Ingredients
Scale
2+½ cups self-rising flour (300 gr)
1 stick lactose-free margarine (125 gr)
⅓ cup oat milk (80 gr)
Instructions
- Add margarine and flour to a large bowl, and mix with an electric mixer until a coarse meal is formed.
- Now, also add the oat milk and mix a little with a spatula, then continue kneading with your hands until you get a dough ball. The ball should have a soft consistency and not be too sticky. If it sticks to your hands, add a little more flour.
- Cover the dough ball with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This is important because it will make the dough less elastic. It will also make the margarine melt a little more slowly in the oven, which will make your biscuits softer and chewier.
- After the 30 minutes are up, start preheating the oven to 356°F/180°C.
- Roll out the dough on a floured surface, and use a cookie cutter to form your lactose-free biscuits. If you’d like to give them a more homey shape, cut the ball into chunks and then use your hands to roll and flatten them.
- Place the soon-to-be biscuits on a baking dish covered with parchment paper.
- Place a cast-iron or an oven-proof pot full of water on the bottom of the oven. This will prevent the biscuits’ crust to harden too soon, and will allow them to keep rising as they bake.
- Bake the biscuits for about 10 minutes until they start to brown. The exact baking times may vary depending on your oven, so check them often (but do not open the oven).
- Take the biscuits out of the oven and let them cool off.
- Serve them with gravy or as a side dish for a hearty meal, or store them in an air-tight container at room temperature for up to 3 days.
- Prep Time: 40 Minutes
- Cook Time: 10 Minutes
- Category: Biscuits
- Cuisine: American