A formulation for producing baked goods in a simplified manner, characterized by the absence of dairy milk, is the subject of this exploration. The creation process relies on alternative liquids, such as water, plant-based milks, or fruit juices, combined with standard baking ingredients like flour, fat (butter, shortening, or oil), leavening agents, and salt. The resulting batter, which possesses a loose consistency, is then portioned onto a baking sheet in “drops” to form individual biscuits.
This particular approach to biscuit making addresses dietary restrictions, such as lactose intolerance or milk allergies, and also caters to preferences for vegan or dairy-free diets. Historically, variations of quick breads, including biscuits, have existed across cultures, often adapted to available ingredients and local tastes. Excluding milk simplifies the preparation, potentially making it more accessible and affordable for individuals with limited resources or those seeking convenience.
