Welcome to your new favorite kitchen adventure: mastering the art of baking delicious biscuits without a drop of milk in sight. Whether you’re lactose intolerant, vegan, or simply out of milk, this guide promises to deliver fluffy, golden, and irresistibly tasty biscuits that everyone can enjoy.
Who This Recipe Is For
This recipe is a godsend for anyone looking to reduce dairy intake without sacrificing their love for warm, freshly baked biscuits. It’s perfect for those with dietary restrictions, parents of dairy-allergic children, or anyone curious about dairy-free baking.
Why This Biscuit Recipe (No Milk) Is Great?
Our no-milk biscuit recipe stands out because it’s incredibly versatile, easy to make, and requires only a handful of ingredients. Plus, it offers a fantastic texture and flavor that rivals traditional recipes, ensuring no one feels they’re missing out.
Ingredients:
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon sugar (optional, for a hint of sweetness)
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup cold water
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar (if using), and salt.
- Cut in Butter: Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Water: Gradually add the cold water to the flour mixture, stirring with a fork until the dough begins to come together. If the dough seems too dry, add a little more water, one tablespoon at a time, until it reaches the right consistency.
- Form Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Do not overwork the dough.
- Roll and Cut Biscuits: Roll the dough out to about 3/4-inch thickness. Use a biscuit cutter or a glass with a sharp edge to cut out biscuits. Reform the scrap dough and continue cutting until all the dough is used.
- Bake: Place the biscuits on the prepared baking sheet, ensuring they are not touching. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Serve: Remove the biscuits from the oven and let them cool slightly on the baking sheet. Serve warm.
Estimated Nutrition Information (Per Biscuit, based on 12 servings):
- Calories: 150-170 kcal
- Protein: 2-3 g
- Fat: 8-9 g
- Saturated Fat: 5-6 g
- Carbohydrates: 18-20 g
- Dietary Fiber: 0.5-1 g
- Sugars: 1 g
- Sodium: 200-220 mg
- Cholesterol: 20-25 mg
Tips and Shortcuts
- Keep your butter or alternative cold for flakier biscuits.
- Don’t over-knead the dough to avoid tough biscuits.
- Make a double batch and freeze uncooked biscuits for a quick bake in the future.
How to Store Leftovers
Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat in the oven or microwave until warm.
Food and Drink Pairings
Pair these biscuits with a hearty soup or stew for a comforting meal, or enjoy with jam and tea for a delightful snack.
FAQ
Can I make these biscuits vegan?
Yes, you can make these biscuits vegan by using a plant-based butter substitute. Ensure that it’s cold, and you may also want to use a bit less water initially, as plant-based butter can sometimes contain more moisture than dairy butter.
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it will affect the texture and flavor of the biscuits. They will be denser and have a nuttier taste. You might need to adjust the water content as whole wheat flour absorbs more liquid. A mix of whole wheat and all-purpose flour might give you a better balance between healthfulness and texture.
Why do my biscuits come out hard?
Biscuits can turn out hard for a few reasons. Overworking the dough develops the gluten too much, leading to tough biscuits. Also, ensure your baking powder is fresh for proper rise. Another reason could be baking them too long or at too low a temperature. Remember, a hot, quick bake (425°F/220°C for about 12-15 minutes) is key to fluffy biscuits.
Can I freeze the unbaked biscuits?
Absolutely! Place the cut biscuits on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or container. You can bake them straight from the freezer; just add a few extra minutes to the baking time. For a comprehensive guide on freezing biscuits, whether baked or unbaked, you can refer to this detailed article from Taste of Home.
How long will these biscuits last?
These biscuits are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, freeze them. Reheat in an oven or toaster oven for the best texture. For more information on storing biscuits effectively, including in the fridge and freezer, check out this guide on wikiHow.
Can I add other ingredients to the biscuit dough?
Yes, biscuits are very versatile. Feel free to add cheese, herbs, garlic powder, or even dried fruits to the dough before baking for a flavor twist. Just be mindful of the moisture content of any add-ins.
Conclusion
Embracing dairy-free baking doesn’t mean compromising on taste or texture. With this foolproof biscuit recipe, you’re well on your way to enjoying delicious, fluffy biscuits that everyone will love, milk or no milk. Happy baking!
LOOKING FOR MORE?
Explore more delicious ideas: