Biscuits Without Butter

Make your chive-speckled biscuits without butter to make a quick and easy dessert with every layer and flake of your favorite sweet biscuits.

Baking biscuits can be a great idea. Serve them with your favorite food items, from meaty meals such as pulled pork to light salads and vegetarian dishes like chowders and soups with a velvety texture. Finding a dish that isn’t enhanced by biscuits served alongside is tough.

There’s no need for sticks of butter to create light, flaky and fluffy biscuits from scratch.

Their biscuits are butter-free and have the same flavor and moistness without the hassle of chilling butter and mixing the dough properly.

Butter-free Biscuit Ingredients

Drop biscuits as a savory dish made with chopped chives and olive oil. A touch of sweetness creates biscuits that are bursting in flavor, moisture, and softness.

Here’s the information you’ll need to create a quick batch of your very own drop biscuits made of chive:

  • All-purpose flour can replace gluten-free all-purpose flour in case you cannot eat gluten.
  • The baking powder adds flavor to biscuits and gives them an extra boost during baking. The baking powder will react with the buttermilk’s acids and release carbon dioxide. This adds airiness and flake-like biscuits with or without butter.
  • Sugar white is a sweetener that enhances the flavor and softness of the biscuits. A tiny amount of sugar will also ensure that biscuits will last longer on the shelf since sugar is an organic preservative.
  • Chives have been minced for flavor and color and to give biscuits a distinct, flavorful and slender. It is possible to use the chives with another flavoring you enjoy for flavor, like other fresh herbs minced or garlic, nuts, and even cheese grated.
  • Olive oil is a delicious cooking fat that gives a nutty, subtle flavor and lots of moisture to your baked items. You can also substitute avocado oil or canola oil instead of olive oil to create an edgier and milder-tasting biscuit.
  • Buttermilk is a tart, rich, smooth dairy item that adds moisture and enhances the flavor of the dough. Replace buttermilk with whole milk or dairy-free alternatives like soy or almond milk (check whether it’s sugar-free) to make dairy-free biscuits, which are vegan.

I prefer to coat them with olive oil and sprinkle them with flaky salt, like Maldon, just before baking. This gives the biscuits some extra colour, crunch, and a delicious flavor.

You can also dust yours with cream, milk, or even a whisked egg to achieve a similar effect.

How to Make Biscuits Without Butter

While regular biscuits made with butter require attentiveness to the ingredients and batter temperatures, butter-free biscuits do completely different.

They’re the casual, easy-to-make version that you’ll use repeatedly.

To make biscuits, you’ll require a mixing bowl as well as a baking sheet. I suggest covering the baking pan using parchment to ease clean-up.

Simply mix your dry and wet ingredients. Incorporate all the liquid ingredients till you’ve created a soft, elastic dough.

Be careful not to stir for longer than you need to since overmixing could result in hard biscuits.

Shaping Drop Biscuits

To make your biscuits ready to bake, use a large spoon to scoop out dough balls and drop them onto the baking pan. You should leave about 2 inches between each dough ball on the pan since they will rise slightly.

Just drop the biscuits in the air, and you may get some funny-looking biscuits. But that’s a part of the enjoyment of making drop biscuits.

If you’re in favor of the more attractive shape of the dough, you could gently alter the shape of the dough into something slightly more attractive.

Be careful not to handle the dough for longer than required. It is certainly not advisable to form the dough into balls.

Storing Drop Biscuits

Since these biscuits do not contain butter, they have some sugar, and are less dairy-based in comparison to the other varieties, these biscuits are able to keep their freshness longer.

They’ll be the most delicious when taken out from the oven. However, you can allow the biscuits to cool and then store the biscuits in an airtight container placed on the counter for three days.

If it’s humid out, the biscuits will go dry out quicker. In that case, it’s better to store their contents in the refrigerator, keeping them fresh for up to 3 months.

To heat cookies, allow them to defrost at room temperature throughout the night. You can then warm them in a 350degF baking oven for about 5-7 minutes until they’re heated. To stop them being dry out, you can wrap frozen biscuits with aluminum foil prior to placing them in the oven.

What is the Best Way to Eat Biscuits

These tasty treats require just a bit of flavor. They can be eaten as is and enjoy the delicious flavor of chive and olive oil’s softness.

For a more traditional approach, you can spread the biscuits with butter or honey or dip them in additional olive oil if you’d like. They’re great to serve alongside soups or salads as well as meat dishes in general.

What is the Best Way to Create Biscuits Without Butter

Step 1: Gather your materials.

Preheat the oven to 350 degrees F. Prepare a baking sheet using parchment paper.

Step 2: Combine the flour, baking powder as well as sugar, salt, and chives into a mixing bowl.

Step 3: Stir in the buttermilk and oil until they are well mixed.

Step 4: Drop the batter onto the baking tray in 1- 1/2-inch rounds. Use olive oil as a brush, then sprinkle it with salt flaky.

Step 5: Bake for 12-15 minutes or until golden.

Biscuits with Butter

yield: Time to prepare: 10 minutes Cook time: 15 minutes Total time: 25 Minutes

These biscuits are soft and tasty without butter!

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • Two teaspoons of white sugar
  • 2 Tablespoons of minced chives (optional)
  • 1 cup of olive oil plus additional oil to brush
  • 1 cup buttermilk
  • Flaky salt

Instructions

Preheat the oven to 350 degF. Cover a baking sheet with parchment paper.

Mix the baking powder, flour, sugar, salt, and chives in a mixing bowl.

Mix in the buttermilk and oil until it is just mixed.

Drop the batter on the baking sheet prepared to bake in 1-inch-wide rounds. Apply olive oil to the batter as well as sprinkle the batter with flaky salt.

Bake for 12 to 15 minutes until the top is golden.

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