A delicious vegan and dairy-free variation of the basic Bisquick biscuit recipe is to swap out the milk with almond milk and the melted butter with melted coconut oil.
- 2 1/3 cups Bisquick baking mix
- 3 tablespoons butter, melted (can sub coconut oil)
- 1/2 cup milk (can sub unsweetened almond milk)
- 3 tablespoons sugar
1 Heat oven to 425°F.
2 Make the dough: Whisk together the baking mix and sugar in a mixing bowl. Stir in the milk and melted butter just until a soft dough comes together. Don't over-mix!
3 Portion out dough and place on cookie sheet: Grease a cookie sheet with butter. Divide the dough into roughly 6 equal portions and drop them on the cookie sheet.
4 Bake: Bake at 425°F for 10 to 12 minutes or until golden brown. Cool for 5 minutes on a rack.
5 Serve: Either break up into big chunks or slice horizontally with a bread knife to serve with berries for shortcake.