These dairy-free biscuits compliment our Roasted Carrot Soup wonderfully, but they also make an irresistable afternoon snack when paired with Strawberry Balsamic Jam, a cup of tea, and a good book. Visit us at Pybus Market in Wenatchee to pick up our Butter Infused Olive Oil and select a Cha Fine Teas blend, and you might even find the perfect book at the Little Free Library!



3 cups all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

1 tablespoon sugar

1/4 cup + 1 1/2 teaspoons D’Olivo Butter Infused Olive Oil

1 to 1 1/8 cups plain almond milk



Preheat oven to 425°F with a rack in the upper portion. Line ungreased baking sheet with parchment.

In a medium sized bowl, sift together dry ingredients.

Drizzle D’Olivo Butter Olive Oil over flour mixture and work in with your fingers until mixture resembles coarse breadcrumbs.

Drizzle 1 cup of the almond milk over the flour mixture, mixing quickly and gently until a cohesive dough forms, about 15 seconds. If the mixture seems dry and won't come together, drizzle in enough almond milk to bring the dough together, up to 2 tablespoons.

On a lightly floured surface, pat dough into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and use a floured rolling pin to roll dough to a 3/4” thickness.

For round biscuits, use a floured circle biscuit cutter or the floured rim of a drinking glass to cut out biscuits. To avoid scraps, cut dough into squares or diamonds with a sharp knife.

Place the biscuits bottom side up on the prepared baking sheet. Bake for 15 to 20 minutes, until lightly browned. Remove from oven and serve warm.

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