Fluffy Biscuits

This is my favorite biscuit recipe which I had to change to non-dairy.  Still yummy!!  It wasn’t even on my mind to make this recipe or to change it to non-dairy until one day this week when I needed something quick I could make for lunch.  These are so quick and easy and they taste delicious and are so fluffy.  I’ll also be making a couple of batches for an upcoming camping trip I’m taking – we’re having biscuits and gravy…these are perfect!


2 1/2 cups flour

4 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

1/2 cup shortening (I use butter flavored Crisco)

1/2 cup egg whites (or 1 whole egg)

[vegan: use whatever egg replacement you like]

2/3 cup milk (I used almond, but any non-dairy milk should work)


Combine flour, baking powder, sugar and salt.

Dry ingredients combined

Dry ingredients combined

Cut in shortening until the mixture resembles coarse crumbs.


coarse crumb

coarse crumb

In a small bowl, beat egg and milk; stir into flour mixture.  Mix until just moist.

Egg Whites and Almond Milk

Egg Whites and Almond Milk

This is a soft dough.  Turn onto a well floured surface (I used and additional 1/2 cup) and knead 20 times.

Soft Dough

Soft Dough

Well floured surface (@ 1/2 cup flour)

Well floured surface (@ 1/2 cup flour)

Roll out (or hand press out) to about 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter.

Roll or handpress out

Roll or hand press out

Place on a lightly greased baking sheet.

Ready for the oven

Ready for the oven

Bake at 400* for 8-10 minutes or until golden brown.

Serve warm; about 1 dozen.





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