Thanks for the dairy-free baking info! All of the breads I make are dairy-free since my husband is allergic. I usually use a blend of almond and soy, as I find that when using just one or the other the flavor tends to come through (and we always have both in the fridge). While all the fancy vegan butter-replacers like Earth Balance get all the press, I use I Can't Believe It's Not Butter. It has a great buttery flavor and really behaves like butter in most situations. We only get the "original" version, not the sticks (which have dairy in them), which does not behave well in pastry. A new product called Melt Buttery Sticks hit the stores near us recently and it makes great pastry, but with a pretty strong coconut flavor. Best biscuits I've made so far blend both of those with shortening, with everything going in the freezer for at least 30 min before mixing with the flour.

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