My biscuits didn't rise enough.

If your biscuits look more "melted" than flaky, it's usually because 1) the oven wasn't hot enough yet or, more often, 2) the dough was too warm when they went into the oven. For best results, make sure the ingredients - especially the coconut oil and coconut milk - are very cold when you mix them into the dough. Also, work the dough quickly and handle it as little as possible so the heat from your hands doesn't warm the dough up too much. It's also important to make sure the oven is fully preheated before you put the biscuits in - if the oven isn't hot enough, they won't rise properly. And don't forget: As with many things, the most important ingredient for great homemade vegan biscuits is practice . If they aren't perfect the first time, make some notes about what went well, read back through this post and the FAQs, and give them another try!

Why do my biscuits taste metallic?

A metallic taste can occur when you use leavening agents - like baking powder - that contain aluminum. For best results, look for aluminum-free baking powder. If you're particularly sensitive to the metallic taste of some leavening agents, we recommend adding a teaspoon or two of acid (lemon juice, apple cider vinegar, etc) to your vegan biscuit dough: The extra acid helps create the chemical reaction that makes these biscuits rise, which can help eliminate that metallic taste.

Can I use other non-dairy "milk" instead of coconut milk?

We have only tested these vegan buttermilk biscuits with coconut milk varieties, but you can certainly experiment with other non-dairy milk alternatives if you like! If you use a thinner dairy-free milk - like oat milk, cashew milk, or almond milk - you will likely need to add a bit of extra flour or reduce the liquid a bit to achieve the same texture.

Can I use gluten free flour?

Gluten is an important ingredient in any bread recipe, so we recommend using regular all purpose flour if possible! If you must make these coconut oil biscuits gluten free, we recommend using a cup-for-cup gluten free flour blend . Keep in mind that gluten-free flours will perform differently than wheat flours, so your biscuits may be flatter (less flaky) and not hold their shape as well.

Can I use vegan butter instead of coconut oil?

In our testing, cold coconut oil most closely mimics the taste and texture of regular butter in this vegan biscuits recipe. That said, you can certainly use your favorite substitute - like Earth Balance vegan butter sticks - in place of the coconut oil if you prefer. Look for vegan butter that comes in sticks (as opposed to a vegan margarine spread, which is still soft even after refrigeration). Cut the cold butter into small cubes to make it easier to cut into the dough. Like coconut oil, make sure any vegan butter is VERY cold, and know that each brand or variety will perform a little bit differently (so it might take a bit of trial-and-error to find your ideal balance!)

Can I freeze leftover biscuits?

Yes! These vegan biscuits hold up very well in the freezer. Freeze in an airtight container for up to 3 months, then defrost for a few hours on the counter when you're ready to use them. Reheat biscuits in a warm oven for a few minutes to bring them back to life and help them feel fresh, even after freezing. If you don't want leftovers, you can also sub coconut oil and coconut milk for the dairy in our small batch biscuit recipe .

What can I use instead of lemon juice?

Any acid will work here! Lime juice, apple cider vinegar, or white vinegar are all good substitutes for the lemon juice.

Easy Vegan Biscuits (with Coconut Oil)

Description

These easy, flaky biscuits are made with coconut oil and coconut milk for a naturally vegan recipe.

Ingredients

Scale

120 grams coconut oil (about ½ cup)
230 grams canned coconut milk (about 1 cup)
300 grams all purpose flour, plus extra for dusting (about 2 ½ cups when measured correctly by scooping and leveling)
14 grams aluminum-free baking powder (4 teaspoons)
5 grams baking soda (1 teaspoon)
4 grams kosher salt (1 teaspoon)
5 grams lemon juice (1 teaspoon), optional

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Instructions

Prep

Heat oven to 425° Fahrenheit.
Line a large baking sheet with parchment paper (or use a nonstick baking mat).
Measure out coconut oil and coconut milk. If coconut milk has separated in the can, whisk to re-incorporate. Place both ingredients in the fridge (for at least 30 minutes) or freezer (for at least 10 minutes), until they are quite cold.

Make the Biscuits

In a large mixing bowl, stir together flour, baking powder, baking soda, and kosher salt.
Use a pastry cutter to cut cold coconut oil into the dry ingredients, until you have a coarse, sandy mixture.
Add cold coconut milk and lemon juice to flour mixture; stir until everything is not quite combined. The dough should be shaggy and fairly loose.
Lightly flour a cutting board; tip the dough onto the floured surface. Gently pat the dough together until it begins to hold its shape, then fold it over on itself several times and pat it into a 1-inch thick rectangle.
Cut dough into rounds with a biscuit cutter. Fold remaining dough over on itself a few more times, then repeat. Continue cutting biscuits until you have used up all the dough.
Place biscuit rounds on the prepared baking sheet, leaving an inch or two of space between each biscuit. Bake at 425°F for 10-12 minutes, until biscuits are golden brown.

Notes

Use a kitchen scale. Measuring ingredients like flour by volume (with a measuring cup) is notoriously unreliable: For best results, use a kitchen scale and measure your ingredients by weight using the gram measurements above.

Why chill the coconut oil and milk? Small pieces of very cold coconut oil melt when the biscuits hit the oven, leaving behind pockets of space that ultimately create these flaky, pull-apart layers. For the tallest, flakiest biscuits, it's important to keep your dough as cold as possible. Using cold coconut oil in its solid form makes it easier to cut the oil into those tiny pieces; cold coconut milk helps the dough stay cold so the pieces don't melt until they're in the oven. Pro tip: You may want to stir the coconut oil a few times while it chills to prevent it from sticking to the bowl or container.

The most important ingredient is PRACTICE. It can take a few tries to get the hang of mixing and shaping biscuit dough. Don't worry if they aren't perfect the first time around!

Work quickly when dealing with biscuit dough so that the heat from your hands doesn't melt the still-solid coconut oil pieces.

With a 3-inch biscuit cutter, you'll get about 8 biscuits out of this recipe. With a 2-inch biscuit cutter, you'll get 10-12 biscuits.