Dairy-Free Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Coconut oil: A dairy-free alternative to butter, adding moisture and richness.

Almond milk: A dairy-free milk substitute that helps bind the ingredients together and adds moisture.

When cutting in the coconut oil to the flour mixture, use a pastry cutter or two knives to ensure the oil is evenly distributed. This will help create a flaky texture in the biscuits. If the coconut oil is too soft, chill it in the refrigerator for a few minutes before using.

• all-purpose flour - Substitute with gluten-free flour blend: This ensures the biscuits are also gluten-free for those with gluten sensitivities.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed.

• coconut oil (solid) - Substitute with vegan butter: Vegan butter can provide a similar texture and flavor while keeping the recipe dairy-free.

• coconut oil (solid) - Substitute with chilled vegetable shortening: This can also provide the necessary fat content and texture without adding any dairy.

• dairy-free milk - Substitute with oat milk: Oat milk has a creamy texture that works well in baking and is also dairy-free.

• dairy-free milk - Substitute with soy milk: Soy milk is another good dairy-free option that has a neutral flavor and works well in baking.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. To keep them fresh longer, you can refrigerate them for up to a week.

• To freeze the biscuits, first, arrange them in a single layer on a baking sheet and place them in the freezer. This prevents them from sticking together.

• Once the biscuits are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When you're ready to enjoy the frozen biscuits, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for 10-15 minutes, or until they are heated through and slightly crispy on the outside.

• For a quicker option, you can also reheat the frozen biscuits in the microwave. Place a damp paper towel over the biscuits to keep them from drying out, and microwave on medium power for 20-30 seconds, or until warmed through.

• If you prefer a softer texture, you can wrap the biscuits in aluminum foil and reheat them in the oven at 300°F (150°C) for about 10 minutes.

• To add a touch of freshness, brush the reheated biscuits with a little melted coconut oil or dairy-free butter before serving.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil. Bake for about 10 minutes or until they are warmed through. This method helps retain their original texture and prevents them from drying out.

• For a quick reheat, use a microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket and heat for 3-5 minutes. This method gives them a slightly crispy exterior while keeping the inside soft.

• For a stovetop method, use a skillet. Heat the skillet over medium-low heat and add a small amount of coconut oil or dairy-free butter. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method adds a nice, buttery flavor.

• If you prefer a steam method, place the biscuits in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method keeps them moist and soft.

• Oven: Preheat to 425°F (220°C) to bake the biscuits.

• Mixing bowl: Combine the flour, baking powder, and salt.

• Pastry cutter: Cut in the coconut oil until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, baking powder, coconut oil, and almond milk.

• Measuring spoons: Measure out the salt and baking powder.

• Rolling pin: Roll out the dough to about ½ inch thick.

• Baking sheet: Place the cut biscuits on it for baking.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Floured surface: Turn the dough out onto it and knead gently.

• Spatula: Transfer the biscuits onto the baking sheet.

• Cooling rack: Place the baked biscuits on it to cool down.

Pre-measure ingredients: Measure out the flour, baking powder, salt, and coconut oil ahead of time to streamline the process.

Use a food processor: Quickly cut in the coconut oil by pulsing the dry ingredients and coconut oil together in a food processor.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and saves time when you're ready to bake.

Preheat the oven early: Start preheating your oven before you begin mixing the ingredients to ensure it's ready when you are.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.