There are some foods that many people enjoy, but only in a somewhat regional area. Take the biscuit as an example. Many people will enjoy biscuits on an occasion, or at a family dinner.
In the Southern United States, people will eat biscuits as a breakfast or a dinner addition, and occasionally even as an appetizer. This is one example of how some foods, while they may be popular and widely accepted across a country, may have certain areas where people tend to enjoy them more often.
The biscuit itself is a very versatile addition or prelude to just about any meal. There are quite a few varieties on how you can make the biscuit, opting for a flakier texture or one that is fluffier and more absorbent.
Some people will simply butter their biscuits and enjoy them warm, while other people will use the absorbent nature of bread to soak up gravy, sauces, and the remains of meat, adding even more flavor to the biscuit.
With as popular as biscuits are, it can feel somewhat disheartening when you realize that you cannot enjoy them as you would want to. For example, if you follow a diet where you cannot ingest milk, you may find that while you want to enjoy some biscuits, it won’t be worth it to eat them. With that being said, as biscuits grow and expand in their popularity, more and more people are finding alternative ways to cook biscuits with substituted ingredients.
The way that you will go about making your biscuits without milk will depend on exactly why you are not including milk in the biscuit recipe. If the problem is with dairy itself and alternative milks that do not contain lactose are fine, then you can often find an alternative milk for your recipe.
If you are following a vegan diet and you need to make several changes to biscuits to accommodate such a diet, you may have a harder time finding a recipe that works for you, as biscuits often make use of butter, oil, and on rare occasions, eggs to help get the texture right.
No matter what your reasons may be for wanting to make biscuits without any milk in them, you will surely be able to find a recipe that suits your needs and leaves you with the biscuits that you have always wanted to enjoy.
Working with Dairy-Free Biscuits
If your problem with the biscuits is simply just the dairy, you are going to have a much easier time finding the ingredients you will need to recreate biscuits. You will also have a much easier time preparing the biscuit dough and subsequently baking the biscuits, as you won’t have to make too many substitutions.
The lack of major changes in the recipe, aside from replacing the milk with other ingredients, will mean that you can cook it without anything going wrong.
First things first, you will want to gather your ingredients. The ingredients for most dairy-free biscuits will be similar to this list of all-purpose flour, baking powder, salt, oil or a soft shortening, and water. These are all of the core ingredients that you will rely on to make your biscuits.
The amount of ingredients you will use will depend heavily on how many biscuits you want to make. A good starting point is going to be about three cups of flour, three teaspoons of baking powder, half a teaspoon of salt, about six tablespoons of oil or a soft shortening of your choice, and about two-thirds cup of water.
This should produce about 12 biscuits, as long as everything is proportioned out properly. Once you have the ingredients gathered, you will want to mix them all together so that they create a dough-like texture.
You will want to knead the dough for about 30 seconds so that there is enough air in the dough that you can have light and delightful biscuits.
From here, it will just be a matter of baking the biscuits at about 450 degrees Fahrenheit for a good 15 minutes and then you will be ready to go. The biscuits themselves go on an ungreased cookie sheet with butter brushed on top of the biscuits both for flavor, texture, and appearance.
As you can imagine, working with dairy-free biscuits might be a little bit different at first, but it is considerably easier than other alterations that you can make to your biscuit recipe.
What About Vegan Biscuits?
If you are excluding a few more ingredients so that your biscuits can fit to a vegan standard, you are going to need to be a bit more careful with the recipe.
It may take more chances of trial and error to get it right when you are making many substitutions to the original recipe, but in the end you can feel confident in knowing that your recipe will be well worth it in the end.
The recipe for these kinds of biscuits begins in a very similar manner to the last one. This includes the cup of flour, baking powder, salt, butter (or shortening, or oil), and a similar amount of time that these biscuits will need to cook for. The reality of it is that there are quite a few more ingredients to that list than those.
If you really want to bring the flavor to the table with this recipe, you are also going to want to include baking soda, sugar, a dairy-free milk, lemon juice, and some additional oils, margarine, or a soft shortening that resembles the taste of butter.
This recipe incorporates more ingredients into it so that not only will you be able to enjoy your new vegan-friendly biscuits, but you can also have a good understanding of what it takes to make foods that often rely on dairy to accommodate the specific needs of customers.
When it comes down to it, trying to recreate just about any food without a core ingredient (in this case, milk), is going to be a challenge. These ingredients are considered core ingredients not only because of their popularity, but because people are often hard-pressed to find a suitable replacement.
As you begin to work on making your dairy-free biscuits, you will want to expect that there may be a few hit or miss errors in the formation of the right recipe. When this happens, it will be important to focus on the progress that you are making toward being able to enjoy a warm, buttery biscuit with your family.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.