Hey Friends! How’s it goin?
At the end of my rant a couple weeks ago about the realities of food blogging and recipe testing failures, I promised you a new breakfast biscuit recipe. Last week, I decided to share brownies instead in honour of my birthday, but today I’m making good on my promise with these soft and flaky Dairy-Free Maple “Buttermilk” Biscuits.
Growing up, my mother didn’t cook often. She has arthritis, and has for as long as I can remember, so a lot of the heavy lifting involved in cooking was beyond her. What she was really good at though, was being a backseat cook. She could instruct the hell out of someone in the kitchen while sitting at the breakfast table.
I can have a real issue with authority depending on my mood, and since I wasn’t a huge fan of cooking in my youth, I usually resented being in the kitchen. But mention my mother’s buttermilk biscuits and I’d be begging to help in the kitchen.
You guys, those breakfast biscuits could bring a grown man to tears. Just thinking about them makes my mouth water. For years after I left home, I lived for the times I could have those biscuits again. I’m not sure whether I went home every four months in first year because I missed my family or my mother’s biscuits. #sorrynotsorry
With my trip home coming up, I obviously started thinking about all the things I can’t wait to eat and those biscuits were at the top of my list. Then I remembered that my mother’s biscuits are anything but dairy-free. Not only do they contain butter and milk, but I used to devour them with warm butter and cheese. The horror.
But, as you know, I’m always up for a challenge in the kitchen these days – when I’m not crying over recipe failures – so I put my thinking cap on, grabbed the flour, and got to work. Since I put maple syrup everything, I grabbed that automatically, and just decided to roll with it. I had tried the new maple biscuits at Tim Hortons back in September and they were awesome, so I figured a maple variation would be a good idea.
The first attempt was a bit flat- great taste but they didn’t exactly rise. But after my I-hate-cooking hissy fit, I went back to the drawing board this weekend, and I have to say that the second time’s the charm. These dairy-free maple “buttermilk” biscuits were soft and flaky and definitely tasted like the real deal. I may or may not have eaten them all with copious amounts of jam.
- 2 cups whole wheat flour + extra for flouring rolling surface
- 2 tbsp baking powder
- ½ tsp baing soda
- 1 tsp salt
- ¼ cup coconut oil (solid)
- ¾ cup almond milk + 1½ tsp apple cider vinegar
- ¼ cup maple syrup + extra for brushing
- Preheat oven to 425F and line a baking sheet with parchment paper or leave unlined and ungreased
- Mix the almond milk and apple cider vinegar in a measuring cup and set aside
- Sift flour, baking powder, baking soda and salt into a large bowl
- Cut the solid coconut oil into the flour mixture with a pastry cutter, fork or your fingertips until the mixture is crumbly and no large pieces of coconut oil remain
- Add the maple syrup to the almond milk + vinegar mixture, stir and pour into the batter
- Stir in the milk mixture until just combined and a rough ball of dough is formed
- Turn the dough out onto a floured surface and knead lightly, once or twice. The dough should be soft but not sticky. If it is too sticky add a little more flour. Do not overwork the dough as this will result in hard biscuits
- Roll out the dough into a circle about ½" thick and cut circles in the dough using a cookie cutter or glass. You should get 10-12 medium sized circles
- Place the circles onto the baking sheet, making sure that they touch (see image above)
- Brush the tops with extra maple syrup and bake for 10 to 12 minutes or until golden brown and fluffy
- Serve fresh from the oven or store for up to two days in an airtight container
Looking for more breakfast recipes? Try these:
What about you?
What’s your favourite homemade breakfast? Did you enjoy cooking as a child? Savoury or Sweet breakfast biscuits?
Share in the comments below!
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