You’ll love this recipe for simple, fluffy vegan biscuits – you won’t even miss the butter! Ready in less than 30 minutes and made with coconut milk and coconut oil for a vegan twist on a classic breakfast recipe. Vegetarian, Vegan.
Let’s chat for a hot minute about these incredibly fluffy, soft, flakey, vegan to the V-E-G-A-N biscuits.
But also, dear non-vegans in the crowd: stick around! Because I totally promise that you won’t even miss the butter.
We wanted breakfast! We wanted bread things at that breakfast! We wanted soft, pillowy biscuits to pile high with fried eggs and maybe some sriracha and also maybe some cheeeeese.
But we were sort of zip-zippo-zilch and ix- to the double nay-nay in the bread/butter/milk/vegetables department. (Story of our lives. Good thing I don’t have to cook for living, riiiigh – WAIT).
When we want biscuits, WE GET BISCUITS. So I improvised, grabbed some assorted coconut things from the pantry (pantry = ½ of 1 cabinet that is so full things fall on my head whenever I open it, #foodbloggerproblems) and BOOM.
These vegan, ever-so-slight-hint-of-coconut-y, FLUFFY AS ALL FLUFF biscuits were born.
These vegan biscuits are made with the same general process as classic buttermilk biscuits: cut the cold coconut oil into the dough just like you’d do with butter, work quickly with the dough so as not to warm it up too much, fold it over on itself a couple of times, pat it down, cut out some rounds, bake until golden brown, stuff the biscuits in your face.
I love these biscuits straight from the oven with a generous drizzle of honey, but they’re also great for breakfast sandwiches or as the base to this cajun eggs benedict. They’re also just as flaky (and dare I say…BUTTERY?!) as traditional biscuits, so the vegans in the house get a nice treat without missing the soft, pull-apart layers that make fresh breakfast biscuits so droooool-worthy.
PS – Ready in under 30 minutes! Soooooo…winning.
VIDEO: HOW TO MAKE VEGAN BISCUITS
Vegan biscuits with coconut oil.
- ½ cup coconut oil (in its solid form – see recipe notes)
- 1 cup coconut milk (I use plain, canned coconut milk)
- 2 cups flour, plus extra for dusting
- 4 tsp. aluminum-free baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- Honey (non-vegan, optional topping) for drizzling the biscuits
- Measure coconut oil into a half-cup measuring cup (see recipe notes). Place coconut oil in the fridge until you’re ready to use it.
- Measure out your cup of coconut milk. If it’s separated at all, whisk quickly to re-incorporate. Place coconut milk in the fridge until you’re ready to use it.
- In a large mixing bowl, stir together flour, baking powder, baking soda, and kosher salt.
- Pull coconut oil out of the fridge and add it to your flour mixture. Use your hands or a biscuit cutter to cut the coconut oil into the flour mixture (just like you would with regular butter-based biscuits!) until the mixture is coarse and you have small pieces of coconut oil remaining.
- Add coconut milk to flour mixture and stir until everything is combined. The dough shouldn’t be completely smooth – we want to keep lots of coconut oil pieces in there so the biscuits will bake up and be nice and flaky.
- Turn dough out onto a floured surface. If the dough is too sticky, gently fold a tablespoon or two of flour into it until it’s easier to work with. I like to gently fold my dough over on itself several times, so I have lots of coconut oil layers working for maximum flakiness. Remember to work quickly with this biscuit dough, though – don’t let the heat from your hands melt the coconut oil!
- Roll dough to about ¾″ thickness and cut biscuit rounds with a 2″ biscuit cutter.
- Place biscuit rounds on a parchment paper-lined baking sheet and bake at 425 degrees Fahrenheit for 10-15 minutes until lightly browned.
- Let biscuits cool for 2-3 minutes, then serve with a drizzle of honey (optional).
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 ½ 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 ½ 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.
- Calories: 192