淡い花火

Growing up, my mother didn’t cook often. She has arthritis, and has for as long as I can remember, so a lot of the heavy lifting involved in cooking was beyond her. What she was really good at though, was being a backseat cook. She could instruct the hell out of someone in the kitchen while sitting at the breakfast table.

I can have a real issue with authority depending on my mood, and since I wasn’t a huge fan of cooking in my youth, I usually resented being in the kitchen. But mention my mother’s buttermilk biscuits and I’d be begging to help in the kitchen.

These Dairy-Free Maple "Buttermilk" Biscuits are soft and flaky with a hint of maple flavour- the perfect dairy free twist to traditional buttermilk breakfast biscuits via

You guys, those breakfast biscuits could bring a grown man to tears. Just thinking about them makes my mouth water. For years after I left home, I lived for the times I could have those biscuits again. I’m not sure whether I went home every four months in first year because I missed my family or my mother’s biscuits.

With my trip home coming up, I obviously started thinking about all the things I can’t wait to eat and those biscuits were at the top of my list. Then I remembered that my mother’s biscuits are anything but dairy-free. Not only do they contain butter and milk, but I used to devour them with warm butter and cheese. The horror.

These Dairy-Free Maple "Buttermilk" Biscuits are soft and flaky with a hint of maple flavour- the perfect dairy free twist to traditional buttermilk breakfast biscuits via

But, as you know, I’m always up for a challenge in the kitchen these days – when I’m not crying over recipe failures – so I put my thinking cap on, grabbed the flour, and got to work. Since I put maple syrup everything, I grabbed that automatically, and just decided to roll with it. I had tried the new maple biscuits at Tim Hortons back in September and they were awesome, so I figured a maple variation would be a good idea.

The first attempt was a bit flat- great taste but they didn’t exactly rise. But after my I-hate-cooking hissy fit, I went back to the drawing board this weekend, and I have to say that the second time’s the charm. These dairy-free maple “buttermilk” biscuits were soft and flaky and definitely tasted like the real deal. I may or may not have eaten them all with copious amounts of jam.