Inspired by today’s 40 degree, cloudy, drizzly ambience, I decided to make some flaky, warm, homemade Organic Dairy Free Biscuits to go with dinner- a rare treat in my kitchen!
In fact, this was my first attempt at dairy-free biscuits and they turned out great. I adapted the recipe from The Joy of Cooking.
These biscuits are super easy to make, and can be whipped up in 10 minutes.
And the kids love to help cut out the biscuits with a
perfect stainless steel cookie cutter plastic cup (or whatever works)!
2 cups organic flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup Earth Balance dairy/soy-free buttery spread
1 cup organic rice milk
2 Tablespoons vinegar
Preheat oven to 500 degrees.
Combine dry ingredients.
Add buttery spread and mix until looks like coarse, pea-sized crumbs.
Add milk and vinegar.
Stir just to combine (overmixing will cause the biscuits to be tough instead of flaky).
Roll or pat biscuit dough onto floured surface to @ 3/4 in. thickness.
Cut out biscuits with a cookie cutter, rim of a cup, or pizza slicer for square biscuits.
Place on greased cookie sheet or pie pans. I place them close together in two pie pans so that they stay a little more moist and less crunchy.
Bake at 500 degrees for 10 minutes or until lightly browned on tops and bottoms.
Makes ten med.-sized biscuits (@ 2 and 1/2 in. diameter)