I have been making biscuits from scratch for years, but the recent discovery that my son is lactose intolerant put a severe crimp in my baking style! Can these be made with a milk alternative? I have tried some traditional recipes with alternatives with some success, but have also had some failures. I just wondered if anyone else had tried this, yet, or will I be in the test kitchen??? I feel like we are always in the test kitchen! In this case I would say trying an almond or a soy milk may work, but I have not tried this method myself.-JDB

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