This recipe has been handed down to me from my great-grandmother’s recipe collection. Originally written in German, it was translated to English; now I’m sharing it with you. Wonderful, alongside of April’s heirloom recipe (BBq Sauce) at a barbecue/picnic or with March’s National Day of Something on a Stick (Corndogs).
Homemade, without all the chemicals and unhealthy ingredients, just tastes better.
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.
Cut in shortening until the mixture resembles coarse crumbs.
In a small bowl, beat egg and milk; stir into flour mixture. Mix until just moist.
This is a soft dough. Turn onto a well floured surface (I used and additional 1/2 cup) and knead 20 times.
Roll out (or hand press out) to about 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter.
Place on a lightly greased baking sheet.
Bake at 400* for 8-10 minutes or until golden brown.
I miss dairy; to be exact, I miss CHEESE! I also miss ranch dressing – for my veggies. I prefer oil/vinegar based dressing for my salads (vinaigrette/Italian/etc), but for dipping veggies I only want ranch – so choosing to play with a non-dairy ranch dressing came into my mind early on in my non-dairy journey; I’ve just now found a combination that I really enjoy with fresh veggies.
Here is a “Creamy Dressing”. Can be creamy garlic or ranch. Make it your own!
1 cup raw cashews
2 cups cashew milk
1-2 tbsp garlic, minced (to taste, add more if you like garlic; less if you don’t)
3 tsp vinegar (I used unseasoned rice vinegar)
3 tbsp fresh parsley, finely minced
2 tbsp chives, finely minced
1/2 tsp onion powder
teaspoon garlic powder
1/4 – 1/2 tsp sugar (1/2 tsp is a little on the sweet side, but not sugary like a sweet dish)
dill weed, optional
Grind raw cashews into fine powder (I use my coffee grinder).
In blender, combine cashew meal, cashew milk & garlic; blend until combined.
Next, strain mixture into bowl or blender bowl using a fine mesh sieve to remove as much of the remaining nut chunks as possible (to have a smooth dressing).
add remaining ingredients to blender bowl & mix until finely blended. Keep in refrigerator in sealed jar or bowl. Use within about a week.
This is delicious for more than just dipping veggies or on salad. See below for a bonus recipe that I used this creamy dressing with.
In baking dish, drizzle some olive oil & sprinkle a very little salt & pepper. Over that, place sliced onions & repeat with olive oil and S&P. On top of the onions, lay the tilapia and repeat again with the olive oil and S&P. Bake in oven at 350* for about 8-10 minutes or until fish is cooked through & flakes easily with a fork. Remove to serving plate and drizzle creamy dressing over; place cooked onions on plate and add creamy dressing again.
Also great is frozen peas; cooked through & tossed with some of the creamy dressing…YUM, YUM, YUM!
Below are pictures for this recipe.
I hope you enjoy this recipe; please leave a comment and tell me your ideas for this creamy dressing!
The Mock Parm recipe came about due to the Alfredo recipes I’m sharing needed. Since I’ve not found any non-dairy I knew I needed to find or create a recipe. This recipe is based on two recipes from 7 Secrets Cookbook by Neva and Jim Brackett. You can find a copy here and here.
Non-Dairy Seasoning (Based on “Chicken-Like” from 7 Secrets)
1/4 c nutritional yeast flakes (I purchase mine in the bulk section of WinCo)
2 Tbsp finely ground pink Himalayan salt (find unground salt in the bulk at WinCo; grind in coffee grinder to finely ground)
1 to 1 1/2 tsp imitation butter extract (I found this at our local super Walmart)
2 tbsp onion powder
1 tsp garlic powder
2 tbsp sugar
Blend all in blender to mix well; store in air-tight container.
(This recipe is from 7 Secrets – Non-Dairy Parmesan ‘Cheese’)
1/2 c nutritional yeast flakes
1/2 c ground sesame seeds
2 tsp garlic powder
1 tsp onion powder
1 tbsp of above seasoning mix
1 tbsp lemon juice
Blend in mixer until thoroughly blended; store in refrigerator in air-tight container.
How would you use these recipes? Leave a comment to let me know.