Dairy Free Biscuit
Purpose: The experiment will show the different flavor and taste of the lactose free milk to buttermilk. Hypothesis: I believe that most people will love the lactose free biscuit because it adds more flavor and taste than regular one. Procedure:
All purpose flour
2 cup of all purpose flour
¼ teaspoon Baking soda
1 Tablespoon Baking powder
1 teaspoon salt
3 oz of butter
1 tsp white vinegar (for soy milk and almond milk)
1 Cup variable milk buttermilk, almond milk, soy milk, rice milk Make same recipe 4 times, with different variable of milk.
Preheat an oven to 450 degree F. Combine the dry ingredients in a bowl. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the milk and mix just until combined. Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet. Bake for about 10-12 minutes.
The buttermilk biscuit has better flavor and texture.
Rice milk less flavor but good texture
Soy Milk no flavor and a little chewy
Almond Milk less flavor and chewy
My hypothesis is wrong. Most people still prepare the buttermilk biscuit than the lactose free biscuit because it has good flavor and texture.
Please join StudyMode to read the full document