Vegan biscuits with coconut oil.
- 1/2 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
- 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 3/4" 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.
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.
Keywords: breakfast, brunch, vegan