Easy homemade almond milk biscuits are fluffy, soft, and buttery! This healthier buttermilk biscuit recipe only requires 8 simple ingredients and is ready in under 25 minutes. Perfect breakfast, brunch, and dinner addition!
Healthier Southern buttermilk biscuits
There is nothing better than a warm flakey Southern biscuit straight out of the oven and cut in half with some butter and jam on top. As a kid, I would beg my mom to make buttermilk biscuits! No joke. I was obsessed with pulling each flakey buttery biscuit layer apart. I mean, every single bite would melt in your mouth... food heaven!
That is why I am so excited to be sharing this new healthier buttermilk biscuit recipe made with almond milk with you! I promise that you will absolutely LOVE this recipe. It is just so delicious.
You might be thinking.... what do I serve biscuits with? Well, my answer is.... EVERYTHING! You can freshly bake these for a special occasion brunch like Mother's Day or Father's Day. Or you can even serve these as a dinner side. The options are endless with these fluffy almond milk biscuits. There is one guarantee: everyone will love them!
What makes these biscuits healthy?
I love making baked goods that taste delicious with good-for-you ingredients! And these homemade almond milk biscuits are as clean and nutritious as possible without taking away from the delicious buttery, fluffy texture. You only need a few very simple ingredients, all of which are healthier alternatives to what you'll find in store-bought brands. There are no preservatives, no refined sugars, and no random ingredients in these Southern-style buttermilk biscuits!
- ZERO refined sugars. I only use 1 teaspoon of maple syrup, which is a natural sweetener.
- Lower in fat & higher in calcium. By using almond milk, I am not only reducing the fat in these flaky biscuits, but I am also adding lots of calcium. Did you know that almond milk has 40% more calcium than regular milk?
- Rich in vitamin E. Almond milk is also a rich source of vitamin E!
Ingredients in fluffy almond milk biscuits
You'll only need a few, simple ingredients to get fluffy almond milk biscuits going! I am all about simplicity, so don't worry; all these ingredients are easy and affordable! Here are the 8 ingredients you need to make these buttery & flakey biscuits:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Almond milk
- Lemon juice
- Real maple syrup
Kitchen tools used
Fluffy almond milk biscuits are made using 4 tools and items. You are going to love how easy clean up is going to be! Here's a quick list of what you'll need for this healthy breakfast, brunch, and side recipe:
- Large mixing bowl
- Baking tray
- Pastry cutter or two knives or food processor
- Measuring cups: ¼ teaspoon, ¼ teaspoon, 1 teaspoon, ⅓ cup, ½ cup, and 1 cup.
How to make fluffy almond milk biscuits
Fluffy southern style biscuits are actually really easy to make. First, we will combine the flour, then we will cut the cold butter into the flour and add in the almond milk, and finally we will turn out the dough and cut out the biscuits. Here is step-by-step instructions on how to make buttery almond milk biscuits:
First, preheat oven to 450°F and line a baking sheet with parchment paper.
Then, in a large mixing bowl, mix together flour, baking powder, baking soda, and salt.
Next, add in the cold cubed butter. Using 2 knives or a pastry cutter to cut the butter into the flour. Alternatively, you can use a food processor by pulsing several times. Cut/pulse until it turns into a coarse meal texture with a few clumps. (See photo above for reference)
Then, in a liquid measuring cup or bowl combine the almond milk, lemon juice, and maple syrup. Pour mixture in the bowl with flour and gently combine using a wooden spoon or spatula. Do not overwork the dough, it should be sticky and crumbly with small pieces of butter. Not all the flour needs to be fully incorporated.
After that, turn the dough out onto a lightly floured surface then using floured hands gently pat the dough out to 1-inch thickness. Use a biscuit cutter (mine was 2 ¼-inches wide) to cut out the biscuits. Press straight down into the dough and do not twist. Twisting will not allow the biscuits to rise properly. Repeat this until all the dough is used. You should have 10 - 12 biscuits.
Finally, place the biscuits directly on the lined baking sheet and brush the tops with a little melted butter or almond milk. Bake for 10 - 12 minutes, until the tops are lightly golden.
Enjoy your healthy biscuits warm with some butter, jam, or honey!
Tips for the best homemade biscuits
I have tested this recipe countless times. So trust me when I say, here are my top four tips to perfecting homemade flakey and fluffy biscuits:
- Use COLD unsalted butter. It is essential to use cold butter cubes for this biscuit recipe. The heat from the oven will cause the cold butter pieces to melt and let off steam that help the biscuits develop their delicious flaky layers.
- Do not skip out on the lemon juice. In place of classic buttermilk, we are using almond milk which is lower in fat. However, to create the necessary reaction in the dough for the biscuits to rise, we need to add a little acidity! This will allow the biscuits to get nice a fluffy.
- Don't over mix the dough. Whatever you do, do not overwork this dough because the biscuits will be flat. To ensure this, gently mix the dough until just combined. It will be flakey and some of the flour will not be fully incorporated.
- Do not twist the biscuit cutter. Just press down to cut the biscuits; otherwise, they will be sealed off and not get their buttery flakey layers.
How do I store leftover fluffy biscuits?
Simply store extra healthy almond milk biscuits at room temperature for up to 5 days in an airtight container. They can also be stored in the refrigerator for up to 6 days!
How to reheat buttermilk biscuits?
Fluffy almond milk biscuits are best enjoyed warm, so if you are saving extras, make sure to warm them up before enjoying! Simply reheat healthy almond milk biscuits in the oven at 350°F for 6 - 12 minutes until center is warm, or in the microwave for 30 - 60 seconds until center is warm.
Can I freeze cooked biscuits?
Yes, simply wrap baked biscuits in plastic wrap or tin foil, then place them into a freezer-safe bag, and freeze for up to 2-3 months. Remember to thaw at room temperature or in the refrigerator and then warm up in the microwave or oven before enjoying.
Can I freeze biscuit dough?
Yes, prepare the biscuit dough (do not cut out individual biscuits) and tightly wrap it in plastic wrap. Freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator, cut out your biscuits, and bake.
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Looking for other healthy baked goods? Check these recipes out!
Need some more healthier breakfast and baked goods recipes? Here are some of my favorite Healthful Blondie recipes to try out....
- Healthy Almond Flour Cornbread
- Healthy Coffee Cake
- Oatmeal Blueberry Banana Muffins
- Healthy Lemon Poppy Seed Crumb Cake
- Almond Flour Banana Muffins
📖 Recipe
Fluffy Almond Milk Biscuits
Ingredients
- 2 cups all-purpose flour, spooned & leveled
- 2 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoon unsalted butter, chilled & cut into ¼-inch cubes
- ¾ cup cold almond milk, unsweetened
- 1 tablespoon fresh lemon juice
- 1 teaspoon real maple syrup
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together flour, baking powder, baking soda, and salt.
- Add in the cold cubed butter.
- Using 2 knives or a pastry cutter cut the butter into the flour. Alternatively, you can use a food processor by pulsing several times. Cut/pulse until it turns into a coarse meal texture with a few clumps. (See photo above for reference)
- In a liquid measuring cup or bowl combine the almond milk, lemon juice, and maple syrup.
- Pour mixture in bowl with flour and gently combine using a wooden spoon or spatula. Do not overwork the dough, it should be sticky and crumbly with small pieces of butter. Not all the flour needs to be fully incorporated.
- Turn the dough out onto a lightly floured surface then using floured hands gently pat the dough out to 1-inch thickness.
- Use a biscuit cutter (mine was 2 ¼-inches wide) to cut out the biscuits. Press straight down into the dough and do not twist. Twisting will not allow the biscuits to rise properly. Repeat this until all the dough is used. You should have 10 - 12 biscuits.
- Place the biscuits directly on the lined baking sheet and brush the tops with a little melted butter or almond milk.
- Bake for 10 - 12 minutes, until the tops are lightly golden.
- Enjoy warm with some butter, jam, or honey!
Notes
Nutrition
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Lilly says
The 12-year-old thought they should be rated 2 1/2 but the 45-year-old said they should be rated four but the 54-year-old said they should be rated at five and I was the one talking into the phone so I rated them a 5.
Ellie says
Absolutely delicious. I didn’t have maple syrup so I substituted the same amount of honey and it turned out great.
Thanks for the very detailed recipe with tips. I learned so much!
Tati Chermayeff says
Ellie - SO happy you loved these biscuits and thank you for the kind review. You are so sweet and I am thrilled!
DeeDee says
I just finished making these biscuits and found it really easy, not difficult, to make and delicious. I had all ingredients. I have been intimidated working with dough since I have tendency to overwork it. I was really trying not to handle dough too much since it was really dry crumbly in trying to pat it together. All in all they came out great and want to test on my hubby. Thank you for a great, healthy alternative, delicious recipe.
Linda Nelson says
These are the family favourite now. Very tasty. Thanks for the recipe.
LISA COPELAND says
I made these almond milk biscuits tonight. I did however add to the recipe for family flavors.
I added more squeezed lemon juice and milk. I did NOT mix the butter into the dry ingredients. I also used molasses instead of maple, only because I am out of maple to my surprise.
I mixed the dry ingredients first, then added wet ingredients - excluding the butter.
I put the butter in my favorite biscuit baking pan, placed in oven to melt. Once melted, I poured the dough into pan of butter and baked.
The biscuits came out beautiful and tasty. Great recipe. Thank you
Lauren says
Best biscuit I have ever had. Used honey instead of maple syrup. Also just dropped them instead of cutting. 10/10
CHANDA HARKNESS says
Very easy to make and they taste great. I forgot to brush them with melted butter or almond milk, so I am sure they will be even better next time.
Tati Chermayeff says
YAY! So happy to heat that. Thanks for leaving a review!
Karena says
Can I use a mix of whole wheat and white flour?
Also, can I use sugar or honey instead of maple syrup?
Tati Chermayeff says
Hi! You can certainly try the flour. mixture; however, I don't recommend substituting the honey for sugar. Honey is "liquid" and is needed for the dough to form. You can try maple syrup!
Julie says
Absolutely amazing and easy recipe for very fluffy flakey biscuits!! This was my first time making biscuits, so i followed this recipe to the letter. They turned out beautifully, and I was happy to not have to use processed sugar. Being able to utilize my almond milk and lemons was perfect, as I don’t drink milk. Thank you for this wonderful recipe!
Tati Chermayeff says
So happy to hear that, Julie! Thanks for leaving a review 🙂