Fluffy, buttery drop biscuits are a breakfast staple, but many recipes rely heavily on milk. This recipe proves you can achieve the same light and tender texture without it! We'll explore the science behind achieving that perfect biscuit crumb, even without dairy. This recipe is perfect for those with dairy allergies or intolerances, or simply those looking for a delicious alternative.
Why This Milkless Biscuit Recipe Works
Traditional biscuits rely on milk for moisture and richness. However, we can achieve the same result using other liquids and clever techniques. This recipe substitutes buttermilk with a simple combination of water and lemon juice or vinegar. The acid in the lemon juice or vinegar reacts with the baking soda in the recipe, creating carbon dioxide bubbles that give the biscuits their airy texture. Furthermore, the fat, in this case, butter, is crucial for flakiness. Cold butter is key to preventing gluten development, leading to tender biscuits.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold vegetable shortening or lard (for extra flaky biscuits)
- 1/2 cup cold water
- 1 tablespoon lemon juice or white vinegar
Instructions:
- Preheat & Prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in Fat: Cut in the cold shortening or lard using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the fat cold.
- Wet Ingredients: In a separate small bowl, whisk together the water and lemon juice (or vinegar).
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing just until the dough comes together. Do not overmix! Overmixing develops the gluten, resulting in tough biscuits.
- Drop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each biscuit.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. You can test for doneness by inserting a toothpick into the center; it should come out clean.
- Cool & Serve: Let the biscuits cool slightly on the baking sheet before serving. Enjoy warm with butter, jam, or your favorite breakfast sides!
Frequently Asked Questions (FAQs)
Can I use other types of fat instead of shortening or lard?
Yes, you can experiment with other fats like butter. However, keep in mind that butter has a higher water content than shortening or lard, so you may need to adjust the amount of water in the recipe slightly. Cold butter is still crucial for achieving flaky biscuits.
What if I don't have lemon juice or vinegar?
While lemon juice or vinegar is preferred for the chemical reaction that leavens the biscuits, you can substitute with plain water. The biscuits will still be edible, but they may not rise quite as much.
How do I store leftover biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the freezer for up to 3 months. Reheat them in a toaster oven or regular oven for best results.
Can I make these biscuits ahead of time?
You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This will allow the flavors to meld and may even improve the texture slightly.
Why are my biscuits tough?
Tough biscuits are usually the result of overmixing the dough. Be sure to mix the wet and dry ingredients just until they come together. Also, ensure your baking powder and baking soda are fresh.
This milkless drop biscuit recipe offers a delicious and versatile alternative to traditional recipes. Experiment with different additions, like herbs or cheese, to create your own unique variations! Enjoy!
