Forget the milk! This recipe delivers perfectly flaky, tender drop biscuits without relying on dairy. Whether you're lactose-intolerant, vegan, or simply out of milk, these biscuits are a game-changer. They're quick, easy, and surprisingly delicious. Get ready to enjoy the ultimate comfort food, redefined.
Why This Recipe Works
This recipe utilizes a simple yet effective technique to achieve that signature biscuit flakiness without milk. We'll be relying on the power of buttermilk powder to provide the tang and moisture needed for tender biscuits. Buttermilk powder is readily available in most grocery stores, usually in the baking aisle. If you can't find it, you can easily make a buttermilk substitute using lemon juice or white vinegar. More on that below!
The key to light and airy biscuits lies in the gentle handling of the dough. Overmixing develops gluten, resulting in tough biscuits. We'll use a light touch to incorporate the dry ingredients, ensuring a tender crumb.
Ingredients You'll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
- 1 cup water or buttermilk substitute (see instructions below)
Instructions:
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Preheat & Prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
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Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
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Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Work quickly to prevent the butter from melting.
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Add Liquid: Gradually add the water (or buttermilk substitute) to the flour mixture, mixing gently until just combined. Do not overmix. The dough should be slightly sticky.
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Drop & Bake: Drop spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each biscuit.
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Bake: Bake for 12-15 minutes, or until the biscuits are golden brown.
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Cool & Serve: Let the biscuits cool slightly on the baking sheet before serving. Enjoy warm with your favorite spread!
Frequently Asked Questions (FAQs)
What's the best buttermilk substitute for this recipe?
You can easily make a buttermilk substitute by mixing 1 cup of milk (any kind works, even water in a pinch) with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes to curdle before adding it to the dough. This creates the same acidity as buttermilk, resulting in fluffy biscuits.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour is denser, so your biscuits might be slightly less fluffy.
How do I know when my biscuits are done baking?
The biscuits are done when they are golden brown on top and spring back slightly when touched. You can also insert a toothpick into the center; if it comes out clean, they're ready.
Can I make these biscuits ahead of time?
While these biscuits are best served fresh, you can make the dough ahead of time and refrigerate it for up to 24 hours. Just add a few minutes to the baking time when you're ready to bake them.
What are some delicious ways to serve these biscuits?
These versatile biscuits are wonderful on their own, or served with butter, jam, honey, gravy, or even as a side to savory dishes. They're also great for breakfast sandwiches!
This drop biscuit recipe offers a delicious alternative for those who need a milk-free option. The combination of buttermilk powder (or substitute) and the gentle handling of the dough ensures perfectly flaky and tender biscuits every time. Enjoy!
