These easy homemade almond milk biscuits are soft, fluffy, flaky, and buttery. Made with 8 simple ingredients, this lighter buttermilk-style biscuit recipe is ready in under 25 minutes and makes a delicious addition to breakfast, brunch, or dinner.
Healthier Southern buttermilk biscuits
Few things are better than a warm, flaky Southern-style biscuit fresh from the oven. Split it open, add a little butter, jam, or honey, and you have the kind of simple comfort food that works at almost any meal. These almond milk biscuits have the same soft, buttery texture you want in a classic biscuit, but they are made with a lighter buttermilk-style mixture using almond milk and lemon juice.
This recipe is perfect when you want homemade biscuits without a long ingredient list or complicated steps. The dough comes together quickly, the biscuits bake in just 10 to 12 minutes, and the result is tender, golden, and full of flaky layers. They are ideal for weekend brunch, holiday breakfasts, family dinners, or anytime you need a warm homemade side.
Serve these fluffy almond milk biscuits with eggs, fruit, soup, roasted vegetables, chicken, or your favorite spread. They are simple enough for everyday baking but special enough for occasions like Mother’s Day, Father’s Day, or a cozy Sunday breakfast.
What makes these biscuits healthy?
These homemade almond milk biscuits are made with simple pantry ingredients and no unnecessary additives. Unlike many packaged biscuits, this recipe does not rely on preservatives, refined sugar, or a long list of processed ingredients. The texture stays buttery and fluffy while keeping the recipe straightforward and balanced.
- No refined sugar. The dough uses just 1 teaspoon of real maple syrup for a very light touch of natural sweetness.
- Made with almond milk. Almond milk replaces traditional buttermilk in this recipe and helps create a lighter biscuit dough.
- Simple ingredients. Flour, leavening agents, butter, almond milk, lemon juice, and maple syrup are all you need.
- Buttermilk-style rise. Lemon juice adds acidity to the almond milk, helping the biscuits rise and become soft and tender.
Ingredients in fluffy almond milk biscuits
You only need 8 basic ingredients to make these fluffy almond milk biscuits. The ingredients are affordable, easy to find, and likely already in your kitchen.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Almond milk
- Lemon juice
- Real maple syrup
Kitchen tools used
This almond milk biscuit recipe is easy to prepare and does not require any special equipment. A few basic baking tools are enough to make the dough, cut the biscuits, and bake them until golden.
- Large mixing bowl
- Baking tray
- Pastry cutter, two knives, or a food processor
- Measuring cups and spoons
- Biscuit cutter
- Parchment paper
How to make fluffy almond milk biscuits
These fluffy Southern-style almond milk biscuits are simple to make. The key is to keep the butter cold, mix the dough gently, and avoid twisting the biscuit cutter. Follow these steps for tender biscuits with flaky layers.
First, preheat the oven to 450°F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Add the chilled, cubed butter to the flour mixture. Use a pastry cutter, two knives, or a food processor to cut the butter into the dry ingredients. The mixture should look like coarse crumbs with a few small butter pieces remaining.
In a separate measuring cup or bowl, combine the cold almond milk, fresh lemon juice, and real maple syrup. Pour the wet mixture into the flour mixture and gently stir with a wooden spoon or spatula. Do not overmix. The dough should look sticky, crumbly, and slightly rough, with small pieces of butter still visible.
Turn the dough onto a lightly floured surface. With floured hands, gently pat it into a 1-inch-thick rectangle or circle. Use a biscuit cutter to cut out the biscuits. Press straight down and lift straight up. Do not twist the cutter, because twisting can seal the edges and prevent the biscuits from rising properly.
Place the biscuits on the prepared baking sheet. Brush the tops with a little melted butter or almond milk, then bake for 10 to 12 minutes, or until the tops are lightly golden. Serve warm with butter, jam, honey, or your favorite topping.
Tips for the best homemade biscuits
For the best homemade almond milk biscuits, pay close attention to temperature and technique. These simple tips help create fluffy, flaky biscuits every time.
- Use cold unsalted butter. Cold butter creates steam as the biscuits bake, which helps form the flaky layers.
- Do not skip the lemon juice. Lemon juice adds acidity to the almond milk and helps the biscuits rise properly.
- Do not overmix the dough. A slightly shaggy dough is exactly what you want. Overworking it can make the biscuits dense or flat.
- Do not twist the biscuit cutter. Press straight down so the edges stay open and the biscuits can rise tall.
How do I store leftover fluffy biscuits?
Store leftover almond milk biscuits in an airtight container at room temperature for up to 5 days. You can also keep them in the refrigerator for up to 6 days.
How to reheat buttermilk biscuits?
These biscuits are best served warm. To reheat, place them in a 350°F oven for 6 to 12 minutes, or until the centers are warm. You can also microwave them for 30 to 60 seconds.
Can I freeze cooked biscuits?
Yes. Wrap baked biscuits in plastic wrap or foil, place them in a freezer-safe bag, and freeze for up to 2 to 3 months. Thaw at room temperature or in the refrigerator, then reheat before serving.
Can I freeze biscuit dough?
Yes. Prepare the biscuit dough without cutting it into individual biscuits. Wrap it tightly in plastic wrap and freeze for up to 2 to 3 months. When ready to bake, thaw overnight in the refrigerator, cut out the biscuits, and bake as directed.
Did you make this recipe?
If you make these fluffy almond milk biscuits, leave a comment and rating below. They are a simple, cozy recipe that works beautifully for breakfast, brunch, snacks, or a homemade dinner side.
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📖 Recipe
Fluffy Almond Milk Biscuits
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoons unsalted butter, chilled and cut into ¼-inch cubes
- ¾ cup cold unsweetened almond milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon real maple syrup
Instructions
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Preheat the oven to 450°F and line a baking sheet with parchment paper.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
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Add the cold cubed butter to the flour mixture.
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Use two knives, a pastry cutter, or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs with a few small clumps.
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In a measuring cup or small bowl, combine the almond milk, lemon juice, and maple syrup.
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Pour the liquid mixture into the flour mixture and gently stir with a wooden spoon or spatula. Do not overwork the dough. It should be sticky, crumbly, and slightly uneven.
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Turn the dough out onto a lightly floured surface and gently pat it to 1-inch thickness with floured hands.
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Cut out the biscuits with a 2 ¼-inch biscuit cutter. Press straight down and do not twist. Repeat until all the dough is used. You should have 10 to 12 biscuits.
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Place the biscuits on the prepared baking sheet and brush the tops with a little melted butter or almond milk.
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Bake for 10 to 12 minutes, or until the tops are lightly golden.
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Serve warm with butter, jam, or honey.
Notes
To reheat: Warm in a 350°F oven for 6 to 12 minutes, or microwave for 30 to 60 seconds.
Nutrition
Carbohydrates: 17g |
Protein: 2g |
Fat: 6g |
Sugar: 1g
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