Almond Milk Biscuits (not quite dairy-free)

I spent a decent amount of time trying to look for this recipe on here. I thought I had written it up, but I guess I was thinking of when I redid the liege waffle recipe for the Chiplet, too.

Hence the pictures aren’t great since I thought I had already done this…but I hadn’t, so here it is. And what is it?

Well, the Chiplet is able to have baked milk in certain quantities, so this is a way of taking my standard biscuit recipe and making it okay for him. You can certainly try making it with vegan butter if you need it to be fully dairy-free but since 1) it costs more and 2) he doesn’t need it to be cut out, I am leaving it as regular butter in mine. I also used to use all almond milk but prefer the touch of regular milk because it makes the biscuits a bit denser. You might find that odd, but the straight almond milk does make them almost cake-like and too fluffy. Again, do what you need to do.

Directions for Almond Milk Biscuits

  • 2.5 cups flour
  • 2 Tablespoons baking powder
  • 1.5 teaspoons kosher salt
  • 1 stick (1/2 cup) butter, diced and chilled
  • 3/4 cup almond milk
  • 1/4 cup regular milk (could also use all almond milk)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a food processor, pulse the flour, baking powder, and salt together until combined.

Then, add the butter, pulsing to break up the butter and combine it with the dry ingredients. The mixture will still be dry. Add the milk (both kinds) and pulse until a dough forms.

Scrape onto a floured surface. Then, pat out the dough into a 3/4 inch thick disc (no particular shape required). Cut out biscuits using a 2-3 inch circle cutter. Put the biscuits onto the baking sheet, spaced about 3 inches apart.

This recipe should make about 6-8 biscuits. Bake for 15-18 minutes until golden brown on top.

Directions for Almond Milk Biscuits (without pictures)

  • 2.5 cups flour
  • 2 Tablespoons baking powder
  • 1.5 teaspoons kosher salt
  • 1 stick (1/2 cup) butter, diced and chilled
  • 3/4 cup almond milk
  • 1/4 cup regular milk (could also use all almond milk)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a food processor, pulse the flour, baking powder, and salt together until combined. Then, add the butter, pulsing to break up the butter and combine it with the dry ingredients. The mixture will still be dry. Add the milk (both kinds) and pulse until a dough forms. Scrape onto a floured surface. Then, pat out the dough into a 3/4 inch thick disc (no particular shape required). Cut out biscuits using a 2-3 inch circle cutter. Put the biscuits onto the baking sheet, spaced about 3 inches apart. This recipe should make about 6-8 biscuits. Bake for 15-18 minutes until golden brown on top.

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.