#BASIC BISCUIT RECIPE FREE#

Sift the flour and baking powder before mixing to avoid a lumpy dough.If it does not, that means you need to get a fresh pack. The baking powder should bubble immediately upon contact with water. You can still check for freshness by combining a spoonful of baking powder and hot water. So, be sure to check the label for its expiration date.īut, if you’ve already transferred the baking soda into a different container and have no way to check for the expiration date, no problem. This ingredient is responsible for making your biscuits rise, so if it is no longer potent, you’ll end up with flat biscuits. Speaking of baking powder, you need to make sure you’re using one that’s fresh.Be sure to use high-quality flour, baking powder, and oil when baking these biscuits. The key to great-tasting biscuits is the quality of the ingredients.But, if you want them to last for up to 3 months, wrap them individually with plastic wrap and store in an airtight container or a freezer-safe bag, then freeze.If you want them to keep fresh for a little longer, refrigerate them for up to 4 days.Place biscuits in an airtight container and store at room temperature for up to 2 days.All you need to do is place them on a muffin pan and they’re ready to bake.

#BASIC BISCUIT RECIPE FREE#

The dairy free biscuit recipe I’m about to share yields a super moist dough that can’t be kneaded or rolled. You need not worry about flouring your counter, kneading and rolling the dough, cutting, and all the errors you may encounter in doing these steps. Sure, they will not be as fluffy and buttery as the traditional rolled biscuits, but considering how insanely easy they are to make, I would say they’re still pretty darn fantastic.īecause with a no milk biscuit, you don’t have to worry about washing so many kitchen utensils and learning tons of baking techniques. So, what do we use instead? For this recipe, we’ll use water in place of milk, and oil in place of butter. These biscuits are so good you won’t even realize it is lacking these seemingly crucial ingredients. You might find it strange since biscuits are normally described as milky and buttery, but believe me, it works! You are trying to avoid dairy but can’t get enough of biscuits.īut first things first… What Are No Milk Biscuits?įrom the name itself, no milk biscuits are biscuits that do not require milk, butter, or any form of dairy to make. You do not have the time to knead and roll dough and b. These dairy-free biscuits are a must in your life, especially if a. And this may seem like a surprise, but you don’t even need milk and butter to make it! With this no-milk biscuit recipe, you can make flaky and fabulous homemade biscuits in just 30 minutes. Let’s keep the secret between us! Dairy Free Biscuits Yup, whoever said that you need at least 2 hours and years of experience to make biscuits has not encountered this recipe. But, did you know that there are certain types of biscuits that are super easy to make? IDEAS does information so you can do life.But, you probably think biscuits require a lot of time and effort to make, thereby classifying it as a cooking master level type of dish. Take care when removing hot trays from oven, place on a heatproof surface to cool. Bake in batches for around 12 - 15 minutes or until lightly golden.

Slice each log into approx 12 even slices, making rounds.Īrrange biscuits on trays, leave room for spreading. About 15 minutes, warm weather might need a little longer. Open baking paper. Just thaw and cut.) Remove dough from the fridge when firm enough to slice. (You can freeze some or all of the dough at this point to use later. Wrap in baking paper, twist the ends to seal. Leave about 2cm between biscuits for spreading. There are two options to shape your dough.Įither roll into spoon sized rounds and place on tray. Gently mix your choice of flavouring into the dough, or leave plain. If you choose to flavour the dough, now is the time. Using a large metal spoon, gently fold in the flour until well combined.

Pour in condensed milk and beat until smooth. In a large bowl, using an electric mixer, beat the butter, sugar and vanilla till light and creamy. Or you can use a simple icing mixture to coat the cooked biscuits. Your choice of flavours to add to the biscuits.įor example, chocolate chips, cornflakes, chocolate chunks, dried fruits, nuts, muesli, or citrus zest, honey and oats, sprinkles, or flatten and add a dollop of jam.500 g butter at room temperature, chopped.Split it into 4 and make 4 different variations, or leave it as a plain sweet biscuit. The great trick with this recipe is that you can choose a flavour to fill it with.

Basic biscuit recipe