Last night I was making some vegetable soup and I thought to myself “some fresh baked bread or biscuits would really go nicely with the soup”. So, I decided to whip up some biscuits. I followed the super simple recipe for Old-Fashioned Biscuits on the back of my flour bag. I used regular organic all-purpose flour and regular butter, but exchanged the cow’s milk with Almond Milk. In my short experience using Almond Milk it seems to always make my baked goods moister and just tastier. Also, my body does not love a bunch of regular milk anymore – so all in all, using Almond Milk is a win-win. (Not if you have nut allergies obviously).
Old-Fashioned Biscuits with Almond Milk
What you need (for 6-8 biscuits):
- 2 Cups Flour
- 1 Tablespoon Baking Powder
- 1 Tablespoon Sugar (optional)
- 1Teaspoon Salt (or less depending on taste)
- 6 Tablespoons Butter
- 1 Cup of Almond Milk (I used Toasted Coconut Almond Milk, but you use Plain or Vanilla)
What to do:
- Preheat oven to 425 F
- In a medium/large bowl mix together dry ingredients (flour, baking powder, sugar, and salt)
- Add cold diced butter to the flour mixture. Break up/crumble butter with your fingers or pastry cutter.
- Add milk slowly (stop when dough is sticky and combined).
- Add some flour and knead dough until nice and soft and “fluffy”
- With your hands form 6 big balls and place on floured or greased baking sheet
- Bake for 12-15 minutes
These biscuits are wonderfully moist and flaky! Delicious! But remember not to eat the whole batch! These are not “health-food”.
Recipe adapted from Bobs Red Mill