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biscuit recipe without milk
- Total Time: 38 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian, Dairy-Free
Description
A dairy-free biscuit recipe featuring a savory pesto swirl, ideal as an alternative to dinner rolls or a side dish for soups and roasted chicken.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 0.5 cup cold vegetable shortening, cubed
- 0.75 cup ice cold water
- 0.25 cup basil pesto
- 1 tablespoon basil pesto, for garnish
- 1 tablespoon fresh basil leaves, finely chopped, for garnish
Instructions
- Prep Oven and Pan: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.
- Cut in the Shortening: Add the cold, cubed vegetable shortening to the dry ingredients. Use fingertips or a pastry blender to cut the fat into the flour until it resembles coarse crumbs, leaving some pea-sized pieces intact.
- Add the Water: Gradually pour in the ice-cold water while stirring gently with a fork or spatula. Stop mixing as soon as the dough is just combined; it should look shaggy.
- Shape Dough and Add Pesto: Turn the shaggy dough out onto a lightly floured surface and gently bring it together into a cohesive ball with 2-3 light kneads. Roll the dough into a rectangle shape approximately 10×7 inches (25×18 cm) and about 0.6 inches (1.5 cm) thick. Spread the 0.25 cup of basil pesto evenly over the surface, leaving a small border on one long edge.
- Fold for Layers: Fold one long side of the dough over to the center, then fold the other long side over that, creating a layered rectangle. Turn the layered dough 90 degrees and gently roll it out again to roughly the same size to create distinct pesto ribbons.
- Cut and Bake: Cut the dough into 8-10 biscuits using a sharp knife or biscuit cutter. Place the biscuits on the prepared baking sheet, ensuring they are slightly touching for softer sides, or spaced apart for crispier edges. Bake for 15-18 minutes, or until golden brown and well-risen.
- Finish and Serve: Remove the warm biscuits from the oven and let them cool on the baking sheet for 5 minutes before serving. Drizzle with the remaining 1 tablespoon of pesto and sprinkle with fresh chopped basil for garnish.
Notes
To achieve maximum flakiness, ensure the vegetable shortening is very cold and leave pea-sized pieces intact when cutting it into the flour. If the dough seems too dry after adding the water, add an extra tablespoon of ice water; if too sticky, dust with flour.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 290 calories
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: easy baking, savory biscuit, dairy-free, pesto swirl, quick meal, dinner roll alternative
