I’ll never forget the time I promised my family warm, flaky biscuits, only to find an empty buttermilk carton in the fridge. Instead of giving up, I decided to see if I could create a great biscuit using just regular milk and a few pantry staples. This biscuit recipe no buttermilk is the result of that experiment, and it’s a straightforward, reliable recipe that proves you don’t need buttermilk for amazing results. You’ll love these biscuits because they are unbelievably tender, impressively tall, and have a rich, buttery flavor perfect for any meal.
Ingredients
Main Dough
- 4 ounces (1 stick) cold unsalted butter, diced into ½-inch pieces
- 3 cups plus 2 tablespoons of all-purpose flour
- 1 tablespoon of baking powder
- ½ teaspoon of baking soda
- 1 teaspoon of granulated white sugar
- ¾ teaspoon of kosher salt
- 1½ cups of whole milk
- 1 tablespoon of white distilled vinegar
For the Optional Maple Cream
- 3 tablespoons of heavy whipping cream
- 1½ tablespoons of pure maple syrup
- A small pinch of kosher salt
How to Make This Biscuit Recipe with No Buttermilk
This biscuit recipe no buttermilk is all about technique. Follow these steps for perfect biscuits every time.
Step 1: Preheat your oven to 425°F (220°C). Stir the vinegar into the milk and let it sit for 5-10 minutes to curdle. This is your buttermilk substitute.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Step 3: Using a pastry blender or your fingertips, quickly cut the cold, cubed butter into the flour until it looks like coarse meal with some pea-sized butter chunks remaining.
Step 4: Pour in the milk mixture and stir with a fork until a shaggy dough forms. Stop mixing as soon as the flour is moistened to keep the biscuits tender.
Step 5: Turn the dough onto a floured surface and pat it into a rectangle. Fold the dough into thirds, like a letter. Repeat this pat-and-fold process two more times to create flaky layers.
Step 6: Pat the dough to a 1-inch thickness. Use a biscuit cutter to press straight down do not twist it, as twisting seals the edges and stops the rise.
Step 7: Place biscuits on a parchment-lined baking sheet so their sides are touching. Bake for 12-15 minutes, or until golden brown. While they bake, whisk the maple cream ingredients together.
My Best Biscuit Recipe No Buttermilk Tips
Grate Your Frozen Butter
For the flakiest biscuits, freeze your butter for 15 minutes and grate it into the flour. This distributes the fat perfectly.
Don’t Overwork the Dough
Handle the dough as little as possible. Overworking develops gluten, which makes biscuits tough. A shaggy, slightly sticky dough is what you want.
Variations of Biscuits Without Buttermilk
Once you’ve mastered the basic recipe, it’s easy to customize. For a savory option, gently fold in 1 cup of shredded sharp cheddar and 2 tablespoons of chopped chives. You could also add 1 teaspoon of garlic powder and 1 tablespoon of Italian seasoning to the dry ingredients for a garlic-herb twist. If you’re craving something sweet, brush the unbaked biscuits with melted butter and sprinkle them with a cinnamon-sugar mixture.
For more delicious breakfast ideas, check out our Coconut milk biscuits recipe.
FAQs
What can I use for biscuits if I don’t have buttermilk?
The best substitute is “mock buttermilk.” Add one tablespoon of white vinegar or lemon juice to a measuring cup, then fill it with milk to the one-cup line. Let it sit for 5-10 minutes before using.
Do you need buttermilk for biscuits?
No. While buttermilk adds tang and tenderness, this biscuit recipe no buttermilk proves that using cold ingredients and an acid substitute yields light and flaky results.
What happens if I use milk instead of buttermilk in biscuits?
Using plain milk will result in a milder, sweeter flavor. Without the added acid, the biscuits might not be quite as tender, but they will still be delicious.
Can I make biscuits with just flour and milk?
No. To make proper biscuits, you need flour, a liquid, a leavening agent (like baking powder), and a fat (like butter). Without fat and leavening, you’d get a hard, flat cracker.
Print
Easy No-Buttermilk Biscuits
- Total Time: 35 minutes
- Yield: 10−12 biscuits 1x
- Diet: Vegetarian
Description
Never let an empty buttermilk carton ruin your breakfast plans again! This reliable biscuit recipe proves you can achieve unbelievably tender, tall, and flaky biscuits using regular milk and a few simple pantry staples. With a rich, buttery flavor, these biscuits are perfect for slathering with jam or serving alongside your favorite savory meal.
Ingredients
Main Dough
4 ounces (1 stick) cold unsalted butter, diced into ½-inch pieces
3 cups plus 2 tablespoons of all-purpose flour
1 tablespoon of baking powder
½ teaspoon of baking soda
1 teaspoon of granulated white sugar
¾ teaspoon of kosher salt
1½ cups of whole milk
1 tablespoon of white distilled vinegar
For the Optional Maple Cream
3 tablespoons of heavy whipping cream
1½ tablespoons of pure maple syrup
A small pinch of kosher salt
Instructions
Create Buttermilk Substitute & Preheat
Preheat your oven to 425°F (220°C). In a liquid measuring cup or small bowl, stir the vinegar into the milk. Let the mixture sit for 5-10 minutes to curdle slightly. This will act as your buttermilk substitute.
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter chunks remaining.
Form the Dough
Pour the curdled milk mixture into the dry ingredients. Use a fork to gently stir until a shaggy, slightly sticky dough forms. Be careful not to overmix; stop as soon as the flour is moistened.
Laminate the Dough
Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1 inch thick. Fold the dough into thirds, like folding a letter. Rotate the dough 90 degrees and repeat this pat-and-fold process two more times to create flaky layers.
Cut the Biscuits
After the final fold, pat the dough to a 1-inch thickness. Using a 2.5-inch biscuit cutter, press straight down into the dough to cut out your biscuits. Do not twist the cutter, as this can seal the edges and prevent the biscuits from rising tall.
Bake to Perfection
Place the biscuits on a parchment-lined baking sheet with their sides just touching this helps them rise higher. Bake for 12−15 minutes, or until the tops are golden brown. While the biscuits bake, you can whisk together the heavy cream, maple syrup, and salt for the optional maple cream topping.
Notes
For Extra Flakiness
For the flakiest possible biscuits, freeze your stick of butter for about 15 minutes before starting. Then, grate the frozen butter directly into your flour mixture using a box grater. This creates perfect little pockets of fat that steam and create layers as they bake.
Don’t Overwork the Dough
The key to a tender biscuit is a light hand. Handle the dough as little as possible. Overworking it develops gluten, which results in tough, dense biscuits instead of light and fluffy ones.
Savory Variation
Gently fold in 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives into the dough just before the laminating (folding) step.
Garlic-Herb Variation
Add 1 teaspoon of garlic powder and 1 tablespoon of Italian seasoning to the dry ingredients for a savory, aromatic twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2
- Sodium: 310
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 25
Keywords: no buttermilk biscuits, homemade biscuits, easy biscuit recipe, flaky biscuits, tender biscuits, biscuit recipe with milk, southern biscuits, breakfast recipe, butter biscuits
