Whether you are lactose-intolerant or just feel better when eliminating dairy from your diet, it has become easier and easier to still enjoy our favorite foods. Manufacturers are in tune with supporting this way of eating and have begun to offer many dairy-free options in the markets.
When purchasing dairy substitutes, always look for the cleanest versions you can find. I don’t often use plantbased butter, as they do contain processed, refined oils. But on occasion, I’ll use some for recipes like this one for Dairy-Free Fluffy Biscuits.
Plant milk is offered in abundance, in so many varieties. The key is to look for plant milk that primarily contain one ingredient plus water. They can be a bit harder to find, but I seek out the plant milks that have zero added sugar. Many of them contain a good bit of protein, which is helpful when eliminating regular dairy, as well.
Plant milk is easy to make from scratch, as well. If you are interested in making it often, it may be beneficial to purchase a small appliance designed with that purpose. Or even a high-speed blender can be used for making plant milk. Raw nuts, or oats, are great options to use for making the milk.
We can create new recipes or convert old recipes that are healthier with the help of these types of products. Enjoy food made fresh!
Dairy-Free Fluffy Biscuits
2½ cups self-rising flour, plus some for the counter ½ cup cold plant-based butter (1 stick) cut into tiny pieces, plus more to brush tops 1 cup plant milk, such as soy or almond 2 tablespoons apple cider vinegar 1 tablespoon flax meal Preheat oven to 450° F. Line a baking sheet with parchment paper.
In a medium size mixing bowl, mix flour and butter together with a fork, adding the tiny pieces of butter a little at a time until mixture is crumbly.
Add vinegar to the milk and stir; it will thicken and resemble buttermilk.
In a small dish, combine flax meal with 3 tablespoons water. Let rest 5 minutes.
Stir flax mixture into the milk. Incorporate the milk into the flour mixture, stirring with the fork until well combined. Mixture will be a bit sticky.
Turn dough out onto a floured surface, patting the dough with your hands.
Continue patting the dough out into a 1/2-inch-thick rectangle. Fold the dough in half and cut out 2½ -inch biscuits. Stack scraps and pat dough again then cut remaining biscuits for a total of 8.
Place onto prepared baking sheet. Bake for 15 minutes then brush with additional butter. Serve warm.
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.
