easy, dairy free biscuits
the biscuit.
A delectable and versatile food that is perfect on its own or functions as a vessel for even more delicious food.
Can we really continue to find new ways to make biscuits? Can we improve upon perfection?
May I be so bold as to say….Yes.
why use this biscuit recipe?
- it’s soooo simple (trust me, keep reading)
- it’s dairy-free and yet not a murder weapon
- it can be easily thrown together for a last minute snack
- it’s an extremely versatile base for adding sweet or savory additions like seasonings or fruit
- it pairs perfectly with my easy, honey sweetened jam
I love this biscuit recipe on its own.
But I’ve used blueberries, vanilla, lemon, and almond flavoring, etc. and still find ways to adjust it to keep it interesting.
This recipe is the perfect biscuit base for your dairy-free needs.
why is this biscuit recipe healthy?
- for those with dairy issues, you’re covered! no need to add any vegan butter or other oils to this recipe
- this recipe utilizes ancient grains grown regeneratively and not sprayed with any toxic chemicals
Did you know?
Wheat is a crop sprayed with glyphosate, a well-known cancer causing chemical. Sourcing local and getting to know your ranchers and farmers helps to avoid these lethal chemicals.
things to consider
I’m baking in an arid climate which tends to require a bit more hydration in my baking recipes. Depending upon your location you may need to adjust your liquid additions.
My elevation is roughly 4300 feet so baking times may differ if you’re higher or lower than me.
I exclusively use flour from Wyoming Heritage Grains which is local to me and the healthiest flour around. These ancient grains are grown regeneratively, with the no-till method, and are not sprayed with any noxious chemicals. Hence, we feel great eating this flour and will eat no other. I’m using Rouge De Bordeaux for these biscuits.
Ancient grains are higher in protein and less refined than your typical supermarket flour. Hence the lack of gastrointestinal distress when consuming products made from ancient grains. Are you really gluten intolerant or is it the glyphosate?
The number of biscuits this recipe makes is dependent on how large or small you’d like your biscuits to be. I can make up to 13 satisfactorily sized biscuits fit on my baking sheet.
Because these are dairy-free, the biscuits might not be as fluffy as you’d expect. However, these are not dense murder weapons by any means! If properly proofed, they can also be light and fluffy.
These biscuits are best eaten no later than three days after baking. I highly recommend throwing them in a toaster or microwave for a bit after the first 24 to fluff them up again.
How does this grow sovereignty?
Baking biscuits may not sound like much to do about nothing, but store bought biscuits typically contain toxic seed oils and other additives that are completely unnecessary and unhealthy. Being able to make homemade, healthy biscuits means a healthier family for us.
the tools
the edible supplies
To get started making this recipe, you’ll first want to gather all your ingredients first.
Here is what you’ll need:
3.75 cups
Wyoming Heritage Grains Rouge De Bordeaux flour (or your chosen flour)
2 tablespoons
granulated sugar
1.25 cups
water (preferably reverse osmosis filtered)
1.5 teaspoons
1.5 teaspoons
salt
It’s really that simple.
Did you know?
Reverse osmosis filtering water systems are highly effective at removing contaminants like mercury, lead, fluoride, and more from your water. These systems are highly energy efficient and actually make food taste better because of how pure and clean the water becomes. Check your water safety levels here.
Just don’t forget to add back minerals in your drinking water!
the steps
Step 1: turn your oven light on (for proofing)
Step 2: measure out the 1.5 cups of water in a measuring cup
Step 3: heat the water in the microwave for 1 minute until 115-120 degrees Fahrenheit (make sure the measuring cup is not metal!)
Step 4: while the water is heating, measure out the yeast and put it in your mixing bowl
Step 5: add the heated water to your dry yeast and let it sit for 5 minutes
Step 6: after 5 minutes, add the salt and sugar and mix them with your spoon
Step 7: add the flour and incorporate all ingredients thoroughly (the dough will be a bit wet but still manageable)
Step 8: grab a bit of dough in whatever size you desire (practice makes perfect as these babies will floof up)
Step 9: gently mold it into a ball with edges wrapped underneath for a smooth top
Step 10: place the biscuit (fold side down) on the baking sheet
Step 11: once the dough is all placed, put the baking sheet in the oven with the light on for 30 minutes to rise
Step 12: once the 30 minutes is up, take the biscuits out and preheat the oven to 400 degrees
Step 13: bake the biscuits at 400 degrees for 15 minutes
Step 14: allow to cool and enjoy!
And just like that you have the perfect biscuits to use as a base for any flavoring (sweet or savory) your heart desires. I love the ease of making these delicious biscuits and how quickly they can be churned out.
For a perfect afternoon snack, pair these biscuits with easy, honey sweetened jam.
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Here are some of the supplies that I used when making these easy, dairy free biscuits.
silicone baking mats
These silicone mats are so versatile! I use these for more than just baking, but they make for super easy clean-up and they prevent food from sticking to your bakeware.
Fleischmann’s active dry yeast
This is my go-to yeast for all of my baking.
Le Creuset salt crock
A perfect countertop container for easy access to your salt.
easy, dairy free biscuits
Equipment
- 1 large mixing bowl
- 1 one cup measuring cup
- 1 teaspoon
- 1 measuring cup
- 1 wide spoon
- 1 silicone baking mat
- 1 baking sheet
Ingredients
- 3.75 cups flour
- 2 tbsp sugar
- 1.25 cups water
- 1.5 tsp yeast
- 1.5 tsp salt
Instructions
- turn your oven light on (for proofing)
- measure out the 1.5 cups of water in a measuring cup
- heat the water in the microwave for 1 minute
- while the water is heating, measure out the yeast and put it in your mixing bowl
- add the heated water to your dry yeast and let it sit for 5 minutes
- after 5 minutes, add the salt and sugar and mix them with your spoon
- add the flour and incorporate all ingredients thoroughly
- grab a bit of dough in whatever size you desire
- gently mold it into a ball with edges wrapped underneath for a smooth top
- place the biscuit (fold side down) on the baking sheet
- once the dough is all placed, put the baking sheet in the oven with the light on for 30 minutes to rise
- once the 30 minutes is up, take the biscuits out and preheat the oven to 400 degrees
- bake the biscuits at 400 degrees for 15 minutes
- allow to cool and enjoy!
Notes
- make sure the measuring cup containing water is not metal when you put it into the microwave.
- the number of biscuits this recipe makes is dependent on how large or small you’d like your biscuits to be
- this recipe…
- used Wyoming Heritage Grains – Rouge De Bordeaux flour
- is used in an arid climate and at roughly 4300 feet of elevation which may impact the hydration and baking time of the biscuits.
- Because these are dairy-free, the biscuits might not be as fluffy as you’d expect. However, these are not dense murder weapons by any means! If properly proofed, they can also be light and fluffy.
- These biscuits are best eaten no later than three days after baking. I highly recommend throwing them in a toaster or microwave for a bit after the first 24 to fluff them up again.