EASY VEGAN BISCUITS

INGREDIENTS

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

Honey (non-vegan, optional topping) for drizzling the biscuits

INSTRUCTIONS

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 with a drizzle of honey (optional).

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