Can You Make Biscuits Without Buttermilk?

Can you make biscuits without buttermilk? The good news is yes!

Running out of buttermilk doesn’t mean you have to skip homemade biscuits.

Whether you’re making breakfast, serving biscuits alongside dinner, or simply craving a warm, buttery treat, there are plenty of easy substitutes that work just as well.

Regular milk, heavy cream, or even a quick homemade buttermilk replacement can help you bake soft, fluffy biscuits with ingredients you probably already have on hand.

Below, you’ll learn what happens when you swap milk for buttermilk, whether buttermilk is really necessary, and the best tips for making delicious biscuits without a trip to the grocery store.

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Can You Make Biscuits Without Buttermilk?

Yes! While buttermilk gives biscuits their classic tangy flavor and tender texture, it isn’t required.

You can easily swap buttermilk for:

• Regular whole milk
• 2% milk
• Heavy cream
• Half-and-half
• A homemade buttermilk substitute made with milk and vinegar or lemon juice

The key is using a liquid that provides enough moisture while keeping the dough from becoming too wet.

What Happens If You Use Milk Instead of Buttermilk in Biscuits?

Using regular milk instead of buttermilk will still produce tasty biscuits, but there are a few differences:

• The biscuits will have a milder flavor since buttermilk adds a slight tanginess.
• They may not rise quite as high because buttermilk’s acidity reacts with baking soda.
• The texture may be slightly less tender but still soft and flaky.

For the closest substitute, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5-10 minutes before using.

Tips for Making the Best Biscuits Without Buttermilk

• Use cold butter because it creates pockets of steam as the biscuits bake, resulting in flaky layers.
• Don’t overmix the dough. Mix just until the ingredients come together. Overworking the dough develops gluten and creates tough biscuits.
• Fold the Dough. A few gentle folds before cutting the biscuits helps create beautiful layers.
• Bake in a Hot Oven. Bake at 425°F to 450°F for the best rise and golden brown tops.

Best Buttermilk Substitutes for Biscuits

Try one of these easy swaps:

Substitute	Ratio
Milk + Vinegar	1 cup milk + 1 tbsp vinegar
Milk + Lemon Juice	1 cup milk + 1 tbsp lemon juice
Plain Yogurt + Milk	¾ cup yogurt + ¼ cup milk
Sour Cream + Milk	¾ cup sour cream + ¼ cup milk
Heavy Cream	Use equal amount

More Biscuit & Baking Recipes to Try

• Looking for another easy shortcut? Check out these simple Bisquick recipes for quick breakfasts and family dinners.
• Add a little spice to your biscuit basket with these homemade jalapeno cheddar biscuits.
• Learn the best way to freeze baked or unbaked biscuits so you always have some ready to bake.
• If you’re baking for breakfast, this easy Bisquick coffee cake is another family favorite that comes together with pantry staples.

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