Dairy-Free Traditional Tea Biscuits
Discover the perfect blend of tradition and modern dietary needs with these Dairy-Free Traditional Tea Biscuits. Flaky, tender, and golden, these biscuits are made without dairy, relying on solid coconut oil and almond milk to achieve the classic texture and flavor you crave. A homemade dairy-free buttermilk substitute crafted from almond milk and apple cider vinegar ensures these biscuits stay light and fluffy. The simple preparation requires just 15 minutes, making them ideal for a quick breakfast or afternoon snack. Whether you’re serving them with jam, a drizzle of honey, or alongside a steaming cup of tea, these biscuits are a versatile delight that’s sure to please anyone looking for a flavorful dairy-free option. Perfect for vegans, dairy-sensitive individuals, or simply anyone who loves a soft, buttery biscuit without the butter!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 0.5 cups coconut oil (solid, not melted)
- 0.75 cups unsweetened almond milk (or preferred dairy-free milk)
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a dairy-free buttermilk substitute.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
Add the solid coconut oil to the dry ingredients. Using a pastry cutter or your fingers, work the coconut oil into the flour until the mixture resembles coarse crumbs. Be careful not to overmix; some small lumps of coconut oil are fine.
Create a well in the center of the dry ingredients and pour in the almond milk mixture. Gently stir until the dough comes together. Avoid overmixing, as this can make the biscuits tough.
Dust a clean surface with a little flour and turn out the dough. Lightly knead it 2–3 times, just enough to form a cohesive ball.
Pat the dough into a 1-inch thick rectangle or circle. Use a biscuit cutter or the rim of a glass to cut out your biscuits, re-rolling the scraps as needed. You should get about 8 biscuits.
Place the biscuits onto the prepared baking sheet, making sure they’re touching slightly if you want soft sides or spaced apart for crisp edges.
Bake in the preheated oven for 10–12 minutes or until the tops are lightly golden.
Remove the biscuits from the oven and let them cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 25.5 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 370 mg | 28% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 381 mg | 8% | |
*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.
