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Homemade Allergy-Friendly Biscuits
By Allyssa Defillipo
Photos by Allyssa Defillipo · Brenna Morgan (Truth and Light Studios)
Originally published on KlamathLiving.com
These fluffy, 7-ingredient biscuits are great for your holiday spread as they are dairy-free, easy and quick to make, and go great with everything from breakfast to dinner.
What You'll Need
- 1 cup unsweetened almond milk
- 1 Tbsp fresh lemon juice
- 2 cups unbleached all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- ¾ tsp sea salt
- 4 Tbsp non-dairy unsalted butter, cubed (plus 2 Tbsp for brushing on top)
Steps
- Preheat oven to 450°F. In a small bowl, add lemon juice to almond milk to make "buttermilk." Set aside.
- In a large mixing bowl, whisk together the dry ingredients.
- Add cold butter and use fingers to combine until it has a sandy texture. Work quickly so the butter doesn't get too warm.
- Slowly start adding your buttermilk mix to your dry ingredients until it's a tacky, moldable dough — you may not need all of it.
- Fold your dough over itself in your large bowl 5–6 times, adding more flour if needed if it's too sticky, but don't over-knead.
- Using your hands, flatten your dough onto a piece of parchment paper until it's about 1 inch thick.
- Using a glass cup or cutter, push and twist into your dough to form 7–8 biscuits. Using your knuckle, create a slight indent in each biscuit to help them rise evenly, and brush them with melted non-dairy butter.
- Bake for 10–15 minutes until they are fluffy and slightly golden brown. Serve with gravy, jam, or your holiday favorites.
This story first ran on KlamathLiving.com, the Klamath Falls community magazine, and is shared here with the writer's credit. Have a Klamath Falls story of your own? Share it here.