Thanksgiving dinner isn’t complete without biscuits. Biscuits can be tricky as they usually contain lots of milk and butter. This recipe uses almond milk and olive oil making them not only dairy free but vegan!
It’s so nice to have an easy recipe like this one to be able to add biscuits to any meal. And you will love that it just takes a few ingredients that you probably have on hand to make these.
History of Biscuits
Early European settlers in the United States brought with them a simple, easy style of cooking. It was usually based on ground wheat and warmed with gravy as a source of cheap nutrition. This was the foundation for biscuits. The biscuit emerged as its own food in the early 1800s as a cheap addition to meals. It had the benefit of not requiring yeast.
With due to the lack of yeast, beaten biscuits (or sea biscuits as they are known in New England) were developed. They were similar to hardtack. These biscuits were beaten and folded to incorporate air into the dough which expanded when heated in the oven, causing the biscuit to rise. They were beaten for anywhere from 15 minutes to 45 minutes using a rolling pin, hammer, side of an ax, or handle of a musket. These biscuits were eaten with gravy, and it wasn’t long before biscuits and gravy was created.
How to make Dairy Free Drop Biscuits
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoon sugar
- 1/2 teaspoon coarse salt
- 1/2 cup olive oil
- 3/4 cup almond milk
- Optional: egg wash or extra olive oil for brushing biscuits
Instructions
- Preheat oven to 450˚Farhenheit and line a baking sheet with parchment paper.
- Stir the ingredients together in a large bowl until dough forms into a ball.
- Scoop dough on prepared baking sheet into 3 tablespoon balls.
- Brush with egg wash or olive.
- Bake for 12 – 15 minutes, or until the biscuits have risen and are browned on top.
- Remove from oven and allow biscuits to cool before serving.
