↑
  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

VeggieConverter

Helping moms introduce meatless meals with ease.

  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Sign up!

Vegan Buttermilk Biscuits (Coconut Milk Biscuits)

October 11, 2012 By Kristi

  • Share
  • Tweet
As an Amazon Associate, I earn from qualifying purchases.
vegan buttermilk biscuits

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)

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

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

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

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

Related Posts:

  • 30 Meatless Instant Pot Freezer Meals
    30 Meatless Instant Pot Freezer Meals
  • 15+ Meatless Instant Pot Recipes Using Pantry Staples
    15+ Meatless Instant Pot Recipes Using Pantry Staples
  • Yummy Sourdough Drop Biscuits
    Yummy Sourdough Drop Biscuits
  • Stuck at Home? 9 tips to prepare your pantry
    Stuck at Home? 9 tips to prepare your pantry
  • Food, self-sufficiency and financial independence
    Food, self-sufficiency and financial independence
  • Black Currant Lime Martini
    Black Currant Lime Martini

Filed Under: bread, allergen-friendly, dairy-free, nightshade-free, nut-free, soy-free, vegan, vegetarian, whole food Tagged With: biscuit, coconut, feature, veganmofo

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

Baby Steps for the Entrepreneur An Introvert’s Roadmap to Freedom in Young Living

Privacy Policy

Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Copyright ©2021, VeggieConverter. All Rights Reserved.
Design by Pixel Me Designs