Simple Biscuits Lactose Free Egg Free Recipes

DAIRY-FREE BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat, such as SILPAT™.
• Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
• Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
• Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
• Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don't be afraid to squish them in--this helps them to rise high.
• Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

SIMPLE BISCUITS (LACTOSE-FREE, EGG-FREE)

Steps:

• Sift flour, baking powder, and salt into bowl.
• Mix butter in with knife or fingers.
• After butter is well mixed, add milk slowly.
• Roll dough out on floured board.
• Cut with biscuit cutter or cookie cutters.
• Bake on greased baking sheet in oven (375° F) for 10 minutes.

EASY MILO BISCUITS (DAIRY-FREE)

Steps:

• Preheat the oven to 180°C and line 2 baking trays with baking paper.
• In a large bowl combine dairy-free butter and sugars using a stand mixer with the paddle attachment fitted or an electric hand mixer. Once creamy add in the egg and continue to beat. Add in the flour, baking powder and continue to mix until a dough forms. Finally mix through the Milo until combined.
• Use a cookie scoop or tablespoon to scoop out balls of dough and place on the lined baking tray about 2 inches apart. The dough will be quite sticky. Place the tray in the fridge for 15 minutes to allow the dough to firm up.
• Remove the tray from the fridge. The dough will now be easier to handle so you can roll them between your hands to form balls. Press each dough ball down slightly and place the trays in the oven to bake for 15 minutes. The cookies will still be soft when you remove them from the oven, but the edges should be golden. Allow cookies to cool on the tray for 5-10 minutes to firm up before transferring to a wire rack to cool completely.

DAIRY FREE BACON EGG AND CHEESE BISCUIT

Steps:

• Make the homemade dairy free biscuits.
• Cook 6 pieces of vegan bacon and the Just Egg product in separate dishes, according to the packing.
• Once biscuits are done, slice the biscuits in half.
• Layer your bacon, egg, and cheese on top of the bottom of the biscuit and then place the top of the biscuit back on the sandwich.
• Serve immediately or you can store these in an air tight container for 3 days.

DAIRY-FREE AND EGG-FREE BISCUITS

Steps:

• Preheat oven to 425 degrees F. Begin making biscuits by mixing together flour, salt, baking powder, and sugar in a large bowl. Using your fingers, cut the dairy-free butter into the mixture. It should begin to resemble breadcrumbs. Then pour in dairy-free milk and stir until you have a soft dough.
• Shape the biscuits either by dropping a spoonful onto a greased baking sheet, filling the cups of a greased muffin tin about two-thirds full, or rolling out the dough, cutting out 1/2 inch thick rounds and placing them on a greased baking sheet. Bake for 20 minutes, until lightly browned. Remove from oven and set aside.
• As the biscuits bake, cook the sausage in a large skillet over medium heat until brown. Add the dairy-free butter and stir until melted. Coat sausage with flour, stir, and cook for about 3 minutes. Add the dairy-free milk and stir until gravy thickens, about 10-15 minutes.
• To serve, cut fresh biscuits in half and smother with warm sausage gravy. This recipe does reheat well. If you have time reheat gravy in small saucepan, or microwave for about 1 minute.