Can I Use Almond Milk Instead of Whole Milk for Biscuits?

Approximately 68% of the world's population has lactose malabsorption, making dairy alternatives a necessity for many bakers. For those seeking a dairy-free option, the question arises: can I use almond milk instead of whole milk for biscuits? The short answer is yes, but the change comes with a few key differences you’ll need to account for.

Quick Summary

Almond milk can replace whole milk in biscuits, but alters texture and browning due to lower fat and protein. Adjust the recipe with extra fat and an acid-activated leavening agent.

Key Points

• Fat Content: Almond milk is low in fat, requiring an extra fat source (like vegan butter or oil) for flaky, rich biscuits.

• Browning: Biscuits made with almond milk will be paler since they lack milk sugars; a brush of melted fat or milk substitute can add color.

• Texture: The lower protein and fat result in a less tender, slightly denser texture, but creating vegan buttermilk helps with the crumb.

• Flavor: Use unsweetened, plain almond milk for savory biscuits to avoid unwanted sweetness or nutty flavor interference.

• Vegan Buttermilk: Combining almond milk with a tablespoon of acid, like apple cider vinegar or lemon juice, mimics buttermilk and aids in leavening.

• Baking Time: Due to higher water content, monitor your biscuits and start checking for doneness a few minutes early to prevent them from drying out.

• Dough Handling: Be careful not to overwork the dough, as this can exacerbate the tendency toward a denser, tougher final product.

Using almond milk as a substitute for whole milk in a biscuit recipe is a common practice for many who follow a vegan diet or have dairy allergies. While it is a direct 1:1 replacement in terms of volume, the lower fat and protein content of almond milk compared to whole milk requires some adjustments to achieve the rich, flaky texture and golden color of traditional biscuits. Understanding these differences is the first step toward baking success.

The Core Differences: Almond Milk vs. Whole Milk

Whole milk provides fat, protein, and natural sugars (lactose) that all contribute to the final baked good. Almond milk, in contrast, is primarily water, with significantly less fat, protein, and no lactose. This disparity fundamentally changes the chemistry of the dough and the outcome of your biscuits.

• Fat Content: Whole milk's high fat content creates a rich, tender texture. Almond milk is much leaner, which can result in a more dense or slightly drier biscuit if no additional fat is introduced.
• Protein and Sugar: Whole milk's proteins and lactose sugars aid in browning through the Maillard reaction. Almond milk lacks this, so biscuits made with it will bake paler. The proteins also contribute to the overall structure of the biscuit.
• Water Content: Almond milk has a higher water content than whole milk. While a 1:1 swap is standard, this can sometimes make a recipe's hydration slightly different.

Impact on Biscuit Texture and Flavor

When you use almond milk without adjusting your recipe, you can expect a few changes to your final product:

• Less Richness and Flakiness: The lower fat content means the dough may not form the same tender, flaky layers. Instead, it can turn out denser and with a drier crumb.
• Paleness: Without lactose and dairy protein, the biscuits will not achieve the same golden-brown finish. They may look underdone even when fully baked.
• Nutty Flavor: Unsweetened almond milk has a very subtle flavor that most won't notice. However, sweetened varieties will lend sweetness and potentially a distinct nutty flavor that may not be desirable in a savory biscuit.

How to Adapt Your Biscuit Recipe for Almond Milk

Making a few simple tweaks can bring your almond milk biscuits closer to the classic experience:

1. Introduce More Fat: To compensate for the missing fat, you can increase the amount of vegan butter, shortening, or coconut oil in your recipe. This helps maintain the flaky texture and richness.
2. Create Vegan Buttermilk: For a lighter, more tender crumb and better rise, create a vegan buttermilk. Add 1 tablespoon of apple cider vinegar or lemon juice to 1 cup of unsweetened almond milk. Let it sit for 5-10 minutes to curdle before adding to the dry ingredients.
3. Use Unsweetened, Plain Almond Milk: Always opt for the unsweetened and unflavored variety unless you are baking a sweet biscuit recipe. This prevents unwanted sugary or vanilla flavors from interfering with savory dishes.
4. Monitor Baking Time and Temperature: Because of the higher water content, biscuits with almond milk may bake slightly faster. Begin checking for doneness a few minutes earlier than your recipe suggests. Baking at a higher temperature, as some dairy-free recipes suggest (e.g., 425-450°F), can help with a quicker rise.
5. Achieve a Golden Top: To mimic the golden-brown color, brush the tops of your biscuits with a little melted vegan butter or a splash of almond milk before baking.

Plant-Based Milk Comparison for Biscuits

For bakers exploring dairy-free alternatives, it's useful to see how almond milk compares to other options.

Feature	Whole Milk	Almond Milk	Soy Milk	Oat Milk
Fat Content	High	Low	Medium	Medium-High (especially creamy varieties)
Protein	High	Low	High	Medium
Browning	Excellent	Poor (pale)	Good	Good
Texture	Rich, Tender	Denser, Less Rich	Tends to be smoother, good structure	Smooth, slightly sweet, moist
Flavor	Rich, Creamy	Subtle Nutty	Neutral	Mild, Sweet, Oat-like

Almond Milk Biscuits Recipe (with adjustments)

This adapted recipe incorporates the necessary swaps for success.

Ingredients:

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 7 Tbsp cold vegan butter, cut into small cubes
• 1 cup plain, unsweetened almond milk
• 1 Tbsp apple cider vinegar

Instructions:

1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the almond milk and apple cider vinegar to create vegan buttermilk. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Using a pastry cutter or your fingertips, cut the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Pour in the vegan buttermilk mixture and stir gently with a spatula until just combined. The dough will be shaggy.
6. Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick disc. Fold the dough over itself 2-3 times to create layers, then pat it back to 1-inch thick.
7. Cut biscuits using a floured biscuit cutter, pressing straight down without twisting. Place biscuits on the prepared baking sheet, touching each other for a higher rise.
8. Bake for 12-15 minutes, or until lightly golden brown. Brush with a little melted vegan butter for shine.

Troubleshooting Your Almond Milk Biscuits

• Pale Biscuits? Don't rely solely on color. The biscuits may be done when they have a firm texture and are cooked through. Use a skewer to test.
• Dense Texture? Overworking the dough is a common mistake. Mix only until the ingredients are just combined. Make sure your vegan butter is very cold before incorporating it.
• Dry Biscuits? Ensure you don't overbake. The higher water content can cause them to dry out faster. A good brush of melted fat or milk on top helps lock in moisture.

Conclusion: Embracing the Almond Milk Difference

While you can use almond milk instead of whole milk for biscuits, the swap is not without its trade-offs. The resulting biscuit will have a different, less rich texture and will be paler due to the lack of dairy fat and protein. However, by embracing these differences and implementing key adjustments like adding extra fat, creating a vegan buttermilk, and monitoring baking time, you can still produce a delicious, satisfying biscuit that is entirely dairy-free. With these tips, you'll be well on your way to baking perfect plant-based biscuits every time. For more tips on dairy-free substitutions in baking, check out this guide on Allrecipes.

Frequently Asked Questions

Do I need to adjust the liquid amount when using almond milk?

Generally, you can use a 1:1 ratio, but because almond milk is thinner than whole milk, you may need to add it more slowly and use slightly less, depending on the dough's consistency.

Will my biscuits rise properly with almond milk?

Yes, they can, especially if you create a vegan buttermilk by adding a tablespoon of apple cider vinegar or lemon juice to your almond milk. This reaction with the baking powder and soda helps achieve a good rise.

How do I get my almond milk biscuits to brown like traditional ones?

Biscuits made with almond milk will not brown as much as those with whole milk. For a golden color, brush the tops with melted vegan butter or a little almond milk before baking.

What is a good way to add back the richness missing from almond milk?

To compensate for the lower fat content, you can increase the amount of fat in your recipe, such as using a full-fat vegan butter, shortening, or coconut oil.

Can I use sweetened almond milk for biscuits?

It is not recommended for savory biscuits as it will add unwanted sweetness. Stick to plain, unsweetened almond milk for best results, and if baking sweet biscuits, reduce other sugars in the recipe to compensate.

What is the best type of plant-based milk to use for biscuits?

While almond milk is a fine choice with adjustments, other options like soy milk offer more protein for better structure and browning, and creamy oat milk can provide additional richness.

My almond milk biscuits turned out dense. What did I do wrong?

A dense texture often results from overworking the dough. For tender biscuits, mix only until the flour is just incorporated and avoid kneading excessively.