for storage.

For the best quality, use the frozen biscuits within 2 to 3 months. When you’re ready to bake, simply remove the biscuits from the freezer, place them on a parchment-lined baking sheet, and let them sit at room temperature while the oven preheats. Add a few extra minutes to the baking time for perfectly golden biscuits.

How many does it make and how long does it keep?

Batch:

This recipe for homemade no-milk biscuits makes 8 delicious biscuits. It is easy if you need to double or halve this recipe. To halve the recipe, add 6 tablespoons of ice-cold water.

Storage:

Biscuits should be enjoyed warm and fresh but can also be kept at room temperature in an airtight container for up to two days.

You can always make more biscuits than you need. You can place them in one layer on a cookie sheet and freeze them for 2 to 3 hours. The biscuits can be frozen in an airtight container or bag for up to three months.

Variations and Substitutions

While traditional biscuits often use buttermilk or milk, you can easily substitute water for milk in this recipe. For a sweeter breakfast option, try adding a tablespoon of sugar to the dough. If you prefer a savoury biscuit, mix in fresh chopped herbs and spices before baking for added flavour.

For whole wheat biscuits, replace 1 cup of all-purpose flour with whole wheat flour for a healthier twist. If you’re looking for dairy-free biscuits, you can swap butter for shortening. Although I haven’t tested this personally, it should work well.

Homemade Butter Biscuits Without Milk – Ready in 20 Minutes

Prep Time: 5 minutes

Cook Time: 13-15 minutes

Total Time: 20 minutes

These tender biscuits are made without milk and come together in under 60 minutes with just five simple ingredients.

Ingredients:

• 2 cups all-purpose flour (250 g)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dairy-free cooking margarine (115 g)
• 3/4 cup cold water (180 ml)

Instructions:

1. In a bowl, combine the flour, baking powder, and salt. Add the margarine cubes and blend into the dry ingredients until the mixture looks coarse and crumbly (pulse 5 to 8 times if using a food processor). For hand-mixing instructions, see notes.
2. Gradually add cold water to the mixture, pulsing or mixing until just combined (5-8 pulses). Do not overmix.
3. Transfer the dough onto a floured surface. Gently press the dough together. If needed, knead it slightly, but it should remain a bit crumbly.
4. Shape the dough into a rectangle, then fold it into thirds. Rotate it 90 degrees, press it again, and fold once more.
5. Cut the dough into your desired shape (round or square).
6. Gently transfer the biscuits to a parchment-lined baking tray. Refrigerate for 20-30 minutes while preheating the oven to 425°F (220°C).
7. Once the oven is ready, bake the biscuits for 15-20 minutes or until golden brown. Serve warm.

Notes:

Batch Size: This recipe yields 12 dairy-free biscuits. You can easily adjust the recipe. To halve it, use 6 tablespoons of ice-cold water.

Storage: Biscuits are best enjoyed fresh and warm. However, they can be stored in an airtight container at room temperature for up to 2 days. To freeze, place biscuits in a single layer on a baking sheet and freeze for 2-3 hours. Transfer to an airtight container and store for up to 3 months.

Variations & Substitutions:

• Milk substitute: Use water instead of milk.
• Sweeter biscuits: Add 1 tablespoon of sugar for a sweeter breakfast option.
• Savoury biscuits: Mix in fresh chopped herbs or spices before baking.
• Whole wheat biscuits: Substitute 1 cup of all-purpose flour with whole wheat flour for a healthier option.

Nutrition Information (per serving):

• Yield: 8 biscuits
• Calories: 217
• Total Fat: 11g
• Saturated Fat: 6g
• Trans Fat: 0g
• Unsaturated Fat: 4g
• Cholesterol: 26mg
• Sodium: 320mg
• Carbohydrates: 24g
• Fibre: 1g
• Sugar: 0g
• Protein: 4g

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Frequently Asked Questions:

Can I use water instead of milk in biscuits?

Yes, you can use water instead of milk in biscuits. The biscuits might be a little less rich, but they will still turn out soft and tasty.

What can I substitute for milk in biscuits?

You can substitute milk with water, almond milk, soy milk, or buttermilk. These alternatives will slightly change the flavour and texture but work well.

Can I use buttermilk instead of milk in biscuits?

Yes, buttermilk can replace milk in biscuits. It adds a nice tangy flavour and makes the biscuits soft and tender.

What is milk used for in biscuits?

Milk provides moisture and richness, helping the biscuits stay soft and tender.

Can I make biscuits without milk or eggs?

Yes, biscuits can be made without milk or eggs. Use water or plant-based milk as a substitute and you’ll still get good results.

What happens if I don’t use milk in biscuits?

Without milk, the biscuits may be less rich, but you can still make soft biscuits using water or a milk alternative.

Can I use butter instead of milk in biscuits?

Butter can’t replace milk directly, but it adds fat and flavour. You still need a liquid like water or plant-based milk for moisture.

Can I make biscuits with water instead of eggs and milk?

Yes, using water instead of eggs and milk is possible. The texture will change slightly, but it will still work.

How do I make biscuits without butter or milk?

To make biscuits without butter or milk, use oil for fat and water or plant-based milk for moisture.

Why are my biscuits dry without milk?

Dry biscuits without milk might be due to overmixing or not enough liquid. Add a little more water or milk substitute to keep them moist.

Final Thoughts on Making Biscuits Without Milk

Making biscuits without milk is simple and easy, whether you’re using water, plant-based milk, or buttermilk as a substitute. By following these tips and tricks, you can create soft, tender biscuits that don’t require traditional dairy ingredients. Whether you’re making biscuits with water instead of milk or trying a dairy-free alternative, the result will still be delicious. Experiment with different substitutes to find your perfect combination, and enjoy homemade biscuits without milk for breakfast, lunch, or dinner.

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