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Buttermilk-less Biscuits

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 30 min
  • $
Gatheredtable
adapted fromAllergic Kid Blog

Ingredients

  • 1 tablespoon lemon juice
  • 1 cup non-dairy milk
  • 2 1/2 cup all purpose flour, plus additional as needed
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup dairy free margarine

Directions

Prep: 1. Juice lemon. 2. Mix lemon juice and non-dairy milk and set aside. 3. Preheat oven to 450. Make: 1. Sift together flour, baking powder, baking soda, and salt into a medium largish bowl. 2. Cut the dairy-free margarine into small pieces, then rub into flour mixture until nice and crumbly, 3. Slowly pour lemon juice and non-dairy milk into flour mixture and stir until combined. 4. Flour a surface and press out dough to between one half and one full inch, depending on taste. 5. Cut out biscuits and place in nonstick baking dish. Push the remaining scraps together to cut out the last few and add to pan. 6. Bake for 15 minutes or until tops turn golden brown.

Notes

We've tried this with both soy and almond milk with good results. We use an old jar lid or measuring cup as our cookie cutter for these.

Goes great with these recipes

Braised Chicken with Herbs and Carrots
Skillet Roasted Chicken Thighs with Carrots and Kale
So Easy Baked Chicken Thighs
Pan-Seared Pork Chops with Balsamic Cherries
Hearty Lentil Soup
Pumpkin & Pork Chili

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