Mock buttermilk biscuits

Okay. I must admit. We have literally made homemade biscuits every night this week. We had them with dinner and breakfast every day. Now, it isn’t that it is unusual for me to cook homemade food every night, but biscuits from scratch just sounds like such an laborious task. It isn’t as bad as it sounds.
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Here is a link for the recipe I followed.  I made a few substitutions throughout the week to determine what made better biscuits.  The first night, I used coconut oil in place of the butter and I used blue diamond almond milk (unsweetened original.. I prefer the one from the refrigerated section.) These turned out well. The second night I used 2% milk and vegetable shortening. The biscuits crumbled less using shortening, but I am allergic to milk, it makes me sneeze! So the next night, I used the almond milk and vegetable shortening. This was the best combination!! We made them again last night that way, and they were teriffic this morning with eggs!! Now… you are going to laugh at what I added in as my secret final step! You know that butter flavored oil blend you pour on air popped popcorn? I poured a bit on each biscuit top when they were done and popped them back into the oven for a minute or two. They didn’t need anything after that. Not dry at all! Perfection.

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