I love biscuits, so when VeganMoFo rolls around, I have to find a way to make my favorite vegan buttermilk biscuits. I’m basically making coconut milk biscuits. 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 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
1 tablespoon sucanat or sugar
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 degrees Fahrenheit.
In a medium bowl, mix flour, sucanat, baking powder, salt, and baking soda.
Cut in coconut oil, using a pastry blender, until mixture looks like fine crumbs.
Stir in coconut oil until dough leaves the side of the bowl (dough will be soft and sticky).
Place dough on a 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 an 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!
If you love these biscuits, you should also try these yummy bleu cheese biscuits.
This post is shared with Keep It Real Thursdays, Simple Lives Thursday, Frugal Food Thursday, It’s a Keeper, Full Plate Thursday, Tastetastic Thursday and Ultimate Recipe Swap.
Vegan Buttermilk Biscuits (Coconut Milk Biscuits)
Ingredients
- 2 cups flour
- 1 tablespoon sucanat or sugar
- 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
Instructions
- Heat oven to 450 degrees Fahrenheit.
- In a medium bowl, mix flour, sucanat, baking powder, salt, and baking soda.
- Cut in coconut oil, using a pastry blender, until mixture looks like fine crumbs.
- Stir in coconut oil until dough leaves the side of the bowl (dough will be soft and sticky).
- Place dough on a 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 an 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.
