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.
No-Yeast Biscuit Bread
Ingredients
- 2 1/4 cups flour
- 2 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 1 tsp. garlic powder (or spices of choice)
- 1/2 cup cold butter, cut into small pieces
- 1 cup cold milk
Instructions
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Preheat your oven to 425 degrees, and generously grease an 8-inch loaf pan. Set aside.
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In a large bowl, stir together the flour, baking powder, salt, and garlic powder. Using a pastry cutter, forks, or clean hands, cut the cold butter into the dry mixture until you have pieces of butter running through the mixture that are about pea-sized.
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Add in the milk, and stir the mixture together until there are no more dry pockets of flour. The mixture should be thick, but still spreadable in your loaf pan. Spread the dough into your prepared pan.
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Bake in your preheated oven for 28-35 minutes, or until a toothpick comes out mostly clean with just a couple of crumbs on it. Cool completely before removing from the pan and slicing to serve. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello. Thanks for this recipe. I am about to try it for my gluten free yeast free daughter. Have you tried this recipe with GF 1 to 1 baking flour?
If you haven’t. I will let you know shortly…. If you have and it turned out great…. Boy, will my daughter be elated!!
Thx.
MLS
Hi there! I have not tried this one with GF flour- I hope it turned out nicely for you!!
Do you think it will matter what butter I use; will it effect the flavor?
It may make a slight difference in flavor, but I wouldn't expect a huge difference here between butters! I'm using American style grocery store-brand butter most of the time.
Is it 2 cups + 1/4 cups of flour or two 1/4 cups of flour?
It's 2 cups + 1/4 cup of flour.