Biscuits without Milk

It is a baked food product with flour as the main ingredient. In North America biscuits are commonly known as cookies with soft, leaven quick bread however, in other countries the biscuits are typically hard, unleavened, and flat.

Biscuits are the most loved confectionery item worldwide because of their versatility. The name biscuit comes from the Latin word “bis cotus” meaning twice baked.

It is the best way to start the day. The dairy-free biscuits are made without oil and milk. They can be easily made at home.

No milk biscuits are light, soft, tender, flaky, and crumbly on the inside and can easily melt inside your mouth. They are made in no time and require 30 minutes to make these delicious no milk biscuits.

Many of us think biscuits need a lot of time and effort to make them however, the fact that some of the biscuits require no special ingredient and milk even.

In this article, we will focus on how to make no milk biscuits and what are the substitutes that can be used instead of milk.  So let’s start.

Types of biscuits

Types of biscuits

Types of biscuits

Below are the different biscuit types available throughout the world.

  1. Drop biscuits
  2. Rolled biscuits
  3. Southern buttermilk biscuits
  4. Shortcake
  5. Angel biscuits
  6. Scones
  7. Dumplings
  8. Biscotti
  9. Crostoli
  10. Cookies

The science of biscuits

Milk or buttermilk? Shortening or butter? What is the secret to flakiness? There are many such questions related to biscuit manufacturing. Everyone has their own opinion or views on making biscuits.

The best solution is to all the confusion is experimentation.

  • Testing multiple types of biscuits on the same day
  • Changing one ingredient at a time
  • Doing a blind test

Basic steps and tips

The biscuit making is comprised of seven basic steps

  1. First mix dry ingredients
  2. Cut some fat into small pieces
  3. Mix them in some liquid
  4. Kneading the dough
  5. Rolling out the dough
  6. Cut biscuits in specific shapes
  7. Bake

What to use instead of milk in dairy-free biscuits?

The simple plain water is used to make a soft dough and the results is just perfect.

Oil can be used in place of butter if you are trying to make completely dairy-free biscuits. The flakiness and final appearance would not be affected by it.

How do no milk biscuits taste?

What will happen if you omit the milk from the biscuits as people normally like biscuits because of buttery and milky flavors?

You cannot judge that plain water is used in place of milk.

They contain butter to enjoy the buttery taste however, the texture is a little bit less fluffy as compared to the biscuits made with milk.

Positive points

  • They are easier to make as they do not have milk.
  • No separate bowls are there to whisk the ingredients
  • Forget infinite kneading (1 minute of kneading would be enough to get a smooth textured dough)

Special baking tips for biscuits without milk

  • Use quality butter oil and baking powder as these biscuits lack milk.
  • Use the fresh baking powder in the recipe
  • Sift the flour before any mixing to avoid any lumps
  • Another important rule does not over-knea or over mix
  • Brush the biscuits with some melted butter to have a golden brown top

Additional substitutions

  • Use oil in the same ratio instead of butter. Vegetable oil, vegan butter, margarine, olive oil are good choices.
  • Whole wheat flour can be used in place of plain flour. It is a healthier option with great taste
  • Desired herbs can be added to the dough. The biscuits will taste and smell better. Basil, oregano, thyme can be used.
  • Cheese can be added. Grate cheddar, Edam, or Gruyere can be added to the dough, or sprinkle some cheese in the end

Baking with oil

As compared to butter, the oil baked goods form a superior texture.

The cakes baked in oil have the better crumb, stay soft and moist for a longer time as compared to butter baked goods.

The texture of oil cakes is also lighter as compared to butter.

Which type of oil is used?

  • Safflower oil
  • Canola oil
  • Vegetable oil
  • Olive oil
  • Coconut oil

Pure olive oil is recommended if using olive oil due to its higher melting point and milder flavor.

Baking powder vs. Baking Soda

The use of baking soda in place of baking powder gives a metallic taste to your recipe, however, baking powder makes your goods look flat.

Baking soda

  • Leavening agent, makes things rise
  • T cup flour: ¼ teaspoon of baking soda

Baking powder

  • Also a leavening agent
  • A mixture of cream of tartar, baking soda, and cornstarch
  • 1 cup flour: 1 teaspoon of baking soda

Why some recipe calls for both

In some recipes, we can use both of them. The carbon dioxide formed from the acid is less to leaven the batter volume in the recipe.

A large amount of baking soda gives a terrible taste, so to give it more lift we add baking powder.

 

How to make biscuits without milk

How to make biscuits without milk

How to make biscuits without milk

Step 1

  • Arrange all the ingredients
  • Oven is at 450 F

Step 2

  • Take a bowl and combine all the ingredients
  • Mix till the dough is combined well

Step 3

  • The dough is kneaded and rolled to a thickness of ½ inch
  • With the help of a cookie cutter, cut the biscuits
  • Take a baking sheet lined with parchment and arrange all the biscuits on it
  • The baking of biscuits continues for 15 minutes

Step 4

  • Serve the biscuits at normal temperature

Ingredients

  1. Plain flour 3 cups
  2. Baking powder 3 tsp
  3. Cold butter or oil if dairy-free 6 tbsp
  4. Salt ½ tsp
  5. Coldwater 2/3 cup

Nutritional information

Total fat 12g
Calories 331
Saturated fat 7g
Trans fat 0g
Unsaturated fat 4g
Carbohydrates 48g
fiber 2g
Sugar 2g
Protein 0g
sodium 531mg

 

Easy Biscuit Recipe

Easy Biscuit Recipe

This is an easy and simple recipe of biscuits without milk and can be enjoyed with tea or coffee. It is American or Canadian cuisine and served in breakfast.

The total preparation time is 44 mins.

Ingredients

  • All-purpose flour 2 cups
  • Baking powder 2 teaspoons
  • Salt ½ teaspoon
  • Butter ½ cup
  • Water ¾ cup

Instructions

  1. The temperature of the oven is at 410 F
  2. Add flour and baking powder to a bowl with the addition of salt in it. Take a small amount of butter and add it to the mixture of flour. Whisk until forms a crumbly texture
  3. The water is added and mixed till all the ingredients are added.
  4. Place the dough on the floured table. Sprinkle some flour on the dough and roll the dough to the thickness of ½ inch
  5. Cut with the cookie cutter
  6. Place the biscuits on the baking tray lined with parchment paper
  7. Bake for 12 minutes

 

Notes

  • Avoid over handling of the dough
  • The butter should be cold
  • For fluffing, soda and baking powder are a must
  • For the crusty and buttery top, brush some oil on the top
  • In the middle, a divot is made with fingers for preventing biscuits rise in a dome
  • A hot oven is important

Conclusion

In this article, we have discussed that no milk biscuits are light, soft, tender, flaky, and crumbly on the inside and can easily melt inside your mouth. They are ready in no time and require 30 minutes to make these delicious no milk biscuits. Many of us think biscuits need a lot of time and effort to make them however, the fact that some of the biscuits require no special ingredient and milk even. In place of milk we can add water.

Frequently Asked Questions

1. What can I substitute for butter in biscuits?

Generally, there are the following foods that are a good replacement for butter in muffins, cakes, cookies, brownies, and bread

  • Avocados
  • Mashed bananas
  • Greek yogurt
  • Nut butter
  • Pumpkin puree
  • Applesauce- it helps in a significant reduction in calories and fat content of baked goods

2. Can you use water instead of milk for biscuits?

Yes, water can be used in place of milk. 1 cup of water and 1 ½ tsp. of butter can replace every 1 cup of water. Baking goods stay moist with the addition of extra butter.

3. Are cookies better with butter or oil?

The butter has air pockets that assist in the retention of shape, Oil is compact and cannot be changed from its original state. Using oil forms a softer dough as compared to butter.

 

 

 

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