Monday, November 14, 2011
I found this recipe on Please Pass the Pie and I liked the recipe because it didn’t have any cream or butter (except 1 Tbsp, therefore easy to substitute), and so it was very easy to make it lactose-free. I used white whole wheat flour, though, but feel free to use unbleached white flour. I ended up with 15 biscuits, because I didn’t feel like rekneading the scraps (it would have made too many biscuits, anyway). These were absolutely delicious when they were warm from the oven! I served them with some carrot soup with Moroccan spices.
2 ¼ tsp active dry yeast
½ cup warm water (105 °F to 115 °F)
5 cups all-purpose flour
¼ cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup vegetable shortening (such as Earth Balance)
2 cups lactose-free milk with a splash of vinegar/lemon juice (or buttermilk)
1 Tbsp melted butter or margarine
Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Combine the dry ingredients (flour through salt) in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.
Preheat oven to 450 °F. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a ½-inch thickness; cut with a 3-inch biscuit cutter (I used a glass). Place on a baking sheet lined with parchment paper. Brush melted margarine over biscuit tops. Bake for 12 minutes or until golden.