I have been using this biscuit recipe for probably 5 years and it is amazing! When we changed our diet to be dairy and soy free, I switched a few ingredients and it STILL works perfectly!
These biscuits are great with honey or butter, but this recipe is also so versatile, you can really get creative! This is why I consider it a staple in my kitchen.
For example, add an extra half cup of sugar (instead of a 1/2 tbsp), one full cup of milk (instead of 3/4 cup of milk), and your favorite fruit to make a delicious treat. My favorite for this recipe is adding blueberry and a little lemon zest!
Not into sweet biscuits? You could also add some meat, cheese and veggies for easy biscuit sliders!
Ingredients:
1/2 a cup of COLD butter (earth balance df/sf)
2 cups of all purpose flour
3 tsp baking powder
1/2 tbsp granulated sugar
1 tsp salt
3/4 cup of cold milk (Silk original unsweetened coconut or almond)
Directions:
Add the dry ingredients (flour, sugar, salt baking powder) to a mixing bowl and combine well.
Then add your COLD butter to the mixing bowl. Cut the butter into the dry ingredients until the butter is broken down to the size of peas.
Once you finished that, add the cold milk to the bowl and mix the ingredients until combined. DO NOT OVER MIX.
When you have finished mixing the dough, lay it out on a floured surface and press the dough down until it is roughly 3/4 of an inch thick.
Use a biscuit cutter (I actually use a stemless wine glass because it seems to be the perfect size!) and cut out your biscuits.
Put the cut out biscuit dough onto a buttered cooking sheet and then put them in the freezer.
Let your biscuits sit in the freezer while you preheat your oven to 450 F.
Once the oven is preheated, bake the biscuits until they are a light golden brown on top.
