There’s just something special about a weekend morning with homemade biscuits and jam. It’s definitely a Southern favorite here in Nashville. I wanted to make these biscuits dairy-free and less fattening than your typical “buttermilk” biscuit. These are topped with my peach jam that I recently shared. What’s your favorite topping for biscuits?
I’m always trying to find ways to lighten up my favorite recipes. Recently our kitchen hasn’t even been stocked with things like butter, eggs, and full fat milk. This recipe uses vanilla almond milk (could use regular almond milk or another non-dairy milk) and coconut oil. If you’re looking to partially or fully cut dairy from your diet I highly recommend buying both of these ingredients. I use them weekly!
Before I started making things from scratch I would turn to good ole Bisquick. When I actually took the time to read the ingredients it totally freaked me out. I don’t even know what some of those ingredients are and I know I don’t want them in my body. I try to buy foods that have only a few ingredients and ingredients that I can pronounce. That’s just a good rule of thumb if you’re trying to cut highly processed foods.
I made these “mini” so it made approximately 20 biscuits, but if you made them full-sized it would give you about 10. I’ve honestly never met a biscuit I didn’t love.
** UPDATE: I have since made these biscuits large instead of mini and they are much fluffier and flakier when made large sized!
Prepare Time: 10 mins
Cook Time: 10 mins
Ready In: 20 mins
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