Hi Christina! Putting together dairy-free buttermilk is actually quite simple, and makes lovely biscuits. Simply mix one tablespoon of lemon juice or apple cider vinegar per cup of soy or almond milk, and set aside on the countertop for 10 minutes. Then it’s ready to use in place of buttermilk in any recipe you like! For an entirely dairy-free biscuit, you’ll want to use either vegetable shortening or a good quality margarine, such as Earth Balance. The resulting biscuits should be just as fluffy as their dairy-full counterparts. Happy baking! Kat@KAF

• Reply