When 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).
- 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
- Set the oven to 450 degrees
- Measure out 2 cups of flour and add to mixing bowl
- 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.
- 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.
- Stir until all ingredients are combined.
- The dough will be very sticky, and the recipe is designed for drop-biscuits as opposed to neatly rolled and cut round biscuits.
- 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.
- Bake at 450 for 10-11 minutes. Remove from oven and serve.
I served mine with a side of strawberries and blueberries and my homemade strawberry jam.