quickbread - biscuit baking mix

By tinathorn

Ingredients

• 4 cups all-purpose flour (see post above for gluten-free option)
• 1/4 cup dairy-free rice milk powder (I use Growing Naturals Rice Drink Powder)
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 2 teaspoons salt
• 1 cup non-hydrogenated shortening or coconut oil

Details

Servings 6
Preparation time 10mins
Cooking time 10mins
Adapted from godairyfree.org

Preparation

Step 1

Whisk the flour, milk powder, sugar, baking powder, and salt in a large bowl to combine. Add the shortening and cut in with a pastry cutter or fork to create coarse crumbs. For quick work, this can be done in a food processor.

To Make Biscuits (about 8 biscuits):

Line a baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, combine 2 cups mix (spoon the mix into measuring cups and level off as you would for flour; do not pack) with ½ cup water. Stir just until the dough comes together and is soft but slightly sticky. (If the dough is too moist, add 1 to 2 tablespoons mix. If too dry, sprinkle in a little more water. Moisture can vary slightly with different climates.)

Place dough on a lightly floured surface. To very briefly knead dough, fold it in half toward you, and with the heels of your hands, lightly push the dough away. Move dough a quarter turn and repeat 6 or 7 times – do not overwork! You are just bring the dough together and creating layers.

Using your hands, pat the gently dough out to ½- to ¾-inch thickness. Dip a 2½-inch biscuit cutter into flour. Push cutter straight down into dough (don’t twist). Cut biscuits as close together as possible. Place biscuits on the prepared baking sheet. Gently combine any scraps to make additional biscuits.

If desired, brush biscuit tops with honey or dairy-free milk alternative (whisk ½ tablespoon rice milk powder with 2 tablespoons water).

Let the biscuits rest while your preheat your oven to 450ºF. Bake for 10-12 minutes, or until lightly golden on top.