Exploring BLOs

The Hub’s dairy allergy has compelled me to explore the wonderful world of nondairy butter-like objects, and I have had mixed results.  Some simply can’t be used in cooking and are meant only as bread spreads. Of those that can, some have a mild flavor but are mostly water. Others have a strong soy component that gives a funky flavor and color to baked goods. Coconut oil, which is solid at room temperature, has worked well except when melted and added to cold pancake batter. It quickly re-solidified and I ended up with chunks of the oil in the pancakes.

I tried a soy-based butter-like object when making cornbread recently and was very unhappy with the results. The cornbread was a funky tan color, very crumbly and tasted strongly of the spread.The Hub ate it. That’s how much he likes cornbread, bless his little heart.

I’ve made quite acceptable scones using coconut oil and almond or coconut milk (the kind in cartons, not cans). So I thought about cornmeal biscuits, which came out pretty darn good. I do drop biscuits. Rolling and I just don’t roll.

Cornmeal Biscuits for The Hub

1 cup flour

1 cup yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon sugar

Heaping 1/4 cup coconut oil

3/4 to 1 cup almond or coconut milk

Preheat the oven to 500 degrees. In a large bowl, combine the flour, cornmeal, baking powder, salt and sugar. Use a pastry blender to cut in the coconut oil until it’s in small pieces; do not mash it all in. Stir in enough almond or coconut milk to make a wet dough. Use a large soup spoon to scoop out dough and place in a nonstick rimmed baking pan (I use layer cake pans). The biscuits will rise more if they are close together or even touching so the dough won’t spread out. Bake for 8 to 10 minutes or until browned on top.

Makes about 8 biscuits