![]() This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour. All-purpose is recommended but you can also make biscuits using self-rising flour. The reason I like to do an all butter biscuit is mostly for the delicious flavor! It also helps the biscuit to rise more than other fats because of the higher water content in the butter.įlour: Flour is the main structure for these biscuits. You don’t want to over work the dough as this will give you a dense biscuit.Butter: Technically you can make this recipe with any type of fat: butter, shortening, or lard. Mix your batter until it’s just combined. It’s also important to be gentle once you add the kefir. If your butter seems like it’s getting too warm as you’re mixing your dough stick the bowl into the refrigerator so it an harden back up. ![]() As the cold butter melts when it bakes, that’s what creates the tender and airy texture of the biscuit. By keeping the kefir cold, it won’t bring the temperature of the butter down. The butter you can actually freeze and then grate into your flour if desired. When it comes to the butter and kefir in this drop biscuit recipe, you want to keep both of them cold. Top Tip for Lactose Free Buttermilk Drop Biscuits You can also use a grater to grate in frozen butter. ![]() You will also need a pastry cutter or fork to help work the butter into the dry ingredients. Using a scoop makes it easy to equally portion out your biscuits. You can reheat them in the microwave if desired. Keep them stored in an airtight container at room temperature and they will last up to four days. These Lactose Free Buttermilk Drop Biscuits are perfect for making ahead. However, you can make the same exact recipe with regular all-purpose flour. Use a 2 1/2″ scoop to portion out the biscuits and place them into the prepared baking dish.Īllow the biscuits to bake for 17-20 minutes until the tops are golden brown. It should form a sandy texture.Īdd in the kefir and mix until just combined. Use a pastry cutter or fork to cut the butter into the flour. Preheat the oven to 450 degrees.Īdd all of your dry ingredients to a bowl and mix to combine.Īdd the cold butter. They’re delicious on their own slathered in extra butter while also being the perfect canvas for a biscuit sandwich.īutter a 7×10 baking dish and set aside. These buttery biscuits come together with minimal ingredients and steps. These easy drop biscuits only require a few simple steps making them a great addition to your table any night of the week. Skip the biscuit mix and the mystery dough in a tube. How to Make Lactose Free Buttermilk Drop Biscuits Made with pasteurized cultured lowfat milk, this tangy nutritional power house gives both moisture and flavor to these drop biscuits.
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