The best, fluffy biscuits which can easily be made vegan friendly by using the dairy-free alternatives!
Homemade biscuits were one of the first things my southern grandma taught me how to make. She never really measure ingredients, instead going by feel, adding a few handfuls of this or a pinch of that. When making any kind of dough, she would make a hole in the center of her flour, then pour in the liquid. She would slowly work her way around the bowl, combining the flour mixture gradually with the liquid.
I remember asking her why she did that and she said, “that’s just how it’s done.” Well, that wasn’t a good enough answer for my curious, yet stubborn and practical mind, which thought it was an unnecessary step. I mean, you could save time by just pouring the milk into the bowl and mixing it together, right?
Well, I’m not sure if you’re “pro-well” or not, but I’ve stuck to my more unconventional way of making biscuits all these years and they still turn out good regardless! On those occasions when there’s too much liquid, I add a little more flour, and if it’s too dry I add more liquid, simple fix. Maybe I do it the hard way, but I’m all about streamlining steps in the kitchen!
The only tips I believe are truly necessary to get fluffy biscuits are these:
- Make sure to use cold ingredients—Cold butter is essential in giving the biscuits that fluffy rise in the oven. If your kitchen is warm and the butter is melting quickly, I’d suggest popping the pan of biscuits into the fridge for 10–15 minutes right before baking.
- Place the biscuits close together and have the oven preheated before placing the biscuits inside—Keeping the biscuits close together, then placing them into a hot oven helps the biscuits rise quickly before the butter has time to melt and since they’re placed close together they rise up instead out out.
- Don’t overwork the dough—The more you handle the dough, the more flour is incorporated and the more the gluten forms creating a tough biscuit. Mix only until wet and dry are combined, then roll and fold to create layers, trying to add as little extra flour as possible.
Once you perfect biscuit making, then the only question is how to enjoy them? My favorite way—slathered with honey butter! SO yummy!
What’s your favorite way to enjoy homemade biscuits?Print
- Total Time: 32 minutes
- Yield: 9–10 biscuits 1x
The best, fluffy southern-style biscuits which can easily be made vegan friendly by using the dairy-free alternatives! Need a gluten-free version? Check out these fluffy gluten-free biscuits!
1 1/4 cup milk of choice (I use plain unsweetened almond milk)
1 tablespoon apple cider vinegar or distilled white vinegar
3 cups all-purpose flour
1 tablespoon + 2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter (for dairy-free, I like Miyoko’s European Style Butter)
1/4 cup vegetable shortening
Preheat oven to 450ºF. Combine milk and vinegar together in a glass measuring cup and let sit to sour.
In a large bowl stir together flour, baking powder, sugar, and salt. Use a pastry blender or fork to cut in butter and shortening until mixture is crumbly. Stir milk into flour mixture just until combined; Don’t over work the dough.
Turn dough out onto a lightly floured surface and pat or roll into 1″ rectangle. Fold dough into thirds, then gently roll back to 1″. Fold dough again into thirds, then gently roll to 1″ again. This creates biscuits with lots of layers.
Use a 2.5″–3″ round cutter dipped in flour to cut out biscuits, cutting as close together as to get the most out of the dough. Gently pat scraps together and cut remaining biscuits.
Place biscuits close together on a baking sheet lined with parchment paper for 12–15 minutes or until golden. Makes 9–10 biscuits
- Prep Time: 20 mins
- Cook Time: 12 mins
Leave a Reply