Fluffy Almond Milk Biscuits
User Reviews
5
Fluffy Almond Milk Biscuits
Description
The biscuits start with mixing dry ingredients and then cutting chilled butter into the flour using knives, a pastry cutter, or a food processor to create a coarse crumb texture with pea-sized lumps. A wet mixture of almond milk, lemon juice, and maple syrup is gently incorporated to avoid overworking the dough, which could toughen it. The sticky, crumbly dough is then patted out to about one inch thickness on a floured surface and cut into rounds with a biscuit cutter.
Baking at 450°F produces biscuits with a lightly browned crust and soft interior. The use of almond milk lends a dairy-free alternative without sacrificing texture or flavor, while lemon juice helps activate the baking soda for rise and tenderness. Maple syrup brings a mild sweetness balancing the savory notes.
Biscuits store well at room temperature in an airtight container for up to five days or refrigerated for up to six days. Reheating in the oven restores warmth and texture, while the microwave offers a quick option for softening.
Ingredients
- 2 cups all-purpose flour spooned & leveled
- 2 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoon butter chilled & cut into ¼-inch cubes, unsalted
- ¾ cup almond milk unsweetened, cold
- 1 tablespoon lemon juice fresh
- 1 teaspoon maple syrup real
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together flour, baking powder, baking soda, and salt.
- Add in the cold cubed butter.
- Using 2 knives or a pastry cutter cut the butter into the flour. Alternatively, you can use a food processor by pulsing several times. Cut/pulse until it turns into a coarse meal texture with a few clumps. (See photo above for reference)
- In a liquid measuring cup or bowl combine the almond milk, lemon juice, and maple syrup.
- Pour mixture in bowl with flour and gently combine using a wooden spoon or spatula. Do not overwork the dough, it should be sticky and crumbly with small pieces of butter. Not all the flour needs to be fully incorporated.
- Turn the dough out onto a lightly floured surface then using floured hands gently pat the dough out to 1-inch thickness.
- Use a biscuit cutter (mine was 2 ¼-inches wide) to cut out the biscuits. Press straight down into the dough and do not twist. Twisting will not allow the biscuits to rise properly. Repeat this until all the dough is used. You should have 10 - 12 biscuits.
- Place the biscuits directly on the lined baking sheet and brush the tops with a little melted butter or almond milk.
- Bake for 10 - 12 minutes, until the tops are lightly golden.
- Enjoy warm with some butter, jam, or honey!
Notes
- Store biscuits at room temperature in an airtight container for up to five days or refrigerate for up to six days.
- To reheat, warm in a 350°F oven for 6 to 12 minutes until the center is warm or use a microwave for 30 to 60 seconds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 258mg | 11% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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