Recipe of the Week: Avalanche Lily’s Dairy-Free Biscuits

Avalanche Lily’s Dairy-Free Biscuits

Here is a favorite that we bake nearly every week here at the Rawles Ranch, especially in winter months.


2 Cups Flour
1 TBS Baking powder
2 tsp Sugar
1/2 tsp Cream of Tartar
1/4 tsp Salt
1/2 cup of the thick portion of a can of coconut milk. (Or use butter or shortening, for a traditional recipe)
2/3 cup the watery portion of a can of coconut milk. (Or use cow milk, for a traditional recipe)



Mix all ingredients thoroughly, to form a sticky biscuit dough.

Pre-heat oven to 350 F.

Put 2″ diameter blobs of the dough spaced slightly apart on a greased or non-stick cookie sheet.

Bake at 350 F for 20 to 25 minutes.  Remove when golden brown.


Substitute  1/2 cup butter or shortening in place of the 1/2 cup of the creamy portion of coconut milk, for a traditional recipe)

Substitute 2/3 cup of cow milk for 2/3 cup  the watery portion of a can of coconut milk. (Or use cow milk, for a traditional recipe)


Serving Suggestions

Best served hot from the oven.

These are great with gravy to accompany a meat dish. Also quite good as a side item for broth-based soups.


Useful Recipe and Cooking Links:

Easy Buttermilk Biscuits

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The Best Homemade Biscuit Recipe

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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

One Comment

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