Vegan Buttermilk Biscuits (Coconut Milk Biscuits) #veganMoFo #vegan #wholefood

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I love biscuits, so when VeganMoFo rolls around, I have to find a way to make my favorite buttermilk biscuits, vegan style. This year, I’ve been using a lot of coconut milk and coconut oil. They’re great substitutes even if you’re not vegan. They have a very subtle flavor and they’re incredibly good for you. I actually use the coconut oil a lot when I’m baking for my neighbor who has cholesterol issues. Coconut oil has zero cholesterol! And the fact that it’s shelf stable is super awesome, too.

Plus, I recently discovered (though I love my LouAnn brand in the regular grocery) that I can get a HUGE bucket o’ organic coconut oil at Costco for super cheap next time I run out.

You may remember these plates, too, if you follow me over on Organic Authority. These are the beautiful Hacienda Gold Franciscan plates that I got for $10 for the whole set (they’re worth around $100!). So pretty! If you’re interested, check out my tips on Finding Eco Chic Thrift Shop Dinnerware.

Vegan Buttermilk Biscuits

Ingredients

 2 cups flour

tablespoon sucanat

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1/2 cup coconut oil, chopped into pieces

3/4 cup coconut milk

Method

Heat oven to 450°F. In medium bowl, mix flour, sucanat, baking powder, salt and baking soda. Cut in coconut oil, using pastry blender, until mixture looks like fine crumbs. Stir in coconut oil until dough leaves side of bowl (dough will be soft and sticky).
Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2- to 2 1/4-inch round cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

 

The Results

Oh my goodness, fantastic! I think I may like them more than regular biscuits. And the kids and husband liked them, too. I had mine with a little pat of coconut oil spread, while the kids and Mr. Meaty had them plain. Delicious! A definite repeat. And incredibly fast to whip together. I think it took about 5 minutes to mix up once I ground the flour.

These biscuits are great for lunch box biscuit sandwiches, too! Throw on your little one’s favorite toppings and it’s a delicious homemade sandwich. Don’t limit yourself to breakfast toppings, either. Add whatever you like!

This post is shared with  Keep It Real ThursdaysSimple Lives Thursday, Frugal Food Thursday, It’s a Keeper, Full Plate Thursday, Tastetastic Thursday and Ultimate Recipe Swap.

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Comments

  1. says

    Hi Kristi,

    Your Vegan Buttermilk Biscuits look awesome, I will have to make these for my Vegan Granddaughters. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.

    Come Back Soon!

    Miz Helen

  2. Jason says

    We just made this recipe and it turned out great. I used rice milk instead of coconut milk and a gluten free flour blend instead of whole wheat white. It’s been quite a while since I’ve had a bread recipe and this was just perfect. Thank you.

      • Jason says

        I used a local company called Fusion Flour (fusionflours.com) – they have a Baker’s Blend that isn’t listed on their website. I noticed Costco has a similar flour blend that I’ll probably try next because it’s way cheaper and looks to be very similar in composition. I also used Kirkland Rice milk from Costco. I’m currently making batch number 3!

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