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Home » All Recipes » Side Dishes

Modified: Apr 14, 2023 · Published: Jun 8, 2021 by Tati Chermayeff · This post may contain affiliate links · 28 Comments

Fluffy Almond Milk Biscuits

5 from 40 votes
Jump to Recipe Pin Print

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!

healthy buttermilk biscuit with jam in the middle

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!

homemade fluffy and flakey almond milk biscuits

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!
fluffy buttermilk biscuit cut open with melted butter

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
ingredients in fluffy Southern almond milk biscuits

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.
cold butter cubes in flour to make fluffy biscuits
how to properly combine milk into biscuit dough
how to cut out biscuits with cutter

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!

fluffy biscuits dough on baking tray and butter brushed on top

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
bite shot of Southern buttermilk biscuits made with almond milk in a basket

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.

fluffy almond milk biscuit cut open with jelly and butter

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
healthy homemade fluffy almond milk biscuits

Fluffy Almond Milk Biscuits

Fluffy homemade almond milk biscuits that are 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!
5 from 40 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Serving 12 servings

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

TO STORE: 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.
TO REHEAT: reheat in the oven at 350°F for 6 - 12 minutes, until center is warm, or in the microwave for 30 - 60 seconds.

Nutrition

Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 258mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Course Breakfast, Dessert, Side, Snacks
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Everything counts to keep my dream afloat; thank you for supporting Healthful Blondie!

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5 from 40 votes (23 ratings without comment)

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    5 from 40 votes (23 ratings without comment)

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  1. saskia Chermayeff says

    June 14, 2021 at 1:21 pm

    5 stars
    Perfect for dessert and breakfast the next morning. I heated it up in the microwave, added butter and a bit of jam, and it was so good.

    Reply
  2. Kelly Anne Jane says

    June 17, 2021 at 7:55 am

    5 stars
    So fluffy!! Made these for my family last weekend for brunch and they were perfect with a little bit of salted butter and some of them put honey on them. Highly recommend and they are really easy to make.

    Reply
  3. Alice Naumbach says

    June 18, 2021 at 1:38 pm

    Can I use almond flour?

    Reply
    • Tati Chermayeff says

      June 18, 2021 at 1:41 pm

      Hi ALice! I would recommend trying Gluten-Free All-Purpose Flour. I have not tested this recipe with almond flour.

      Reply
  4. Joan Harris says

    June 23, 2021 at 2:56 pm

    Can these be made with almond flour?

    Reply
    • Tati Chermayeff says

      June 25, 2021 at 7:42 am

      Hi Joan! I have not tried these with almond flour. If you end up testing it out; please let me know! I would love to hear 🙂

      Reply
  5. Brynn Murray says

    June 25, 2021 at 8:56 pm

    5 stars
    Smear these biscuits with a jelly and peanut butter and you’ve got yourself a winner!

    Reply
  6. Terry Gonzalez says

    November 06, 2021 at 9:43 pm

    5 stars
    Just made these and they came out PERFECT!

    Reply
  7. Shawna Bowen says

    November 13, 2021 at 10:30 am

    5 stars
    These a delicious! I even messed up and put too much baking soda as I was making half the recipe! Will deff make again.

    Reply
  8. shari says

    December 29, 2021 at 5:52 pm

    Hi, the almond milk "broke" when we added the lemon juice? will it be ok?

    Reply
    • Tati Chermayeff says

      December 29, 2021 at 6:07 pm

      Yes! We are making buttermilk out of almond milk 🙂

      Reply
  9. Andy says

    December 31, 2021 at 4:58 pm

    5 stars
    Wow these are seriously delicious. They are flakey and taste like the real thing!

    Reply
  10. Paula says

    January 03, 2022 at 2:26 pm

    Can you use Self rising flour?

    Reply
    • Tati Chermayeff says

      January 04, 2022 at 9:20 pm

      Hi - I have not tested this, but if you try using self rising flour I would reduce the amount of baking powder by 1 teaspoon. Let me know how they turn out!

      Reply
  11. Ashley says

    February 18, 2022 at 8:14 am

    5 stars
    INSANE!! LOVE LOVE LOVE.

    Reply
  12. Kim says

    March 27, 2022 at 1:17 pm

    5 stars
    Came out absolutely perfect. Grated the butter after about 30 minutes in the freezer. Amazing with a bit of strawberry jam.

    Reply
  13. Weronika says

    August 10, 2022 at 8:22 am

    5 stars
    Delicious! Perfect for breakfast 👌❤

    Reply
  14. Lori says

    September 03, 2022 at 8:13 am

    5 stars
    Perfect! I put the tray back in the tray of dough back in the fridge for about 10 minutes to solidify the butter again and it definitely helped create a bit more steam to lighten the biscuit. I followed the recipe exactly (including the tip about not twisting the cutter) and they were a hit. Will definitely keep this one.

    Reply
  15. Brenda says

    November 08, 2022 at 5:29 pm

    5 stars
    Delicious and flaky! My husband and were both pleasantly surprised.

    Reply
  16. Julie says

    September 09, 2023 at 12:14 pm

    5 stars
    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!

    Reply
    • Tati Chermayeff says

      September 21, 2023 at 7:51 am

      So happy to hear that, Julie! Thanks for leaving a review 🙂

      Reply
  17. Karena says

    October 14, 2023 at 9:37 pm

    5 stars
    Can I use a mix of whole wheat and white flour?
    Also, can I use sugar or honey instead of maple syrup?

    Reply
    • Tati Chermayeff says

      October 15, 2023 at 7:59 am

      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!

      Reply
  18. CHANDA HARKNESS says

    December 28, 2023 at 4:41 pm

    5 stars
    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.

    Reply
    • Tati Chermayeff says

      December 30, 2023 at 6:18 am

      YAY! So happy to heat that. Thanks for leaving a review!

      Reply
  19. Lauren says

    January 02, 2025 at 10:51 am

    5 stars
    Best biscuit I have ever had. Used honey instead of maple syrup. Also just dropped them instead of cutting. 10/10

    Reply
  20. LISA COPELAND says

    January 30, 2025 at 8:11 pm

    5 stars
    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

    Reply
  21. Linda Nelson says

    February 16, 2025 at 7:09 pm

    5 stars
    These are the family favourite now. Very tasty. Thanks for the recipe.

    Reply

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I'm a foodie, recipe developer, and blogger based in Austin, Texas. I started this blog to show that healthy eating doesn’t have to be boring. Here you’ll find tons of easy, delicious recipes made with everyday ingredients — all lighter takes on your favorite foods. Have a question or want to connect? I’d love to hear from you!

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