Sunday, October 26, 2014

Biscuits - Dairy free, Egg free, and Delicious!

I know you can't tell in this picture, but they're still warm here.  Are you drooling yet?
I love a good biscuit.  I just do.  There's something really satisfying and nostalgic about watching butter melt between the layers of a biscuit still warm from the oven.  *Sigh*  It took me a while to settle into a biscuit recipe that could meet that nostalgia and become a staple at our dinner table.  I'm pleased to share this one with you, and I hope that you find it as comforting as we do on a chilly day! Pair it with my "Chicken Pot Pie-less" or with your favorite stew, or chili....or soup...really with anything! (In our kitchen, the butter has been replaced with Soy-Free Earth Balance Spread!)

This biscuit recipe is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly!  
Click HERE for more information! 

2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
4 Tablespoons cold butter flavor vegetable shortening (I rarely                        recommend the butter flavor shortening, but, in my opinion,  it makes difference in this recipe.)
1/2 teaspoon salt
1 Tablespoon granulated sugar (organic if possible)
1/2 cup flax milk*
1/4 cup Seltzer water


  1. Preheat oven to 400 degrees F.
  2. *In a large mixing bowl, whisk together flour, baking powder, salt, and sugar. 
  3. *Cut shortening into the flour mixture using a pastry cutter, or your fingertips.  Be careful not to make the mixture too warm with your hands. 
  4. *Slowly add the flax milk and seltzer water, stirring just until a soft dough is formed.  
  5. *Turn dough mixture out onto a lightly floured surface, and knead together BRIEFLY, just until the dough comes together enough to roll out.  Too much kneading will make the biscuit tough, you don't want to develop the gluten. 
  6. *Roll the dough gently to 1/2 inch thick, and cut with a 2 inch biscuit cutter. 
  7. Bake on a baking sheet for 12 - 15 minutes. 
  8. Serve while still warm!

You may substitute any other non-dairy milk of your choice here, although, I have not had great results with rice milk in this particular recipe. 

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

No comments:

Post a Comment