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Dairy Free Biscuits
These dairy free biscuits are slightly crisp on the outside and flaky on the inside. Perfect served with jam or dairy-free butter!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 biscuits
Calories 199 kcal
Ingredients
- 6 tablespoons cold dairy-free butter (stick butter, i.e. Country Crock plant butter sticks)
- ¾ cup unsweetened plain almond milk (or another plain milk alternative)
- 1 tablespoon distilled vinegar
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon salt
Instructions
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Place the butter in the freezer while you’re preparing.
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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
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In the liquid measuring cup with the almond milk, add the vinegar. Set aside in the fridge for now.
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In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Stir well.
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Cut in the cold butter using a pastry cutter, two knives, or your hands, until the mixture looks like coarse crumbs. Pour in the almond milk mixture and stir until a shaggy dough forms.
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Lightly flour your hands and a work surface. Pour the dough onto the floured surface and pat with your hands into a disc about 1-inch thick.
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Use a 2 ½-inch biscuit cutter to cut about eight biscuits, and place them on the parchment-lined baking sheet.
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Bake at 425 degrees F for about 14-17 minutes, or until the biscuits start to turn a light golden brown color around the top edges. Serve warm and enjoy!
Recipe Notes
- Work quickly when making the dough once you’ve cut in the butter; cold butter in the mixture will help ensure flaky layers.
Nutrition analysis (approximate per biscuit): 199 calories, 9 g fat, 4 g saturated fat, 430 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g sugar, 3.5 g protein, Vitamin D: 1%, Calcium: 11%, Iron: 10%, Potassium: 1%