This is one of those recipes that’s not completely lactose-free but it’s very very low in lactose and generally safe for lactose intolerant individuals such as myself.
According to healthline.com:
The final product is around 80% fat, as the liquid part of milk, which contains all the lactose, is removed during processing.
This means that the lactose content of butter is really low. In fact, 3.5 ounces (100 grams) of butter contain only 0.1 grams.
That’s a low amount of lactose! So low that most people with a lactose intolerance will not notice any adverse side effects. Of course, I’m not a medical or health professional and if you do have a serious lactose allergy, I would avoid using butter. But we all fall somewhere differently on the spectrum of what our bodies can tolerate when it comes to dairy products. So exercise caution!
I slowly integrated butter into my baking and monitored my portions and how I was feeling. As it turns out, my body is receptive to one or two butter-based baked goods per day! Even if I could have more, I wouldn’t overdo it as there is a lot of fat and minimal nutrition in baked treats.
This recipe is just a slight modification of the one on Sally’s Baking Addiction. I love that it’s simple (in that it only requires only 6 ingredients) and it can be done without a food processor and it yields the YUMMIEST restaurant-level biscuits.
Biscuits:
314 g all purpose flour
2 tbsp baking powder
1 tsp salt
115 g (1 stick) salted or unsalted butter, frozen
250 ml vegan buttermilk*
2 tsp honey
*Vegan buttermilk:
250 ml plant based milk
1 tbsp lemon juice
Combine and leave for 15 minutes to curdle
Instructions:
Freeze butter ahead of time, either overnight or half an hour before baking.
Make vegan buttermilk.
Preheat oven to 425°F (218°C).
In a large bowl, combine flour, baking powder and salt.
Remove butter from freezer and grate into bowl.
Lightly mix cold butter into the dry mix with hands, until crumbly.
Make a well in the center and pour in the buttermilk (leave about a tbsp of buttermilk remaining in the bowl).
Mix into a dough, but do not overwork!
Lightly flour a surface and place dough onto surface. Gently work dough with your hands until it becomes consistently soft and pillowy.
Shape dough into a rough rectangular shape and flatten with a rolling pin until it is about 3/4" thick.
Fold into thirds and repeat at least 4 times.
On the final rectangle, cut biscuits with a cutter.
Place biscuits in a pan (I used am aluminum cake pan, but cast iron pans are the more popular choice). Make sure they are touching. I do not line the pan as the grease keeps the biscuits from sticking).
Take remaining dough and roughly shape into small balls and place them where there are gaps in the pan.
Brush tops with remaining buttermilk and place in oven.
Bake for around 20 minutes or until tops are golden brown.
The last step is to try not to eat all the biscuits in one sitting!
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