There are many ways
to achieve a great-tasting biscuit. In fact, there is a popular recipe in the South called cream biscuits that only has two ingredients. The concept is to combine heavy cream with self-rising flour. The heavy cream eliminates the need for butter. The simplicity works, resulting in a tender, fluffy biscuit.
I love the challenge of converting typical recipes into recipes that are better for our health. In this conversion, I create a rich cream from raw cashews and filtered cold water. I use this in place of heavy cream for to make the biscuits.
When developing recipes, I know and accept that some will not succeed. Was this one as good as a hot biscuit dripping in butter? Perhaps not the same, but if you are eliminating dairy, cholesterol, or bad fats from your diet, it’s worth a try.
I found the biscuits to be especially good with an allfruit preserve, or a drizzle of honey. If you are craving a hot biscuit, fresh from the oven, but wish to keep it light and on the healthy side, bake a batch of dairy-free cream biscuits, and enjoy food made fresh!
Cream Biscuits (Dairy-free)
1 cup filtered cold water ½ cup raw cashews 2¼ cups self-rising flour All-fruit preserves for serving Preheat oven to 450° F. Line a baking sheet with parchment paper.
Place water and cashews in a highspeed blender, such as a Ninja or Vitamix. Process on high speed for approximately 1 minute until thoroughly combined, smooth, and creamy.
Add 2 cups self-rising flour to a medium mixing bowl. Dig a well in the center of the flour with your hands. Pour cashew cream into the well. Gently fold the flour into the cream with a rubber spatula until incorporated and smooth.
Scatter the remaining flour onto the counter and turn dough out onto it. Using your hands, pat dough out and gradually incorporate as much flour as needed to create the consistency you need to cut out biscuits.
Pat out the dough to ½-inch thickness. Fold the dough in half and cut out biscuits. Reroll the scraps, fold in half then cut the remaining biscuits. Tip: Do not twist the biscuit cutter when pressing into the dough or lifting the cut biscuit from the rest of the dough – twisting will seal the dough and the biscuit will not rise properly.
Bake for approximately 15 minutes on the prepared baking sheet in preheated oven.
Serve warm. Makes 8 to10 biscuits.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
