Fluffy, buttery drop biscuits are a beloved staple, but the traditional recipe often relies on milk. This recipe shows you how to achieve that same delightful texture and taste without using any milk at all! We'll explore the science behind it, and you'll be amazed at how easy it is. This recipe is perfect for those with dairy allergies or intolerances, or simply for those who want to experiment with different baking techniques.
Why This Milkless Biscuit Recipe Works
Traditional biscuits rely on milk for moisture and richness. But we can achieve the same results, and perhaps even surpass them in terms of flakiness, using alternative methods. This recipe uses buttermilk powder, which provides the tang and moisture milk typically offers, alongside a bit of extra water to create the perfect dough consistency. The secret lies in the careful balance of liquids and the gentle handling of the dough.
Ingredients:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup buttermilk powder
- 1/4 cup vegetable shortening (or lard, for a richer flavor)
- 3/4 - 1 cup cold water (add gradually)
Instructions:
- Preheat & Prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. This prevents sticking and ensures even baking.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent, which is crucial for fluffy biscuits.
- Cut in Shortening: Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the shortening cold, as this contributes to flakiness.
- Add Buttermilk Powder: Add the buttermilk powder and whisk it into the flour mixture.
- Add Water Gradually: Slowly add the cold water, a tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix! A slightly sticky dough is okay. The goal is to hydrate the flour and buttermilk powder without developing the gluten too much.
- Drop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each biscuit.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown on top. Keep an eye on them as ovens can vary.
- Cool & Serve: Let the biscuits cool slightly on a wire rack before serving. They are best enjoyed warm, possibly with butter or your favorite spread.
Frequently Asked Questions (FAQs)
Can I use other types of powder instead of buttermilk powder?
While buttermilk powder offers the ideal tang and moisture, you can experiment with other powders. For example, you could try adding a tablespoon of dry milk powder along with a splash of lemon juice or vinegar to mimic the buttermilk effect. However, the flavor might differ slightly.
How can I make these biscuits even flakier?
The key to extra flaky biscuits is to keep everything cold. Use cold water, cold shortening, and work quickly when cutting the shortening into the flour. Also, avoid overmixing the dough.
What if my biscuits are too dense?
Dense biscuits usually indicate overmixing. The gluten in the flour develops when kneaded, resulting in a tough texture. Next time, try mixing just until the ingredients are combined, and be sure to use cold ingredients.
Can I make these biscuits ahead of time?
While these biscuits are best served fresh, you can prepare the dough ahead of time. Cover and refrigerate it for up to 24 hours before baking. You may need to adjust the baking time slightly, as cold dough takes a bit longer to cook.
Are there any substitutions for the shortening?
Yes, you can substitute the shortening with other fats like lard or even butter (though it might make the biscuits slightly less flaky). Keep in mind that different fats will impact the flavor and texture of the biscuits.
This milkless drop biscuit recipe offers a delicious and versatile alternative to traditional recipes. Enjoy the delightful texture and flavor, and experiment with different additions to personalize your baking experience!
