Soy Milk Biscuits

Introduction

History

Soy milk biscuits have been around for decades, as a way to provide a dairy-free option for those who are lactose intolerant or have dairy allergies. The use of soy milk and soy margarine in this recipe gives the biscuits a unique flavor and texture that sets them apart from traditional biscuits.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use cold soy margarine when making the dough, as this will help create a flaky texture.

- Do not overmix the dough, as this can result in tough biscuits.

- For extra flavor, you can add herbs or spices to the dough, such as garlic powder or dried herbs.

Serving Suggestions

Serve soy milk biscuits warm with vegan butter or jam for a delicious breakfast or snack.

Cooking Techniques

Use cold soy margarine to create a flaky texture.

- Do not overmix the dough to avoid tough biscuits.

Ingredient Substitutions

You can use regular butter instead of soy margarine.

- You can use almond milk or oat milk instead of soy milk.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Serve soy milk biscuits on a platter with fresh fruit for a beautiful presentation.

Pairing Recommendations

Soy milk biscuits pair well with soups, stews, or salads.

Storage and Reheating Instructions

Store leftover soy milk biscuits in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of soy milk biscuits contains approximately 180 calories.

Carbohydrates

Each serving of soy milk biscuits contains approximately 20 grams of carbohydrates.

Fats

Each serving of soy milk biscuits contains approximately 8 grams of fat.

Proteins

Each serving of soy milk biscuits contains approximately 3 grams of protein.

Vitamins and minerals

Soy milk biscuits are a good source of calcium, iron, and vitamin D.

Alergens

Soy milk biscuits contain soy and wheat allergens.

Summary

Soy milk biscuits are a delicious and nutritious alternative to traditional biscuits, providing a good source of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Soy milk biscuits are a delicious and dairy-free alternative to traditional biscuits, perfect for those with dietary restrictions or allergies. They are easy to make and can be enjoyed for breakfast, as a snack, or as a side dish to any meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Soy Milk Biscuits. It was many years ago, when I was just a young girl, that I stumbled upon it in an old cookbook that had been passed down through generations in my family. The pages were yellowed with age and the ink was faded, but the words were clear enough for me to read.

I had always been interested in cooking, even as a child. My mother and grandmother were both wonderful cooks, and I had spent countless hours watching them in the kitchen, learning their techniques and secrets. I loved the way they could take a few simple ingredients and turn them into a delicious meal that brought the whole family together.

When I found the recipe for Soy Milk Biscuits, I was intrigued. I had never heard of using soy milk in baking before, but the idea of a healthier alternative to regular milk was appealing to me. I decided then and there that I would try my hand at making these biscuits, and see if they lived up to the promise of the recipe.

I gathered the ingredients together - flour, baking powder, salt, sugar, soy milk, and shortening - and set to work. I mixed the dry ingredients together in a bowl, then cut in the shortening until the mixture resembled coarse crumbs. I slowly added the soy milk, stirring until a soft dough formed.

I rolled out the dough on a floured surface, then cut it into rounds with a biscuit cutter. I placed the biscuits on a baking sheet and popped them into the oven, watching eagerly as they began to rise and turn golden brown.

When the biscuits were done, I pulled them out of the oven and took a bite. They were light and flaky, with a hint of sweetness from the soy milk. I was delighted with the results and couldn't wait to share them with my family.

As I sat down to enjoy my Soy Milk Biscuits with a cup of tea, I thought back on all the recipes I had learned over the years. Some had come from cookbooks, others from friends or neighbors, and still others from my own experimentation in the kitchen. Each recipe held a special place in my heart, a memory of a time and a place that I could revisit with just a taste or a smell.

I realized then that cooking was more than just a practical skill - it was a way to connect with my past, to honor the traditions and memories of those who had come before me. And as I savored the last bite of my biscuit, I knew that this recipe would join the others in my collection, a treasured reminder of a moment of curiosity and discovery that had led me to something new and delicious.

Categories

| Soy Milk Recipes | Vegan Recipes |

Recipes with the same ingredients