Dairy-Free Buttermilk Biscuits
Discover the magic of homemade **Dairy-Free Buttermilk Biscuits**—a flaky, golden delight that's as light as it is flavorful! Perfect for anyone seeking a non-dairy option, this recipe replaces traditional buttermilk with a simple almond milk and lemon juice substitute, creating a tangy, tender biscuit with zero compromise on taste. Cold dairy-free butter ensures irresistibly buttery layers, while a folding technique guarantees the perfect flaky texture. Ready in just 30 minutes, these biscuits are an ideal addition to breakfast, brunch, or a hearty dinner. Whether topped with jam, drizzled with honey, or served alongside savory dishes, these biscuits are guaranteed to impress while catering to dairy-free diets.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cup cold dairy-free butter (such as coconut oil-based or a non-dairy margarine)
- 1 cup unsweetened almond milk (or any preferred dairy-free milk)
- 1 tablespoon fresh lemon juice
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a small bowl, combine the almond milk and lemon juice, and let sit for 10 minutes to create a dairy-free buttermilk substitute.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Add the cold dairy-free butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Create a well in the center of the flour mixture and pour in the dairy-free buttermilk.
Using a spatula, gently mix the ingredients until just combined. Be careful not to over-mix as it can result in tough biscuits.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick.
Fold the dough over onto itself about 3 times, flattening it back out to 1 inch thick each time. This will help create flaky layers.
Using a floured biscuit cutter, cut out biscuits and place them onto the prepared baking sheet, leaving minimal space between each biscuit to help them rise together.
Re-roll the scraps to cut out more biscuits, if necessary.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Remove from the oven and allow to cool slightly before serving warm.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4091 mg | 178% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 0.9 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 433 mg | 9% | |
*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.
