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
2 cups flour
- 1 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
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!