This is another fun, helpful, shortcut recipe that I created for Growing Naturals. As a holiday special, they are offering Go Dairy Free viewers a 40% discount on their Dairy-Free Rice Milk Powder, now through December 4th!!! Use the following coupon code when adding the product to your cart: DAIRYFREE40.
So what makes this easy, homemade biscuit baking mix better than Betty’s? First, it contains no hydrogenated oils. Second, it has a super-easy JUST ADD WATER preparation!
The biscuit baking mix itself takes just minutes to whip up (even quicker in a food processor), and contains a secret ingredient: rice milk powder! So many homemade mixes use dairy milk powder for consistency and easy prep. I usually have to cheat, altering the recipe a bit to accommodate for the lake of richness and then preparing the mix with milk alternative.
Being able to use dairy-free rice milk powder makes things like bread machine recipes and homemade baking mixes seamless. In fact, this biscuit baking mix is a 100% pantry recipe, since even to prepare, you only need water! And maybe a delicious drizzle of honey or agave (for vegan).
And like Miss Crocker’s Bisquick version, this biscuit baking mix can be used to make things like pot pie toppings or appetizers. I’ve yet to test it as a pancake mix, but have no doubt that it would work with just the right liquids added.
But like most biscuit recipes, take care in the preparation. Getting the moisture level just right (see my notes in the recipe, as humidity can play a slight role) and minimizing your handling of the dough while creating flaky layers, can be key to tender, savory biscuits.
Special Diet Notes & Options: Biscuit Baking Mix
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
For gluten-free and dairy-free biscuit baking mix, use your favorite gluten-free flour blend with binder (such as xanthan gum). I tested this recipe with Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour. Note that results may vary with your blend. I found that they didn’t rise quite as much, but were equally tasty!
- 4 cups all-purpose flour (for gluten-free, I tested with Bob's Red Mill Gluten-Free 1 to 1 Baking Flour)
- ¼ cup dairy-free rice milk powder (I use Growing Naturals Rice Drink Powder)
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 cup (I used non-hydrogenated shortening Nutiva Superfood Shortening) or coconut oil
- Whisk the flour, milk powder, sugar, baking powder, and salt in a large bowl to combine. Add the shortening and cut in with a pastry cutter or fork to create coarse crumbs. For quick work, this can be done in a food processor.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine 2 cups mix (spoon the mix into measuring cups and level off as you would for flour; do not pack) with ½ cup water. Stir just until the dough comes together and is soft but slightly sticky. (If the dough is too moist, add 1 to 2 tablespoons mix. If too dry, sprinkle in a little more water. Moisture can vary slightly with different climates.)
- Place dough on a lightly floured surface. To very briefly knead dough, fold it in half toward you, and with the heels of your hands, lightly push the dough away. Move dough a quarter turn and repeat 6 or 7 times - do not overwork! You are just bring the dough together and creating layers.
- Using your hands, pat the gently dough out to ½- to ¾-inch thickness. Dip a 2½-inch biscuit cutter into flour. Push cutter straight down into dough (don't twist). Cut biscuits as close together as possible. Place biscuits on the prepared baking sheet. Gently combine any scraps to make additional biscuits.
- If desired, brush biscuit tops with honey or dairy-free milk alternative (whisk ½ tablespoon rice milk powder with 2 tablespoons water).
- Let the biscuits rest while your preheat your oven to 450ºF. Bake for 10-12 minutes, or until lightly golden on top.