Vegan Almond Milk Drop Biscuits with Strawberry Jam

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Almond Milk Drop Biscuits-14When a member of the household has a dietary restriction (no dairy for him), modifying recipes becomes a regular and often challenging event.  Today is our anniversary, so to start the day, I wanted to make him a breakfast of biscuits, my homemade jam, and a delicious side of fruit.  I’ve read a ton of biscuit recipes over time, and noticed that while some of the ingredients may change, one standard remains – approximately 2 parts flour to 1 part liquid (whether it is milk, buttermilk, soy milk, or my favorite almond milk).  The rest of the ingredients are measured and/or added by choices.  Baking powder and/or baking soda is essential; however, the ratio is up to you.  I like to use 3 parts baking powder to 1 part baking soda.  In my opinion, the larger quantity of baking powder over baking soda seems create fluffier biscuits.  Salt and sugar are totally up to the cook.  I adore opposites that create a balance, so I add a teaspoon salt for flavor and a dash of sugar for balance.  It works!

I have only made homemade almond milk biscuits twice.  The first time, I used a recipe.  This time, inspired by every biscuit recipe I have ever read, I created one of my own with the choice and ratio of ingredients that I prefer.  I started with setting the oven to 450 degrees and measuring out 2 cups of flour (remember that at least 2 parts flour to 1 part liquid is pretty much the standard to stick with and you can be more creative from there).

Vegan Almond Milk Drop Biscuits with Strawberry Jam

31

8 biscuits

Serving Size: 1

Loads!

Ingredients

  • 2 cups of flour
  • 5 tablespoons of butter (I use Earth Balance vegan butter to avoid the dairy)
  • 1 cup of almond milk
  • 3 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • Dash of sugar

Instructions

  1. Set the oven to 450 degrees
  2. Measure out 2 cups of flour and add to mixing bowl
  3. Add 5 tablespoons of butter (I use Earth Balance vegan butter to avoid the dairy). Use fingers to combine the flour and the butter until you have a bowl full of lumpy and buttery clumps of flour.
  4. Add 1 cup of almond milk and mix with a spatula. Add 3 teaspoons of baking powder, 1 teaspoon of baking soda, 3/4 teaspoon of salt, and a dash of sugar.
  5. Stir until all ingredients are combined.
  6. The dough will be very sticky, and the recipe is designed for drop-biscuits as opposed to neatly rolled and cut round biscuits.
  7. Rub a small layer of butter (I used Earth Balance vegan butter) onto a small baking sheet. With a spoon, scoop up a large mound of dough and drop it onto a small baking sheet. Repeat 7 more times. Be sure they are about an inch to half inch apart, as they just seem to rise better this way.
  8. Bake at 450 for 10-11 minutes. Remove from oven and serve.
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I served mine with a side of strawberries and blueberries and my homemade strawberry jam.

Enjoy!!

4 Comments on “Vegan Almond Milk Drop Biscuits with Strawberry Jam

  1. Thanks for your comment, Jen. I haven’t made this recipe with gluten-free flour, but it is possible to do, but the results may turn out differently since gluten helps the dough rise and hold it’s shape. With drop biscuits, holding the shape is essential to a good biscuit.

    If you would like to try gluten-free flour, I’d suggest possibly making the biscuits in a muffin tin since they may not hold their shape without gluten. I’ve read that supplementing the gluten-free flour with something like guar gum can also help shape the dough.

    Regarding the almond milk, we did not notice an almond taste at all when I used it. The biscuits tasted like regular biscuits, actually, which we were thrilled with.

    I hope this helps. If you have any other questions, feel free to ask. Thanks!

  2. I really want to try this recipe. Have you made any with a gluten free flour? I love biscuits. Also did you find any flavor from the almond milk showing up?

    • Thanks for your comment, Jen. I haven’t made this recipe with gluten-free flour, but it is possible to do, but the results may turn out differently since gluten helps the dough rise and hold it’s shape. With drop biscuits, holding the shape is essential to a good biscuit.

      If you would like to try gluten-free flour, I’d suggest possibly making the biscuits in a muffin tin since they may not hold their shape without gluten. I’ve read that supplementing the gluten-free flour with something like guar gum can also help shape the dough.

      Regarding the almond milk, we did not notice an almond taste at all when I used it. The biscuits tasted like regular biscuits, actually, which we were thrilled with.

      I hope this helps. If you have any other questions, feel free to ask. Thanks!

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