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)
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.
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