Biscuits Without Milk Recipes

EASY BISCUIT RECIPE

Steps:

• Preheat your oven to 390°F (200°C .
• Sift together the flour and baking powder, then and the salt and sugar.
• Cut the cold butter into small cubes add it to the flour mixture.
• Mix until the mixture becomes has a crumble like texture.
• Add the water and mix just until all the ingredients are incorporated.
• If you notice the mixture a little soft, add some extra flour.
• Remove the biscuit dough from mixing bowl and place it onto a floured working surface.
• Sprinkle some flour onto the top of the dough and it roll out to about 1/2 inch thickness using a rolling pin.
• Cut the biscuit dough using a round cookie cutter and place onto lined baking tray.
• Bake in preheated oven for approximately 16-18 minutes or until light golden brown.

BISCUITS WITHOUT MILK

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.

DAIRY-FREE BISCUITS

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.