Vegan biscuits with coconut oil.
Make sure your coconut oil is in its SOLID STATE for this recipe. If your kitchen is warm and your coconut oil is a little melted, stick it in the fridge for 15-20 minutes until it’s solidified.You want the coconut oil to have a consistency similar to that of cold butter
I measure my coconut oil by spooning the solid oil out of its original jar and into a standard 1/2 cup measuring cup. Use the back of a spoon to pat the coconut oil down into the cup if there are big air pockets, but don’t worry about tightly packing it into the measuring cup. Just get it as close as you can to 1/2 cup!
If you don’t want vegan biscuits, you can substitute unsalted butter for the coconut oil and milk or buttermilk for the coconut milk.
Work quickly when dealing with biscuit dough so that the heat from your hands doesn’t melt the still-solid coconut oil pieces.
Mix up your biscuits by adding fresh herbs, diced jalapeño, or a sprinkle of fresh ground black pepper to the dough before baking! This is a great base recipe and it’s easy to customize.