BISCUITS WITHOUT MILK
These dairy free biscuits are made without without milk and without butter. Instead they use oil but they are still soft and fluffy. If you want dairy free drop biscuits without milk, see the notes on how to adapt this recipe for drop biscuits.
Provided by The Taste of Kosher
Categories Dairy Free Breads
Time 27m
Number Of Ingredients 6
Steps:
- Whisk flour, sugar (if desired), baking powder, and salt together in a medium size bowl.
- Add oil. Mix with a fork until crumbly.
- Add water or dairy free milk. Mix using a rubber spatula until combined into a very wet dough. If it is too wet to come together into a dough, add more flour a little at a time until it does.
- Preheat oven to 425°F or 218°C.
- Move dough to a well floured surface. Pat the surface with flour.
- Flour your hands well and knead the dough five times by pushing the dough away from you and folding it over itself.
- Use your hands, flatten the dough to 1/2-inch to 1-inch thick.
- Cut out biscuits as close together as possible using a biscuit cutter or the rim of a cup. 2 to 3 inches wide is ideal.
- Reshape the dough and cut again. Repeat until there is no dough left.
- Place biscuits on a parchment paper lined cookie sheet less than half an inch apart.
- Bake for 12 to 15 minutes or until tops are beginning to lightly golden brown. Remove and serve warm.
Nutrition Facts : Calories 145 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 310 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
DAIRY-FREE BISCUITS
These biscuits have layers of flaky goodness with so much flavor, and most importantly they are dairy-free. The biscuits go great with butter and jam, sorghum, or sausage gravy.
Provided by Erin Mataj
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat, such as SILPAT™.
- Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
- Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
- Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
- Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don't be afraid to squish them in--this helps them to rise high.
- Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 18 g, Fat 6.6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 356.9 mg, Sugar 1.7 g
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