01
Whole Milk
10.0best for biscuits1 cup : 1 cup
Slightly richer and creamier; 1:1 swap with no changes needed in baking, soups, or cereal
10.0
2% milkfat milk substitute
in biscuits.
Biscuit dough uses 2% Milkfat Milk to hydrate the flour and create steam during baking, which helps the layers puff up and separate.
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02
1% Fat Milk
10.0best for biscuits1 cup : 1 cup
Fractionally less fat; completely interchangeable in cooking, baking, and cereal without adjustments
10.0
03
Skim Milk
10.0best for biscuits1 cup : 1 cup
Thinner and less creamy; add a pat of butter per cup to compensate for lost richness in sauces
10.0
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04
Soy Milk
6.71 cup : 1 cup
Plant-based with mild bean undertone; works in cereal and baking, may curdle in hot acidic sauces
6.7
05
Half and Half
6.71 cup : 7/8 cup
Much richer and thicker; use half the amount mixed with water to avoid heavy, overly rich results
6.7