No-Yeast Biscuit Bread

Back at it today, and doin it with carbs. I know yeast is super difficult to find right now, so I’ve been working on a few options for no-yeast bread in the past few weeks, including these No-Yeast Flatbreads. Today it’s Biscuit Bread, and I’m a big fan of this one- it’s super savory, and you can flavor it with any spices you prefer. You can even toss in some cheese if you have it.

I hope you guys are making it through okay these last few weeks. I’m absolutely loving seeing everything you’re baking, and getting tons of emails and comments and messages with requests for what you need- I’m gonna keep at it guys. And in any case, it’s a great time to pick up baking as a hobby!

So about the bread. The thing about no-yeast bread options is that, ya know, we like yeast bread. And nothing that you make without yeast is going to be quite the same as the normal bread options we know and love. After working with a ton of savory quickbread testing, I came to the conclusion that it’s just not for me, and it wasn’t something I felt was tasty enough to share with you guys. I know there’s some great options for quickbread out there, but they just don’t give me the bread feeling that I want right now.

Drop-biscuits, however, really carry a savory, carb-y, bread-like feeling to me, and that’s why I decided to bake them up in the form of a loaf that you can slice, toast, and enjoy any way you like. Is it like normal bread? No. But is it going to satisfy your carb cravings and taste amazing? Yes. Lastly, I really love the flexibility of it. Spice it how you like, use butter or shortening, use any kind of milk that you have in the fridge, and get it done.

How to Make No-Yeast Biscuit Bread

This recipe starts off the same way that a typical biscuit recipe does- by cutting cold butter into the dry ingredients. A note on the butter- you can use cold shortening, or butter, or vegan butter. You definitely need a solid, cold, fat option here.

The dry ingredients will include your spices of choice. In this version, I chose to use garlic powder. I’ve made it using onion powder, a mix of both, Italian seasonings, and even curry powder. Really, any dried spices that you like will work really well in this, so go with whatever you have, or whatever sounds good, OR, if you’re looking for something more blank-slate, just stick with the salt here.

Next, you just want to gently stir in your milk of choice. I’ve tested this recipe with 2% cow’s milk, almond milk, and buttermilk- there’s no need to make any adjustments and they all taste wonderful! The mixture should resemble a very wet biscuit dough, and should be thick but still spreadable in your loaf pan. You want to just mix it until there are no dry pockets of flour- over-mixing can make the resulting bread a bit tougher!

Next up is just spreading it in your pan and baking it up! Once baked, this bread is much easier to slice when it’s completely cooled off. Then you can toast it, or eat it as a side, or whatever kind of carb action you need right now. I hope you guys enjoy this one- it’s definitely a recipe I’ll be making long after we’ve made it through the CoronaVirus.