Tuesday, October 1, 2013

Dairy-free Biscuits

These biscuits are light and flaky. 

·         3cups all-purpose flour
·         1tablespoon baking powder
·         1tablespoon sugar
·         1teaspoon salt
·         3/4teaspoon cream of tartar
·         ¾ cup coconut oil*
·         1 Cup Coconut Silk (Silk brand coconut milk)*

1.Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Stir just until moistened.

2.Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, or use a pizza cutter to cut into squares.

3.Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
4.Makes 12 biscuits.

*You can also use Crisco and rice milk if you have a coconut allergy.

NOTE: It works very well to freeze shaped, uncooked biscuits. Put them on a cookie sheet lined with wax paper and freeze. Once they are frozen transfer to a Ziploc freezer bag. They can be cooked frozen, no need to thaw or adjust cook time. This way you can always have the exact number you need fresh from the oven.

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