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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