Fluffy, buttery drop biscuits are a breakfast staple, but what if you're out of milk? Don't worry! This recipe delivers delicious, melt-in-your-mouth biscuits without needing a single drop of dairy milk. We'll explore the science behind the fluffiness and offer tips for perfect results every time.
Why This Recipe Works Without Milk
Traditional biscuit recipes rely on milk for moisture and richness. However, we can achieve the same results—and maybe even better flavor—using alternative liquids. This recipe leverages the power of buttermilk powder (or even plain yogurt!) to provide the necessary acidity and moisture. The acid reacts with the baking powder, creating a more tender crumb and a better rise.
Ingredients You'll Need:
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder (check for freshness!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup solid vegetable shortening (or lard for a richer flavor), very cold and cut into small pieces
- 3/4 cup buttermilk powder (or 3/4 cup plain yogurt, see notes below)
- Approximately 3/4 - 1 cup cold water (or ice water for an even crispier crust)
Instructions:
-
Preheat & Prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
-
Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Ensure the baking powder is fresh; older baking powder can result in flat biscuits.
-
Cut in Shortening: Cut in the cold shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to prevent the shortening from melting.
-
Add Buttermilk Powder (or Yogurt): In a separate bowl, whisk the buttermilk powder with enough cold water to create a smooth, thick paste. If using yogurt, simply stir it until smooth and then proceed.
-
Combine Wet and Dry: Gently add the buttermilk mixture to the dry ingredients. Stir with a fork just until the dough comes together. Don't overmix! Overmixing develops the gluten, resulting in tough biscuits.
-
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.
-
Cool & Serve: Let the biscuits cool slightly on the baking sheet before serving. They’re best enjoyed warm, slathered with butter or your favorite spread.
Frequently Asked Questions (FAQs)
Can I use other liquids instead of buttermilk powder or yogurt?
While buttermilk powder or yogurt works best for replicating the tang and moisture of milk, you could experiment with other liquids like:
- Sour cream: This will add richness and a slightly tangy flavor. You may need to adjust the amount of water.
- Apple sauce: This will give the biscuits a slightly sweet taste. Again, adjust the water accordingly.
- Cream cheese (softened): This adds both moisture and rich flavor. It's best to replace some of the water to get the right consistency.
Remember to adjust the amount of liquid to achieve a slightly sticky dough.
How do I know if my baking powder is still good?
Place a teaspoon of baking powder in a bowl of warm water. If it fizzes vigorously, it's fresh and ready to use. If there's minimal reaction, it's time to replace it.
What's the secret to fluffy biscuits?
The key to fluffy biscuits is a combination of factors:
- Cold ingredients: Cold fat and liquid help prevent the gluten from developing too much.
- Don't overmix: Overmixing develops the gluten, resulting in tough biscuits.
- Fresh baking powder: Old baking powder won't create the necessary lift.
- High baking temperature: A high oven temperature ensures a good rise.
Can I make these ahead of time?
These biscuits are best enjoyed fresh from the oven. However, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a couple of minutes to the baking time.
This recipe provides a delicious and convenient way to enjoy drop biscuits even without milk. Experiment with different additions and techniques to find your perfect biscuit!
