Fluffy, buttery drop biscuits are a breakfast staple, but what if you're out of milk? Don't despair! This recipe delivers delicious, melt-in-your-mouth biscuits without needing a single drop of dairy. We'll explore how to achieve that perfect texture using alternative ingredients, and answer some frequently asked questions along the way.
Why This No-Milk Biscuit Recipe Works
Traditional biscuit recipes rely on milk for moisture and richness. This recipe cleverly substitutes buttermilk's tang and moisture with a simple combination of water, lemon juice, and a touch of baking powder. The acid in the lemon juice reacts with the baking powder, creating a similar leavening effect to buttermilk, resulting in light and airy biscuits.
Ingredients You'll Need:
- 2 cups all-purpose flour (plus extra for dusting)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold vegetable shortening (or lard for a richer flavor)
- 1 tablespoon lemon juice
- 3/4 cup cold water (plus extra if needed)
Instructions:
-
Preheat & Prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
-
Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Ensure everything is well combined.
-
Cut in Shortening: Cut in the cold shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the shortening cold.
-
Add Liquid: In a separate small bowl, whisk together the lemon juice and cold water. Gradually add this liquid to the dry ingredients, mixing gently until just combined. Don't overmix; a few lumps are okay. If the dough seems too dry, add a tablespoon or two of extra water at a time until it comes together.
-
Drop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each biscuit.
-
Bake: Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. A toothpick inserted into the center 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 savory toppings!
Frequently Asked Questions (FAQs)
Can I use other liquids instead of water and lemon juice?
Yes, you can experiment with other acidic liquids. Vinegar (white or apple cider) can be substituted for the lemon juice, using about the same amount. However, the flavor will be subtly different.
What if I don't have a pastry blender?
You can use your fingers to cut in the shortening, but be careful not to overwork the dough. The goal is to incorporate the shortening without developing the gluten in the flour too much, which would result in tough biscuits.
How can I store leftover biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh from the oven, but you can reheat them in a toaster oven or oven for a few minutes to restore some crispness.
Can I make these biscuits ahead of time?
While these biscuits are best enjoyed fresh, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
What are some alternative flours I can use?
While all-purpose flour works best, you can experiment with a blend of all-purpose and whole wheat flour for a nuttier flavor and a slightly denser texture. Keep in mind that the baking time might need to be adjusted slightly.
This no-milk drop biscuit recipe offers a delicious alternative for those who are lactose-intolerant, avoiding dairy, or simply out of milk. Enjoy experimenting with different variations and toppings to find your perfect biscuit!
