I’m not Catholic but I’ve always liked to observe Lent anyways. It seems like a good practice to learn to sacrifice something in your life in appreciation of all that you’re blessed with. I’m giving up dairy, 100%, for this lenten season. I love dairy so even though I’m intolerant I haven’t been strong enough to cut it out completely. But that is my goal, let’s see how it goes!

I took my favorite biscuit recipe from Southern Living and made it dairy-free. That also means that these happen to be vegan! I made some simple flavored butter (not real butter, Earth’s Balance spread) to go on the side.

Stir-and-roll Biscuits (DF and V)

• 2 1/4 c. all-purpose soft winter wheat flour (White Lilly brand)
• 1 T. baking powder
• 1 t. salt
• 1/6. c. coconut oil
• 1/6 c. vegetable oil
• 2/3 c. soy or almond milk

-Stir together the dry ingredients with a fork. Add the remaining ingredients and stir with a fork until the dough pulls away from the sides of the bowl.

-On a floured piece of parchment paper, knead the dough 8 times and then roll out to 3/4 inch thickness.

-Cut out circles with a biscuit cutter or the rim of a glass and place circles in a greased baking dish. I used 2 round pie pans.

-Bake in a 450 degree oven for 15 minutes, or until the tops are golden brown.

Cinnamon Honey Butter

• 2 T. Earth’s Balance organic spread (or butter)
• 1/2 t. ground cinnamon
• 1 t. honey

-Let spread sit at room temperature until soft. With a spoon or whisk, stir in the cinnamon and honey and mix until fluffy.

I’m happy with this as my first dairy-free (and vegan?) baking adventure! They are not like my biscuits would normally be, so I’m still on the hunt for a perfect dairy-free biscuit that is just as soft and fluffy and high as the biscuits I’m used to. The flavored “butter”, however, was perfect and I will be using it for other things too!

We’re going to see The Adjustment Bureau tonight! I heart Matt Damon. I need to think of a snack that will keep me away from the soda and candy…

Thanks for reading!