Dairy-Free Biscuit Bread
Elevate your baking game with this comforting Dairy-Free Biscuit Bread, a tender and flaky delight that’s perfect for those avoiding dairy. Crafted with wholesome ingredients like almond milk and coconut oil, this recipe delivers rich flavor without compromising on texture. The dough comes together in minutes and features a clever folding technique that creates irresistibly flaky layers, reminiscent of traditional biscuits. Ready in just 35 minutes, these golden beauties are baked to perfection and pair beautifully with savory spreads or sweet jams. Whether served warm as a side dish, snack, or breakfast treat, this dairy-free masterpiece guarantees crowd-pleasing results every time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 tablespoon Sugar
- 0.5 cup Coconut oil, solid
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
Add the solid coconut oil to the dry ingredients. Use a pastry cutter or your fingers to incorporate the coconut oil until the mixture resembles coarse crumbs.
In a small bowl, combine the unsweetened almond milk with the apple cider vinegar. Stir well and let it sit for a couple of minutes. This will create a buttermilk substitute.
Gradually add the almond milk mixture to the dry ingredients, stirring with a spatula until the dough begins to come together. The dough should be soft but not sticky. Be careful not to over-mix.
Turn the dough out onto a lightly floured surface and knead gently for a few seconds, just enough to bring it together into a cohesive ball.
Pat the dough into a rectangle about 1/2-inch thick. Fold the dough in half, then pat it out again. Repeat this process two more times to create flaky layers.
Using a floured round biscuit cutter or a glass, cut out biscuits from the dough, reshaping and patting the scraps as necessary to cut out more biscuits.
Place the biscuits on the prepared baking sheet about an inch apart.
Bake in the preheated oven for 15-20 minutes or until the biscuit tops are golden brown.
Let the biscuits cool for a few minutes on the baking sheet before transferring them to a wire rack.
Serve warm and enjoy your dairy-free biscuit bread with your favorite toppings or as a delightful side.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.1 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 350 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
