Oh, buttermilk biscuits! They must be one of my all-time favorite meals. I mean, sides… Their light, fluffy, buttery goodness has had me hooked since childhood.
Ever since cutting out dairy a few years ago, I gave up hope on finding a good buttermilk biscuit. For some reason, fluffy biscuits are pretty impossible for this southern girl to handle dairy-free. But ever since the GAPS diet, my handling of dairy has improved.
So I cheat
every now and again most of the time and make myself these luscious beauties… Full of butter and buttermilk, and topped with a beautiful melting dab of butter.
Aren’t they lovely?
Sometimes I seriously wonder if the reason I love them so much is because of that butter… and the fact that they go perfectly with gravy on top.
If you have problems with dairy, these can be made without it, but they won’t be as fluffy… Just be forewarned.
- Preheat the oven to 425.
- In large bowl, whisk together the dry ingredients.
- Cut in the butter with a pastry cutter, or two knives, until it's evenly pea-sized.
- Pour in the buttermilk, stirring only until everything comes together.
- Place dough in 1/4 cupful amounts onto cookie sheet. Flatten if desired.
- Bake for 10-12 minutes, or until golden browned.
- For dairy-free, replace the butter with lard. Coconut oil won't work, and olive oil is ok to use, but the biscuits won't be very fluffy.
- Replace the buttermilk with 3/4 cup dairy-free milk (like coconut milk) and 1 tablespoon apple cider vinegar or lemon juice, this will also cause you to lose some of the fluffiness, as it will not be as thick as with regular buttermilk.
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