Easy No-Egg Biscuits: Flaky Goodness Without The Crack!

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These delectable eggless biscuits are perfect for those with egg allergies or simply looking for a versatile baking recipe. They’re surprisingly simple to make, requiring minimal effort and readily available ingredients. Even novice bakers can whip up a batch of these beauties in no time!

This recipe yields approximately 10-12 fluffy and golden biscuits, ideal for breakfast sandwiches, alongside soups and stews, or enjoyed on their own with a pat of butter and jam.

Easy Eggless Biscuits – Mommy’s Home Cooking

Ingredients:

2 ¼ cups All-Purpose Flour

  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ cup Cold Unsalted Butter, cubed
  • ¾ cup Milk (dairy or non-dairy)
  • Baking Instructions:

    1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

    3. Using a pastry cutter or your fingertips, cut the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs. Aim for pea-sized pieces of butter for optimal flakiness.

    4. Gently stir in the milk until just combined. Avoid overmixing, as this can result in tough biscuits.

    5. Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to form a cohesive mass.

    6. Pat the dough into a rectangle about 1-inch thick. Use a floured knife to cut out biscuits in your desired size and shape. Round or square biscuits work perfectly!

    7. Arrange the biscuits on the prepared baking sheet, leaving some space between them for expansion during baking.

    8. Bake the biscuits for 12-15 minutes, or until golden brown and cooked through.

    9. Remove the baking sheet from the oven and let the biscuits cool slightly before serving. Enjoy warm or at room temperature.

    Nutritional Facts (per biscuit):

    Calories: 180

  • Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 25mg
  • Sodium: 320mg
  • Carbohydrates: 22g
  • Sugar: 3g
  • Protein: 3g
  • Please note: These nutritional facts are an estimate and may vary depending on the specific ingredients used.

    Conclusion:

    These eggless biscuits are a fantastic alternative for those seeking a delicious and easy baking project. They’re perfect for breakfast, snacks, or even delightful accompaniments to main courses. With their simple ingredients and straightforward instructions, this recipe is sure to become a favorite in your kitchen!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of milk?

    Absolutely! You can substitute dairy milk with any non-dairy alternative like almond milk, oat milk, or soy milk. The result may vary slightly in texture and taste depending on the milk chosen.

    2. What if I don’t have a pastry cutter?

    No problem! You can use two knives to cut the butter into the dry ingredients. Alternatively, use a fork or your fingertips to create the coarse crumb consistency.

    3. How can I store leftover biscuits?

    Store leftover biscuits in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage. To reheat, wrap individual biscuits in a damp paper towel and microwave for 15-20 seconds, or until warmed through.

    4. Can I add other flavors to this recipe?

    Yes, you can definitely customize this recipe to suit your taste! Try adding a teaspoon of dried herbs like rosemary or thyme, a sprinkle of grated cheese, or a ¼ cup of chopped fresh fruit like cranberries or blueberries.

    5. My biscuits turned out dense. What went wrong?