Simple Biscuits Lactose Free Egg Free
Fluffy, tender, and perfect for all dietary needs, these Simple Biscuits are completely lactose-free and egg-free, making them a crowd-pleasing option for any table! Made with plant-based butter and a quick homemade buttermilk substitute of plant milk and vinegar, these biscuits are delightfully light with a crumbly texture that’s perfect for pairing with spreads, soups, or stews. Requiring just 15 minutes of prep time, this recipe uses pantry staples like all-purpose flour, baking powder, and a touch of sugar to create a versatile baked treat. Whether you’re catering to dietary restrictions or simply looking for a foolproof baked good, these biscuits deliver buttery goodness without the dairy or eggs. Ideal for vegans and those with lactose sensitivities, this quick and easy recipe is your go-to for warm, homemade comfort!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 75 grams Plant-based butter (chilled)
- 120 milliliters Unsweetened plant-based milk (e.g., almond, oat, soy)
- 1 teaspoon Vinegar (white or apple cider)
Instructions
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
In a small bowl, combine the plant-based milk and vinegar. Stir well and let it sit for 5 minutes. This will create a dairy-free buttermilk substitute.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Add the chilled plant-based butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Pour the buttermilk substitute into the flour-butter mixture. Stir gently with a spoon until the dough just comes together. Do not overmix.
Transfer the dough to a lightly floured surface and knead gently 2-3 times to bring it together into a cohesive ball. Then pat the dough out to about 2 cm (3/4 inch) thick.
Use a round cookie cutter or the edge of a glass to cut out biscuit shapes. Re-roll the scraps and repeat until all the dough is used.
Place the biscuits on the prepared baking sheet, about 1 cm apart.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are lightly golden on top.
Remove from the oven and allow the biscuits to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 13.1 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 187 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 297 mg | 6% | |
*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.
